Shape.com featured another one of my recipes on their website! I am very excited about it and I wanted to share it with you all!
Please check out their, “10 New Ways to Cook Eggplant” piece. Thanks again Tiffany Tse and Shape.com for including my recipe in this article!
I was delighted to find some some quartered artichoke hearts in my pantry today. I thought of making some vegan artichoke dip, but I ran out of nutritional yeast. So, I decided to make these crunchy treats for an appetizer instead.
- Quartered artichoke hearts quartered (14 oz.)
- 1 cup of unsweetened and unflavored non-dairy milk (I used almond milk)
- 1 cup of Ian’s Panko Bread Crumbs (whole wheat)
- 2/3 cup of whole wheat flour
- 1 tablespoon of vegan bouillon
- 1 teaspoon of garlic powder
Note: you can season this with Italian seasoning, curry powder, chilli powder with cumin, etc. Be creative!
- Preheat oven to 385 degrees.
- Mix bouillon and garlic powder with non-dairy milk.
- Dip the quartered artichoke hearts into the milk mixture.
- After it has been dipped in the milk mixture, roll the artichoke hearts in the whole wheat flour. (Do this one at a time). If you need to see photos, you can refer to my stuffed jalapeno poppers recipe.
- Dip the floured artichoke hearts into the milk mixture again and then roll them into the whole wheat panko bread crumbs.
- After that, place them onto a greased cookie sheet and bake for 25 minutes.
- Serve hot!
You can top off your salads with them or just eat them by themselves (served with your favorite vegan dressing).
Today, I served them with goddess dressing….