Artichoke, Mushroom, And Leek Crostini With Microgreen Pesto

Artichoke, Mushroom, And Leek Crostini With Microgreen Pesto

This recipe comes from one of the first influences for me in terms of plant based living, Alicia Silverstone and her book called The Kind Diet. Thank god for this book because I really learned about the all encompassing picture of what living plant based/vegan meant. This recipe can be modified in so many ways and will still taste delicious no matter how you end up making it. It is so forgiving and with all the layered flavors, you really cannot go wrong. This dish is something that always reminds me of spring, Easter, and new beginnings. It’s perfect for entertaining, but also so good to make for yummy dinners. I hope you enjoy!

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Artichoke, Mushroom, and Leek Crostini with Microgreen Pesto

Author: Stacey Heiny

This is a recipe I have adapted from one of my first fully vegan cookbooks, The Kind Diet by Alicia Silverstone and still reins as one of my favorite recipes of all time.

Ingredients

Artichoke, Mushroom, and Leek Crostini with Microgreen Pesto

• 3 tbsp olive oil
• 2 tsp balsamic vinegar
• 2 tbsp mirin (could sub maple syrup or date syrup)
• 2 tsp shoyu (can sub liquid or coconut aminos)
• 1 pinch of salt if desired
• 4 thinly sliced garlic cloves
• 2 cup thinly sliced leek
• 2 cup sliced button mushrooms
• 1 can whole water-packed artichoke hearts drained or you you can use scant 2 cups steamed frozen artichokes
• 1 tbsp olive oil or veggie broth
• 1 tsp umeboshi vinegar (can sub balsamic vinegar if low sodium)
• 1 cup fresh basil leaves (we used fresh pea microgreens for this recipe)
• 3/4 cup raw pine nuts or any of your favorite nut
• 1/4 cup lemon juice
• 2 tbsp umeboshi vinegar (this flavor is incomparable but if watching sodium, sub any good balsamic vinegar and it turns out wondrfully)
• 1/4 cup olive oil (sub veggie broth if oil free)
• Sliced whole grain, sourdough or gluten free baguette (you can even use sliced roasted potatoes here if you want)
• Finely chopped flat leaf parsley or green onion

Instructions

Directions

1. Preheat the oven to 400 degrees, Combine the oil (or veg broth), vinegar, mirin, shoyu and 2 pinches of salt if using in a skillet over medium heat.
2. Add the garlic, leek, and mushrooms.
3. Cover the pan and when you hear sizzling gently shake the skillet- holding the lid in place.
4. 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.
5. Remove from heat and stir gently to combine.
6. Blend the artichoke hearts – olive oil if using - and umeboshi vinegar in a food processor until smooth., Remove from the food processor and set aside.
7. Blend the basil (or preferred herb), pine nuts, lemon juice, umeboshi vinegar, and oil if using in the food processor until smooth.
8. Adjust seasonings to taste.
9. Arrange the bread on a baking sheet and bake until the bread is lightly browned and crispy at the edges.
10. Spread the artichoke mixture on the bread and mound the leek mixture generously on top and finish with a dollop of pesto and sprinkle of parsley or green onion if desired.
11. Serve!

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