Artichoke croquettes with puy lentils and lemon cream

Casting my mind back, this was our meal on New Year’s Eve. I’d planned a real cooking extravanganza with a meal from The Artful Vegan, but I needed to pack for my holidays, put the Christmas decorations away, and I ran out of time. So I picked this dish from the Cafe Flora cookbook. I’d made it before so I knew it wouldn’t take me too long to cook, but seemed fancy enough for New Year’s Eve. (Really, though, we don’t pay much attention to NYE. We’re always asleep by midnight. I’d say that everyday was the start of a new year, if it didn’t make me sound too much like a crystal waving hippy).

Quite a lot of the Cafe Flora book is vegan or can be adapted to be vegan. The only part of this dish that wasn’t was the lemon cream, and I could easily solve that by using some soya cream (Alpro) and a sprinkle of nutritional yeast. If I was on Masterchef I dare say they’d complain about too many flavours, because there are a lot, but we liked it. The croquettes are bound with vegan mayo, which worked really well! A good dish that’s easy to present in a fancy way for a special occasion.


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