How To make Heart Of Artichoke Spice Cake
18 oz Frozen artichoke hearts; - t
1 c Canola or corn oil
1 1/2 c Granulated sugar
2 lg Eggs; at room temperature
2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1 pn Salt
1 c Chopped walnuts or pecans
1 c Raisins
Confectioners' sugar; - for In a medium saucepan over high heat, bring 1 inch of water to a boil. Cook the artichoke hearts, uncovered, for 5 minutes; drain and puree in a food processor. Set aside. Preheat the oven to 350 F. Butter a 9-inch bundt pan. In the large bowl of an electric mixer set at moderately high speed, beat the oil and sugar together until just combined. Add the eggs one at a time, beating well after each addition, and beat until creamy. Stir together the flour, baking soda, baking powder, cinnamon, cloves, and salt; add to the oil mixture and beat until smooth. Beat in the reserved artichoke puress until thoroughly blended. With a rubber spatula fold in the nuts and raisins. Transfer the batter to the bundt pan and bake in the center of the oven for 1 hour, or until a tester inserted in the middle of the cake comes out clean. Let cool in the pan on a wire rack for 10 to 15 minutes. Run a thin-bladed knife around the inner and outer edges of the bundt pan and invert onto a serving dish or cake stand. Dust with the confectioners' sugar. NOTE: If you would like a higher, lighter-textured cake, separate the eggs, adding only the yolks to the oil and sugar, then beat the whites until they hold stiff peaks and fold them into the batter just before folding in the nuts and raisins. Serves 8 to 12 Source: Desserts with a Difference - by Sally and Martin Stone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 08-15-94
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Vegan Air-Fried Artichoke Hearts Two Ways + Two Sauces (Buffalo Artichoke Hearts)
Vegan Air-Fried Artichoke Hearts Two Ways + Two Sauces
Whether you’re trying to save money, or the planet, it’s always a good idea to use what you already have. I like to keep a well-stocked pantry, but sometimes I allow myself to over-stock, and that can sometimes lead to food waste. So, I did myself and my wallet a favor, and came up with a recipe using what ingredients I had on hand. I was more than pleasantly surprised with the results, and it just goes to show you that with a bit of ingenuity, chickpea flour, and some type of breading, anything can truly be turned into a Buffalo “wing”. Chicken’s got nothing on these delicious, fairly healthy, and super simple to make air-fried artichoke hearts.
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Sabrina Ghayour's spiced carrot cake recipe from her cookbook, Persiana.
Here Sabrina Ghayour guides you through her spiced carrot, pistachio and coconut cake with rose water cream recipe from her award winning cookbook, Persiana: Recipes from the Middle East and beyond. Simple, delicious and evoking all the tastes from Iran; and even better, it's gluten free!
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VEGAN ARTICHOKE CRAB CAKE | Eats About Food
I am so excited to share this recipe that I got from this amazing vegan channel here on youtube: hot for food. I did not follow their exact recipe when it comes to the spices but I will link their video down below. I have made this recipe several times and this recipe is really easy to make. Again, I don't claim to be vegan or vegetarian but I like to eat mostly vegetarian/vegan dishes. I also served this up to some omnivore friends and they really liked it. Give this video a try and let me know what you think.
INGREDIENTS:
Crab cake mixture
2 cups marinated artichoke (I used the bottled one from Trader Joe's but I have used the canned one from other stores as well. Both worked well.)
1/4 cup finely chopped onion
1/2 cup finely chopped celery
2 tbsp liquid from marinated artichoke
1/2 of a lemon (juice)
1/2 cup chickpea/garbanzo flour
2 tbsp coconut sugar
1/2 tsp ground black pepper
1/4 tsp sea salt
1 1/2 tsp old bay seasoning
1 cup vegetable oil for frying
Batter:
1/4 cup chickpea flour
1/2 cup almond milk
1 1/4 cup bread crumbs
Crab cake mayo dip:
1 cup mayo (I used Vegenaise)
Juice of 1/4 of a lemon (I like my dip more on the tangy side so you can customize the amount of lemon added. Try 1 Tbsp lemon juice first)
1/4 tsp ground pepper
1 tsp old bay seasoning
1/8 tsp salt
1/2 tsp dijon mustard
PROCEDURE:
1. In a bowl, add the roughly chopped marinated artichoke. Make sure to drain your marinated artichokes first and save 2 Tbsp of the liquid from the artichoke. Mix the rest of the crab cake mixture ingredients.
2. Set up your dredging station. I used 1/3 of a cup to measure the crab cake mixture then form into a thick patty. First place it to the chickpea flour then almond milk and lastly, the bread crumbs. Coat well and evenly. (In the video, mine disintegrates a little bit so make sure to drain the marinade from your artichoke).
3. Fry the patties in vegetable oil or whatever oil you prefer. Fry until golden brown on each side
4. Serve with the mayo dip.
I reheated some leftover crab cake next day and I just placed them in the oven and they still tasted great. Give this video a try and let me know what you think. Also, I have not tried baking these yet but let me know if you have, and how it worked out. Thank you for watching!
VEGAN CRAB CAKES | hot for food:
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Fried Artichoke Hearts
These crispy, fried artichoke hearts are totally addicting! Dip them in a quick garlic aioli on the side!
Link to make recipe:
Baked Artichoke Hearts Recipe
Delicious appetizer idea that couldn't be easier to make! Artichoke hearts dipped in garlicky butter and coated with Parmesan breadcrumbs. Baked to crispy perfection!
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Keto Lemon Cream Artichoke Recipe
CHECK OUT THE FULL RECIPE HERE:
This lemon cream artichoke dish is packed full of flavor. Add it to your Healthy Keto meal plan as a side or appetizer!