Bamboo Steamers

Bamboo Steamers rock my world. I have three sets; all various sizes and I use them constantly. 

Here's how they work....

You put water in the bottom of a wok or pan, then the steamer goes on top. The steamers are stackable, so you can cook a variety of things all at once. Plus, no oil is needed, so your food is lower in fat.

I have an extra large one I picked up in San Francisco's Chinatown that I use for asparagus. I love using them for steaming asian dumplings (I line the racks with parchment paper for easy clean up). When making homemade seitan, I use it to steam the dough into cutlets. You can steam all kinds of veggies; such as Swiss Chard, Eggplant, Broccoli, Cauliflower, Corn Cobs, etc.  

Pic credit: Amazon. 

Eggplant Lasagna (Sans Noodles)

My local grocery store has had killer deals on eggplants lately, so I've been going a little nuts in the kitchen experimenting with the delectable, purple veggie. I came up with this recipe based on flavors that I was in the mood for. It's kind of like a veggie lasagna, because it is a layered dish that's baked; however there's no pasta in this dish. 

Pre-heat oven for 350 degrees

- In a large frying pan or wok saute the following (line the pan with olive oil): 

1 heaping tablespoon of crushed garlic

1/2 large sweet onion - chopped (small bite sized pieces)

1 medium size eggplant (cut into thin slices and quartered)

4 or 5 grinds of sea salt

4 or 5 grinds of pepper

3 or 4 shakes of paprika

3 or 4 shakes of dried basil

4 or 5 shakes of red pepper flakes

2 good shakes of seasoning salt

- Saute until all the eggplant pieces are soft. 

- In a large rectangular baking dish add contents in this order....

1. Pour 1/4 jar of spaghetti sauce (I like Trader Joe's organic marinara) lining the bottom of the pan (pour in more if needed to cover bottom f pan)

2. Add sautéed mixture evenly across pan as the next layer

3. Dabble 1/4 of spaghetti sauce here and there

4. Add 1 package of fake ground beef as the next layer (frozen is fine)

5. Place fresh spinach as the next layer (I used approximately two large handfuls of spinach)

6. Slice 8 to 12 medium sized mushrooms. Use enough mushrooms to form a complete layer over the spinach. 

7. Pour the remaining sauce over the mushrooms, covering them as a full layer. 

8. Grate soy mozzarella and sprinkle across the top. 

Bake uncovered for approximately 35 minutes. 

I served this dish on top of seasoned, sliced, baked polenta.

Tomato and Eggplant Pate

I love eggplants!! I created this pate the other day and it was a hit. 

- In a large frying pan or wok saute the following (line the pan with olive oil): 

1 heaping tablespoon of crushed garlic

1/2 sweet onion - chopped (you don't have to make the pieces too small)

1 medium size eggplant (cut into thin slices and quartered)

4 or 5 grinds of sea salt

4 or 5 grinds of pepper

3 or 4 shakes of paprika

- Saute until onions are golden and the eggplant is soft and thoroughly cooked through. Set aside to cool. 

- In a food processor add the following: 

1/3 can of tomato paste

3 to 6 tablespoons of sun dried tomatoes 

12 to 20 kalamata olives

The sauteed mixture (if it is still warm, that's okay)

A few grinds of salt

A few grinds of pepper

3 to 5 shakes of red pepper flakes

Olive oil (Add a couple of pours - don't go crazy) 

- Blend mixture. If too thick, add more olive oil. 

- Blend in more salt and pepper until you get the right balance. Remember, you can't take away, so only add a little at a time. Blend and sample. Add more olive oil, salt and/or pepper until it tastes just right. I'd sample it with a salty chip so that you don't go too nuts with the salt. 

- Put pate into the refrigerator (I used a glass bowl). The pate will become more flavorful as it sits and cools. Also keep this in mind when adding salt and pepper. 

Eggplant Spread

I just created an eggplant spread that was totally easy and super yummy.

Stuff you'll need:
1 eggplant
1 or 2 green onions
1 hot pepper
crushed garlic
pine nuts
kalamata olives
sun dried tomatoes
paprika
seasoning salt
fresh ground pepper
sea salt
olive oil
lemon juice
fresh basil
Slice up an eggplant (I did fairly slim pieces) and then cut the slices into quarters.
Pan fry the eggplant with olive oil and sea salt. Cook on medium heat until eggplant is soft, but not mushy.

In a food processor add the following:
a few scoops of sun dried tomatoes
10 to 15 kalamata olives
1 or 2 green onions
1 hot pepper
a giant tablespoon of crushed garlic
a couple handfuls of pine nuts
a few sprigs of fresh basil with the stems cut off
paprika
seasoning salt
fresh ground pepper
sea salt
add in pan fried eggplant
pour in olive oil (don't go crazy - add as needed to keep substance creamy, not greasy)

Mmmmmmmmmmm.

TIP: Tastes great with chips, bread, or as a pizza topping.
1 small lemon (Don't go crazy with the lemon juice, you just need enough to help balance the flavors)