{"id":3434,"date":"2016-02-26T11:02:03","date_gmt":"2016-02-26T16:02:03","guid":{"rendered":"http:\/\/popvegonline.com\/blog\/?p=3434"},"modified":"2016-02-26T11:02:09","modified_gmt":"2016-02-26T16:02:09","slug":"artichoke-newburg-ez-from-betty-goes-vegan-cookbook","status":"publish","type":"post","link":"https:\/\/popvegonline.com\/blog\/artichoke-newburg-ez-from-betty-goes-vegan-cookbook\/","title":{"rendered":"Artichoke Newburg – EZ from Betty Goes #Vegan Cookbook"},"content":{"rendered":"

\"IMG_5563\"<\/a><\/p>\n

\"IMG_5565\"<\/a>So. Tried this last night. And I loved it. It was just me at home – so I wanted to try something different. This book is fantastic. And for some reason I haven’t tried as many of the recipes as I should. I was under the impression that it was mostly “comfort food” (and there’s quite a bit of that…) but there are healthy options, too. Here’s a link to the cookbook<\/a> – and there’s one at the bottom, too). This dish is somewhere in the middle between comfort and super healthy… and OH so tasty. <\/p>\n

This is inspired by Lobster Newburg… but it’s fantastic without being any kind of substitute. <\/p>\n

Ingredients:
\n\u00bc cup vegan butter or margarine
\n3 tbsp flour
\n1 tsp Bragg’s liquid amigos
\n\u00bd tsp ground mustard seed
\n\u00bc tsp cayenne pepper
\n\u00bd tsp freshly ground black pepper
\n\u2153 tsp nutritional yeast
\n2 cups soy or almond milk
\n2 (14 oz) cans artichoke hearts, drained
\n1 (15 oz) can garbanzo beans, drained and rinsed
\n\u2153 cup raw baby spinach leaves
\n2 tbsp sherry
\n6 cups cooked brown rice (or lightly seasoned quinoa)
\n6 lemon wedges<\/p>\n

METHOD
\nIn a Dutch oven or large saucepan, melt butter over medium heat. Once it’s completely melted, blending the flour, Bragg’s, mustard seed, cayenne pepper, black pepper, and nutritional yeast. It will make a thick paste. Then, whisk in the soy milk until smooth. Remove from the heat once it begins to bubble. <\/p>\n

Add artichoke hearts, beans, spinach, and sherry and heart to a boil. Cover and simmer for no more than 1 minute. <\/p>\n

Serve over rice or quinoa with lemon wedges to squeeze over the top.<\/p>\n

Here’s a link to the cookbook<\/a> – I recommend it with HIGH PRAISE! <\/p>\n