ARTICHOKE WITH SPINACH, POACHED EGG AND MUSHROOM SAUCE

ARTICHOKE WITH SPINACH, POACHED EGG AND MUSHROOM SAUCE image

Yield 2 people

Number Of Ingredients 16

2 artichokes
3 cups spinich
1/2 large yellow onion
1 tsp minced garlic
sea salt (to taste)
pepper (to taste)
2 eggs
1 tbsp white vinegar
Brown rice (1.5 cups prepared)
Sauce
8 mushrooms
1/4 avacado
1/2 cup milk (1%)
4 tbsp grapeseed oil Vegenaise
sea salt (to taste)
pepper (to taste)

Steps:

Cut off the top 1/3 of artichoke petals (enough to remove all of the spikes) on artichoke and steam for 45 minutes. Slice mushrooms and saute over medium low heat until softened. Cook brown rice according to instructions on package. Blend avocado, veganaise, and 1/2 cup of milk on low until soupy. Add mixture to sauteed mushrooms and cook on low for 5 minutes, stirring regularly. Do not let it boil. Poach eggs by adding 1 tsp white vinegar and a sprinkle of sea salt to a pan filled with water and bring to a boil. Reduce heat to simmer and add eggs slowly to water. Cook until outside is firm and white while inside is still runny. Remove from water. Add garlic and onions to a large pan and saute over medium until softened. Add spinach and cook until withered. Add salt and pepper to taste Remove artichoke from steamer and place all petals in a bowl. Scrape out and discard the inedible fuzzy part (called the "choke"). Cut the stem short (so that artichoke can be used as a little bowl) and dice the excess stem into cubes. Mix stem with brown rice. Place poached egg in hollowed out artichoke heart. Top with spinach mixture and pour mushroom sauce over rice mixture and artichoke heart. Petals can be dipped in extra sauce.