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Eggplant Roll-Ups

9/20/2017

This recipe was a surprise for me. I'm not an eggplant lover, by any means, but Tom is ... so, here you go. Oh, Tom said to add this to our repeat list.

Ingredients:

2 large eggplants, peeled, and sliced lengthwise 1/2" thick
2 - 3 T water
1 onion, coarsely chopped
1/2 cup chopped celery
1 cup chopped carrot
4 cloves garlic, chopped
8 ounces baby spinach
2 cups spaghetti or marinara sauce
1 T. non-salt seasoning
6 ounces non-dairy mozzarella-type cheese

Directions:

Preheat oven to 350 degrees.
Lightly oil a nonstick baking pan.
Arrange sliced eggplant in a single layer in the pan.
Bake for about 20 minutes or until flexible enough to roll up easily.
Set aside.
Heat 2 T. water in a large pan, add onion, celery, carrot, and garlic.
Saute until just tender, adding more water if needed.
Add the spinach and seasoning.
Mix in 3 T. of the pasta sauce and all of the shredded cheese.
Spread 1/4 cup of the sauce in the bottom of the baking pan.
Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan, seam side down.
Pour remaining sauce over all.
Bake 20 - 30 minutes or until heated through.

Notes: Since I'm not a big fan of eggplant, I used my mandolin to slice it very thin. The recipe also calls for red pepper, but I am allergic. I added mushrooms instead.

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Naan Bread

9/20/2017

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Serves: 6
Ingredients

3/4 cup warm water
1 tsp active yeast (if using fast-acting, cut rise time in half)
1 tsp organic cane sugar
2 cups unbleached all-purpose flour (sub up to 1/2 with spelt)
1 tsp finely ground Himalayan pink salt
3/4 tsp baking powder
optional: 3 cloves garlic, minced
optional: 1/4 tsp ground cumin or curry powder
3 Tbsp (~42 g) plain yogurt
2 Tbsp (30 ml) olive or avocado oil

FOR SERVING optional

2 Tbsp (28 g) vegan butter or coconut oil, melted
Sea salt
3 cloves minced garlic
Fresh cilantro

Instructions

Measure out 3/4 cup of warm water (110 degrees) and add yeast and sugar. Stir and set aside for ten minutes or until frothy and foamy.
Put flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
When the yeast mixture is foamy, add the vegan yogurt and oil and stir to combine.
Add to dry ingredients and use a fork to mix - the dough will be sticky.
Turn onto a floured surface and add just enough flour to gently knead for five turns and form into a loose ball. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (up to 4 hours). (I usually put mine in the microwave and leave the door slightly open so the light stays on.)
Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife.
Lightly knead each ball until it forms a loose ball (about 15 seconds) and set on a clean surface. Repeat until all dough is formed into balls. Then cover with plastic wrap again and let rest for 10 minutes.
In the meantime, prepare any garnishes for topping (i.e. melted butter or coconut oil, sea salt, minced garlic, or cilantro).
Once the dough has rested, begin heating a cast-iron pan (not non-stick) over medium heat. Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. At this time, press the garlic and cilantro onto one side so it sticks. Then place the wet-side down on the hot pan.
Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown. If using a gas range, you can put the naan directly over the flame when cooking the second side, but be careful, as it goes fast and the naan can burn much more easily.
Repeat until all naan is cooked. Then brush with melted vegan butter or coconut oil and sprinkle with cilantro and sea salt (optional). Serve immediately.
Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

To make vegan, substitute vegan yogurt and vegan butter.

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Maybe she's right. Maybe I'm right. Maybe you're right. Maybe, just maybe we're all right. So, here's what prompted this post.

I was recently at WalMart when I notice the woman in front of me unloading her groceries. I usually like to glance at what people buy - not to judge - but to learn. This woman's groceries could have been mine minus the cola and frozen dinners. Lots of fresh produce - mostly organic.

The difference happened when she asked me what my blood type was. I knew where she was going and I'm not a big fan of the 'eat for your blood type' diet. My research indicates a different approach for me.

I felt like she was judging me but fortunately I don't really care what she thinks. Now, that is what this post is about. There is so much information out there and if you Google just about anything you can find both pro and con as the answer. It's not about which diet to do or even how to eat. It's up to you. If you wake up in the morning full of energy and ready to go ... if you look in the mirror and love what you see ... if you love all there is to love about you then you're doing the right thing. When your body tells you something different, you can adjust accordingly, as it suits you. Just remember ... Every decision you make matters.

No one has the right to tell you how or what you should do. I am always quick to share recipes and what is working for us with just about anyone who will listen. I'm working on that because not everyone really cares, right?

There is a silver lining to this story however ... the cashier continued the nutrition conversation with my after the woman left ... what is funny, I think is that the cashier thought the woman was older than I ... she is not. She is fifteen years younger than me.

Just sayin'.

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Tortilla Skillet

9/8/2017

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Ingredients:

1 - 15.5 ounce pinto beans, drained
1 - 4 ounce can green chiles, mild
¼ t. Oregano
1 -16 ounce jar salsa
Salt and pepper
8 - 7: flour tortillas
Vegan cheddar, optional
Garden Salsa, optional

Directions:

In a bowl, combine pinto beans, chiles, chili powder, and oregano.
Stir in half the salsa and mix well.
Season with salt and pepper, to taste.
Mash the pinto mixtures with a potato ricer to break up ingredients.
Set aside.
Cover bottom of deep, heavy skillet with half of the remaining salsa.
Top with half of the tortillas, overlapping, as necessary.
Top the tortillas with the reserved beans mixture.
Top with remaining tortillas
Spread the remaining salsa over all.
Top with vegan cheddar, if using.
Cover with tight fitting lid and cook over a low flame for 15 minutes to heat through.
Top with my garden salsa, if using.

We put Garden Salsa on top and did use a bit of vegan cheddar cheese, too.

Makes 4 servings.

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Indian Rice with Cauliflower

9/6/2017

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Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
½ small head cauliflower, cut into small florets
¼ cup diced onion
1 teaspoons grated fresh ginger
1.5 cups cooked brown rice (see note)
¼ cup raisins or currants
1 teaspoon garam masala
1 teaspoon ground cumin
¼ teaspoon cinnamon
2 T. chopped fresh cilantro, or more, to taste
Toasted cashews, optional
Coconut milk, optional

Instructions

Heat the oil in a large cast iron skillet.
Add the garlic and onion and sauté over medium heat for 1 minute.
Add the cauliflower and 3 T. water.
Cover and cook until the cauliflower is tender-crisp, about 8 minutes.
Add the ginger, cooked rice, raisins, and spices.
Stir together and cook, covered, over low heat for 10 minutes.
If the mixture seems a bit dry, add a small amount of coconut milk until the consistency you want..
Stir in cilantro and season with salt and pepper.
Cover and let stand for 5 minutes.
Serve and top with freshly roasted cashews or sesame seeds.

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Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

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Eat Simply

Eggplant Roll-Ups

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