When Heather e-mailed some of the more veggifiied bloggers among us, asking if we’d be interested in a little challenge of cooking our (meatless Monday) way through the alphabet, I’m pretty sure I was one of the first people to raise my digital hand.
I love vegetarian food. I love the alphabet. What’s not to love about this?
Of course I was so caught up in my Nutty Butter-ing over the weekend that I failed in the first week. Luckily, I was told I might not get an A for Artichoke, but if I turned in my recipe late…I could probably pull through with an A minus. So, here’s the thing. I’m not really that good of a cook. But I’m a REALLY good user of the food processor.*
I’m also pretty darn lazy in the kitchen.
So, even though one of my Culinary Bucket List tasks is to cook artichokes, I ignored that point and instead rifled through the still yet to be unpacked box of miscellaneous food in the living room* for my lazy-but-artichoke-loving cook’s cheat.
Fun Fact: When I was applying to work at Central Market in Austin, one of my tasks was to role play telling a customer how to prepare artichokes. Instead of doing this, I said, “Save time and save money. Go pick a can off of the shelf and go home.”
Since I also had some clearance kale that was three days past its ’best-buy’ date, I decided that today artichoke was going to cheat on spinach.Raw kale is yummy, but for the dip [slash] spread [slash] maybe-even-a-sauce-at-some-point I was stumbling my way through creating, I decided a little steam bath might do the kale some good.I took about two cups of steamed kale and added it to the canned artichokes, reserving the liquid from both.And then I turned on my favorite kitchen appliance and let it whirl!
*This was an unintentional endorsement of the brand of pre-cut, bagged kale I used in this recipe.I wish I could say I thought long and hard about the seasoning to add to this. But I really just allowed my rote kitchen memory to choose the seasonings I put in (or on) just about everything lately: garlic, nutritional yeast, Bragg’s liquid aminos (or soy sauce), salt, and a dash of black pepper. I added back in about 1/4 cup of artichoke and kale liquids to help smooth everything out, but you could add tofu (although then I might be verging onto plagiarizing Heather’s artichoke power dip) or even yogurt if you aren’t a vegan or dairy-free.As I mentioned before, I’m not really sure what this is exactly. I might use it as a dip at Book Club this week, or thin it out even more and use it as a sauce of some kind.But, as I was craving carbs after my so-close-to-seven mile run (WHAT?! Who AM I?!)… …I figured slathering it on a toasted P28 bagel* was about the best thing I could do for myself at that moment.
*Obsessed and in love and all that with these…but that’s another post for another day.When it comes to cooking, I might not be a successful recipe follower. Or a big planner in the kitchen. But for whatever it’s worth…I do make some good food.So, it might be a day late (but I’m definitely not a dollar short, thanks to my cheap-out canned stragegy), but who says meatless has to only be on Monday?*
Garlicky Artichoke + Kale Dip [Slash] Spread
[Makes about 2 cups]
1 14.oz-can artichoke hearts, drained, with liquid reserved [1 1/2 cups artichoke hearts]
2 cups lightly steamed (wilted) kale [about 4 cups raw], cooking liquid reserved
2 Tbsp. nutritional yeast
1/2-1 tsp minced roasted garlic
1/4 tsp. salt
1/2 tsp. Bragg’s liquid aminos (or low-sodium tamari/soy sauce)
dash of black pepper
1/4 cup (or so) reserved kale and artichoke liquids
Combine artichokes and kale in a food processor.
Add remaining ingredients (plus or minus liquids as necessary) to food processor and process until smooth.