Meatless Monday Recipe-Stuffed Artichokes

Stuffed Artichokes
Vegan; 1 hour 30 minutes

Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.

4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary

1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.

2. In a medium bowl combine ingredients, mixing till well combined.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.

Meatless Monday Recipe-Mixed Dal with Tomato Tarka

Mixed Dal with Tomato Tarka
Vegan; 1 hour and 30 minutes

So, humor me here. Bruce loved this and amazingly enough, so did Max. Grant, I had to mention that "if you're full, then you don't get dessert.". That worked! Since it has been crazy in the house, with football, hockey and Bruce traveling. I wanted a nice dinner where we sat at the table like a family.... Well worth the wait, I may have cut a step out still resulting in a tasty meal!

1/2 cup yellow split peas
1/2 cup green split peas
3 Tbs. melted Earth Balance (I used about 2 Tbs.)
2 Tbs. fresh grated ginger (finding my ginger expired, I used powdered), divided
1 tsp. turmeric
4 cups baby spinach
1 tsp. salt (I omitted)
2 tsp. whole cumin seeds
1/4 onion, chopped
1 tsp. garam masala
1/4 tsp. cayenne pepper
2 large garlic cloves, minced
1 large tomato, diced
cilantro leaves for garnish, optional

1. Rinse and drain the split peas; place in a large bowl and soak for 30 in hot water. Cover and set aside.

2. In a large sauce pan (I used my large cast iron skillet) combine drained pea mixture 1 Tbs. of Earth Balance, 1 Tbs. of ginger, tumeric and 6 cups of water; and bring to a boil. Cover and simmer for about an hour, or until the peas are very soft. Wisk with a fork to break up the peas, this didn't take very long. Add spinach, salt (if using), cover and simmer for 10 more minutes.

3. While the peas are cooking, heat the remaining Earth Balance in a small skillet over medium heat. Add cumin seeds; cook for about 30 seconds or until brown (darker). Add onion, garam masala, and cayenne pepper and 3 to 5 minutes, or until onions are soft and begin to brown. Stir in garlic and remaining ginger; cook for one minute. Add tomato, and cook 2 to 3 minutes more.

4. Stir tomato mixture into split pea mixture. Season with pepper, if desired and garnish with cilantro if using.

I served this with some garlic naan. Enjoy!

Adapted from Vegetarian Times November 2012