Sunday, September 22, 2013

Vegetable Tortilla Soup

So today is the first day of fall and here in CO it was a rainy one. I felt it was time to make a nice homemade soup. It is getting colder and fall is definitely here. We have been eating lots of dips these last few Saturday's when watching football and Jimmy has been saving the crushed chips for me. This is something I have never made but he keeps asking me about it. I was not sure exactly what he wanted when he kept saying tortilla soup so I looked up a few recipes today and new this would be something I could make my own and would be simple. Plus we bought a crock pot a few weeks ago and I have been dying to use it. It was absolutely delicious and I would totally make it again on a nice cold day. Our crock pot is small so I made a half recipe which made about 2 big bowls. If you want more just double all the ingredients. I hope you enjoy this one!

1/2 yellow onion (diced)
1/2 red, yellow orange or green pepper (diced)
2 gloves garlic (minced)
1 can whole kernel corn (rinsed)
1 can black beans (rinsed)
1 can diced tomatoes
1 medium tomato (diced)
jared jalepenos diced (to taste)
2 cups vegetable stock
2 tablespoons cumin
2 tablespoons paprika 
hot sauce (to taste)
crumbled tortilla chips
vegan cheddar cheese (optional)
vegan sour cream (optional)


1. Combine all your ingredients except the crushed chips into a crock pot. Mix them together and turn on high for 4-5 hours or low for 6-7 hours.

2. Add your tortilla chips about 10 minutes before you are going to serve. 

3. Place into a bowl and garnish with cheddar cheese and sour cream if you want. The sour cream helps with the spice. Serve with some extra tortilla chips as well. The crunchy factor adds a little extra to the dish!


Monday, September 2, 2013

Sautéed Zucchini

Man o man has third grade kept me busy. We will be starting week 3 of kids tomorrow and I can not believe how fast it is going. I have an amazing class overall. I am up to 21 8 year olds and they seem to always keep me on my toes. They are a great bunch though and I do no have much to complain about! 

SInce being back we have been trying to eat a lot healthier. We did really well the first 2 weeks but once the kids came things have begun to change. Over all we are still eating a ton of vegetables so we haven't completely fell of the wagon. On Tuesday nights there is a little farmers market here in town and they have tons of fresh vegetables. We have been buying corn and lots of Zucchini. I have made this a few times as the main part of our meal but it is also a great side. My mom actually use to make this exact recipe in the summer times. I love that this is hers because she does not cook all that much but I can say that this is HER recipe. So thanks mom and sorry I am stealing it and putting it on my blog! LOVE YOU! well anyway this is pretty quick and very tasty. Hope you enjoy!

1 medium onion
1 large zucchini
1 can diced tomatoes (drained) 
garlic salt
McCormacks steak seasoning
italin seasoning
1 tablespoon olive oil
1/2 cup mushrooms (optional)
1 medium yellow squash (optional)

***the picture has mushrooms in it and not squash but you can definitely use both or neither it is up to you, I have made it both ways*** 

1. Cut your onion in to half sized pieces and add to pan with olive oil. Turn on medium heat and sauté for about 5 minutes. 

2. Cut your Zucchini and/or squash in half and then into thin slices. Add to pan with onions and cook for another 5 minutes. 

3. If you are using mushrooms dice and add to pan. Cook for 3 more minutes.

4. Drain your can of diced tomatoes but leave just a little juice in it. Add to pan and mix together. Add all your spices to taste and sauté a few more minutes until it is all hot. 

5. Serve hot and enjoy! :)

Sunday, August 4, 2013

Corn & Black Bean Salsa

WOW! It has been way to long since I have been able to add to this.I hope everyone had a great summer.  I have been in Michigan the last few weeks and did not have a computer. So many things have happened since I last wrote. My BIG news is that I am going to be a 3rd grade teacher this year which I am extremely excited about! Orientation starts tomorrow and I can not wait! Anyway while in Michigan I made a few recipes I may eventually add to this but for now I am going to share the first thing I made once I got back to Colorado. This is inspired by my bestest Colynn. She made Jimmy and I something very similar but much more simple when we were visiting her in Ohio for the 4th of July. I was so hungry yesterday and this most definitely filled me up. It is light yet very filling and filled with different flavors and textures. It is perfect for a hot summer day. I hope you enjoy! 

