Tuesday, December 30, 2014

Eggplant Stacks

I stopped by Trader Joe's and they had some beautiful eggplants in stock. I decided to try my hand at something different. I've made eggplant rollatini, eggplant parm and a few casserole before but I had never made stacks. I've seen several recipes for these and used some of one and some of another for the dish below.
  • 2 teaspoons olive oil 
  • 1 large sweet onion, chopped
  • 4 ounces mushrooms, sliced
  • 1 medium zucchini, chopped
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 large eggplants, sliced 1/4" thick
  • soy milk
  • 1/2 cup panko crumbs
  • 1/4 cup nutritional yeast
  • 8 tablespoons Daiya mozzarella shreds

Preheat the oven to 375 degrees Fahrenheit. Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't want them to get any color).

Add the mushrooms and zucchini to the pan, stir to combine, and cook for 2 minutes.

Add the spices and tomatoes, stir again, and simmer for 8 minutes.

While the tomato sauce is simmering, prepare the eggplant. Place the soy milk in a saucer and the bread crumbs in a second saucer. Dip each slice of eggplant into the soy milk using one hand, then coat in the bread crumbs using the other hand. Heat a griddle over moderate heat. Cook each slice of eggplant until the panko is brown (a couple of minutes per side.)

Place a eggplant slice in a 9x13-inch baking dish.

Top slice with 1/4 cup sauce.

Top with another slice of eggplant (you're creating eggplant stacks).

Add another 1/4 cup of sauce.  Sprinkle on nutritional yeast and the cheese.

Repeat with remaining eggplant slices.

Bake covered for 20-25 minutes, until the eggplant is tender and the cheese is melted and bubbly.

Serve with any additional sauce.

I served these with Gardein Crispy Chick'n Fillets .

Wednesday, December 24, 2014

Merry Christmas, Happy Holidays, Happy Hanukkah,etc

I just wanted to take a moment and wish everyone that visits my kitchen a happy and joyous holiday season. However, you celebrate I hope you will be surrounded by family, friends and loved ones. I've been so busy I've not posted any new recipes lately but I promise to do better once Christmas is behind me. So, today I leave you with a link to my Creamy Tortilla Soup which was the "Recipe of the Day"  over at eRecipe.com.

Thank you to everyone that makes this little blog so much fun for me!!! Happy Holidays and Happy New Year!

Friday, December 12, 2014

Whole Wheat Spaghetti with Sausage & Roasted Peppers

I saw this amazing looking recipe over at Skinnytaste and wanted to make it vegan. There wasn't a lot to switch out but I did change a few things and amounts. This is my amazing version of this delicious pasta dish.
  • 1 package Tofurky Italian (vegan) sausage, cut into half-moons, about 1/3 inch thick
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 large can or jar roasted peppers in water, diced
  • 6 cloves garlic, diced
  • kosher salt and black pepper
  • 1 large can (20 ounce) crushed tomatoes 
  • 3/4 cup no-chicken chicken broth
  • 1 box (13.5 ounce) whole wheat spaghetti 
  • 2 tablespoons nutritional yeast flakes , plus more for serving

Heat a large skillet over medium heat and cook the sausage until browned. Set aside.

Add the oil, onions, roasted peppers, garlic and kosher salt and black pepper to the skillet and cook until golden, 4 to 5 minutes. 

Add the tomatoes and broth and return the sausage to the skillet. Bring to a boil, reduce heat and simmer on low 15 minutes.

Meanwhile cook the pasta in a large pot of salted water according to package directions. Drain and return to pot. I like to serve my sauce over my pasta OR you can add the sauce to the pasta and give it a good stir. Garnish with extra nutritional yeast if desired.

Serve with a side salad, garlic bread and your fav wine!

Thursday, December 4, 2014

Garlicky Garlic Bread

I love Garlic Bread and found a loaf of Garlic Bread at Ward's that had entire cloves of roasted garlic baked into the loaf. OH my GOSH! I brought it home and made this to serve with baked ziti. I forgot to take a pic after it baked and before we devoured it. It is so good, make this today with a loaf of French or Italian Bread or if you can find this type of loaf more power to ya!

  • 1 loaf Garlic, Italian or French Bread
  • enough Earth Balance to cover each half of bread with a nice smear
  • 1/2 package Daiya mozzarella shreds
  • 4-5 tablespoons nutritional yeast
  • Garlic Powder 

Cut bread in half lengthwise.

Spread each half with Earth Balance.

Bake 7-8 minutes til margarine is good and melted.

Cover with mozzarella cheese and nutritional yeast.

Bake until cheese melts about 7-8 minutes.