The first tomato of each season I dedicate to Gramma Helen and her love of tomata sammiches. Read more about this sandwich in a previous post.
Tag Archives: veggies
Tomata Sammich
Posted in CSA, Dinner, Less is more, Meatless Monday, Michigan, Recipes, Seasonal Ingredients
Tagged eat your veggies, summer veg, tomatoes, veggies
VeganGR Blog Take Over Part 1: Eggplant Gravy
I have a small problem: I bite off more than I can chew. This would explain a few things: 1) my 15 lb weight gain in the last two years, 2) my zest for ordering multiple appetizers and never being able to eat an entree at a restaurant, and 3) subscribing to multiple CSA’s in the summertime and then freaking out when it gets to July/August and I have like, triple of everything.
I hate letting good food go to waste so I act as veggie broker to my friends giving them extras of my goods that Mr. Wonderful and I will just watch shrink and die in the confines of our fridge. In the case of eggplants, luckily I can broker all of them off to friends. It’s the only veggie I do not like, well, at least I thought I didn’t until my friends at VeganGR got a hold of my surplus and made eggplant into gravy!
I told Jon Dunn to write a guest post for me and then I could keep my own mouth shut up there, so here’s what he has to say:
There are lots of advantages to being friends with Adrienne and Derek. But the best is that they give us veggies. LOTS of veggies.
Seriously, Adrienne has admitted she’s been overwhelmed with the summer haul from her three (3!!) CSA shares. So, she’s been kind enough to share the wealth. The only requirement was that we blog about what we did with them.
So today, let’s talk eggplant. Adrienne is not a fan, so it was an easy decision to slough them off on us. It’s a good thing, because I can’t get enough of them! I thought I’d share with you a unique recipe I created one time that was kind of an accident.
I had an eggplant, wasn’t sure what I was making for dinner, but threw it in the oven. Then I started making other foods that were ENTIRELY unrelated to an eggplant. So here I was, with a beautiful roasted eggplant and mashed potatoes. So naturally, I made gravy.
Combined with cashews, garlic, and a bit of herbs, the eggplant comes together in a really silky smooth gravy when you blast it in a high power blender. Make sure you fully roast that nightshade. Hopefully for those of you that hate this wonder-veg, that dread of seeing the eggplant in the CSA box will vanish with this recipe!
Ingredients:
- 2 medium eggplants
- ½ C raw cashews (these need to be soaked if you’re not using a high power blender such as a vitamix)
- 1 C water
- 2 cloves garlic, peeled
- 1 tsp salt (more to your taste)
- ½ tsp thyme
- pepper to taste
- Cut your eggplants in half lengthwise. Score the skin, and place on a baking sheet lined with parchment paper.
- Roast the eggplant in a 400 degree oven for 45 minutes. You’ll know it’s ready when the skin looks all nice and toasty.
- Remove eggplant from the oven and remove the skin (let that sucker cool a bit before you go burning yourself!).
- Drop all the ingredients into your blender, set it to high and let it go for a couple of minutes. You’ll know when it’s ready when it’s all silky smooth.
- Serve over mashed potatoes, baked tempeh, chicken fried tofu, or any other amazing food that begs for a nice home-style gravy.
Posted in CSA, Dinner, Less is more, Meatless Monday, Michigan, Recipes, Seasonal Ingredients, Vegan
Tagged @VeganGr, comfort food, comfort vegan food, CSA, eggplant gravy, homestyle vegan gravy, Jon Dunn, Kolene Allen, Michigan, roasted eggplant gravy, southern vegan food, summer, surplus eggplant, vegan eggplant recipe, vegan friends, Vegan GR, vegan gravy, vegangr.com, veggies
Roasted Veg Mini Pizzas
Shocked that I might be full after just half of this serving size. I continued to eat of course until I was stuffed of this goodness. Another yummy Happy Herbivore meal plan recipe that will now be a weekly staple at the Wonderful residence: Roasted Veg Mini Pizzas (serves 1)
- 2 whole-wheat Pita Pockets
- 1/2 C marinara sauce
- 1 C zucchini
- 1 tomato, diced
- 1 onion, sliced
- 3 1/2 T nutritional yeast or vegan parm
- sliced black olives (optional)
Spread a thin layer of marinara sauce over the top of each pita. Not too much or you will just have soggy bread, icky. Top with squash, tomato and onion. Bake in 400 degree oven for about 10 minutes (check at 5) until everything is warmed and browning slightly. I placed my pitas directly on the oven rack to get a crispy “crust.” Sprinkle with olives, nutritional yeast, or vegan parm (shown in photos). Don’t forget the Frank’s Red Hot!
418 calories for 2 pita pizzas, 4.8g fat, 77g carbs, 24g fiber, 20g sugars, 30g protein.
Cheater’s Buffalo Chicken Salad
Sometimes I just don’t have time for extensive dinner prep and if I make one more decision in a day my head will explode; enter, Cheater Buffalo Chicken Salad.
- 2 Boca Spicy Chicken Patties
- 1/2 pound mixed greens
- 1 red bell pepper, diced
- 5 green onions, greens only diced
- 1 medium cucumber, seeds removed, peeled and diced
- 1/4 C ranch or green goddess dressing, diluted with 3 T cold water or milk
- 3 T Frank’s Red Hot sauce
- 2 T shredded cheese
Super simple plan: bake chicken patties according to package instructions, cut into bite-sized pieces. Assemble veggies into 2 medium bowls, top with baked chicken pieces, top with dressing made from ranch, water and Frank’s Red Hot; plus shredded cheese.
The beauty of this salad as you can use whatever you have on hand in the fridge. Heck you can even mix up the chicken patty for a black bean burger or any other faux veg protein for that matter.
Posted in Dinner, Fridge Finds, Leftovers, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Salad, Vegetarian
Tagged bell pepper, boca chicken patty, cucumber, Frank's Red Hot, green goddess, Green Onions, mixed greens, quick cooking, ranch, salad, veggies
Veg Bon Vivant 