Fresh Vegan Eggplant, Zucchini, and Tomato Gratin

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Need to use up some of those summer zucchini and eggplants? Have a big batch of lovely huge tomatoes that need to be in your belly? This gratin recipe might just do the trick, and it’s lovely and filling, as well. Ingredients 2 medium eggplants, cut into 1/4-inch-thick slices 4 medium zucchini, cut into 1/4-inch-thick slices 2-3 large beefsteak tomatoes, cut into 1/4-inch-thick slices 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup faux parmesan cheese 1 box panko bread crumbs 1 T dried Italian seasoning or fresh chopped parsley, oregano, and thyme 4 cloves garlic, minced 1/2 … Continue reading

Easy Dill Pickles and Kohlrabi

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We got quite a few little cucumbers from the CSA (though one bag went bad while we were traveling, so sad) and some dill, so it seemed like a good idea to make some homemade dill pickles and kohlrabi. This recipe is quite easy and tasty! Ingredients 4 cups sliced or speared cucumbers or kohlrabi 3 1/2 cups water 1 ¼ cups white vinegar 1 T sugar 1 T sea salt 2 cloves garlic 2 heads or a handful of dill Directions Cut cucumbers or kohlrabi and prepare a jar. Combine water, vinegar, sugar, and salt and place in pan. … Continue reading

Vegan Zucchini Muffins

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As we were packing for a trip to see family in Indiana (go Purdue), I noticed that there were several nice zucchinis on the counter. I know Mr. notVeganAsana well enough to know that he was not going to make anything involving a zucch while we were gone, so I decided some muffins for the road would be a good idea. This recipe pulled together easily and quickly and made a nice large batch of muffins that are tasty and moist. You could certainly add nuts or raisins to it (I mostly just forgot). This can be made in small … Continue reading