April 8, 2022 | Edible Paradise

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Roman Style Artichokes

Appetizers, Appetizers Hot, Vegan Appetizers, Vegetables, Vegetables and Side Dishesappetizer, artichokes, vegan

INGREDIENTS: 6 large artichokes, trimmed to the pale tender leaves, some stem left on if edible 1 cup loose mint leaves, chopped 2 tablespoon mint leaves, sliced into fine chiffonade* 3 cloves of garlic-thinly sliced 2 lemons, sliced (optional) plus 1 lemon cut in half for rubbing the cut surfaces Salt and fresh ground pepper...

Ma Maison’s Celery Root Remoulade with Bay Shrimp Salad

Appetizers, Appetizers Cold, SaladsCeleriac salad with shrimp, celery root, Ma Maison, Remoulade, shrimp

INGREDIENTS: 1 lb. celery root, coarsely grated or julienned 8 oz. cooked bay shrimp 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 cup mayonnaise 1 tablespoon chopped cornichons 1 tablespoon chopped capers 1 tablespoon EACH parsley, chives, tarragon, minced Salt and pepper to taste METHOD: In a non-reactive mixing bowl, combine grated celery...

Greek Walnut Cake (Karidopita)

Cakes, Desserts and Treats, Vegan Dessertscake, Greek, Greek Walnut Cake, karidopita, vagan cake, vegan

This vegan version of karidopita is full of flavor, spicy and moist — a satisfying cake to enjoy anytime. INGREDIENTS: Cake 1 cup vegetable oil 2 cups water 1/2 cup cognac 1/2 cup golden raisins 1/2 cup dark raisins 4 cups all-purpose flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2...