Vegan

Easy Baked Artichokes from The Colorful Family Table

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Easy Baked Artichokes with Lemon-Garlic Aioli from The Colorful Family Table by Ilene Godofsky Moreno are the perfect spring appetizer. Serve them for Easter, Mother’s Day, or any spring brunch, lunch, or dinner party.

The Colorful Family Table

If you have a house of picky eaters, you’re in luck, because The Colorful Family Table by Ilene Godofsky Moreno is here to help!

In this cookbook, you’ll find 90 recipes that will please everyone in the family, from picky toddlers to skeptical spouses. They are easy to make, even for kitchen newbies, using easy-to-find ingredients.

Rather than categorizing the recipes according to meal, they are organized by season, making it easy to cook flavorful meals with fresh, seasonal produce. In the fall chapter you’ll find such warming recipes as Leftover Sweet Potato Brown Rice Breakfast Pudding and Butternut Squash and Apple Soup. Winter brings Shepherd’s Pie with Tahini Turnip-Carrot Mash and No-Bake Orange Chocolate Fudge. Spring’s seasonal delights include Easy Baked Artichokes and Veggie Quiche. Some of the summer dishes to enjoy include BBQ Lentil Burgers and Summer Market Polenta Casserole.

Throughout the book Ilene includes helpful tips for packing lunchboxes and freezing meals.

Easy Baked Artichokes

Stuffed artichokes may seem like a difficult dish to tackle, but Ilene has made it easy with this recipe. The recipe looks lengthy, but most of it is baking time. You simply slice the tops of the artichokes, spread the petals out, stuffed them with garlic and then drizzle them with lemon and olive oil, and bake them. While they’re baking, you can prepare the Lemon-Garlic Aioli.

Easy Baked Artichokes with Lemon-Garlic Aioli

I used to love ordering baked artichokes at restaurants and dreamed of preparing them at home, but I always chickened out when I spotted them at the market each spring. They just seemed so complicated! Well, I’m happy to say that I finally conquered my fear and came up with this simplified baked artichoke recipe. This impressive appetizer is perfect for when we have friends over, and while the baking time is a little lengthy, steaming-hot, fresh-from-the-oven artichokes are totally worth the wait. Two artichokes are great for four people to share, or double or triple the recipe for large groups!

Cook Time :1 hour 15 minutes

Author
Ilene Godofsky Moreno

Ingredients

Baked Artichokes

2
artichokes
6
cloves
garlic
2
tablespoons
olive oil
Juice of 1 lemon

Lemon-Garlic Aioli

1
cup
vegan mayo (recipe below or store-bought)
2
tablespoons
nutritional yeast
Juice of 1/2 lemon
4
cloves
garlic
, minced
Salt and black pepper
, to taste

Instructions

Preheat the oven to 425°F.
Use a knife to slice off the top quarter of the artichokes, and trim off the stems so they can sit flat. Place the artichokes in a baking dish.
Use your hands to spread the petals out as much as possible. Stuff 3 cloves of garlic in the center of each artichoke. Drizzle the olive oil and lemon juice over the artichokes. Cover the baking dish with aluminum foil. Bake for 1 hour 15 minutes.
While the artichokes bake, prepare the Lemon-Garlic Aioli by stirring together the mayo, nutritional yeast, lemon juice, and garlic in a small bowl or cup. Season with salt and pepper, then cover and store in the refrigerator until you’re ready to use it.
When the artichokes are done baking, transfer them to a serving dish. To enjoy, dip the petals in the Lemon-Garlic Aioli.

Homemade Vegan Mayo

Author
Ilene Godofsky Moreno

Ingredients

1
(14-ounce) package
silken tofu
2
tablespoons
olive oil
1
teaspoon
maple syrup
1/2
teaspoon
dry mustard
1/2
teaspoon
salt
2
tablespoons
apple cider vinegar
Juice of 1/2 lemon

Instructions

Place all the ingredients in a blender and blend together until smooth. Transfer to an airtight container and store in the refrigerator for up to 5 days.

Vegan

Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

close-up of a fork taking a bite of mushroom parmigiana

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

close-up of mushroom parmesan in the pan after baking

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

close up of mushroom parmesan on a plate

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference.