Insanely Delicious Grilled Artichokes

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INGREDIENTS:

  • 4 large artichokes
  • 2 lemons
  • 1/2 cup olive oil
  • 8 cloves garlic, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper

PREPARATION:

  • Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim each leaf with scissors, then cut an inch off the top and stem, cut in half lengthwise, and quickly place halves into the bowl of lemon water to prevent them from turning brown.
  • Bring a large pot of water (or two) to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
  • Add artichokes to boiling water, and cook uncovered for about 15-20 minutes–til a leaf pulls out easily. While they’re cooking, make a marinade from remaining lemon, olive oil, garlic, salt and pepper.
  • Drain artichokes, brush with marinade, and place them on preheated grill (outer sides down at first to hold in the liquid). Grill the artichokes for 5 minutes each side, basting with sauce until the tips are a little charred. Serve immediately with the remaining sauce for dipping. Prepare to die of deliciousness.

TIP: You can also boil, marinate and freeze them. Then later, defrost, BBQ and enjoy!

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Slow Cooked Split Pea, Carrot & Apple Soup

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INGREDIENTS

  • 2 cups dried split peas
  • 4 large carrots, chopped
  • 2 apples, peeled & chopped
  • 2 cloves minced garlic
  • 6 cups filtered water
  • 2 cubes vegan (or chicken) bouillon
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp coriander
  • 1/2 tsp nutmeg
  • 1 Tbs balsamic vinegar

PREPARATION

  • Rinse split peas; chop carrots; peel, seed & chop apple; mince garlic (or use 2 cubes Dorot’s crushed garlic–in frozen aisle at TJ’s and Whole Foods).
  • Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low. Remove bay leaf, add balsamic. Serve “rustic” or puree with an immersion blender.

Modified from The Vegan Slow Cooker book.

Slow Cooked Mango Coconut Rice Pudding

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INGREDIENTS

  • 2 mangoes, peeled and diced
  • 1.5 cups arborio rice
  • 1 can light coconut milk
  • 1.5 cups vanilla flavored almond or soy milk
  • 1/4 cup sugar, maple syrup or agave
  • 1 tsp vanilla extract
PREPARATION
  • Add all ingredients (you can get them all at TJ’s) to crock pot and cook on high for 1.5 hours.  Add a little more non-dairy milk if the pudding is not creamy enough.  Serves 8.

Modified from The Vegan Slow Cooker book.