Don’t you just love raspberries? They are the perfect fruit! 20% of their weight is fiber and they are full with antioxidants.
I decided to give it a try to chicken flavored tofu. I marinaded it for more than 24 hrs. The marinade was vegan and it tasted like chicken stock. The first two bites did taste like chicken, but after that…. lets put it this way: next time ill buy it!
I replied to a message yesterday that I see eggplant in my future. I love eggplant! In Romania we make and eggplant salad that’s absolutely delicious. At least all the Romanians I know, think so. Picking the right kind of eggplant is the key. I always make sure it is shiny dark purple, firm to the touch and no bruises.
I roasted my eggplant straight on the flame of my stove… its -15C outside and the grill doesn’t look very inviting right now! I roast it until the skin is charred .
I cut it lengthwise with a knife on a cutting board and scoop the flesh out with a spoon. After that, I let it drain for at least one hour. I always use a plastic colander.
After it drains and it’s cold I chop it!
Normally, I would make mayo from scratch, but this time I had to use Vegenaise, which I have to admit it”s pretty good. There is no exact ratio of mayo to eggplant. I started with a tsp and added one more, then salt and a a bit of finely chopped onion. To make it really appetizing, I stuffed a tomato with some of the eggplant salad. Voila!