Cheezy Artichoke Crostini

PPK Cookbook Challenge Week Three: Colleen Patrick Goudreau


Since the folks over on the PPK website are cooking from Colleen Patrick Goudreau's cookbooks, I decided to take  some inspiration from them and follow suit.

Although I do have Joy of Vegan Baking and Vegan Table, this dish was inspired from Color Me Vegan.  Colleen was nice enough to post some sample recipes here, on her website.  For the dish above, I used the cashew cream part of the Black Olive Bruschetta with Cashew Cream.  Since I had no black olives on hand, I decided to mix in a can of artichoke hearts instead.  I then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor.

Ingredients

1 cup raw cashews
1 tablespoon olive oil, plus additional oil for brushing
1/2 yellow onion, finely chopped
1 teaspoon miso (white or yellow)
1 tablespoon lemon juice
1 tablespoon water
1 -2 garlic clove, minced
1 -2 tablespoon nutritional yeast
salt and pepper, to taste
1 (14 1/2 ounce) can artichokes, chopped
1 baguette, sliced
fresh chives, minced, for garnish

Directions

• Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
• In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 
• Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
• Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
• In the meantime, preheat broiler to high.
• Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
• Top each toasted slice with 1-2 tbsp of the cheezy artichoke spread then sprinkle with chives.

I was fortunate enough to hear Colleen speak at a book signing here in little Rhode Island.  I actually found out about it by accident, but had time to rush down to the Barnes & Noble in Warwick with my books to get them signed!  I have listened to her podcasts many times, and I must say, she is EVERY bit as inspiring and enthusiastic about veganism in person ^_^

Minstrone with Kale

"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite."   Auguste Escoffier




From Color Me Vegan, by Colleen Patrick Goudreau:

"The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally 'poor kitchen,' referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations".

There are many things I love about this recipe:  First of all, it is simple, hearty, and tastes wonderful.  And second, it contains one of my all-time favorite leafy greens: KALE! 

Here are four fun (little known) nutritional facts about kale:

1. Kale eases lung congestion and is beneficial to the stomach, liver and immune system
2. It contains lutein and zeaxanthin, which protect the eyes from macular degeneration
3. It also contains indole-3-carbinol, which may protect against colon cancer
4. Kale is an excellent source of calcium, iron, vitamins A and C, and chlorophyll

Another component to this recipe that I really like, is the step of boiling the small pasta separate from the soup itself. That way the pasta doesn't get overcooked, or soak up all the broth by the time it's finished cooking. The addition of bay leaves REALLY adds a wonderful depth of flavor; a flavor that my 'chicken soup loving, dark leafy green hating' family gobbled up eagerly.  There was barely one bowl's worth left, which always makes me happy ^_^

If you do not already have this gorgeous book, there are some sample recipes listed here, and the Minestrone with Kale is one of them!

I did make two small changes from Colleen's original recipe: First, I added 3 stalks of chopped celery along with the carrots, because you can't have soup without celery! It just gives it that special home made soup "taste".  And second, I used chickpeas instead of cannellini beans.  The first time I made this delicious soup, I didn't have white beans on hand, so of course, I subbed my old-standby: CHICKPEAS.   Well, I enjoyed them so much that I now use them every time I make the soup.  As they simmer in the both, they get so wonderfully soft and tender and compliment the hearty kale very well.  This soup is nice sprinkles with a bit of Vegan Parmesan.

"Soup of the evening, beautiful..." Lewis Carroll