Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Monday, January 18, 2010

Stuffed Artichokes

Stuffed artichokes are a delicious and healthy vegan entree for any occasion-- be it dinner for two or dinner for twenty. I was even able to get a few people whom are not fans of artichokes to give this one a try, and they were even asking for seconds! This is a pretty simple dish, it should only take you all of 45 minutes, it's low-fat, vegan, and-- like any artichoke meal-- looks great on the table!

Stuffed Artichokes

4 medium artichokes
1 tbsp lemon juice
1 medium onion, diced into 1/4-1/8" pieces
1 garlic clove (or 1 tablespoon diced garlic in olive oil), diced
3 tablespoons virgin olive oil (2 1/2 if using already diced garlic)
4 oz. mushrooms, chopped
1 medium carrot (or 3-4 baby carrots), grated
1/2 sun-dried tomato (about 1 tablespoon chopped) chopped
leaves from a sprig of thyme
5 tablespoons of water
fresh ground black pepper
1/8 red bell pepper, diced
2 cups of panko bread crumbs
fresh parsley to top

Boil the artichokes in salted water with a teaspoon of lemon juice for roughly 25-30 minutes, or until the leaves appear to pull easily from the base. Strain in colander and run cool water over the artichoke for 45 seconds.

While the artichoke is boiling, fry the onion and garlic in olive oil (not the measured, but extra oil) for five minutes over medium-low heat. As the garlic begins to brown a little (just the slightest amount), add the mushrooms, carrot, sun-dried tomatoes, red bell pepper, and thyme. Let this simmer for three to five minutes.

Around this time you should preheat your oven to 375 degrees.

Stir in water, add basil, and allow to cook for a further five minutes, then mix in the breadcrumbs. If the mixture does not give enough moisture, add 2 parts olive oil 1 part water until breadcrumbs are saturated.

After the artichoke has cooled enough to handle with your hands, pull the leaves back to reveal the purple-tipped central leaves. Pull these central leaves out, and using a spoon, scrape out the hairy choke, making sure to remove it all. This will be discarded and not used for the recipe.

Spoon the stuffing into the artichoke until they are full, and push the leaves back into shape. Remember, you don't need to force these to be packed as dense as possible-- let the stuffing breathe!

Once they are all stuffed, place them in a ovenproof dish with the olive oil underneath the center of each artichoke. These will bake for 20-25 minutes. Garnish with fresh parsley and enjoy!

Another delicious healthy vegan recipe for you to try-- let us know how yours comes out!

Caloric Info
Servings 4
Total Fat: 20.6 grams
Sat Fat: 2.6 grams
Polyunsat. Fat 5.3 grams
Monosat. Fat: 10.8 grams
Cholesterol: 0 grams
Sodium: 532.8 mg
Potassium: 652.3 mg
Carbs: 70.9 grams
Dietary Fiber: 18.5 grams
Sugar: 12.1 grams
Protein: 27.9 grams

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