Have I mentioned how much I am loving heirloom beans from Rancho Gordo? They are so flavorful. Last night I paired Vaquero beans with eggplant, and it was quite yummy in the words of my 4 yr old.
2 small/medium eggplant
1 pkg sliced baby bella mushrooms
2 cloves garlic - minced
1 pckg Trader Joe's fire roasted onions and peppers
1/2 jar of FF Trader Joe's tomato sauce
1/2 Cup Vaquero beans - soaked for at least 4 hours
1) Preheat oven to 400
2) chop off the ends of the eggplant and slice in half lengthwise. Spray very lightly with olive oil spray and put face down on baking sheet, bake at 400 for 45 min
3) While eggplant is baking, cook the beans. I like my pressure cooker, 12 minutes at high pressure with a natural release worked fine for these beans.
4) when eggplant is done, scoop out the flesh and chop.
5) In nonstick pan (large), water saute the sliced mushrooms, adding in the garlic after the mushrooms are soft.
6) add in the onions/peppers and continue to water saute. Optionally add some basil (I used frozen). Add in the eggplant beans and tomato sauce. Lower heat, cover and simmer.
I served this over brown rice but it would go well over pasta too.
Showing posts with label Eggplant. Show all posts
Showing posts with label Eggplant. Show all posts
Tuesday, January 19, 2010
Sunday, December 6, 2009
Eggplant Salsa over Baked Potatoes
This was from the other night, I'm behind in my posting.
If you don't alreadyown the Big and Healthy Cookbook from the Wellness Forum, you'll want to call them and get a copy. (614-841-7700). It's full of lots of healthy vegan recipes.
I roasted 2 Italian eggplants (small), and separately sauted (in water), chopped onion, minced garlic, mushrooms and Trader Joe's fire roasted onions and peppers. (the local pepper crop was not good this season, too much rain. Every pepper I bought had mold on the inside - yuck! The TJ's frozen fire roasted peppers, on the other hand were great!). I ran this mixture plus the eggplant thru the food processor, for a coarse chop. I then put it all back in the saucepan and added a can of fire roasted crushed tomatoes and some nutritional yeast and let is simmer. This was fabulous over baked potatoes.
For lunch the next day, it was equally yummy served cold on toasted whole wheat pita with hummus. In fact, there are enough leftovers for lunch for a few days. Yum!!
If you don't alreadyown the Big and Healthy Cookbook from the Wellness Forum, you'll want to call them and get a copy. (614-841-7700). It's full of lots of healthy vegan recipes.
I roasted 2 Italian eggplants (small), and separately sauted (in water), chopped onion, minced garlic, mushrooms and Trader Joe's fire roasted onions and peppers. (the local pepper crop was not good this season, too much rain. Every pepper I bought had mold on the inside - yuck! The TJ's frozen fire roasted peppers, on the other hand were great!). I ran this mixture plus the eggplant thru the food processor, for a coarse chop. I then put it all back in the saucepan and added a can of fire roasted crushed tomatoes and some nutritional yeast and let is simmer. This was fabulous over baked potatoes.
For lunch the next day, it was equally yummy served cold on toasted whole wheat pita with hummus. In fact, there are enough leftovers for lunch for a few days. Yum!!
Wednesday, June 10, 2009
Easy Veggie/Tofu/Rice Stirfry
This is a very easy meal, we have it several times a week, with different variations. If you are fortunate enough to have a Trader Joe's nearby, you can get everything you need in one store.
Equipment: Large non-stick flat pan with cover
Ingredients: fresh or frozen veggies of choice, cooked brown rice (or any whole grain variety, red, brown, black, etc. We like Trader Joe's brown rice blend, which is brown rice, black barley and radish seeds), tomato sauce, baked tofu.
We love mushrooms, so I usually start with those. Water saute the mushrooms in a small amount of water. Dice the baked tofu and add to pan (for variety, crumble up veggie burgers or use tofurky sausages.) Also, baked tofu comes in many seasoning flavors, experiment with these). Add in your favorite seasonings (for the tomato version, we like garlic and basic, fresh is best, but dried powder will do in a pinch). Dice the rest of your veggies and add to pan, cover and simmer till they are soft. D doesn't think he likes eggplant, so I peel baby eggplants so he won't notice them. Zucchini or Spanish Squash is another favorite for tomatoe sauce, as are red/yellow peppers. When the veggies are soft, add in a small jar of tomato sauce (or homemade if you have some.. we like Trader Joe's Pizza Sauce, it has no added oils), and your cooked brown rice. Mix well, cover for a few more minutes.
Other options on the same theme:
Asian stirfry - snowpeas, broccoli, string beans, and use low sodium soy sauce (or Braggs Amino) instead of tomato sauce. For seasonings, we like garlic and ginger.
Mexican stirfry - corn, green beans, mushrooms, stewed tomatoes, season with ancho chile pepper or chipotle pepper if you like it hotter. (D is not a fan of this option, "it's too spicy, mommy", your mileage might vary.)
You can also sub in cooked beans for the tofu, or as an addition to the tofu.
Tip: A good rice cooker makes rice preparation very easy! Alternately, Trader Joe's sells cooked brown rice which is even easier. :)
Equipment: Large non-stick flat pan with cover
Ingredients: fresh or frozen veggies of choice, cooked brown rice (or any whole grain variety, red, brown, black, etc. We like Trader Joe's brown rice blend, which is brown rice, black barley and radish seeds), tomato sauce, baked tofu.
We love mushrooms, so I usually start with those. Water saute the mushrooms in a small amount of water. Dice the baked tofu and add to pan (for variety, crumble up veggie burgers or use tofurky sausages.) Also, baked tofu comes in many seasoning flavors, experiment with these). Add in your favorite seasonings (for the tomato version, we like garlic and basic, fresh is best, but dried powder will do in a pinch). Dice the rest of your veggies and add to pan, cover and simmer till they are soft. D doesn't think he likes eggplant, so I peel baby eggplants so he won't notice them. Zucchini or Spanish Squash is another favorite for tomatoe sauce, as are red/yellow peppers. When the veggies are soft, add in a small jar of tomato sauce (or homemade if you have some.. we like Trader Joe's Pizza Sauce, it has no added oils), and your cooked brown rice. Mix well, cover for a few more minutes.
Other options on the same theme:
Asian stirfry - snowpeas, broccoli, string beans, and use low sodium soy sauce (or Braggs Amino) instead of tomato sauce. For seasonings, we like garlic and ginger.
Mexican stirfry - corn, green beans, mushrooms, stewed tomatoes, season with ancho chile pepper or chipotle pepper if you like it hotter. (D is not a fan of this option, "it's too spicy, mommy", your mileage might vary.)
You can also sub in cooked beans for the tofu, or as an addition to the tofu.
Tip: A good rice cooker makes rice preparation very easy! Alternately, Trader Joe's sells cooked brown rice which is even easier. :)
Subscribe to:
Posts (Atom)
