Roasted Artichoke with Chipotle Aioli:
What you will need:
1 large artichoke
2 tbs of olive oil
1/2 tsp of salt
1/2 tsp of garlic powder
1 1/2 cups of water
3/4 cup of vegenaise
1/2 tsp of hot sauce (optional)
1/4 cup of enchilada sauce
juice of one lime
dash of cayenne
1/2 tsp of chipotle powder
Preparation:
In a medium sized pot, place artichoke in water and bring water to a boil. Cover, and reduce heat slightly and allow to steam for 15 minutes.
Remove artichoke from the pot, place in baking pan and drizzle with olive oil, garlic and salt, Bake artichoke in 400 degree oven for 30-40 minutes, or until soft.
Blend together vegenaise, hot sauce, enchilada sauce, lime, cayenne and chipotle until well mixed. When the artichoke is done cooking, allow to cool slightly.
To eat, pull leaves, from artichoke, dip and enjoy!
Penne A la Vodka:
What you will need:
12 oz of penne pasta
1 28oz can of whole plum tomatoes
1 tbs of vegan butter
2 shallots, minced
1 clove of garlic, minced
1/4 tsp of red pepper flakes
1/2 cup of vodka
2/3 of a cup of vegan heavy cream (I block of silken tofu and 1/2 cup of of plain soy milk, blended until thick and creamy, and lump free)
1/2 cup of nutritional yeast, or grated pumpkin seeds
handful of fresh basil
Preparation:
Bring a large pot of salted water to a boil and cook the pasta. Reserve 1/2 cup of cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots, and cook until slightly softened. Add the garlic and red pepper flakes and cook for about 30 seconds. Remove from heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often until the alcohol cooks off (about seven minutes) Stir in the heavy cream and cook until the sauce thickens slightly.
Add the pasta to the sauce and combine, adding some of the reserved cooking water if needed. Top with basil and serve.
Chocolate Fondue:
What you will need:
1/4 cup of Vegan Margarine8 oz of vegan chocolate chips
2 tbs of flour
1/2 cup of corn syrup
1/2 tsp of vanilla
2 tbsp of soy milk
1/4 cup of Kahlua or other flavored liquor
Preparation:
Melt vegan margarine, chocolate chips and sy milk together in a saucepan over very low heat to ensure chocolate doesn't burn. Once melted remove from from heat. Add the rest of the ingredients, combine well and transfer to a fondue pot to keep warm. Serve with fresh fruit, or pound cake.
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