Tag Archives: gluten-free

Easy Baba Ganoush

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My kids vary on their willingness to eat eggplants, but more of them will consume baba ganoush (though fewer than will eat humus), so it’s something I tend to make a few times each summer.  It’s not a  hard dish to prepare if you have a little time to let the eggplant roast.

1 large eggplant
1/2 bulb garlic
2-3 T sesame tahini
1 t lemon juice
1/3 cup flat parsley

Cut off top of eggplant and slice vertically in half.  Place on baking sheet with flat sides down and pierce each half 3-4 times with a sharp knife.  Place 1/2 bulb of garlic (or whole if you really love garlic) on the sheet.  Put sheet in oven at 400*.  Allow to cook 45 minutes to 1 hour (until the eggplant begins to collapse).  Remove and allow to cool.  Using a spoon, scoop insides out into your food processor or blender.  It should be pretty easy to remove everything but the skins.  Add the garlic from the roasted bulb and the reminder of the ingredients.  Pulse until everything is chopped and mixed.  You can continue to mix if you like a smoother baba ganoush.  Add sea salt and pepper to taste.  Serve with your favorite veggies, pitas, bagel chips, or bread, cold or room temperature.

Vegan Pressure Cooker Split Pea Soup

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I got a new pressure cooker yesterday – my first.  He has been appropriately named (Bowie) and today I took him out for a spin.  This recipe was adapted from prior split pea soup recipes, so I can’t tell you exactly where it came from.  However, I can tell you that JL Goes Vegan has one that looks really amazing that begins with making your own juice.  Nice!  This is a lot (served six with plenty of leftovers), so you may wish to half it for a smaller family.  As usual, I forgot to take a picture.  I’m very bad at that.

2 pounds dried split peas
2 large (or 1 very large) onion, diced
6 carrots, peeled and sliced
1/2 cup fresh chopped kale
1/3 cup fresh chopped basil
4 garlic cloves, minced
6 cups vegetable broth
8 cups water
1 T liquid smoke
Salt and pepper to taste
Olive oil

In pressure cooker, coat bottom with olive oil.  Add onions and stir on medium high until soft and somewhat carmelized.  Add carrots and garlic and saute another 3-5 minutes.  Place remainder of ingredients in pressure cooker and bring to high pressure.  Cook for 10 minutes and then remove from burner to allow to naturally depressurize.  Serve with fresh bread.  Yummy.

Vegan Lemon Miso Kale

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Last weekend, I attended a cookout where another guest brought a lemon miso kale dish.  I thought I had died and gone to green leafy heaven.  I could barely wait to get my farm share this week and attempt to reproduce it.  Sadly for me, there wasn’t any regular kale in the selections, but I was pretty sure that dinosaur kale would work well enough (and then one of my dang kids chopped up 1/3 of what I picked to give to the lizards, so I didn’t get to make as much as I wanted – grr).  I had planned to look up some recipes, but then when I got home last night, I was in a hurry and just decided to wing it.  This is what I came up with.

2 bunches kale – washed and cut
1/2 sweet onion – diced
1 cup diced carrot
1/2 inch fresh ginger minced
3 T gold miso paste
1 cup water
1 lemon, sliced

Place onion, carrot, and ginger in large fry pan with water and cook on medium until carrots are tender crisp.  Add miso and stir until disolved.  Juice 2/3 of lemon into pan.  Add kale, remaining slices of lemon (for taste and prettiness), toss in miso lemon sauce, and cook until wilted.

And that’s it.  Let it cool slightly before serving and more of the sauce will adhere to the kale.  Extra sauce is great served over brown rice.  It was a big hit here with the non-green-haters.

L