Okay, so I know what you’re thinking. What are eggplant pancakes/where are they on this plate? Well, they’re on the left, covered in sautéed onions and marinara sauce for a more eggplant parmesan feel. I made them at my friend’s house, since she’s vegan for lent and I love cooking, we had a vegan party. And that’s why the photography is soooo bad, sorry!
This is served with a kale salad, using a creamy dressing from TJs and avocado – yummmm!
- 1 medium-large eggplant
- 3 cloves garlic
- 1/3 cup chickpea flour (or other flour)
- 1/2 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon baking powder
- 1 tablespoon ground flax
- 1 tablespoon water
- 1 teaspoon salt (or to taste)
- generous grating black pepper
- olive oil spray
Preheat oven to 375 F. Trim off the end and cut the eggplant in half lengthwise. Place the two halves cut-side down on a baking sheet. Bake until completely soft, about 20-25 minutes. Remove from oven and allow to cool until easy to handle.
Scoop the pulp from the eggplant halves into a food processor. Add all remaining ingredients and puree until fairly smooth.
Spray a non-stick skillet with olive oil and heat to medium-high. When it’s hot, spoon in the eggplant batter using about 3 tablespoons per pancake. Cook until the bottoms are browned and pancakes appear firm. (There’s really no way to tell this but to try to turn one over; if it crumples, it’s not ready.) Turn over carefully and brown the other side, pressing lightly with a spatula from time to time. Place on a platter and keep warm.
Filed under dinner, lunch, vegan
Since my friend has decided to become vegan, we’re depending more and more on Chocolate Covered Katie’s recipes. As we were cooking our way through, we came across these little balls of joy, seriously, you have to try these!
Raw Cookie Dough (makes about 5-6 balls)
- 80g pitted dates (scant 2/3 cup)
- handful of chocolate chips
- 30g cashews (1/4 cup) (Or another nut. Try almonds!)
- 1/4 tsp pure vanilla extract
- tiny pinch of salt (can be omitted)
Blend the dates, cashews, salt, and vanilla. (CCK likes SunMaid dates, I used some from Trader Joes) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you feel.
Filed under dessert, raw, vegan
Tonight for dinner, pizza was requested, so obviously we had to have a variety. Although they were basically the same toppings, we switched up the breading. One has lavash and one has a regular store-bought (whole wheat) crust. The lavash bread provided a crunch texture and light, airy taste the other bread just didn’t produce. It’s so good, I definitely recommend switching up the base layer of the pizza!
Lavash Pizza (serves 3; 2 slices each)
- 1 whole wheat lavash bread
- 1/4 – 1/3 cup marinara sauce
- 1/2 cup mozzarella cheese (I like the lite version from TJs)
- 1-2 leaves basil, chiffonade-ed (?)
- 3-4 mushrooms thinly sliced
- 1-2 tomatoes, thinly sliced
- about 1 oz goat cheese, sprinkled on top
Preheat oven to 400 F. Pour marinara on lavash and spread out, leaving about an inch gap from the edge (to not spill over). Top with mozzarella and other desired toppings (mine were the ones listed above). Place directly on oven rack for 8ish minutes or until the lavash looks crispy. Remove, cut and serve. Eat soon to enjoy the warm-y goodness 🙂
lavash up top, regular crust down here
Filed under dinner, lunch, snack
After receiving this recipe a few days ago via email from my love, Chocolate Covered Katie, I knew I had to make them! I gave up baked goods (desserty type) for lent (don’t have to be catholic to follow it religiously 😉 ) so I knew brownies, which I love, with mint, which I adore, that are raw, was a match made in heaven. Anyway, I rolled them into little balls instead of brownie-ing them since I was traveling with a few. By the way, there isn’t really a way to take a picture of them without them looking like poop. Sorry. BUT THEY TASTE SO GOOD!
Mint Chocolate Raw Brownies (makes 17-18 balls)
- 1/3 cup walnuts
- 1 and 1/3 cups pitted dates (230 grams)
- 1 tsp vanilla extract
- 5 tablespoons cocoa powder
- A few drops pure peppermint extract (depending on how minty you want them. Start with less; you can always add more.)
- 1/3 cup vegan chocolate chips or cacao nibs
- a tiny dash of salt
Combine all ingredients, using a food processor. Form into brownies or balls or bars or whatever you feel!
Original Recipe (the main difference is I put less walnuts)
I was watching the food network and became inspired. I created a slightly healthier recipe for the sauce because I took out all the processed fats from the olive oil.
Grilled Herbed Tofu with Avocado Sauce (serves 3-4)
- One 12-ounce container extra-firm tofu, drained and patted dry
- 2 tablespoons extra-virgin olive oil (I used spray to use less oil)
- 1 tablespoon herbs de Provence
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- One 6-ounce ripe Haas avocado, peeled and pitted
- 1/2 packed cup fresh flat-leaf parsley leaves
- 1/2 cup vegetable broth
- 1 tablespoon fresh lime juice (about 1 large lime)
- 1 clove garlic, peeled and smashed
- 1 large lime, zested
- Salt and freshly ground black pepper
For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.) Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
For the sauce: In a food processor, blend the avocado, parsley, broth, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
Spoon the cream over the tofu and serve.
Filed under dinner, lunch, vegan
As part of my friend’s week of sweets, I decided to make these fabulous truffles we tried during Christmas time. These are SO good, however not too healthy. But to make it a wee bit healthier, I used the 1/3 less fat cream cheese and lower sugar chocolate chips. These are a must try if you love Oreos (like I do!).
8 ounce package chocolate sandwich cookies with white filling, finely crushed
8 ounce package cream cheese, softened
pound white baking chocolate (or any chocolate chips), melted
Directions:In large bowl combine crushed cookies and cream cheese. Beat with mixer on low-speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles, depends on how large the balls are, my mom made them pretty big so we only got about 23.
I am the BIGGEST fan of pesto. If it’s pesto anything, I will probably eat it. I love it that much. When I found out how much oil it usually has, I was super bummed because I prefer not to get my fat intake from oils. So when I found this recipe I was so pumped! It doesn’t taste EXACTLY the same but it is still SO good! A must try!
Oil-Free Pesto (makes a little over a cup)
- 2 cups packed basil leaves
- 1 cup packed chopped parsley
- 1/4 cup Panko bread crumbs
- 2 garlic cloves
- 2 T freshly grated Parmesan cheese
- 3 T white miso
- 2-3 T pine nuts
- 1/4 cup water (more or less depending on desired consistency)
Blend basil, parsley, garlic, miso, cheese, pine nuts and bread crumbs in either a food processor or high-speed blender until smooth. Slowly drizzle in water while machine is running to reach desired consistency.
ooh close up!
Filed under dinner, lunch, snack