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.