Spring is in the FARE!

Artichoke Puffs
These puffs will be gone in minutes, but you’ll be hearing raves about them for days!
2 10-oz. packages puff pasty shells (12 shells)
1 tsp. margarine
2 tsp. water
1/4 cup finely chopped onion or green onion
2 tsp. cornstarch
1 1/4 cups soy milk
1 14-oz. can artichoke hearts
Paprika, to taste
Salt and pepper, to taste

• Bake the pasty shells until golden, according to the directions on the package. While the shells are baking, heat the margarine and water in a frying pan over medium heat.
• Add the onion and cook for 10 minutes, or until transparent. Stir in the cornstarch and continue cooking for 1 to 2 minutes. Add the soy milk and stir until thickened. Remove the pan from the heat and set aside.
• Drain the artichoke hearts and chop coarsely. Add to the creamed mixture and season with paprika, salt, and pepper. Remove the tops from the pastry shells. Spoon the artichoke mixture into each pasty shell and reheat the puffs at 350ºF for 5 minutes. Replace the tops and serve immediately.

Makes 6 to 12 servings

West Coast Soy-Sausage Artichoke Lasagne
For the Tofu Ricotta Filling:
1 lb. firm tofu, drained
1 Tbsp. lemon juice
2 tsp. dried basil
3/4 tsp. salt
1/2 tsp. minced fresh garlic, or 1/4 tsp. powdered garlic

Other Ingredients:
14-oz. pkg. vegetarian soy sausage (e.g., Lightlife soy sausage, available at Nomeat.com)
2 Tbsp. olive oil
1 or 2 16-oz. cans artichoke hearts, packed in water
1 small bag frozen peas
1 box lasagne noodles
1 28-oz. jar prepared tomato sauce

• Mash all the ingredients for the tofu ricotta filling together and set aside.
• In a large pan, cook the soy sausage in the olive oil, breaking it up into crumbles. Drain the artichoke hearts, cut into quarters or smaller pieces, and set aside. Put the frozen peas in a colander and run hot tap water over them to defrost. Set aside. Cook the lasagne noodles according to the instructions on the package. Cover the bottom of your lasagna pan with some tomato sauce. Put down a layer of pasta. Put half of the tofu mixture over the noodles, followed by half each of the soy sausage, artichoke hearts, and peas. Repeat layering until all the ingredients are gone, ending with the pasta and sauce. Cover with aluminum foil and bake for 1 hour at 350ºF. Before cutting and serving, let sit for 15 minutes to allow the pasta to settle.

Makes 6 to 9 servings