Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

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Artichoke Dip Pasta

This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

  • 6 oz pasta
  • 3 oz vegan cream cheese
  • 1 jar marinated artichoke hearts, reserve the marinate
  • 1/4 c pickled jalapeños
  • 1 bag baby spinach

Cook pasta according to package.

Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

Serves 4.

Artichoke Walnut Pesto

This is perfect on pasta as a main or crackers as an appetizer.

  • 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
  • 1 c packed parsley
  • 3/4 c walnuts, toasted
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • Salt and pepper
  • 1/4 c water

Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

Toss with pasta or serve on crackers.

Serves 6 – 8.

Artichoke Tomato Pasta

  
This may be the BEST sauce ever! Of course, it is from the amazing Patriia Wells!  It takes a little longer than take-out, but it’s oh so better! The best part, this is a pantry saver recipe!

Tomato Sauce:
1/8 c olive oil
1 onion, sliced thin
4 cloves garlic, minced
salt
1 28 oz can tomatoes, crushed
4 bay leaves
4 sprigs parsley
1 tsp celery salt

in a large saucepan combine oil, garlic and onions; cook until soft. Add remaining ingredients and cook for 15 minites ovee medium heat. Remove bay leaves and puree.

Tomato-Artichoke Sauce
1/2 c tomato sauce
1 jar of marinated artichoke hearts, liquid reserved
2 tbsp artichoke liquid 
2 tsp fresh thyme leaves
salt

Combine all ingredients in a food processor and purée. It too thick add a little bit more of the artichoke liquid 

Combine with your fav pasta and fresh parm cheese!

Makes 3/4 c artichoke sauce and 3 c tomato sauce.

Pasta with Tomatoes and Creamy Ricotta Sauce

  
I love pasta, because you dig through the fridge grab a couple things and have a great meal in minutes!

Ingredients:
8 oz pasta
8 oz ricotta
1 bunch of green garlic, sliced thin or 2 cloves garlic minced
1 tbsp olive oil
2 c cherry tomatoes, sliced
1 can artichoke hearts, chopped

Cook pasta according to package.

In a 12 inch skillet, heat oil over medium heat, add garlic and cook for 2 minutes, stir in artichoke and tomatoes, cook for 5 minutes. Stir in ricotta and 1/2 c pasta water, stir until smooth. Add pasta and more pasta water if needed. 

Serves 4.

Fregola and Artichoke Pilaf

  
Another wonderful dish from Ottolenghi!! The pepper sauce make it!

Ingredients:
16 oz artichike hearts, chopped
1 tbsp olive oil
2 onions, sliced thin
4 tsp butter
9 oz fregola, rinsed
2 1/2 c vegetable broth
1 1/2 tbsp red wine vinegar
1/2 c kalamata olives, chopped
1/2 c sliced toasted almonds
1/3 c flat leaf paraley, chopped
Salt and pepper

Green Chili Sauce
4 oz chopped canned green chiles
1 clove garlic
1 small preservered lemon
1 TBSP lemon juice
3 TBSP olive oil
1 c flat leaf parsely

To make sauce; combine all ingredients in a food processor and pulse to combine.

In a large sauté pan, heat oil over medium heat, add onions and 3/4 tsp salt, cook until carmelized about 10 minutes. Add butter and stir in artichoke, fregola, stock and pepper. Stir once, cover and cook over low heat for 18 minutes until all the liquid is absorbed. Remove from heat and leave to sit for 10 minutes with lid on. Stir in vinegar, olives, almonds and stir. 

Serve with a generous spoonful of sauce.

Serves 4.

Artichoke and Leek Soup

  
This is one of those creations that comes together when you clean out the freezer. Super simple and tasty.

Ingredients
1 bag of frozen, sliced leekd (1 lb)
2 bags of frozen arithcokes
1 TBSP butter
1 box chicken stock
Parmesean cheese for garnish
Salt and pepper

In a large stock pot over medium heat, add the frozen leeks and artichokes, cook until defrosted and most of the water is absorbed. Stir in the butter and stir to coat, cook for a few minutes until they start to brown. Add stock and cook for 15 minutes. Purée with an immersion blender or let cool and purée in a blender. Season with salt and pepper. Serve with a little parm cheese on top.

Serves 6 – 8.