1 can black beans 
1 can whole kernel corn 
1 can garbanzo beans(chick peas)
1/4-1/2 red onion
1/4 cup fresh cilantro
1/2 package good seasonings dressing 
1/4 cup olive oil
1/4 cup balsamic vinaigrette 
salt & pepper
tortilla chips 

***if you would rather use Italian dressing instead of good seasonings you will not need olive oil of the balsamic vinaigrette***

1) Drain and rinse your black beans, corn and garbanzo beans. Place in large mixing bowl.

2) Finely chop your onion and cilantro and add to bowl.

3)Prepare your good seasonings dressing. Add dressing to bowl with all ingredients.

4) Mix until everything is evenly coated. Add salt and pepper to taste. 

5) Serve at room temperature or place in fridge if you are using it later. Serve with tortilla chips of your choice.

Tuesday, June 25, 2013

Vegan Boxed Macaroni and Cheese!!!

This is something I do not normally eat but I found it at Whole Foods last week and while being home I do not have the ability to cook all my own food. I figured this would be something simple for my dad and not make him feel like I was being a pain. It cooks just like any old macaroni and cheese. You boil the water, cook the pasta and add the cheese and milk substitute. It is quick and easy. I thought it was good (not as good as my own) but like I said its quick and easy. So if you ever need to make a side really quickly I would suggest this. They have a few different flavors as well. I bought an Alfredo sauce one but I have yet to try it. I am very interested to taste it though. I used almond milk but you can use any milk substitute you would like or just use water. The box recommends either so it is up to you. Just follow the instructions on the back and enjoy :)

Thursday, June 20, 2013

Eating Out: Prima Stella Pizzeria

So for Father's  Day this year I took my dad out to dinner. We went last night to this local pizza place here on Long Island. It is right up the road from my house and has a very nice atmosphere. On Mondays & Wednesdays they have a special "Pasta Night". For $10.95 you get garlic bread, a house salad one of MANY pasta choices and a cannoli. I can't eat cannolis so it just means that my dad got two cannolis haha. It is such a great deal and the food is really good. I have been there a few times and enjoy trying different things each time. This is what I had this time!

The ingredients in this dish include linguine, artichoke hearts, roasted red peppers, diced sundried tomatoes, fresh garlic, sliced mushrooms and fresh parsley. The sauce is just olive oil. 

Here is the website so you can check out some other options that they have. I always just make sure I say "no butter" please! Just oil :)

Wednesday, June 19, 2013

Cornucopia Natural Food Market

Crazyyy few weeks! We surprised my mom by coming home early. Boy was she shocked! It was hilarious :) Since then I have been helping them at work and spending as much time with them and my friends. We finally made it on the boat last weekend and had wonderful weather on Saturday! I love it there and wish I could be there every weekend. Well, since being home I have not cooked much and what my dad has made me is nothing really all that new. Today my friend Maria came into work (she use to work here) and we went to lunch. She brought me to this little market that has all natural foods and has a little deli in the back with tons of Vegan options. I decided I would share them with you. They were all equally delicious and I hope I can go back before I leave. I took picture of everything to share with you and I hope one day I can make it home made.

So I tried tp take pictures of all the ingredients but it was through a glass case. They did not come out as wonderful as I was hoping. So I will tell you about all of them.

1) The first one is called Quinoa Salad. It is gluten free, dairy free, and completely vegan. Its ingredients include Quinoa, olive oil, peas, cranberries, cashews, date, zucchini, chickpeas and parsley.

2) The second one is Tropical Broccoli Salad. It is all gluten free, dairy free and vegan. Its ingredients include fresh broccoli, coconut milk, coconut, pineapple, almonds, agave, currants, and himalayan salt.

