1 large eggplant, peeled and sliced lengthwise
2 large zucchini squash
3 cloves garlic, finely chopped
2 tablespoons olive oil
40 oz diced tomatoes in juice
sea salt to taste
Directions:
Wash and cut the ends off of the zucchini; slice them thinly lengthwise. Mix together tomatoes with olive oil, garlic, and salt. In a shallow dish, layer eggplant, tomatoes, zucchini, and tomatoes; repeat until all ingredients are used, ending with tomatoes on top. Cover with foil and bake at 375 for about 30minutes, until eggplant and zucchini are soft.
This dish was inspired by one served of my best friends, who happens to be from Kuwait. She only cooks middle eastern food, and it is always SO tasty and simple!
2-3 medium sized eggplants
1 green bell pepper
2 cloves garlic
1 onion
1 large zucchini
approximately 1/2 cup portabello mushrooms
1 box silken firm tofu
tomato sauce--any kind or brand
soy cheese (optional)
Directions:
Take your eggplants and slice them vertically into thin strips. Then put them in a pan (with sides). It's ok if they're all on top of each other. Sprinkle a little bit of salt between the layers to help draw out moisture. I also like to add just a little olive oil and about 1/4 a cup of water on the bottom to help them steam. Steaming the eggplant keeps them moist while cooking, and eliminates the need for oil, keeping the dish very low in fat.
Cover the pan with foil and put in a 350 degree Fahrenheit oven for about 40 minutes. It could take a little more/ a little less. You basically want the eggplant to be cooked but not completely mushy, they'll still look a little white but will slightly fall apart.
Also take out the tofu put in a bowl and mush with hands- you should get crumbly bits. Try to squeeze out most/not all of the water(you can put it in a cloth to squeeze out the water). Add about a teaspoon of salt, and chopped garlic. (I also like to use dried garlic powder to add more flavor)
Then take the zucchini onion, bell pepper, and the portabello mushrooms and chop them all about equal sizes. Not too small, I like them to be a little bigger than dime sized.
Sautee vegetables in 3 tablespoons of olive oil starting with the onions, let them get color, and then add the carrots and green bell peppers, with the mushrooms last. You want these to be almost completely cooked but a little bit of bite left because they'll cook in the oven again.
Then, add about 1/2 a jar of tomato sauce (any kind) to the sauteed veggies. Depending on how large your eggplants are you might want a little more. You need enough for about three /four layers. This recipe can be made bigger or smaller very easily so it really just depends on how many and how big your eggplants are. I like to have more eggplant than filling because I really like to taste the eggplant. Also, too much sauce and it will be too runny.
Take a casserole dish (lasagna dish) (bigger is better, you don't want it to be overflowing because it will bubble over the pan) and layer: eggplant, then sauce, then tofu, and repeat.
Try to overlap the eggplant so you get a distinct layer, no biggy though cuz everything will fuze together when you cook it.
If you want at the very end, sprinkle soy cheese on top.
Bake for about 30 minutes or until a lot of moisture has evaporated, let it rest a little so it's not scorching hot and also, it will be easier to cut.
1/2 a big eggplant
2 zucchinis (green or yellow)
1/2 of one big onion
2 red peppers, grilled and skinned
olive oil ( a few tablespoons)
garlic to taste
Herbes de Province
a small can of tomatoes
Directions:
Slice the vegetables, the shape you like them. The rest of the recipe is quite easy.
Just place them in a pie plate on top of one another. Put the eggplant first, because it needs to absorbs the liquid of the other veggies.
Drizzle a little olive oil between each layer, the herbs and add a little garlic too.
On top of everything, add the canned tomatoes.
Put all this in the oven for about 30 minutes or so at 350 degree.
2 cups cracked wheat (bulgur)
1 zuchinni, peeled and diced
1 eggplant, peeled and diced
1 sweet red pepper, peeled and diced
1 onion, peeled and diced
1-2 vegetable bouillon cubes
2 tablespoons tomato paste
4 cups hot water
salt and pepper to taste
1 tablespoon olive oil
Directions:
Sweat the moisture out of the eggplant by sprinkling salt over the diced pieces and let stand for 20 minutes. Rinse in a collander and pat dry. Heat olive oil in a dutch oven or large pot and saute the eggplant and zucchini until done, add the pepper and onion. When all vegetables are sauteed, add bouillion, tomato paste and water and stir. Add the bulgur, put the lid on the pot and then take the pot off the heat. The bulgur will absorb the water and in 15 minutes you will have your pilaf!
2 1/2 cups textured soy protein or TSP
2 tablespoon fresh parsley, chopped
1 tablespoon olive oil
1 clove garlic, minced
1 can stewed tomatoes
3 tablespoon Taco seasoning mix (can be found at bulk food stores)
3 cups of chopped spinach, boiled
1/2 cup lukewarm water
2 cups soy cheese, grated
1 teaspoon soya sauce
Directions:
Hydrate textured soy protein with lukewarm water and soya sauce. let stand for 5 minutes. While doing that,preheat your oven to 375 and place spinach into a pot of water and let boil. Add olive oil, garlic, and taco seasoning mix to your textured soy protein mixture, and stir it. Drain spinach and add to mixture with entire can of stewed tomatoes (juices and all), stir.
