Rolled Eggplant Lasagna with Cashew Filling

IMG_5412

 

Baked eggplant, stuffed with cashew cream… could it get any better? I wasn’t able to get a photo once the sauce and cheese was added, but let me tell you, no one missed the pasta with this dish.

I took one large eggplant and thinly sliced it using a mandolin. Eggplants contain a lot of moisture and it’s best to salt the slices to help release some of the water. While the eggplant was sweating away, I made the filling. First, I sautéed some baby kale. Then, I made the cashew filling as follows:

  • 2 c raw cashews, preferably soaked for 4 hours
  • 1/2 c water
  • 1 Tbls lemon juice
  • 1 Tbls nutritional yeast
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt

Blend all ingredients until you get a creamy consistency.

Next, pat the sweated eggplant with paper towels; coat with olive oil, salt and pepper. Roast at 400 F until the slices are tender. Remove from oven, let cool. Spread with cashew filling and baby kale. Roll and place in a dish that has a foundation of pasta sauce. Cover rolled eggplant with remaining pasta sauce and top with cheese, if desired. Bake at 350 F for about 30-40 minutes.

 

 

Advertisements

Veggie Tostadas

IMG_5480

Veggie tostadas are great for evenings where you want a satisfying meal without a lot of work.

For these tostadas, I took a can of black beans, drained and rinsed them; then pulsed them in a food processor with water, garlic powder, chili powder, and salt until I got a smooth consistency. You could also buy ready made refried beans.

For the tortillas, I fried these in a little oil and let them dry on a towel.

In a separate pan, I sautéed veggies that I had on hand: onion, mushrooms, tomato, zucchini and corn. I added spices such as chipotle with a dash of salt. Once the veggies were cooked, I layered the tortilla – bean, veggies, cheese; then baked it at 400 F until crispy!

 

Butter Tofu Paneer

When I lived in South Africa, I had the ability to try some delicious Indian dishes. One of my favorites was the sauce to a butter chicken dish. I’ve been looking for a meatless option and came across this recipe. I followed the recipe very closely and it turned out wonderfully. I kept my tofu and sauce separate, then added them together in a bowl with rice and greens:

IMG_5465

IMG_5466

Recipe that follows is from Vegan Richa with a few of my own modifications:

Ingredients:
  • 14 oz firm tofu, pressed and cut into cubes
  • ½ tsp each of garam masala, paprika, salt, and turmeric
  • 2 tsp ginger powder
  • 2 tsp garlic minced
  • 2 tsp lemon juice
  • 1.5 tsp water (1/2 tbsp)
  • 1.5 tbsp cornstarch
  • 1 tsp nutritional yeast
  • 1 tsp coconut oil
Butter Sauce:
  • 1 tsp coconut
  • 3 cloves of garlic finely chopped
  • 1 15 oz can diced tomatoes
  • 1 tsp powdered ginger
  • Cashew cream made with with ¼ cup soaked (15 mins) cashews blended with ½ cup water
  • ½ tsp garam masala
  • ½ tsp paprika
  • ½ to 1 cup water
  • ½ tsp salt
  • ½ tsp sugar
Tofu Marinade:
  1. Mix spices, lemon juice, water, cornstarch, nutritional yeast and oil. Toss tofu in spice marinade. Preheat the oven to 400 F. Place the tofu cubes on parchment lined sheet. Bake for 15 to 20 minutes.
Butter Sauce:
  1. Heat oil in a skillet over medium heat. Add garlic and cook until golden.
  2. Puree the tomato. Add to the skillet and cook until the puree starts to thicken
  3. In the same blender, blend the cashews and water until smooth.
  4. Reserve 1 tbsp of the cream for garnish. Add the rest of the cashew cream to the skillet. Add spices, salt and sugar and mix well. Use ½ cup water to rinse out your blender and add to the skillet. Mix and Bring to a boil. Taste and adjust spices as needed.
  5. In a bowl, add rice, greens (if using), tofu, and top with sauce

The Beyond Burger

If you haven’t heard of the Beyond Burger, I highly recommend you take a look. I am a fan of most veggie burgers, but this one is so similar to a beef burger, it’s unbelievable. I’ve purchased these at the Whole Foods in Minneapolis. They typically run $5-$6 for two patties. I have cooked the patties on the stovetop and on the grill.

Here is a breakdown of the nutritional facts found on Beyond Meat’s website:

IMG_5519

 

And here is how they look from package to grill (pictured left next to actual beef burgers):

7DC1349D-39C9-42A1-8A4C-89A5E4126DD2

I hope you are able to give these a try! And if mock meats aren’t your thing, I have a few recipes for really tasty bean burgers!