In a food processor add raw cashews and pulse until a fine meal has formed. Add italian seasoned breadcrumbs nutritional yeast garlic powder dried. Stuffed artichokes are a traditional italian family food and this version is a vegan twist on a classic chef lidia bastianich recipe. With scissors cut the tips off each artichoke. Steamed artichokes stuffed with a vegan white bean dip.
With a large knife cut the stem off the artichoke to make a flat bottom. Ingredients 1 can 26 to 28 ounces diced tomatoes with juice 2 large cloves garlic minced 2 slices whole grain bread torn into chunks 1 3 cup chopped raw or roasted cashews 1 4 cup roasted salted sunflower seeds 1 tablespoon fresh chopped basil or 1 teaspoon dried basil 1 4 teaspoon italian. With a large knife cut the stem off the artichoke to make a flat bottom. Ingredients 7 ounces of borlotti beans weighed already cooked 4 carrots 4 large artichokes 2 celery stalks 2 tablespoons of extra virgin olive oil 1 tablespoon tahini 1 tablespoon of tomato paste 1 piece of leek sea salt to taste lemon juice to taste gluten free rice breadcrumbs to taste. In a food processor add raw cashews and pulse until a fine meal has formed.
