| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Soy mayonnaise |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Prepared mustard |
| 1 |
ts |
Prepared horseradish |
| 1 |
ts |
Vegetarian Worchestershire sauce |
| 1 |
tb |
Olive oil |
|
|
Salt and freshly ground white pepper; to taste |
| 24 |
oz |
Canned artichoke hearts |
|
|
Drained and chopped |
| 1 |
md |
Onion; minced |
| 1 |
c |
Grated soy mozzarella |
| 1/4 |
c |
Plain dry bread crumbs |
|
|
Chopped fresh parsley for garnish |
|
|
Sliced French bread and chopped |
|
|
Vegetables for serving |
INSTRUCTIONS
MAKES 4 CUPS DAIRY-FREE
Preheat oven to 350 degrees. In medium bowl, mix mayonnaise, lemon
juice, mustard, horseradish, Worchestershire sauce, oil, salt and
pepper until well blended. Add artichokes and onion and mix well.
Spread mixture in ungreased 8-inch square baking dish. Sprinkle bread
crumbs over top. Cover with foil and bake until heated through, 20 to
30 minutes. Uncover and bake until top is lighlty browned, 15 to 20
minutes more. To serve, sprinkle with chopped parsley if desired.
Accompany with warm sliced French bread or cur up vegetables.
PER 1/4-CUP SERVING: 85 CAL.; 3G PROT.; 5G TOTAL FAT (0 SAT. FAT); 5G
CARB.; 0 CHOL.; 21 0MG SOD., 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 114
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus is my Lifeguard!”