Sticky, Savory, Garlic Eggplant

Excellent as a side dish or as the main dish.  Serve over warm rice. 

• 2 tablespoons sunflower oil
• 1 teaspoon toasted sesame oil
• 1 large eggplant - sliced, salted and sweated (salt and sweat both sides at room temp - this draws out the bitterness) whatever equals 3 cups once it is cubed
• 1/4 cup water
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder
• 1 smashed and minced garlic clove
• 2 teaspoons organic white sugar 
• 1 teaspoon cornstarch
• 1 tablespoon tamari (if you are okay with gluten, use soy sauce)
• 
  Heat the in a skillet over medium high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, and tamari (or soy sauce) in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

 All recipes non-vegan recipe that I veganized

Quick and Easy CGL soup

 Ingredients:

4 cups vegetable stock (or 2 teaspoons of vegan Better than Bouillon + 4 cups of water)

1/2 fire roasted corn (frozen from trader joes)

1/4 cup washed and sliced leek (just the white part)

1/4 cup Just Egg (vegan egg substitute)

1 teaspoon toasted sesame oil

1/2 teaspoon Celtic sea salt

1 inch peeled and sliced ginger 

In a saucepan:

combine sesame oil, ginger, and leek - sautee on medium high for approximately 5-8 minutes.  Add corn.  Sautee for another 5 minutes.  Add vegetable stock and bring to a boil.  Reduce heat to simmer and cover.  Allow to simmer for 10 minutes.  Remove lid, whisk Just Egg into soup.  Serve and enjoy. 

Nacho "Cheese" Sauce

Ingredients:

2.5 cups water

1 cup peeled and cubed russet potato

1/2 cup peeled and roughly chopped carrots

2 cloves of garlic, smashed and peeled

1/4 cup nutritional yeast

1/8 cup sunflower oil

1 /4 teaspoon white pepper 

1/4 of a vegetable bouillon cube ( my favorite brand - Edward and Sons) 

If you can't find Edward and Sons or don't feel like ordering online, you can substitute with Better Than Boullion - they have a vegan line and most grocers carry it.

Tools necessary:

Saucepan

Immersion blender

(If you don't have an immersion blender, you'll need to wait until this cools down before you can blend away in your blender.  Trust me on this one - hot liquids in a traditional blender = literal hot mess.)

Combine the first 4 ingredients in a saucepan, bring to a boil, reduce heat, cover and let simmer until carrots are soft (15-20 minutes in my case).  Once the carrots are soft enough to mash with a fork, turn off the heat, and put the rest of the ingredients in the saucepan.  Whip out that immersion blender and blend until smooth.  Serve immediately over your favorite tortilla chips!  My resident omnivore liked this so much he asked, "Is this real cheese?"

Vegan forever!

Easy Side Salad

 Ingredients:

3 cups butter lettuce torn (or half a bag of Trader Joe's pre-washed butter lettuce)

3 radishes sliced

1/2 honey crisp apple julienned

1 tablespoon shelled, roasted and salted sunflower seeds (Trader Joe's sells these too)

1/2 tablespoon toasted sesame oil

1/2 tablespoon rice wine vinegar

a dash of salt

Combine oil, salt, and vinegar in your serving bowl.  Once the dressing is well mixed, add the rest of the ingredients, toss until lettuce is evenly dressed, and serve immediately. 

Updated and Easy Vegan Pesto

 

Ingredients:

2 cups basil leaves

1 cup raw cashews

1/4 cup nutritional yeast

1/4 cup extra virgin olive oil

1 teaspoon salt (preferably Celtic sea salt)

1/2 teaspoon white pepper

(optional additions)

1/4 teaspoon garlic powder

1/4 teaspoon red pepper flakes

Put all of the ingredients in a high powered blender and pulse until you get a rough sand consistency.  Serve over warm pasta and stir to evenly cover all your noodles.  You can also spread this on toast, spoon it as a garnish on minestrone, or whatever your imagination inspires you to do.  Stores well in the fridge for up to one week in an air tight container.