Friday, November 21, 2014

Eggplant "Meat" Balls

I made these lastnight... Amazing!

Eggplant Meat Balls
Ingredients: 1 organic eggplant
1 flax egg (1 tbs flaxseed meal mixed with 3 tbs warm water)
1/2 cup nutritional yeast
1/4 cup vegan parm or mozzarella cheese (optional)
1 cup Italian bread crumbs
1/4 cup flour
1 tsp garlic powder
1 tsp oregano 
1 tsp dried parsley
Salt and pepper to taste

Directions:
1. Preheat the oven to 400. Poke the eggplant with multiple holes using a fork. Bake for 45-50 minutes or until the eggplant is soft.
2. Mix the flaxseed egg and allow it to sit for at least 10 minutes. Combine all dry ingredients in a medium sized bowl. 
3. When the eggplant is fully baked, allow it to cool before cutting in half and scooping out the middle. 
4. Using hands, mix the eggplant and the dry ingredients evenly. Add in the flax egg. 
5. Roll the eggplant mixture into small balls. Cook all sides in a frying pan in 2-3 tbs coconut oil over med/ high heat. 
6. Serve over pasta or in your favorite sauces alone or on a sandwich. 

Tuesday, November 18, 2014

Tiny Potato Curry

This is the second version of this curry recipe I've made. Look at my post Spring Break to see the other one I made for my brother (with peas and mushrooms instead of corn and carrots). My fiancĂ© hates mushrooms and peas so I had to change it up and use what he likes. 

Ingredients:
1 lb of small potatoes, steamed
2 carrots, chopped
1/2 onion, chopped 
1 cup frozen corn
1 handful fresh basil
1.5 cups fresh spinach
2 cups cherry tomatoes
1/3 cup cashews (soaked for 10min in 1/3 cup water)
1/2tsp cumin
1/2 tsp cayenne pepper
1/2 tsp red curry paste
1tbs tomato paste
1/2 tsp coriander
1/2 tsp graham masala
1 can coconut milk
1 tbs coconut oil
1 cup basmati rice (uncooked)

Directions:
1.Cook rice according to directions. Start steaming the potatoes.
2.Heat oil and cumin over medium/ med high heat.  
3.Add in onions and cook until translucent. 
4.Add in cashews (in water) and carrots. Add tomato paste and all spices. Stir in potatoes and evenly coat with the spices. 5.Cook for another 3-5 minutes before adding the coconut milk and frozen corn. Summer until thick. 
6. Serve over rice. 

Indian Summer Squash

I know this isn't the best picture.... But the food smelled so good I wasn't worried about it at the time! This one would be perfect for a vegan Thanksgiving! I would probably triple it for a side dish to share. 

Indian Summer Roasted and Stuffed Acorn Squash. 

Ingredients: 
2 acorn squash
1/2 cup cooked wild rice
1/4 c roasted pecans
4 tbs coconut oil
Tbs coconut sugar
1 tsp thyme (or your pref)
salt and pepper to taste

Directions:
Heat the oil over low heat in a small pan. Stir in the sugar and thyme. Preheat oven to 375. Cut acorn squash in 1/3's (leaving less at the top) and core out the seeds in the middle. Brush each half generously with the oil/sugar/spice mixture. Cook for 40 min. 
Core out the rest of the acorn squash. In a seperate bowl, mix in the rice and pecans. Add in the rest of the oil mixture if you haven't used it all at this point. Mix evenly. Return mixture to the acorn squash, or serve in a seperate dish.