We had a very warm weekend here in Portland. Our friends had a get together on Saturday, and before the grill was even turned on it read 95 degrees. At like, 6pm. Whew. They have a kiddie pool though, and as we watched the kids splash and play and jump on the trampoline until dusk, it did cool off. Sunday we grilled at our place, and our grill read 100 degrees prior to starting it up.
Hot days require cool eats, at least for me. I had a perfect reason to make my vegan ceviche.
and open a bottle of crisp white wine.
My friend Heather came up with a fun spin on Meatless Mondays – Meatless Mondays from A to Z. Each week we will create a meatless dish and we work our way through the alphabet. Some of us suggested it would be fun if we all used the same alphabetical ingredient.
Today begins the inaugural week, and we are kicking it off with A, Artichokes.
I made a new version of my ceviche. Artichoke hearts have the consistency of a traditional seafood component, and the arame (hey, another A ingredient!) is a sea vegetable which brings that savory sea flavor. Jason actually said this dish had umame. This is tangy and light, colorful and flavorful – we served it over crisp corn tortillas, tostada style.
dairy, soy, and gluten free, vegan
serves four entrees, eight starters
1 6 ounce jar artichoke hearts, chopped
1/2 head cauliflower, chopped
1 jalapeno pepper, seeds removed, diced
5 shiitake mushrooms,diced
1 avocado, diced
1/2 cup raw cashews, chopped fine
1/3 red onion, diced
1/4 – 1/3 cup arame
juice of 1 grapefruit
Chop all ingredients (except arame and grapefruit) in uniform size (a small dice), combine in bowl. Add arame and grapefruit juice, toss to combine. Cover and store in refrigerator to marinate. Serve with tortilla chips, crisp lettuce leaves or small corn tortillas.
Visit Better With Veggies to see other artichoke recipes.
Do you like artichokes? What would you make?