3) The third one is called Unchicken Tempeh. Again it is gluten free, dairy free and vegan. Its ingredients include tempeh, gluten free tamari, brown rice vinegar, cranberries, carrots and scallions.

All of these were absolutely delicious but I think my favorite is the Quinoa salad. I really enjoyed the "unchicken tempeh" though because I have never had or made anything quite like it. I may eventually get the courage to try cooking with tempeh after tasting how delicious it was. I was nervous about the broccoli one because it was also fruity but the combination of fruits and fresh vegetables with coconut milk was absolutely delicious. I recommend all of these recipes though :)

You can also visit their website if you would like.

Sunday, June 2, 2013

Homemade Vegan Potato Salad

YUMMMMM!!!!! This is something my mom has made since I was a little kid. I use to pick all the veggies out but I still love it. It is one of those things that we never made in the winter time but as soon as summer rolls around we are always eating potato salad or macaroni salad. I have turned both into vegan versions (which is really not very difficult to do). I am sharing my version with you because I like the vegetables that go into it and I like the "secret" spices as well. It is a perfect side to many different dishes.

Makes: 2 servings
Cook time: 30-40 minutes

4 large red potatoes 
4 green onions
2 cloves garlic
1/4 yellow onion
1/4 red onion
1 stalk celery
1/2 red, orange, or yellow pepper
3-4 tablespoons veganise mayo
garlic salt
steak seasoning

1. Cut your potatoes into medium square leaving the skin on. Place in a medium pot with water. The water should be about an inch above the potatoes. Slice your garlic as thing as possible and place in water. Cut your green onions and place in pot as well. Bring water to a boil and then turn down to medium heat. Cook them until the potatoes are soft. It will probably take anywhere from 20-30 minutes. You can check them by removing one and when you can cut it in half with no problems they are done. Drain and place all ingredients back in pot. Let cool for at least 5 minutes. They should no longer be steaming.

2. Slice your celery, pepper and onions into VERY small pieces. Once potatoes are cooled place chopped vegetables in with potatoes. Add your veganise mayo and spices to taste. Mix until potatoes are evenly coated with the mayo. You can add as much of the spices and mayo as you would like. 

3. Serve warm or place in fridge and serve later on. :)

Saturday, June 1, 2013

Vegan Spinach Pesto Pasta

Okay so many of you are probably beginning to think I have an obsession with pesto. Well, I agree with you and think I do as well. I don't know what it is about it but I just love it so much. I have really enjoyed finding many ways to eat it as well. I first stumbled upon a recipe on pinterest. I did some more research and then came up with my own unique recipe. I loved it and would definitely make it again, It is a nice summer pasta because it is really kind of light but filled with flavor. 

Cook Time: 45 minutes
Makes: 4 servings
1 box pasta of your choice
1 frozen block chopped spinach
1 packet Vegan Pesto
1/4 cup pine nuts
3 cloves garlic
1 tablespoon minced garlic
olive oil
Vegan Parmesan 
3 large mushrooms
1 head fresh broccoli 
1 can white beans (optional)

1. Cook pasta according to directions on back of box.

2. Roast your pine nuts in a pan on medium heat. When you can smell them they are done. Place in a bowl for later. 

3. Make your pesto sauce. Make sure you defrost your spinach. Drain as much water out as possible and place in a food processor. Peel your garlic and add as well. Place the Vegan Pesto packet powder and about 1/2 cup olive oil in and blend for about 1 minute. Add half of your pine nuts and about 1/4 cup vegan Parmesan. If you feel you need to add more olive oil do so at this point. Continue to pulse in food processor until all ingredients are evenly mixed and mixture is smooth. Leave aside for later.

4. Cut your broccoli and slice your mushrooms. The size of broccoli is up to you. I like small pieces but some people like bigger pieces. Place in large pan with some more olive oil and the minced garlic. Cook on medium heat for about 10 minutes or until everything is soft. Set aside as well.

