This recipe is from Vegan Comfort Food, I made a couple minor changes. These are so good and I have to say better than crab cakes. Serve with a little jalapeño aioli for perfection!
- 2 tbsp marinated artichoke liquid
- 2 c drained marinated artichoke hearts
- 1/4 c shallot
- 1/2 c celery
- 1 tsp lemon juice
- 1/2 c chickpea flour
- 1 tbsp old bay
- 1/4 tsp salt
- 1/4 tsp pepper
Combine all the ingredients in a food processor and pulse to combine, you want all ingredients about the same size and chopped fine. Chill for at least 30 min.
Jalapeño Line Aioli
- 1 c vegan mayo
- 1/4 c pickled jalapeño
- Zest and juice of one lime
- 1/4 tsp chili powder
Place in a mini processor and process till smooth. Chill to ready to use.
- Olive or grape seed oil for frying
- 1/4 c chickpea flour
- 1 c panko
Place chickpea flour and panko in separate bowls. Scoop 1/4 c of the minute, form into a party, gently place in chickpea flour and coat all sides. Place in breadcrumbs and coat all over, set aside and repeat.
Heat a large pan over medium heat and add 2 tbsps oil, swirl pan to coat. Cook cakes 4 – 5 per side until golden on each side.
Serves with jalapeño aioli.
Makes about 10 cakes.
8 oz pasta
10 oz mushrooms
1 tbsp olive oil
8 oz spinach
6 oz artichoke hearts, drained and chopped
8 oz ricotta cheese
1/4 c kalamata olives, chopped
Toasted pine nuts
Cook the pasta according to the package.
In a 12 inch skillet, heat the oil over medium heat and sauté the mushrooms until nicely browned. Turn heat to low, add spinach, ricotta, artichokes, and olives, cook until warmed through.
Add pasta and toss, add a little pasta water if the sauce is too thick. Too with pine nuts, Aleppo pepper and parmigiano.
This pasta is full of veggies and super quick to make – perfect for a quick weeknight meal.
8 oz pasta
1/4 c artichoke heart marinade
2 garlic cloves, minced
1 jar marinated artichokes sliced
Pinch of crushed red pepper
16 oz fresh ricotta
1 bag spinach
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking liquid.
In a large, deep skillet, heat the artichoke heart marinade. Add the garlic, artichokes and crushed red pepper and season lightly with salt. Cook over high heat until the garlic is golden and fragrant, about 3 minutes. Add the pasta and the 1/4 c reserved cooking water to the skillet (add more as needed if it gets to dry) along with the ricotta and spinach, cook, tossing and stirring until nicely coated, about 2 minutes.