Place mixture into medium caserole dish with lid and bake for 20-30 minutes. While its baking, grate your soy cheese. After that remove your lid and evenly sprinkle grated soy cheese over the mixture, turn oven to 450 and watch it melt. Take it out, and garnish with parsley over top, and let cool for 10-15 minutes! Enjoy!!!
3 tablespoons olive or safflower oil
3 cloves garlic, crushed and minced
1 large yellow onion in small cubes
1 medium eggplant cubed
1 large yellow bell pepper deseeded and cubed
1 large red bell pepper deseeded and cubed
2 large pablano peppers deseeded and cubed
3 large tomatoes cubed
2 medium zucchini cubed
salt to taste
1 teaspoon ground pepper
3 teaspoons chili powder
Directions:
1) Heat olive oil at medium heat in a wok or large lidded pan. Add onion and garlic and cook for around 7 minutes.
2) Add all veggies and spices except tomatoes and stir well and often to ensure veggies are well coated in oil, cover and cook over medium heat for 15 minutes.
3) Add tomatoes, stir well, cover and cook for another 15 minutes.
1 package of extra firm tofu
cumin seasoning
mustard
salt
pepper
FF mayo
Directions:
Take the package of tofu and drain the liquid out. Then place in bowl and mash it up with a fork. Then dump the rest of the ingredients in to taste. Also try to let the salad sit overnight just so the cumin flavor can really come out. Use this salad to make a sandwich, top on salads, even in a lettuce wrap.
ripe fragrant tomatoes (using Roma tomatoes I use about 9 or 10 for my large family)
1 bulb garlic
1 large bunch basil
good quality olive oil
lots of salt and pepper
Directions:
Slice or dice tomatoes, this can be as rough or nice as you like. Finely chop garlic. Shred or tear basil up. Combine all in a large bowl. Mix with enough olive oil to coat. Add PLENTY of salt and pepper (to taste, but the salt helps to marinate). Mix together and let it rest for another 10 minutes. Serve and enjoy!
VARIATIONS--> add chopped olives, parsley, oregano, diced red onions and a splash of wine vinegar for a delicious salsa for any use!
In a salad bowl mix mayo, salt, pepper, mustard (if using), and any other seasonings you like (I sometimes use potato seasoning). Add chopped herbs. I prefer dill, but basil or parsley worked just fine.
Separate the cauliflower into small florets using fingers or knife. Add to the bowl.
If using regular tomatoes, chop them and add to the bowl and mix in. If cherry tomatoes - halve them and put on top of salad in a bowl or a plate. Serve.
Broccoli and Cauliflower Salad with Garlic Dressing
Ingredients (use vegan versions):
1/4 cup olive oil
1 tablespoon garlic powder
1/2 cup white vinegar
1/4 cup white Splenda
1 teaspoon celery seed (optional)
1 bunch of broccoli
1 bunch of cauliflower
Directions:
Chop the broccoli and the cauliflower into bite-size flowerets. Place them in a sealable container.
In a small bowl combine oil, vinegar, garlic powder, Splenda, and celery seed. Whisk them together to make the dressing.
Pour the dressing into the container with the vegetables and shake to mix. Let the mixture marinate, shaking occasionally, for as long as you want (usually about 1/2 hour or longer).
1 bunch of kale (about a large handful of stems)
1 medium onion or 2 shallots, thinly sliced
1 clove garlic, minced
1 to 2 teaspoons crushed red pepper flakes, to taste
1/2 yellow bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
2 medium zucchini, shredded or very thinly sliced
1/3 cup dry roasted slivered almonds
2 tablespoons sesame oil
Directions:
1) Wash the kale and tear it into bite sized pieces, avoiding the tough stem.
2) Heat sesame oil in pan over med-high heat. Add garlic, red pepper flakes and onion and saute for 2 minutes. Add bell pepper to the pan and saute for 2 minutes. Add kale to the pan and saute for 4 minutes. Add zucchini to the pan and saute for 2 minutes.
12 dried Asian mushrooms (the round kind)
1/2 medium cabbage, shredded
3 cups bean sprouts
1 medium onion, sliced thin
1 clove garlic
2 tablespoons each soy and dry sherry
2 tablespoons vegan "oyster sauce"
3 slices fresh ginger
2 tablespoons (or so) oil
Directions:
Place dried mushrooms in a bowl and cover with boiling water. Allow to stand while you chop the other ingredients. When soft, cut into strips.
Blend liquid ingredients except for oil. Heat wok, add oil and stir fry, adding ingredients in the following order: onion, ginger and garlic; cabbage, bean sprouts. When these are all together and the cabbage is about halfway tender, add mushrooms and sauce. Continue to cook until done to your liking.
3 cups ****ake mushrooms, sliced in half, stems removed
2 garlic cloves, minced
2 tablespoons toasted sesame oil
2 tablespoons Namu Shoya (unpasteurized soy sauce) or low sodium soy sauce
1/2 cup green onions, chopped
2 cups baby spinach
pinch of cayenne pepper
Directions:
Heat oil in skillet or wok over med-high heat. Add garlic and cook until fragrant. Reduce heat and add ****ake mushrooms, green onions and cayenne pepper and cook for 5-7 minutes, stirring frequently.
Middle Eastern Eggplant Dish
