I mean, could there be a more appropriate springy recipe? I’m thinking no, but this one isn’t trying too hard with excessive amounts of green stuff. Or any green stuff, really. It is, however, a super simple snack/appetizer/side dish that happens to be VEGAN and takes all of 20 minutes to make.
It is also full of flavor and texture and just feels like warm-weather with the help of an indoor grill because our grill is under the house out of the way of the never-ending construction.
I love marinated artichokes straight out of a jar, especially on cheese plates or as a snack before dinner with nuts/wine, etc. We recently went to a new Italian restaurant in town and their antipasto platter had something similar to these: artichokes that tasted tangy and marinated and familiar but that were charred on the outside and served warm. I loved them (and ate them all, Jay can go either way on artichokes); the contrast of the tangy marinade and charred grilled bits was so good. HOWEVER, when I decided to make them there was no way in hell I was going to mess with a gazillion fresh artichokes even though they are in season. Trimming and choking fresh artichokes takes forever and I always find myself injured. Plus, Trader Joe’s has frozen artichokes, so the texture is a little more firm than a jarred version and they hold up really well on the grill.
So! We make a super quick marinade. You can do this the day before or right before grilling, the flavor is great no matter what. A few minutes on the grill just for some blackening, and then we serve hot, warm, room temperature, or cold after a day or two in the fridge. There is no wrong way to serve these, and I’d suggest making a massive batch because extra things to go with wine and cheese is not a bad thing ever. See also: Easter brunch/lunch.
Dessert for breakfast! Breakfast for dessert! Reese’s cup flavored everything!
Should have led with Reese’s cup flavored everything.
Happy Monday! We’re starting with chocolate. And why not, really? There is a perception that chocolate is always unhealthy, but I think it’s more that when cocoa powder is served with sugar + fat + carbs we run into issues. This has those things, certainly, but it also has chia seeds, peanut butter, honey instead of sugar (still acts like sugar, though, don’t be totally fooled), and dairy that can be lower in fat if you choose. You can also sub the milk + cream for coconut milk and/or almond milk if you’re dairy-free, so lots of options here!
The point is more that things called pudding can definitely be good for breakfast or snacks or dessert. Chia pudding in particular is so easy to make, and I don’t know many people who dislike the chocolate+peanut butter combination, seriously. I love making a big batch like this while something else is cooking (because it takes all of 5 minutes), then keeping it in the fridge for several days to grab when we need something fast. This version has slightly more liquid than other variations for a creamier effect, and I DID throw some peanut butter cups on top for a visual (and because they are delicious, obviously) and to up the dessert-factor of these. Maybe leave them off if you make this for breakfast, maybe don’t.
I’m 32 today. It’s extraordinarily anticlimactic because when there are toddlers you realize how little you matter in the world besides staying alive to feed people and tidy up after them, but somehow that feels very important.
My theme for 32 is heightened anxiety over untimely death, it’s very soothing.
I think it’s because my life is so good, honestly. I’m terrified of not being here for it, and then I realize that consuming my thoughts with things like that is really a waste of the being here time, and around and around we go. I don’t let it consume me, necessarily, but I’m often tearful at just how lucky even the most mundane moments of my life are. Beck begins nearly every sentence with a whine, Jay and I both work too hard at the wrong times, bills come out of nowhere, school debt (and all of the other debt) is relentless, I’m not anywhere close to comfortable with the state of our government, but somehow it works, it works well, and I’m grateful for it. …