Stuffed Eggplant

I don't know about you but I LOVE Eggplant!

On my recent trip to Trader Joe's a picked one up thinking I could make something yummy with it.. Something yummy? Yes indeed!!

I've been enjoying reading through this cookbook and I found a delicious looking recipe for an Braciole-inspired Stuffed Eggplant. In true Sherice fashion I changed a few things and had a delicious dinner!

Stuffed Eggplant

Start by cutting off the top and bottom of your eggplant. Then peel it or if you don't mind the peeling you can leave it on. I peel mine. Then cut the eggplant in 1/2 lengthwise.
scoop out the inside of the eggplant making a "boat" or shell like this..

First I sauteed...
1 onion chopped
1/2 Sm Zucchini cubed
1/2 Portabella Mushroom or 4-5 Sm Mushrooms
2 garlic cloves minced..
the inside of the eggplant cubed
salt, pepper, red pepper flakes and some Italian seasoning.  I just eyeballed it.

Then add in..

a handful of chopped fresh Spinach
a handful of chopped fresh Basil
a handful of chopped fresh Italian Parsley
let that saute a few mins and then remove pan from heat add in
1/3 cup Nutritional Yeast
1 cup Panko flakes

Now time to stuff your eggplant boats...
I sprayed my baking dish with a little pam then set my boats in and filled them. As you can see I had a bit of the mixture left over so I just added it around the eggplant boats.

 Next I added about 1 1/2 cups Marinara sauce on top of the stuffing and sprinkled a little leftover Mozzarella Daiya cheese and some Vegan Parmesan on top..

Cover with foil and put into a preheated 350 degree oven.. let cook about 1/2 an hr and remove foil. continue cooking until the top browns up

In my haste to scarf down this incredibly delicious meal I forgot to take a photo of the finished product before I dished it up.. Sorry!

But as you can see the top is melted and the middle is cooked and delish..

I paired my eggplant with steamed french green beans and made some garlic bread using Earth balance original spread

This dish is entirely Vegan.. Hooray!!

If you make this dish let me know what you think!

Sherice oxoxo

Red Lentil Dahl

Hey ~

Today's recipe is a warm, comforting, delicious vegan meal!

Red Lentil Dahl.. which is an Indian dish that my son and I love!

Red Lentil Dahl
This recipe makes enough for 4 people plus leftovers. You can always half the recipe or double it. What ever works for you and your family!

1 cup carrots diced however big or small you want them
1 large onion diced sm to med dice
3 cloves minced garlic
1 tsp ground ginger
2 tsp cumin
2 tsp coriander
2 tsp tumeric
1/2 tsp cayenne
2 tsp salt or to taste
4 Tbls tomato paste
2 cups red lentils rinsed and picked over
8 cups vegetable broth
2 cups coconut milk
If you like cinnamon and cardamom you can add 1/2 tsp of those ea.  We don't like them in this dish so I omit them

saute onions, carrots in a little olive oil or coconut oil until onions are translucent. Add in garlic and saute for 1-2 mins. add in broth, lentils and seasonings. cover and simmer 20 mins or until lentils are tender. then add in the coconut milk.

If your vegan you can garnish with some soy sour cream or soy yogurt or coconut yogurt. If not Greek yogurt is good too.

I also made homemade Pitas to go with this and let me tell you, they were so easy and delicious to make I will NEVER again buy store bought pitas. It seems like every time I buy pitas I cut them in half and then try to fill them and they end up cracking and breaking all over the place.. WTH???

These didn't do that AT ALL!! I'm sold on homemade Pitas!!

Here is the recipe I used...Awesome homemade Pitas

I can't wait to make some Shwarma Tempeh to fill these Pitas.

Next time I make these I will try to add in some Whole Wheat flour. I will probably do half white half wheat to please my kids along with myself!

Let me know what you think of this Delicious vegan meal.

OX Sherice