Tuesday, December 22, 2009

Marinated Artichoke Heart & Garbanzo Salad

Every Christmas we receive a box of organic fruit from our wonderful CSA. I have to get busy and use some of this soon - I foresee banana bread and maybe an apple pie in my immediate future.


For the past few years I've been making lasagna for Christmas. I assemble it in advance then bake it late on Christmas eve after we return from Santa Fe walking Canyon Road looking at all the luminarias and farolitos. This year I'm planning on doing a pesto lasagna with aparagus. I'm going to adapt this recipe from Vegetarian Times to a non-dairy version.

The rest of the menu includes whole grain crackers and this Ellie Krieger roasted red pepper dip, my salted rosemary garlic bread, chocolate chip cookies with store-bought fruit sorbet, a bottle of sparkling pomegranate juice, and a marinated Italian salad I make every Christmas.

Marinated Artichoke Heart and Garbanzo Salad
 This salad is adapted from the out-of-print Cooking from an Italian Garden by Paola Scaravelli and Jon Cohen. I think it tastes better the next day so try to make it at least one day in advance of serving.

Makes 6 servings

1 (15 oz.) can no-salt-added garbanzo beans, drained
2 cups artichoke hearts (either frozen, canned, or bottled marinated)
1 green or red pepper, diced
1/4 c. thinly sliced red onion
2 cloves garlic, minced
1/4 c. minced Italian parsley
1/4 tsp. paprika
1/4 tsp. dried oregano
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
freshly ground black pepper to taste
Sea salt to taste (may not need at all if you use regular canned beans and marinated artichoke hearts)

Mix all ingredients except salt and pepper together in serving dish. Taste for seasoning. Cover and let marinate overnight.


Here is the M-Edge synthetic leather Kindle cover I referred to previously. It stands up by itself and can also be purchased from Amazon's Kindle Accessories store. Check back as the colors in stock seem to change frequently. BTW, for Deb who is also a knitter, you can easily set up the Kindle to turn the pages by itself for hands-free reading.

Instructions on how to make your own wooden pizza peel

This blog, Savvy Vegetarian Advice, offers some great nutrition Q&As for new vegetarians.

Prevention Magazine did the Seven Foods Experts Won't Eat. Yikes - canned tomatoes is a tough one for me to give up.

Here's a blogger who made my Cranberry and White Chocolate Muffins from 'Tis the Season. I think her photos are fantastic and she reposts her adaptation of the recipe.

VegNews posts some tips for vegan holiday parties.

Make Your Own Gingerbread Latte

Cookbook author Dreena Burton's Gingerbread Folks

Isa Chandra Moskowitz' delicious Gingerbread Flax Muffins

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