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.

Faux Meat Balls

Last night my husband and his friends were hanging out. It was getting closer to dinner time and I wanted to make something that would feed three hungry guys and myself. I came up with this idea on the fly, just based on stuff I had around the house.

First: Cook up 1 cup of brown rice.

In a food processor blend the following until creamy:
4 large mushrooms
1 can (drained) white northern beans
2 handfuls of spinach
4 to 5 heaping spoonfuls of sun dried tomatoes
sea salt
ground pepper
red pepper flakes
basil (I only had dried on hand, but I added a bunch)
1 can tomato paste
3 or 4 scallions
1 heaping spoonful of crushed garlic
paprika

Pour creamy contents into bowl.

Stir in the cooked brown rice.

Add quick cook oats (dry) and stir (probably around a 1 1/2 cups)
Stir in breadcrumbs (I used matzo crumbs) (probably around 1 cup).

Keep adding oats and breadcrumbs until the consistency is thick enough to form into balls. If they're still a little sticky, use a couple of spoons to shape the balls.

In two frying pans, add a little olive oil on the bottom and then place the balls around the pan so they're not touching. Brown the balls and flip over. Add a little water to the pan and cook with a lid on the pan. The cooking time is rather short, probably around 7 to 10 minutes.

Serve with catchup, BBQ Sauce or hot sauce. My guests experimented with a variety of toppings that I suggested. This recipe made a ton of food, which was promptly gobbled up in its entirety.

Baked Spinach Manicotti and "chicken"

This idea came to me today. I've been craving Italian food and wanted something more decadent and rich than spaghetti.

This dish knocked the socks off of my husband and I. We both had to force ourselves to not take a second helping!! As a side dish, I served steamed veggies (beets and zucchini) which was a nice, light compliment to the rich main dish.

The picture doesn't do it justice, but I need to start adding pictures to this blog. I took this picture after the food had been in the fridge for about an hour, so it doesn't look that yummy anymore. Believe me - it REALLY is tasty.
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Pre-heat oven to 350 to 375 degrees

Stuff you'll need:
1 box of Manicotti (cooked - follow directions on box)
1 jar of spaghetti sauce (I used one called: Sweet & Tangy Tomato)
1 large baking dish (I used Pyrex) - bid enough to hold all of the cooked manicotti squished together, but not on top of each other
1 bag of frozen (fake) "chicken"
Vegan cheese (1/2 block)
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(Items for food processor)
1 block of firm tofu
1/2 to 1/3 bag of spinach
3 sprigs of fresh basil
freshly ground salt (to taste)
freshly ground pepper (to taste)
sun dried tomatoes (in oil) (3 to 4 large spoonfuls)
Kalamata olives (a few full spoonfuls)
1 scallion
1/4 to 1/3 cup pine nuts
olive oil
1 large spoonful of vegan margarine
1 pepper (I used an orange bell pepper, but a yellow one would work too)

Blend all the ingredients in the food processor. Add olive oil to make wet but not too much to make it oily. Blend until creamy and no lumps remain.

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Pour 1/2 jar of spaghetti sauce in the bottom of the pan

Fill each pasta tube with the blended mixture. (I was not talented in this step, so I ended up slitting them down the side, applying plenty of mixture and then putting it back together) Lay the pasta in the pan, repeat this with each pasta tube. Move tubes around if needed to make them all fit. I crammed them together and it was fine.

Pour the remaining mixture across the pasta.

Take the faux "chicken" and lay the pieces around the top.

Pour the rest of the spaghetti sauce over the top

Shred the vegan cheese (I'd use a mozzarella or jack) over the top.

Bake for approximately 45-50 minutes.