Roasted Artichokes & Vegan Aioli

If you are a long time reader of my blog, you know that about three years ago I fell in love with the roasted artichokes served at The Cheesecake Factory. Recently I was in Arizona and made sure I got to a Cheesecake Factory just so I could eat them again. Then I came home and made them! Enjoy!

Roasted Artichokes and Vegan Aioli

Roasted Artichokes
2 artichokes
2 lemons
4 cloves garlic, peeled
8 - 10 T olive oil

Break off and discard the outer layers of leaves on each artichoke. With a scissors, snip off the thorny tip of the remaining leaves. Cut the artichokes in half. Slice a lemon so you have four slices. In a pan large enough to hold the artichokes tightly, lay the lemon slices down with a garlic clove on top of each. Lay the artichokes on top of the lemon slices and squeeze the juice from one lemon over the top. Drizzle the olive oil over the top as well. Seal the pan well with foil and bake at 375 degrees for 50 minutes.

Once roasted, use a spoon to remove the choke and grill the artichokes lightly before serving (this step is optional, but well worth it). Serve with the vegan aioli sauce.... wonderful!



Vegan Aioli

1/2 C Vegeniase
1 garlic clove, finely minced
1 T fresh lemon juice
1/4 t juice from capers
Zest of 1/2 lemon
salt and pepper to taste

Put all the ingredients into a small bowl and mix. Refrigerate until ready to serve.

Note: The pic isn't mine.

It's All About The Dessing... Ranch!

I have a daughter that only eats Ranch on her salads. In her world there is only one dressing and she'll go without a salad if Ranch isn't on the menu. So I set out to create something with a similar taste, texture and look, but more flavor and complexity. I don't like using soy products because they can be difficult to digest, so I turned to Vegenaise (the grape seed variety, but any Vegenaise will do) and threw in an avocado. This dressing is wonderfully creamy and perfect for people who aren't fans of vinegar and oil dressings. It can be put together quickly and gives you a nice alternative. Does my daughter like it? Yes!

Vegan Ranch Avocado Dressing 
Enough dressing for a large salad for four

1 avocado
1/2 C. Veganaise
1 t dried minced onion
1/4 t onion powder
1/4 t garlic powder
1 t - 1 T drained capers (optional)
pinch of white pepper
sea salt to taste

In a small bowl smash the avocado with the back of a fork. Add the rest of the ingredients combining well. Cover with plastic wrap, pressing down on the dressing so air doesn't get to it, and refrigerate for about 30 minutes. Pour dressing over salad greens and toss until coated.

Sun-Dried Tomato Dressing on Grilled Romaine

My best wishes to you for a happy and healthy NewYear. Let's make 2011 one of good health. Onward 2011!

The dressing:

1 large garlic clove,chopped
1 T chopped shallot
1 T balsamic, (I used Fustinis's 18 year old Traditional Balsamic Vinegar, WOW!)
1/2 C olive oil
5 sun-dried tomatoes, packed in oil, chopped
1 t capers, drained
1/4 t fresh thyme leaves
1/8 - 1/4 t salt
pepper to taste

In a food processor, combine all of the ingredients except the olive oil. Process, slowly adding the oil.


The salad:

1 - 2 hearts of Romaine
olive oil
black olives, Kalamata or Gaeta, cut in half (optional)

Cut the Romaine in half. Brush the cut side with olive oil and grill quickly. Top the Romaine with the dressing and a few pitted and sliced black olives. Serve.