supplies:
10 ounces of cooked artichoke hearts
1 cup vegan parmesan substitute
1/2 to 2/3 Nayonaise (a vegan mayonnaise substitute)
In a cuisinart, blend the artichokes, 1 cup of vegan parmesan and 1/2 to 2/3 cup Nayonaise. Transfer mixture into a baking crock and bake at 350 degrees for about 45 minutes. It is done when the top rises above its previous level and browns. Put a spreading knife in the crock and put it on the table with melba crisps. (Or slice your favorite vegan bread into tiny slices and rub with garlic and olive oil, spread on a cookie sheet and put in a 350 oven for about 25 minutes, or until completely dry, but not brown.)
Serves: several
Preparation time: 1 hour source: vegweb.com
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