Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water
1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.
2/3 cup of quinoa
1 1/4 cup of water
Half green pepper diced
Half tomato chopped
2 pearl onions chopped
1/4 cup of cumin
1 tsp red curry paste
1 tbsp earth balance butter (I used preflavored with garlic)
Pinch of saffron
Black pepper to taste
Add all ingredients to medium size sauce pan
Cook on medium heat for 20-30 minutes or until liquid is absorbed (stir occasionally)
So I’ve never really liked eggplant, which is naturally why I attempted to cook it. I keep cooking something until I find a way I like it, if possible.
About Eggplant – As well all know, or most of us, it is a purple glossy item. They are at their very best from August through October when they are in season.
Fun Fact: Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes.
Health Benefit: Eggplant also contains important phytonutrients, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such caffeic and chlorogenic acid, and flavonoids, such as nasunin.
- Ener-G Egg Replacer
- Follow Egg Replacer directions (1 1/2 teaspoon of mixture + 2 tbsp of warm water) – I used two servings of this, as it equals two eggs
- Slice Eggplant longways
- Pour breading into bowl
- Dip eggplant into egg replacer
- Coat with breading
- Slice tomatoes and potatoes
- Place everything on a baking sheet/dish
- Drizzle olive oil on potatoes
- Season tomatoes and potatoes with salt, pepper, and dill
- Bake on 350 for 20 minutes – Turn eggplant and stir potatoes – Cook an additional 10 minutes
So last night I was hungry for chips and salsa…. I had the chips but not salsa and I was too lazy to go out and get some. Well, VIOLA I had the ingredients to make salsa in my fridge. I’m a little picky about my salsa, I don’t like the big chunky kind. I like salsas that are similar to restaurant style. Luckily, I have a blender and I think it came out to a perfect consistency for me.
- Cherry tomatoes (I used yellow and red) whole – about 2 handfuls
- Cilantro – about 3 tbsps
- Onions chopped – 1/4 cup
- Peppers chopped – 1/2 cup
- 1 large spoonful of garlic
- A dash of lime juice
- Salt to taste
- Pepper to taste
- Add all ingredients to blender and mix until the consistency you prefer. With my Nutrabullet, it was just right after about 10 seconds
- Fresh Peach Salsa (spoonful.com)
- Salsa Verde (pamstacticalkitchen.com)