Lemon Garlic Artichokes with Tomato Quinoa

Lemon Garlic Artichokes - Italian - The Lotus and the Artichoke Vegan Cookbook

Last month, The American University in Rome invited me to give a presentation on crowdfunding, creativity, and social activism. I discussed my experiences with Kickstarter, and told the story of how I funded my vegan cookbook – The Lotus and the Artichoke. I explained in detail how to use social media and crowdfunding to make dreams possible, promote and find support for projects, and to spread great ideas and inspire others. And then I opened things up for discussion and Q&A, and met the great folks in the audience. Then we ate up the 2 giant batches of Roasted Walnut Brownies that I made for the event. Yum!

This was my second visit to The Eternal City, and fourth trip to Italy. What made this visit so unique was having a project (the presentation) and an awesome apartment (and kitchen!) provided by the university. Instead of being a tourist, it was really like living there: I shopped at local markets, cooked several times a day, hung out with locals, enjoyed espresso on the apartment’s sunny terrace, walked miles and miles, rode the trams all around, and did my best to improve my language skills. It’s how I love to travel most. It’s great when it works out that way.

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Quinoa Tomato Avocado with Carrot Ginger Sesame

Quinoa Tomato Avocado Salad - Carrot Ginger Sesame Dressing - The Lotus and the Artichoke

Here’s a quick and healthy vegan recipe for one of my favorite salads. It’s great for lunch on its own, or as an appetizer before a soup or lighter meal. Instead of quinoa, you can use other grains like couscous or bulgar, or use the dressing, avocado and tomato on fresh greens, like spinach or arugula.

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