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.

Mashed Potatoes Parsnips and Cauliflower with Roasted Garlic

 

Every autumn I look forward to cooking and eating late harvest vegetables. I love all the flavors. I haven't made mashed potatoes in a very long time and with the change in weather I've been anxious to experiment making them. This is my vegan take on mashed russet potatoes... and its a family approved recipe!
 
Mashed Potatoes Parsnips and Cauliflower with Roasted Garlic

Roasted Garlic

1 bulb of garlic
Olive oil

Preheat the oven to 350°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut 1/4 inch off the top of the bulb. Lay the garlic bulb on top of a piece of parchment paper with a slightly larger piece of aluminum foil underneath. Drizzle the bulb with a couple teaspoons of olive oil and sprinkle with a little salt. Close the aluminum foil  and bake for 55 minutes. The cloves should be soft when pressed. Set aside and let cool as you finish the mashed veggies.

Mashed Potatoes, Parsnips and Cauliflower

2 lbs. russet potatoes, peeled and cut into large cubes
2 thin parsnips (or one large) peeled and cut into 2 inch pieces
2 C cauliflower florets (heaping above the measuring cup), cut into 2 inch chunks
1/2 C Vegenaise
1 whole bulb of roasted garlic
2 T fresh parsley, chopped
Sea salt to taste

Begin by bringing the potatoes and parsnips to a boil in pot of cold salted water. Add the cauliflower florets as the potatoes begin to become tender (after 10 - 15 minutes). Continue to cook until all veggies are tender. Drain and put back into the pot. Add the Vegenaise, roasted garlic and parsley. Mash and season to taste.

Note: The pictures are not 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.

Avocado Veggie Dip

I use to make a mean vegetable dip. Everyone loved it, but it's base was in mayonnaise and sour cream. Since I no longer consume either one I've been dreaming about a veggie dip that will get the same response from family and friends. I'm not sure this is it, but the dip and vegetables disappeared quickly!!


Avocado Veggie Dip

1 large avocado, peeled and mashed
2 T fresh lemon juice
1 garlic clove, finely minced
3 T red onion, finely chopped
1/2 C Vegenaise
10 dashes of Tabasco Sauce - or to taste
1/4 t. kosher salt
freshly ground black pepper to taste

In a bowl, mash the avocado with a fork. Add the lemon juice, garlic clove, red onion and Vegenaise. Mix to combine. Add the Tabasco, salt and pepper. Serve with cut vegetables.

Note: Once again, the photo isn't mine. My camera just couldn't get a good pic.

Potato Kale Cakes

I came home from work with little energy or imagination. Add to that a pantry with little in it and that's how this recipe came about. Potatoes and kale go together beautifully. This is an easy recipe with few ingredients, and it feeds a family. Even my meat eating husband liked it!

Serves 4

Potatoes and Kale:
3 T olive oil
2 T Earth Balance
1/2 C onion, chopped
1 small bunch of kale, stems cut out and chopped (3 cups packed)
2 large potatoes, cut in half, boiled and chopped (4 cups)
salt

Fill a large pot with cold water and add the halved potatoes and some salt. Bring them to a boil and cook until soft (approximately 25 minutes). Drain and cool slightly. Meanwhile, in a large saute pan melt 2 T. olive oil and the Earth Balance. Saute the onion over medium heat for about 5 minutes. Add the kale, sprinkle with a little salt and cook until the kale is softened and wilted down by half.  Remove the onion and kale to a large bowl.

When the potatoes are ready, drain and place on a cutting board. Cut into pieces resembling a large dice. Add the potatoes to the bowl of onion and kale. Add one tablespoon of olive oil and salt to taste (I used 1 teaspoon sea salt). Mix well.

In the saute pan heat enough olive oil to saute the potato and kale cakes. Form the cakes using either a 1/4 or 1/3 cup measuring cup. Lay the cakes into the saute pan over medium heat and cook until lightly browned (approximately 3-5 minutes on each side). Serve on a plate with the serving sauce either on the side or drizzled over the top.

Serving sauce:
2 T Vegenaise
1 T stone ground mustard (I used Boetje's, I think it has more vinegar than most)
1 T ketchup

Mix the ingredients together.