5. If you are adding the beans rinse and drain them. Place in a small pan on medium heat and cook for about 5 minutes. I added a few different spices such as Mrs.Dash, thyme, garlic salt and steak seasoning. This is up to you but it did add a little flavor to the dish. 

6. Once pasta is cooked drain and place back inside pot. Place your spinach pesto in and mix until it is evenly coated on pasta. Add your broccoli, mushrooms and beans. Mix until everything is evenly blended.

7. Sprinkle the rest of your pine nuts on top and serve hot  with additional vegan Parmesan! Enjoy :)

***If you do not have or can not find a Vegan Pesto packet feel free to use fresh basil. It has the same flavor and will taste great.

Also, if you want to use fresh spinach please do. I think it will be about 4 cups of fresh spinach and just place it in the food processor as well. It will have a fresher taste to it!*****

Wednesday, May 29, 2013

Vegan Pesto Grilled Chesse Sandwich

So yesterday was my last day subbing for the year and hopefully forever and today is Jimmy's last day of school with the kids. I can't believe how far we have come in a year. This time last year I wasn't even sure when I would see him again and now today we have moved across the country and get to  experience so many new and amazing things together. I miss my family and friends back home but for our relationship it was and is the best thing we could have EVER done. I am looking forward to many more great memories!

Anyway, I have an interview for a Kindergarten job at a local school here in Glenwood. I can actually walk there it is so close. So right now I am at home just waiting patiently for 1:15. I was starving and decided to make some lunch. We are leaving for summer soon and I have a whole bag of Daiya mozzarella so I figured I should use it. Grilled Cheese sounded amazing so I added a little twist to it. It took me about 5 minutes to make and is absolutely delicious!

Makes: 1 sandwich
Cook Time: 5-10 minutes

2 pieces whole wheat or white bread
1 tablespoon basil paste
1-2 tablespoons vegan butter
1/2 cup daiya mozzarella
5-6 pieces fresh spinach
2 slices tomato

1. In a medium pan melt your vegan butter on medium heat.

2. Get your 2 slices of bread and evenly coat each piece with basil paste. Add your mozzarella on top on each slice as well. Place your spinach and tomato on one side. Sprinkle with pepper to taste and close sandwich. 

3. Place sandwich in pan for 15 seconds to soak up some of the butter and quickly turn so both sides get some butter. Let cook for about 2 minutes and then flip again until both sides are evenly browned. Be careful not to burn.

4. Remove from pan and slice in half. Sprinkle some salt on top if you would like. Serve hot and enjoy!

Monday, May 27, 2013

Summer Corn, Black Bean & Avocado Salsa

I can just picture my self sitting on the dock back home eating and sharing this with friends. It is really light but filling at the same time. Let's be honest when were at the beach we don't want to be eating heavy foods yet more times then not that is the case. It is a perfect lunch side or just a mid afternoon snack. Today I served it with brown rice but that was just because I was at home. I have some tortilla chips left and I think I will eat the leftovers with those. This is also something you can make in advance and put in your cooler. I would recommend serving it with tortilla chips, pita chips or bruschetta bread as well. Whatever you either have lying around your place or are in the mood for when you are at the store. 

Salsa Makes: 4 servings 
Rice Makes: 2 servings
Total Cook Time: 15 minutes (minus rice)

Salsa Ingredients
1 can corn
1 can black beans
1 medium tomato
1 ripe avocado 
1/4 cup fresh cilantro 
1/2 red onion (optional)
1 small red pepper
2 tablespoons lime juice
olive oil
cayenne pepper

Rice Ingredients
1 cup brown rice
olive oil
dry basil
garlic salt
cayenne pepper

1. Cook rice according to directions. Either rinse with cold water or let cool down. Add olive oil. dry basil, garlic salt, cayenne pepper and salt & pepper to taste. Combine until mixed evenly.

2. Drain and Rinse black beans and corn. Place in large mixing bowl.

3. Dice your red pepper, red onion, cilantro, tomato and avocado. Place in large bowl and mix until everything is evenly combined. 

