4 slices of GF bread for making bread crumbs
2 eggplants roasted
1 cup wild rice boiled
1 shallot finely chopped
1 large garlic clove crushed
100 g smoked tofu crumbled
1 cup shredded jalapeño pepper soy cheese
3 tbs fresh chopped parsley
First I dried out some GF bread in a preheated 200F for about 30 min.
I roasted the eggplant.
I peeled it and let it drain for about 1hr. Then I finely chopped it.
I boiled the wild rice and let it cool completely. In a large bowl, I put the eggplant, added the wild rice, crumbled tofu, cheese, shallot, garlic, parsley and half of the bread crumbs. Mixed it well and started forming the burgers.
On a plate a put the rest of bread crumbs and added salt, pepper and some cayenne pepper and sesame seeds.
I ran each burger through the bread crumb mix. I let the burgers cool down in the refrigerator for an hour before I cooked them. I used a griddle to cook mine.
I also made a spicy sauce to go with the burgers.
I didn’t really use specific quantities. I mixed little by little until I got it perfect to my taste.
I wanted some kind of white cheesy sauce for this lasagna. I didn’t use a recipe so I just went with it, using the principles of making a béchamel sauce.
2 Tbs vegan buttery taste spread
3 Tbs GF all purpose flour
1 Tbs cashew butter
2 cloves of garlic crushed
2 cups almond milk
2 Tbs nutritional yeast
1 dash of nutmeg
Salt, pepper, crushed red pepper
I sautéed the garlic in the spread for few minutes.
I added the cashew butter, stirring constantly until it completely melted.
Next was the flour. As soon as the flour was incorporated in the ‘butter”, I switched to a whisk and started to add the almond milk, little by little.
When it became a smooth sauce i added the nutritional yeast, salt, pepper and red pepper flakes.
For the filling I sautéed sun dried tomatoes in olive oil and about 3 cups of chopped mushrooms.
I peeled a big eggplant and sliced it 1/2 inch thick.
Sprayed the slices with olive oil and grilled them.
I layered tomato pasta sauce, eggplant, white sauce, mushrooms. I finished with layering white sauce on top of last row of eggplant. Few slices of tomatoes on top of that. Baked it in preheated oven at 350F for 35 min.
For dinner I made zucchini spaghetti using The Spiralizer!
For sauce, I sautéed mushrooms, one chopped onion, 4 chopped garlic cloves in 1 TBS of light olive oil.
I roasted an acorn squash for 45 min in the oven at 350F.
I peeled and roughly chopped a sweet potato and boiled it until tender. I puréed the cooked potato and the acorn squash flesh in the Vitamix with half cup coconut water and 3 TBS soy creamer. I added the purée to the mushrooms.
The zucchini I sautéed in 1 TBS of coconut oil for 3 minutes and then added them to the sauce with salt, pepper, and oregano.