Vegan Greek-ish Veggie and Chickpea Stew with Pearl Couscous

When you have some veggies and a trying to get creative, who knows what will happen?

Ingredients

  • 2 Small Eggplants, peeled and cubed
  • 4 TBSP olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and chopped
  • 1 large red pepper, seeded and chopped
  • 1/2 tbsp minced garlic
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cinnamon
  • Salt and pepper
  • 2 Zucchini, peeled and sliced
  • 1 large (or 2 small) and diced tomatoes
  • 2 cans of chickpeas or 3-4 cups prepared chickpeas
  • 1.5 cups of water from chickpea cans or chickpea prep
  • 1 bunch of kale, trimmed and chopped
  • Pearl/Israeli couscous
  • Vegetable broth

Process

Salt eggplant and allow to sweat in a colander for 1 hour.  Rinse and pat dry.

Sauté onion, peppers, carrots in olive oil for 3-5 minutes. Add garlic and spices. Cook an additional 3 minutes. If you do this in a cast iron pan, you’ll have one less pan to clean later!

Add tomatoes, chickpeas and chickpea liquid, eggplant, and zucchini. Bring to a boil, add kale, and allow to cook at a low boil for 10 minutes. Meanwhile, preheat oven to 400*

Transfer the whole shebang to the oven and bake for 40 minutes. Check at 20 minutes and add additional water if necessary.

Meanwhile, prepare your couscous in broth according to directions. 

Serve stew with a heap of couscous and a drizzle of olive oil, a spoon of yogurt or sour cream, and some olives.

Vegan “Cheesy” Eggplant Pomodoro with Kale

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Ingredients
2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil

IMG_1847cProcess
Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.

Fresh Vegan Eggplant, Zucchini, and Tomato Gratin

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.IMG_1564

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 cup fat-free, less-sodium vegetable broth
3 T olive oil

Preparation

Preheat oven to 375°.

Place panko, garlic, spices, faux parmesan, and salt in food processor or blender and pulse until combined and fairly fine.

Spray bottom of a 13×9 pan (unless nonstick) with cooking spray. Arrange one layer of eggplant on bottom of pan. Place one layer of zucchini on top of eggplant. Arrange 1 layer of tomato on top of zucchini. Spoon ½ of breadcrumb mixture over vegetables. Repeat layers.

Mix broth and olive oil and drizzle over top.

Bake at 375° for 1 hour or until vegetables are tender and crumb topping is browned.

Serve with a protein of your choice or a big salad.