4. Add lime juice, olive oil, cayenne pepper, and salt and pepper and mix around some more. Place in fridge until ready to serve. 

5. Serve on top of rice or as a salsa with chips of your choice!

Monday, May 20, 2013

Vegan Fried Cheese Wontons

Who doesn't love fried cheese wontons??? I hate not being able to order them when we get Chinese food anymore. They are just so yummy! Well the more I thought about it the more I began to realize that they really are not that complicated so why not just make it vegan??? Well that is what I did. Here is my recipe for them! Add or subtract items if you please. Also I hope your wonton folding skills are a little better then mine!!!

Makes: 6 wontons
Cooke time: 10 minutes

6 wonton wrappers
2 1/2 tablespoons tofuti cream cheese
4 green onions
1 strip fake crab meant (optional)
Vegetable oil for frying

Cut your green onions and crab meat and place in bowl. Mix with cream cheese until evenly combined.

Place a small amount into middle of wonton wrapper. Pinch corners together until wonton is closed and filling is not coming out of the top.

Heat your oil until it begins to bubble. Place wontons in oil for about 30 seconds and flip. Once they begin to get crispy remove and place on paper towel. 

Serve hot. You can serve with any sauce you want such as sweet and sour or duck sauce.

Friday, May 17, 2013

Summer Pasta Salad

This is on of my favorite things to make. I am not sure how it is possible I have not made it since last summer. Even my dad likes this recipe. Its very simple and you can really add whatever vegetables you want to it. It is really light which is nice especially in the summer when it is super hot out side. It's great for a side dish, or for lunch! It is even better the next day because the flavors get to sit over night. 

Makes: 4 servings
Cook time: 30 minutes

1 box of any type of pasta 
1 package good seasonings dressing
olive oil
vinaigrette dressing
1/2 yellow onion
1 red, yellow or orange pepper
1/2 head fresh broccoli
3 cloves garlic
1 tomato
Mrs.Dash original seasoning
garlic salt

Optional Ingredients 
1 can corn
1 zucchini
baby carrots

1. Bring large pot of water to boil. Slice the garlic and add to water. Cook pasta according to directions on back of box.

2. Prepare the vegetables. Slice your onion, pepper, broccoli and tomato. Set aside.

3. Prepare the sauce. Make the dressing according to the directions on the back of good seasonings package. 

4. Once pasta is cooked drain and let cool. Add your vegetables and dressing. Mix until it is evenly coated. Add garlic salt and Mrs.Dash to taste. You may need to add some more oil and vinaigrette dressing but it is totally up to you. 

Serve warm or place in fridge until ready to serve!

Wednesday, May 15, 2013

Angel Hair Pasta with a Vegan Lemon Cream Sauce

Man it is so nice to be able to sit down and add all of these recipes. I sometimes feel like if I don't do it all at once it just does not get done. I just got back form Jimmy's first grade field trip and he is not home yet so I still have some time. This one I basically stole from my friend Colynn's blog.  But I did mix it up a little. She just makes  so many amazing things sometimes it is hard not to steal them once in a while. I linked her recipe so you can see hers at well but I will give you my version of it! 

Makes: 4 servings
Total Cook Time: 45 minutes

1 box angel hair pasta
1 cup unsweetened almond milk
1/4 cup tofutti sour cram
2 tablespoons nutritional yeast
5 cloves garlic minced
2 tablespoons lemon juice
1 tablespoon corn starch
dash of thyme
dash of cayenne pepper
salt/pepper to taste
2 tablespoons olive oil
1 cup fresh spinach
1 whole tomato
5-6 medium mushrooms
vegan Parmesan 

1. Cook pasta according to directions on back. (angel hair cooks pretty fast so if you want to prepare everything else first it may be easier)

2. Make cream sauce. Add almond milk,lemon juice, nutritional yeast, sour cream, minced garlic, cayenne, salt/pepper and thyme in medium pot. Bring to a boil. Add corn starch according to package directions and mix until sauce begins to thicken. Reduce heat and cover.

