artichoke, mushroom, and leek crostini with pesto
Laura Linney and I cooked up some of my favorite recipes from The Kind Diet the other day for The Oprah Show. Of course I had to make this crostini dish!
It's ridiculously good... Great to serve at your next party, or just to make for a nice dinner at home! The best part is that you can use the leftover pesto and artichoke spread for sandwiches and other meals long after the crostini have been eaten! I urge you to make these... And then let me know how much you love them!
You can watch the video of Laura and I making these crostini HERE.
And if you missed it, you can check out the whole Oprah episode HERE.
SERVES 2
INGREDIENTS
3 tablespoons olive oil
2 teaspoons balsamic vinegar
2 tablespoons mirin
2 teaspoons shoyu
Salt
3-4 garlic cloves, thinly sliced
2 cups thinly sliced leek
2 cups sliced button mushrooms
ARTICHOKE SPREAD
1 can whole, water-packed artichoke hearts, drained
1 tablespoon olive oil
1/2-1 teaspoon umeboshi vinegar
PESTO
1 cup fresh basil leaves
3/4 cup raw pine nuts
1/4 cup lemon juice
1-2 tablespoons umeboshi vinegar
1/4 cup olive oil
4-6 slices whole grain baguette
Finely chopped flat leaf parsley
STEPS
Preheat the oven to 400 degrees F.
Combine the oil, vinegar, mirin, shoyu and 2 pinches of salt in a skillet over medium heat.
Add the garlic, leek, and mushrooms.
Cover the pan and when you hear sizzling, gently shake the skillet, holding the lid in place.
Reduce the heat to low and braise until the leek is quite tender and deeply browned (5-10 minutes).
Remove the lid and allow any remaining liquid to cook off.
Remove from heat and stir gently to combine.
Blend the artichoke hearts, olive oil, and umeboshi vinegar in a food processor until smooth.
Remove from the food processor and set aside.
Blend the basil, pine nuts, lemon juice, umeboshi vinegar, and oil in the food processor until smooth.
Adjust seasonings to taste.
Brush the bread lightly with oil on both sides.
Arrange the bread on a baking sheet and sprinkle lightly with salt.
Bake until the bread is lightly browned and crispy at the edges.
Spread the artichoke mixture on the bread, mound the leek mixture generously on top, and finish with a dollop of pesto and a sprinkle of parsley.
Serve and enjoy!
55 comments
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Hi SY I love Daves Organic Killer Breads:) Here is a post I did on it with some other yummy recipes! Thank-you Alicia for inspiring us all! The recipes in The Kind Diet rock!!!HUGS all! Loving the support! XO Lhttp://spiritoflivingwell.com/index.php?/blog/day-8-the-foodie-goes-vegan-project/ -
i'm not at home to write down the tofu cream recipe to put on the thin crust mushroom pizza.... can some one post it so i can pick up ingredients on way home from work? thank you, thank you. Have you tried it? did you love? -
Thank you for starting this site. I've been living in southeast Colorado, having moved here from northern California just over ten years ago. A desert experience for me, both environmentally, culturally, socially & even spiritually, I've looked everywhere for like-minded people to no avail. I recently visited my brother in the Bay Area to take care of him after his surgery. I swear I could hear the angels sing when I walked in to the produce section of Whole Foods .. five kinds of mushrooms, lemons the shape of a hand (Buddha finger lemons) .. I could go on. I miss it so much here in the conservative part of Colorado I'm in where a salad is half a cup of iceberg lettuce with a slice or two of pale yellow, sour "tomato". The cultural & spiritual landscape is just as baron & washed out as the produce department of the local market, so I look forward to connecting with people here. I love the story you tell of how you contacted Woody & he invited you to hang out. That is so important. It really is true that birds of a feather smell as sweet. -
I just ordered the book! So excited for it to come in the mail!! =) I am a vegetarian and am always looking for newer vegetarian/vegan lifestyle choices.. =)
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I made this recipe finally, and it is DELICIOUS! I felt so naughty eating it since it tasted so good, but I had to keep reminding myself how healthy it actually was ;) My non-vegan friends tasted them and they immediately asked for the recipe. This is a great recipe for an appetizer, snack or lunch - love it!
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Alicia you were awesome on Oprah. I'm certain you reached a ton of people to consider The Kind Diet. -
I cannot express how excited I was to see Alicia on Oprah last week. I have been a vegetarian for 3 years now and I am still asked regularly why I choose this lifestyle. The combination of "Food Inc" which I purchased and passed on to many friends, family members and co-worker's, and Alicia's book has made answering these questions substantially easier! I am very anxious to try out the recipes and read the abundant information written in Alicia's own lovely, funny and above all else, honest words.
Thank you, thank you, thank you!
A. Knight -
I received leeks in my CSA bag this week...now I know what I want to make with them!
http://www.appletreehouse.etsy.com
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OH,i just made the cupcakes...if you use regular soy milk,it is yummy to add cacao nibs(a superfood,my favorite..ha!)to the icing to thicken it!i just thought i would share this with yall. also,if anyone ever wants to go to the farm sanctuary..i am looking for a partner in crime! have a great day.
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I just wanted to say how much I enjoyed your book Alicia. I picked it up a few days ago and have since read it cover to cover. I couldn't put it down. It was fun to read and so increddibly inspiring. Like many others, I have "flirted" with the vegan lifestlye on and off for many years, but having read your book I feel like I am now ready to make a real committment.
Thank you for writing such a lovely book and sharing your beautiful story (and delicious recipes). You are a true inspiration.
Is there any chance your book tour might bring you to Toronto, Canada any time soon? We would certainly love to have you.
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I am excited to get your book and try some new recipies. I am going to start "flirting" with the idea of Veganism. I am Pescatarian at the moment. In reading part of the first chapters of your book on Amazon, I can really relate to the "heavy" feeling you talk about when eating meats, and dairys... Anyways. Uber Excited!
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I just bought your book after seeing your segment on "Oprah". I'm so excited to change my life--I've been looking for the right thing for a long, long time! I did go vegan a number of years ago but something was missing and I stopped after a year. Somehow, though, I feel your book will provide the missing link I've been seeking--the conduit for a new lifestyle. Many, many thanks for sharing your journey and wisdom. -
I love love love this recipe it is soooo good. Even my mom who is not a vegan and who usually thinks my food is really weird loved this recipe. -
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My mom and sister give me a hard time about being vegetarian and now that I'm going vegan they are putting it on strong. But they both by chance watched Oprah last week and saw Alicia and the whole show and are thinking about how they can cut out more meat and dairy from their diet! I loved it when I got the phone call and they admitted this. I didn't have to go into a long explanation they were able to figure it out by watching and listening to the show. Now when they come visit they want me to make them all kinds of vegan dishes!
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I saw you on Oprah and thought you were great. I'm going to buy your book tomorrow, and I can't wait to start reading it.
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Hi Alicia! Thanks for all your wisdom and kindness! I just bought your book today and cannot wait to try out all the yummy recipes :)
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these yum yums are the best! they have become my go to eats when peeps come on over. i always get complimented and have to come clean and say, meh - thank ms.silverstone!!
thank you again for such a rockin' recipe!
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I have your book and have read it from cover to cover (yes, that includes every recipe). This one looks good, but I am afraid to add bread back in my diet after being raw for years. I mentioned something about this in the forum and commented back to another raw foodie who was having the same concerns about grains. I think this would be a good idea for a post. There are a few of us who want to know how you transitioned back to cook after being raw.
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That looks amazing. I need to make this! My boyfriend is a cook so he always helps me with new vegan recipes.
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