Daily Vegan Lunch for 29 July, 2013: Artichoke Tortilla Pizzas

These are very, very good. The tortillas become crunchy like a thin crust restaurant pizza. If I ever own a vegan restaurant or deli in the future, I will definitely feature these pizzas on the menu.

vegan crunchy tortilla pizzas

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INGREDIENTS FOR 2 PIZZAS:

SAUCE:

1/2 cup tomatoes, chopped (I used grape tomatoes)
1 tablespoon vegan mayonnaise or olive oil (I used vegan mayo)
2 tablespoons nutritional yeast
1/4 cup onion, minced

EVERYTHING ELSE:

2 regular sized tortillas, any kind

1 cup artichoke hearts
1/4 cup roasted peppers
1/2 cup mushrooms, sliced
1 cup pitted olives
(or any pizza toppings you can think of, I really liked the artichoke hearts)

DIRECTIONS

Preheat the oven to 425 degrees. Mix sauce ingredients in a small bowl until it makes a thick, chunky paste. Spread the paste evenly on 2 tortillas. Top with artichokes, olives, and whatever you are putting on there. Put tortillas on a baking sheet and bake at 425 for 10 minutes.

Daily Vegan Lunch for 28 July, 2013: Kale Antipasto No-Pasta Salad

kale antipasto no pasta salad vegan

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INGREDIENTS FOR ONE MEAL-SIZED SALAD:

4 cups curly kale, massaged and chopped very finely
1/2 teaspoon salt or coarse salt, for massaging kale
1/4 cup kalamata olives, pitted
1/2 cup artichoke hearts
1/4 cup marinated mushrooms

DRESSING:

2 teaspoons balsamic vinegar
1 teaspoon olive oil

DIRECTIONS:

Wash kale thoroughly. Chop the kale off of its thick stems, discard the stems. Sprinkle salt on the wet kale. Massage it by rolling it and crumpling it in your clean hands until it is darker green than before and leaves are thoroughly abused. Chop kale into a fine mince.

Combine kale in a medium sized bowl with olives, artichoke hearts, and mushrooms.

Toss with vinegar and olive oil.

Daily Vegan Lunch for 6 May, 2013: Vegan Stuffed Artichokes With Creamy Dill Sauce

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vegan stuffed artichokes with dill sauce

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INGREDIENTS:

1 artichoke
Water for boiling

STUFFING INGREDIENTS:

1 cup onion, minced
1 clove garlic, minced
2 teaspoons olive oil
1 cup panko breadcrumbs
1/4 teaspoon sage
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 cup sundried tomatoes, undrained

CREAMY DILL DRESSING

1 container unflavored soy yogurt
1 tablespoon fresh lemon juice
1 teaspoon dried dill
Salt to taste

Simmer artichoke in water on medium heat for 25 minutes. Drain and let cool. Trim off the sharp pointy edges of each artichoke leaf with a scissor. Open the artichoke’s middle and scoop out as much of the fuzzy choke as you can plus any inner leaves that are pointy.

Make the stuffing by frying onions in a pan on medium heat until translucent, add garlic and saute for 30 seconds more. Add sage, oregano, basil, and tomatoes and simmer 1 minute until herbs are fragrant. Add panko and stir well.

Stuff the artichoke by starting at the bottom leaves. Smoosh 1 small teaspoonful of stuffing between each leaf until you reach the top. If you have stuffing leftover at the end of the process, stuff the middle of the artichoke with it.

Place in a baking dish and bake at 375 for 25 minutes.

Mix dill dressing ingredients together in a small bowl. Eat artichoke by tearing off each stuffed leaf and dipping it in the sauce. The meat of an artichoke is at the bottom of the leaf which you scrape off with your teeth. Once all the leaves are eaten, you are left with the de-fuzzed choke and the stem which are both delicious.