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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 from The Colorful Family Table

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

  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.

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.

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Vegan

Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

loaded potato wedges drizzled with vegan cheese sauce

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes,  tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried.  They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!

loaded baked potato wedges on a a platter topped with vegan cheese sauce and tofu bacon

More Vegan Game Day Foods & Snacks

  • Firecracker crispy tofu wings
  • Spinach artichoke dip 
  • Thai Layered Dip -because Peanut sauce.
  • Spicy Pepper Crisp Cauliflower bites with celery ranch
  • Zucchini chickpea Fritters
  • Cajun Chickpea Fries

Continue reading: Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

The post Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits appeared first on Vegan Richa.

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