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Christian Vegetarian Association Presents:
Take Heart!

Warm Artichoke Spread

This is luscious and creamy, perfect on Italian or French bread


1/2 Tbsp. olive oil

1/2 cup white mushrooms, sliced

2 cans artichoke hearts, drained, rinsed and quartered

1 (10.5-oz.) firm silken tofu, drained and crumbled

1/2 cup plain soy, rice, almond or other non-dairy milk

1 tsp. dried oregano leaves

1 tsp. dried basil leaves

1 tsp. thyme weed

1 tsp. arrowroot

4 cloves garlic, chopped

1/4 tsp. salt and pepper

*Parmesan (buy a commercial vegan brand or make your own with the recipe below)



Stir fry the sliced mushrooms over medium heat until browned. Pat dry and set aside.

Place the rest of the ingredients except the parmesan in a blender or food processor and blend until very smooth. Pour into a large bowl and blend in the parmesan and mushrooms. Pour into a casserole dish and sprinkle paprika over the top. Bake at 350 degrees until golden and crispy on top, about 50 minutes. Serve warm.

* Parmesan

1 cup nutritional yeast

1/2 cup almonds without the skins

salt to taste

Place all ingredients in a food processor until very finely ground.

Your question and comments are welcome

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