Monthly Archives: October 2011

7-minute Artichoke


This recipe is a quick and easy way to make a yummy artichoke.  Take artichoke.  Cut off stem.  Place artichoke in a bowl with about an inch or 2 of water in the bottom.  Cover with plastic wrap, a plate or another bowl.  Microwave for 7 minutes.  In the last 30 to 45 seconds, stop microwave and add a pyrex dish of earth balance.  This will be what you dip the artichoke in.  When pulling out artichoke, please handle with care and avoid steam burns.  DO NOT EAT THE SPIKEY LEAF PART! ;o)  But you can eat the inner ends of the leaf by scraping them off with your teeth.  So yummy and fun!  As you work your way in, when you get to the center, scrape of the furry looking stuff and get to the heart.  This is the best part!  Dip in drawn butter, and enjoy.


Fritto Misto with Vibrant Mustard Dipping Sauce


The first time I remember encountering and falling in love with Fritto Misto, I (as a college student) was sitting in a Venetian cafe on the Grand Canal, in view of the Rialto Bridge with my mom and dad.  It was a beautiful day with clear blue skies.  We were there celebrating Mother’s Day, watching the gondolas and water taxis pass by.  Then it was a heaping plate of beautifully fried seafood.  It was one of the best meals of my life.  I have had it since then, but none quite as good.  Tonight, my husband and I decided to try it out at home.  Instead of frying a mix of seafood, we decided to to a vegetable Fritto Misto.  This recipe would work with any mix of vegetables.  We did zucchini, carrots, and potatoes.  We took an Emeril Lagasse recipe and veganized it.


  • 2 cups of all purpose flour
  • 1/2 cup of olive oil
  • 3 eggs worth of Ener-G Egg Replacer
  • Water (for thinning out the batter)
  • Salt and Pepper
  • Canola Oil for Frying
Mix first 3 ingredients together; add water to thin till good batter consistency.  Season batter with salt and pepper.
  • zucchini
  • carrots
  • potatoes
  • broccoli
  • cauliflower
  • summer squash
  • or whatever vegetable you want

Heat Canola Oil to 350 degrees.  Once oil is hot dredge vegetables through batter and gingerly drop in the oil.  Fry till golden brown.  When you pull them out of the fryer.  Place them onto of a plate with a paper towel to drain grease.  Sprinkle with salt.  Serve immediately.  If you want, you can put them in a warming drawer until you have fried up all the veggies.

Dipping Sauce: 

  • Yellow Mustard
  • Creole Mustard
  • and a touch of vinegar
Whisk together and serve.
Marinara also makes a nice dipping sauce for Fritto Misto.



Company is coming.  So, what do you do?  Serve them tetrazzini.  My best friend and goddaughter came for a visit recently, and this is what I served them.

Today’s recipe is rooted in my childhood.  I loved whenever we would have company over because it meant there was a good chance of getting tetrazinni.  Mom usually made it with chicken or turkey.  A while back I figured out how to make it with baby portobellos, instead.  I served the portobello version to my Board for Grace Works Studio and it was a big success.  Now, I have taken it one step further and veganized it.  This is a wonderful meal for company because you can make it all up ahead of time and then just have to throw it in the oven.  If you serve it with a nice salad, it means you can hang out with your company and not be stuck in the kitchen the whole time.  Mom would do a whole loaf of garlic bread, too.


  • 1/4 cup Earth Balance (Vegan butter)
  • 1/4 cup flour
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp white pepper
  • 2 cups unsweetened almond milk (or soy milk would work)
  • 2 cups vegan sour cream (16 oz)
  • 2 tsps. of better than bouillon vegetable base
  • 1/3 cup of white whine (optional)
  • 2/3 cup vegan Parmesan cheese
  • 2-8 oz pkg cooked spaghetti
  • 2 cups of chopped vegan chicken, like Gardein Chick’n Scallopini (optional)
  • 1 pint of sliced baby portobello mushrooms
  • 1 cup vegan mozzarella, like Daiya


In a large skillet, melt Earth Balance.  Blend in flour, salt, garlic and pepper, making a roux.  (When I say large I mean as big as you have — the bigger the vessel the easier to incorporate all the ingredients.)  Add almond milk, vegan sour cream and better than bouillon.  Cook stirring constantly until you have a thick and smooth sauce.  Blend in wine and 1/3 cup of the parmesan cheese.  Then add cooked spaghetti, chick’n, mushrooms, and mozzarella .  Stir carefully.  Pour into large casserole dish plus one smaller one.  Sprinkle with remaining parmesan cheese.  Bake at 3750 for 20-25 minutes until hot and bubbly.  I make this dish up the night before and just bake it longer in order to get it bubbly hot all the way through.  If you take from refrigerator and bake (CAUTION, IF IT IS NOT CORNING WARE, PUT IN OVEN BEFORE YOU PREHEAT!!!), it usually takes about an hour or a little more in order to let it cook through.  This casserole is great served with a side salad and bread or a vibrant green vegetable like broccoli, garden peas or green beans.