Artichoke Coconut Sauce

I have been moving through my recipes to "veganify" them. This one turned out especially good. I make everything in tiny portions now however. The grains are the side dish and fresh fruit and salad the main dish. This is so wonderful for busy moms because I serve the same dish 2-3 days. Remember "Food to feed and not to entertain" is the new mantra in our house!

Artichoke and Coconut Sauce

5-8 roma tomatoes (or 1 can)
1 jar artichoke hearts or 5 artichokes
1 small onion finely chopped
2 T chopped parsley
1/4 c extra virgin olive oil
3 cloves garlic, minced
1/3 c coconut milk*
sea salt and pepper to taste

Saute onions, garlic and artichokes in olive oil over medium heat in cast iron skillet. Add tomatoes and parsley. Reduce. Add coconut milk and salt and pepper.

I serve this over steamed quinoa. You can also serve it over whole grain penne pasta.

*If you don't mind dairy, you can add 1/4 c parmesean cheese and substitute cream for the coconut milk

Another great aside...you could make this entire recipe from food storage. Don't forget to store different tastes like artichokes. And of course freeze dried onions and oodles of tomatoes.