VEGETARIAN ARTICHOKE BALLS
A colleague would make these to bring to work more than 20 years ago; I loved them then and still do now. This is a great appetizer for a garlic and artichoke lover.
Provided by Freda2 Brown
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Drain artichoke hearts saving juice for later.
- Mash hearts in a small bows using a fork or your fingers.
- Add 1 c of bread crumbs, 2Tbsp Parmesan cheese, and 2 Tbsp of the artichoke juice to the mashed hearts.
- Mix well.
- Add beaten eggs to mixture.
- Mixture should have the consistency of a stuffing.
- If mixture is too dry, add more artichoke juice to the desired consistency.
- Set aside.
- In large skillet, heat olive oil over medium heat.
- Add minced garlic and saute for 1 or 2 minutes.
- Add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally.
- After cooking, remove from skillet to another bowl, cover, and refrigerate.
- Chill for 30 minutes.
- While mixture is chilling, prepare 4 tablespoons of Parmesan cheese and 1/2 c of bread crumbs in a small bowl.
- After mixture is chilled and firm, remove from refrigerator and form into small balls.
- Roll balls in the cheese/bread crumb mixture.
- Refrigerate balls until ready to serve.
- (I personally like them at room temperature for at least 5 minutes before eating.).
VEGAN ARTICHOKE ARANCINI
Provided by Giada De Laurentiis
Categories appetizer
Time 2h
Yield about 25 rice balls
Number Of Ingredients 16
Steps:
- For the rice: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes.
- For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer.
- Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.
- In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels.
- Serve with marinara for dipping, if desired.
VEGETARIAN PASTA SAUCE WITH ARTICHOKES AND GREENS
This vegetarian spaghetti sauce is a yummy combination of collard greens, artichoke hearts, garbanzo beans, and more. I came up with this one night while trying to figure out how to get my 18-month old son to eat healthy greens. He absolutely loved it! Serve over whole wheat pasta with Parmesan cheese.
Provided by Jeni
Categories Vegetarian Pasta Sauce
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
- Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 43.1 g, Cholesterol 2.5 mg, Fat 13.1 g, Fiber 10 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 1059.6 mg, Sugar 17.8 g
COPYCAT VEGGIE BALLS
Since the Covid lockdown, I haven't been able to go to IKEA® where they serve delicious veggie balls. So in the true self-assemble spirit that makes it so famous, I set out to make a clone. Mine are even better. The original has pea protein and kale, which I find expensive and gross, respectively. I made some changes to make it easier on the wallet and taste buds, then bake them. Some assembly required. Serve bowl-style with rice and your favorite sauce.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegetarian Main Dishes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.
- Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.
- Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.
- Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 30 g, Fat 1.7 g, Fiber 6.5 g, Protein 9.2 g, SaturatedFat 0.1 g, Sodium 341.7 mg, Sugar 4.7 g
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