3. Prepare your vegetables. Dice tomato and mushrooms and add to pan with olive oil. Once they begin to cook add the fresh spinach.Mix until spinach begins to wilt. 

4. Once everything is ready to go combine pasta, sauce and vegetables in large bowl. Serve hot and with some vegan Parmesan to top with!

Japanese Udon Noodles & Vegetables

So for my birthday (which was in April) Jimmy's mom bought me to awesome Woks. Jimmy is always telling her how much I love to cook and I can always use things to add to my collection! Anyway they are awesome and I really enjoy using them. One of my favorite things from a Chinese restaurant is Vegetable Lo Mein. Now I am able to make my own! 

Makes: 4 servings
Cook time: 30 minutes

3 single servings Japanese Udon noodles (or similar)
1/2 yellow onion
1/2 red pepper
1/2 cup cooked edomde 
1/4 cup carrots
1/4 cup water chestnuts
1/4 cup green beans
1/4 cup mushrooms
2 cloves garlic
2 tablespoons fresh ginger 
1/4 cup baby corn (optional)
1/2 cup tereyaki sauce
3/4 cups soy sauce
1 tablespoon vegan butter
1 tablespoon olive oil

Dice all of your fresh vegetables and add to large Wok with olive oil. Using a mincer mince your garlic and ginger and add to pan. Heat on high until all vegetables are soft and cooked through. Remove and place in bowl for later use.

In large Wok heat vegan butter and olive oil. Add noodles and let cook until they begin to get crispy. Once they are warm and crispy add the vegetables that you previously cooked with the noodles. Add your teriyaki  and soy sauce and continue cooking on high for about 5 minutes. Serve hot with a some extra soy sauce for topping!

These are the noodles I used!

Vegan Mushroom & Roasted Garlic Raviolis in a Pesto Sauce

I have been wanting to make these for MONTHS! I bought hand ravioli makers a while back and have just not gotten around to it! I decided to make them on Sunday and was a little low on food products so I decided to work with what I had. Well they came out delicious and we had enough for leftovers as well. I made the dough by hand but would recommend using a pasta maker to roll it out if you have one. They really need to be as thin as possible otherwise they get a little doughy. 

Pasta Ingredients
2 cups all purpose flour
2 tablespoons olive oil
1 to 1 1/2 cups cold water
pinch of salt

Ravioli Filling
1/2 yellow onion 
3 LARGE mushrooms
1/3 cup fresh parsley
5 garlic cloves
1 teaspoon Thyme 
2 tablespoons olive oil
1/3 cup vegan Parmesan 

Pesto Sauce
minced garlic
1/2 cup olive oil
1/4 cup water

First thing you will want to do is make the dough. All you have to do is mix the ingredients together and kneed for about 5 minutes. Slowly add the water as you mix. You will know when you have enough. You do not want it to be sticky so if it is just add more flour to make up for it. Form it into a ball and set aside. If you make it way in advance cover it with plastic wrap and place it in the fridge. 

Preheat oven to 400 degrees
Next, you will want to make the filling. Peel the garlic and place in a piece of tinfoil with a a dash of olive oil. Cover and place in oven for about 15 minutes or until garlic is very soft. Now chop the onion and place in a medium pan with 1 tablespoon olive oil. Cook until onion is soft. While that is cooking chop the mushroom into tiny square like shapes. You will want to chop the parsley as well. Add to the pan with the onion and continue mixing until everything is soft. You can add the dash of Thyme at any time as well. When the garlic is cooked through remove from oven and let cool. Dice the garlic and add it to the pan. When all parts of the filling are cooked you can remove from the heat. Once it has cooled down you can add it to a mixing bowl and add the vegan Parmesan. Mix everything together and set aside for later. 

