Eggplant Parmesan

 Source: the Kitchen Yeti: East coast style with a vegan option from Aimee!

Makes about 4 servings; I like to do a larger vegan pan for hubby, and a smaller one with real mozzarella for myself (pictured below).

2 large eggplants, peeled and sliced thinly lengthwise 

neutral oil for frying (canola)

flour for breading

2-4 eggs, beaten OR 1/2 container Just Egg (vegan)

24 oz pasta sauce

grated Parmesan cheese (use vegan if desired)

1.5 cups shredded mozzarella (use vegan if desired)

oregano for garnish

optional: spaghetti plus extra sauce for serving

1. Place eggplant slices on large tray lined with paper towels; sprinkle generously with salt.  Place a layer of paper towels on top; place another large tray on top to press; let sit about 1 hour to draw out moisture and remove bitterness. Preheat oven to 375.

2. Heat oil in large pan. Dredge each eggplant slice in flour, then coat in egg and place in pan (should be sizzling).  Repeat until pan has 3-4 slices frying.  Use tongs to lift and flip once the side is crispy.  Fry until other sides are crispy and remove from pan onto a plate lined with paper towels (to absorb extra grease).  Repeat process in batches until all slices are fried on both sides.

3. Use one 9 x 13" baking dish for 3 layers, or use a second 8 x 8" dish for 2 layers.  Line dish with a little sauce; place a layer of eggplant then a little more sauce, sprinkle generously with Parmesan then sprinkle a little mozzarella.  Repeat 1-2 more layers.  For the last layer, use extra mozzarella on top and sprinkle with oregano.

4. Bake 30 minutes or until cheese is melted and bubbly. Serve with optional spaghetti & sauce.

Chickpea Noodle Soup

 Source: New York Times

4 oz. short thin pasta

1/4 cup olive oil

2 medium carrots, peeled & diced

2 celery stalks, diced

1 cup chopped onion

1/4 cup nutritional yeast flakes

2 thyme sprigs or bay leaves

1/4 tsp turmeric

1/3 cup chopped parsley

4 cups vegetable broth

2 cans garbanzo beans (15 oz each), drained & rinsed

1. Cook pasta according to package directions; drain & set aside.

2. Heat oil in large pot; add carrots, celery, onion, turmeric, & thyme sprigs. Cook, stirring occasionally, until vegetables are softened (7-10 minutes).

3. Add broth, beans, & parsley; season with salt & pepper.  Bring to a boil and simmer about 10 minutes to blend flavors.

4. Remove thyme springs; stir in cooked noodles. Enjoy!

Mediterranean Baked Orzo

 Source: Vegan Pantry cookbook

1 zucchini, halved & chopped

1 small eggplant, peeled & cubed

1/2 red onion, cut into thick slivers

1 pint grape tomatoes

olive oil to drizzle

1 tsp dried oregano

3.5 cups vegetable broth

10 oz. dried orzo

juice of 1 lemon

1/2 cup coarsely chopped basil leaves

1/2 cup vegan feta crumbles

1. Preheat oven to 400. Arrange the veggies in a large roasting pan and drizzle with olive oil. Roast in oven for 25 minutes.

2. Remove veggies from oven and stir in orzo and broth. Bake for 35 minutes or until orzo is tender. 

3. Remove from oven and let sit 5 minutes. Stir in lemon juice & basil; sprinkle with feta.

Lemon-Miso Tofu with Broccoli

Source: New York Times

sesame oil for frying

salt & pepper to taste

16 oz. block tofu, drained & pressed, cut into cubes

2 small heads broccoli, cut into small florets

2 scallions, chopped

3/4 cup hot water

2 TB white miso

1/4 cup lemon juice

3 TB maple syrup or honey

1 TB cornstarch

2 garlic cloves, minced

1 inch piece ginger, finely grated

cooked rice for serving

1. Heat large skillet with oil; fry tofu until browned on all sides, seasoning with salt & pepper. Transfer to large bowl or plate.

2. In same skillet, add a little more oil & broccoli. Season with salt & pepper. Cook until crisp-tender and add to tofu plate.

3. Meanwhile, make sauce: in bowl, stir together hot water & miso paste until dissolved. Stir in lemon juice & syrup.

4. In same skillet, add a little more oil & heat. Saute garlic & ginger and cook about 1 minute, stirring. Stir miso mixture until blended and add to skillet.  Place 1 TB cornstarch in small bowl and add a little water, stirring to dissolve; add to skillet and stir all together.  Heat for 1-2 minutes, stirring until thickened.

5. Stir in tofu and broccoli to coat. Serve with rice.

Braised White Beans & Greens

 Source: New York Times

Suggestion: serve with cooked quinoa!

1/4 cup olive oil

1 cup chopped onion

2 celery ribs, diced

2 tsp minced fresh rosemary

5 cloves garlic, minced

1/4 tsp crushed red pepper

1 large bunch laciano kale, stems removed & chopped

2 cans (15 oz each) cannellini beans, drained & rinsed

2 cups vegetable broth

2 TB lemon juice

1/4 cup Parmesan (vegan is an option)

salt & pepper to taste

1. Heat oil in large skillet; saute onion, celery, and rosemary until fragrant.  Add garlic and red pepper; saute 1-2 minutes more.

2. Add handfuls of the kale, cooking and stirring until leaves wilt.

3. Add the beans & broth; bring to a boil then turn down heat to simmer, mashing some of the beans. Cook until thickened, 6-8 minutes.

4. Remove from heat and stir in lemon juice, cheese, salt & pepper.  Serve with optional quinoa.

Vegan Breakfast Casserole

Source: https://www.noracooks.com/vegan -breakfast-casserole/#wprm-recipe-container-12255

10 ounces shredded hash browns

• ▢8 oz. vegan sausage chopped (recommend Beyond sausage links)
• ▢1/4 cup diced onion
• ▢
• ▢1 /2 green bell pepper, seeded and diced
• ▢1 cup vegan shredded cheddar cheese
• 
  
• 16-ounce container JUST Egg 
• ▢2 TB all purpose flour
• ▢1/4 teaspoon baking powder
• ▢1/2 teaspoon kala namak (Indian salt)
• 
  

• Preheat oven to 350℉ and grease an 8 x 8 inch baking dish. 
• Heat a large skillet over medium heat & add chopped sausage. Cook until browned, then remove from heat and set aside.
• In the prepared dish add hash browns, sausage, onion, green pepper and cheese. Gently mix the ingredients together in the dish and spread them evenly.
• In a large bowl, whisk together the JUST Egg, flour, baking powder and salt. Pour the egg mixture over the hash brown mixture in the baking dish.
• Cover and refrigerate overnight, or bake immediately. Bake covered in foil for 55-60 minutes, until the "egg" mixture is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65-75 minutes.