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

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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.

Garden Yummy – Creamy Carrot Ginger Soup

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I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.

Ingredients

  • 6 large carrots, chopped into 1/2 inch slices pieces
  • 1 onion, chopped into medium chunks
  • 1 T fresh ginger, minced
  • 3 cups of vegetable broth or water plus vegetable broth powder
  • 1 T curry powder
  • 2 tsp turmeric
  • 1 14 ounce can coconut milk
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste

Preparation

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Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.

Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.

We had this with rye bread and it was quite tasty.