Tomatoes & Herb with Artichoke Garlic Bread
These are two delicious recipes from two of are favorite chefs: Chef Chloe Coscarelli and Kris Carr. Kris Carr is a New York Times best-selling author, wellness activist. Her Tomato & Herb recipe was changed a little by switching the olive oil with Balsamic Glaze. Chef Chloe Coscarelli is a vegan chef and author of numerous cookbooks of which we have probably created each recipe. To learn more about Kris go here: Meet Kris and for Chloe, the first vegan chef to win "Cupcake Wars" : Meet Chloe.
Artichoke Garlic Bread From "Chloe Flavor"
12-16oz. jar or can Artichoke hearts, drained.
1/2 cup vegan butter.
2 tablespoons Nutritional yeast.
3-6 garlic cloves.
1/2 tsp sea salt.
1/2 cup chopped fresh basil.
1 baguette.
Preheat oven to 425'
Combine all ingredients in food processor, pulse until mixture is combined but with texture.
Slice baguette in half horizontally and place cut-side up, spreading an even layer of mixture.
Sprinkle with "parmesan" cheese.
Bake for 10 minutes, then broil for 1-2 minutes, making sure not to burn!
Tomatoes & Herbs
4 large ripe tomatoes, sliced in 1/4" sections.
3 Tablespoons of coarsely chopped fresh basil.
Sea salt and ground black pepper.
3-4 tablespoons of Balsamic Glaze.
Arrange sliced tomatoes on a plate and sprinkle basil, salt/pepper and glaze.
Enjoy!
This is a meal in itself , but if making for several people, try some delicious 1 Pot Lentil Soup
You will truly enjoy this meal.
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