Artichoke and Mushroom Casserole

I have never done a give away on the blog before so I am really excited to be able to be able to give away to one lucky reader an awesome Natural Products Expo gift package that includes $25 worth of So Delicious treats, a month worth of vegan Popchips (a $30 value) as well as some other fun goodies! How cool is that? Two of my favorite products! To enter leave a comment on this post (please be sure to provide a way for me to contact you).  For an additional entry you can tweet:

  @VeganVersion Enter me to win a Natural Product Expo Package http://tinyurl.com/4ywjgz8

Read on for a special artichoke and mushroom casserole recipe that incorporates both So Delicious Coconut Milk Beverage and Pop Chips!

And, be sure to check out the video highlights of the Natural Products Expo from March 14th, 2011. Both So Delicious and Pop Chips got some really positive attention!

Artichoke and Mushroom Casserole

2  packages (9 oz each)  frozen artichoke hearts cooked according to package directions
1/2 plus 1/4 cup So Delicious Unsweetened Coconut Milk
1/2 cup vegetable stock
3 tablespoons Earth Balance Vegan Buttery Spread
4 tablespoons all purpose flour
12 oz sliced mushrooms (I used shitake and cremini)
3 tablespoons dry white wine
1/2 cup Daiya Mozzarella shreds
1 tbsp nutritional yeast
1 package (8 oz) So Delicious Original Potato Popchips, crushed
Pinch of cayenne pepper
Salt and pepper to taste
Olive oil for drizzling

Preheat oven to 350 degrees.

In a medium saute pan heat the Earth Balance over medium heat.  Slowly add the flour stirring constantly until smooth.  Remove from the heat. Add 1/2 cup each of the So Delicious Unsweetened Coconut Milk and the vegetable stock.  Return to the heat. Add mushrooms and season with salt and pepper.  Heat until the mixture comes to a soft boil and the consistency resembles a condensed canned "cream of" soup. Remove from the heat and set aside.

In a large bowl place the artichoke hearts, Daiya Mozzarella shreds, nutritional yeast, white wine, cayenne and the rest of the coconut milk.  Add the mushroom mixture and stir. 

Place in  a greased casserole dish, top with the crushed Popchips and drizzle lightly with olive oil.  Bake at 350 degrees for about 20 minutes or until heated through and bubbly.