Before you start making the raviolis you will want to get the Pesto sauce going and a big pot of water. I never follow the package directions for the pesto. I flip the water and and oil portions and add minced garlic. You can use fresh garlic or the kind in a jar. Heat on low until pesto is warm and continue mixing. With the pot of water add some salt and bring to a boil.

You now have to make the raviolis. Like I mentioned earlier I used a ravioli press that I bought but there are tons of ways to make raviolis. Just choose your own way. Roll out the dough into very thing pieces and using the filling put about a tablespoon in the middle. Pinch them closed. Continue the process until the dough is either gone or the filling is gone. I was able to make 15 raviolis but I think if you use a pasta press maker you will be able to make more because it they will be a little thinner. 

Once all of your raviolis are completed and your water is boiling you can begin to add them to the water. They will most likely not all fit at the same time so add as many as you can. You will know they are done when they begin to float. Even then I would wait about 30 more seconds before removing them. Place them in a large bowl. Continue the process until all raviolis are cooked. 

Finally, add the pesto sauce to the bowl of cooked raviolis. Serve hot and with some extra vegan Parmesan. :)

I also served these with my vegan garlic toast!!!

Vegan Pesto

So this post is going to go along with the recipe I will be posting after this but I kind of felt like it deserves it's own post. In the past I have posted a home made vegan pesto recipe but sometime we just don't have time for it. I for one LOVE pesto and when I realized that most packaged or pre-made pesto's have milk and cheese in them I became VERY upset. I have made it my mission to find one that does not contain these products. 

My first story will be we were watching the travel channel one night and watched a special on Sunflower Pesto. All of their ingredients are 100% vegan. Unfortunately it is made in Canada and when I tweeted Whole Foods they said it depends on the location. Our local Whole Foods is not that close so I have not made it over that way yet to check. I would love to but it online but it appears they do not sell it online. Here is the website anyway in case you want to check it out. 

My second story is simple. I was at the local Natural Grocers and decided to look down the pasta aisle. They had a packet or Organic Pesto. When I picked it up and looked at the ingredients I almost wanted to start jumping up and down. VEGAN PESTO PACKET! WHOOO!!!!! I bought two and was finally able to use it this weekend. I spiced it up a little by adding more garlic but I always did that anyway. You can always add Vegan Parmesan to it as well.! Its very yummy! Here is a picture of the front and back in case you are interested!!!!

Tuesday, May 7, 2013

Garlic & Artichoke Crostini

This is a perfect appetizer for a party or just for a mid-day snack! I brought it to our friends house for the Red Wings game on Saturday. It is easy, quick and filled with flavor. I had never made them before so I was a little nervous bringing them to someones house but luckily they were a hit!

1 16oz can Artichoke hearts
2 loafs french bread (or any other type you want)
4-5 cloves garlic
6 tablespoons olive oil
1/2 cup fresh parsley
1/3 cup vegan Parmesan
garlic salt

Makes: about 40 small pieces
Cook Time: 20 minutes

Preheat your oven to 350 degrees
1. Slice your bread on an angle and place on non stick cooking tray. You may need two trays as it will make about 40 pieces depending on the size of your bread,

2. Drain and rinse your artichoke hears. Slice them into small pieces and place in a medium bowl. Peel and dice your garlic in to small pieces and place in bowl with artichoke hearts. Dice your parsley as small as you can get it and also place in bowl. Add 2 tablespoons olive oil and your vegan Parmesan. Using a spoon mix around until ingredients are evenly combined. You can add salt and pepper to taste as well.

3. Using remaining olive oil evenly brush on both sides of each piece of bread. On top side sprinkle a very small amount of garlic salt. Place in oven for about 5 minutes or until they begin to brown. For a more even brown flip bread about half way through.

4. Remove bread from oven and let cool for a few minutes. Using a spoon evenly place a small amount of the garlic and artichoke dip on top. 

5. Place back in oven for about 3 minutes. You are really just trying to heat it up at this point and maybe brown the tops just a little.

You can serve this hot, cold or room temperature! If you want you can dust the tops with a little more Parmesan. :)