Brussels sprouts with mushrooms and artichoke hearts

Earthy garden casserole for your vegan spring brunch.Ingredients12 ounces fresh Brussels sprouts8 ounces button mushrooms halved1-8 ounce tin prepared* artichoke hearts drained (save the liquid for soup base)1 1/2 Tbls extra virgin olive oil1 Tbls vegan soy spread sea salt and fresh ground black pepper to tastePreparationSlice off 1/4" of the base and remove outer leaves from each sprout. Pierce

Ham wrapped asparagus with tapenade

Vegetarian Easter brunch continuedIngredients4 ounces soy ham slices(12 slices cut in 1/2)24 ounces fresh asparagus cut 4" (save the lower stems for soup base)2 Tbls grated soy Parmesan (optional)For the tapenade:3-4 ounces capers, drained and rinsed2 tsp Dijon mustardfresh basil2 tsps olive oil12 green olives chopped1 tbsp red wine vinegarsalt and freshly ground black pepperPreparationPlace the

Garden Tomato Tart

Ingredients2 Tbls soy milk2 sheets frozen puff pastry, thawed according to package directions2 teaspoons vegetable oil (not olive oil)4 or 5 ripe tomatoes, sliced 1/4-inch thick1/2 Tbls extra-virgin olive oil2 Tbls grated soy Parmesan Kosher saltFreshly ground pepper, to taste1/4 cup fresh basil, sliced in ribbonsPreparationPosition rack in the center of oven and preheat to 400 degrees.Place