These are really good.
1 15oz can artichoke hearts (not marinated)
1/4 cup olive oil
1 large onion
1 cup oat flour
1 tsp baking powder
1/2 tsp salt
3 tbsp finely chopped fresh parsley
1/2 tsp dried thyme
1/2 cup almond milk
Salt and freshly ground black pepper
2 tbsp parmasio (vegan Parmesan)
1/2 cup chopped walnuts
Preheat the oven to 425 degrees. Lightly oil an 8 inch square baking pan and set aside.
In a skillet, heat 2 tbsp oil (I use coconut oil) over medium heat. Add the onions, cover, and cook until soft, about 7 minutes. Set aside to cool.
In a bowl, combine the flour, baking powder, and salt. Add 1/4 cup oil and stir until the mixture resembles coarse crumbs. Add 2 tbsp parley, thyme, and milk and stir to combine. Stir in about half onion mixture and spread the mixture evenly into the bottom of the prepared pan.
Chop the artichoke hearts and combine with the remaining cooked onion. Add salt and pepper. Spread on top of the dough. Sprinkle with parmasio and walnuts. Bake until hot and cooked through, about 20 minutes. Cut into squares and sprinkle with remaining parsley.
1/2 cup sesame seeds toasted and cooled
1/2 cup nutritional yeast
1/2 tsp salt
Process until finely ground. Store in refrigerator in a dry container with a tight fitting lid.