Main Course: Sweet and Sour Eggplant and Chickpeas

Borrowed almost intact from Martha Rose Shulman

This dish makes me weak at the knees.  I've heard that if pomegranate molasses is hard to source, you can make your own by reducing pomegranate juice until it reaches molasses consistency.

1 medium to large eggplant, halved lengthwise and cut into 1/2" slices
2+ Tbs. olive oil
2 large cloves garlic, minced
1 15 oz. can diced tomatoes, drained
1 tsp. sugar
2 Tbs. pomegranate molasses
1 15 oz. can chickpeas, drained
salt and black pepper to taste
2 Tbs. flat leaf parsley, minced

1. Preheat oven to 450 degrees F.  Line a baking sheet with foil and spray or brush with olive oil.  Place eggplant slices onto foil and spray or brush their upper surfaces with olive oil.  Bake for 20 minutes, or until the eggplant is lightly browned.  Remove baking sheet from the oven, and fold and crimp the foil to form a pouch around the roasted eggplant.  Allow to steam 20 minutes.

2. Heat 2 Tbs. olive oil over medium high heat in a large, lidded skillet.  Add garlic and cook about 30 seconds.  Stir in tomatoes, sugar, salt and pepper.  Mash tomatoes lightly with a fork until they break down somewhat.  Bring to a simmer and simmer uncovered for 10 minutes.

3. Add eggplant, pomegranate molasses and chickpeas to the skillet.  Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally, until eggplant becomes very soft and begins to fall apart.  Adjust seasoning as necessary.

4. Serve over brown rice, topped with minced parsley.

Main Course: Broccoli Pesto

This is great over pasta, or stuffed into shells, or rolled into cooked lasagne sheets that are then baked with tomato sauce and cheese until bubbly.

12 oz. broccoli florets, steamed
6 oz. silken tofu
6 cloves garlic, roasted
1 Tbs. fresh oregano leaves
1/3 c. Romano cheese, grated
vegetable broth, as needed
1/2 tsp. salt
black pepper to taste

1. In a food processor, combine broccoli, tofu, garlic and oregano.  Pulse until thoroughly combined.

2. Add cheese, salt and pepper, and process continuously until a smooth texture is achieved.  Add small splashes of broth if required for mixture to incorporate.

Miscellaneous: Peanut Butter Banana Dog Treats

Based on a recipe from Allrecipes

If you want to get fancy, this dough can be rolled, cut into shapes and brushed with egg white before baking.  But, frankly, the dog is pretty excited by these even without the extra effort.


1 egg
1/3 c. peanut butter
1 ripe banana, peeled
1 Tbs. honey
1 c. whole wheat flour
1/2 c. oatmeal

1.  Preheat oven to 300 degrees.

2. Puree egg, peanut butter, banana and honey.

3. Mix flour and oatmeal in a bowl, then mix in wet ingredients until incorporated.  Pinch off balls of dough, then flatten between palms.

4. Place on silpat lined or lightly oiled baking sheet and bake until brown on undersurface.  Flip and continue baking until brown on the second side, about 30 minutes all together.

Miscellaneous: Not Cheese Sauce

Based on a recipe from OhSheGlows

No, it doesn't taste like cheese.  But it's a good substitute in recipes that call for cheese sauce if you're avoiding dairy.  And with all that nutritional yeast and squash, it's got to be better for your diet than an actual cheese sauce.  Once, when I couldn't lay hands on squash, I drained and pureed a can of carrots-- now I know what canned carrots are good for!

2 Tbs. margarine
1 1/2 c. vegetable broth
2 Tbs. corn starch
1/2 tsp. garlic powder
1/2 c. nutritional yeast
3 tsp. Dijon mustard
2 c. canned or defrosted frozen winter squash puree (such as butternut or pumpkin)
salt and pepper to taste

1. Melt margarine in a small pot over medium heat.

2. Whisk together broth, corn starch, garlic powder, nutritional yeast and mustard.  Add to pot and whisk until mixture thickens.

3. Stir in squash, salt and pepper.

Main Course: Thai Style Smoky Eggplant and Tofu

Processed with Subjective iPhone photo processing app

Adapted from a recipe from the Thai Kitchen

A light and delicious meal for warmer weather. No special trip to the Asian market is really required here: the more usual eggplant and sweet basil will stand in for the Japanese and Thai varieties with no problem.  And bottled chile sauce will work just fine if making it from scratch is one step too many.

1 lb. Japanese eggplants
2 Tbs. soy sauce
1 Tbs. brown sugar
juice of 1/2 lime
1 Tbs. Thai chile sauce*
1 Tbs.  cooking oil
2 small shallots, thinly sliced
3 large cloves garlic, grated or minced
8 oz. firm tofu, drained and cubed 1/2"
1/4 c. Thai basil, thinly sliced
4 oz. grape tomatoes, quartered

1. Char eggplants over a gas flame, turning frequently, until skin blackens.  Alternatively, place eggplants on a lightly greased baking sheet under the broiler, turning frequently, until skin blackens.  Allow eggplants to cool, then peel skin and chop flesh into 1/2" cubes.  Set aside.

2. Combine soy sauce, brown sugar, lime juice and chile sauce.  Set aside.

3. Heat oil in a large skillet and saute shallots over medium high heat until they are translucent.  Add garlic and cook until it no longer smells raw, about 1 minute.  Add eggplant and sauce and cook until eggplant has absorbed sauce.  Stir in tofu, basil and tomatoes.  Serve over rice.


*Thai Style Chile Sauce

Adapted from a recipe by Not Quite Nigella.

1 c. organic sugar
1 c. plus 2 Tbs. water
1/2 c. rice vinegar
3 cloves garlic, grated or finely minced
2 birdseye chiles, chopped fine
2 Tbs. corn starch

Boil sugar, 1 c. water, vinegar, garlic and chiles for 10 minutes.  Mix cornstarch and remaining 2 Tbs. water, add to pot, and stir until sauce thickens.  Puree with stick blender.

Main Course: Collard-wrapped Black eyed peas and Peanuts

Processed with the iPhone app Subjective

Adapted from a recipe from "The World in Your Kitchen", by Troth Wells

The recipe this is taken from does not include the collard greens.  While the original dish is absolutely delicious, it's not very pretty, so I've opted to hide it inside emerald green collards.

12 large leaves collard greens
3 Tbs. cooking oil
1 small to medium yellow onion, chopped
1 15 oz. can diced tomatoes
1 15 oz. can black eyed peas, drained and rinsed
1 c. raw peanuts, coarsely chopped
1/2 tsp. salt

1. Wash the collard greens and cut the main rib from the center of each leaf.  Bring a large pot of water to the boil, and boil the greens for 5 minutes, or until bright green but tender.  Drain and allow to cool while preparing the filling.

2. Heat oil over medium high heat in a large skillet.  When hot, add onion and saute until the onion has begun to turn golden.

3.  Add tomatoes with their liquid and peas to the skillet.  Using a potato masher, coarsely mash the tomatoes and peas.  Stir in peanuts and salt and allow to simmer several minutes.  Remove from heat.

4. Place a collard leaf with the bottom edge toward you and central cut edges overlapped.  Put 1/4 to 1/3 c. filling near the bottom edge of the leaf.  Fold the bottom edge of the leaf over the filling and roll it away from you, tucking in the edges as you roll.  Continue with remaining leaves and filling.

Main Course: Sweet Potato Chickpea Stew

Processed with iPhone photo app Subjective

Adapted from a recipe by Annie Bond

The saffron is nice, but if unavailable, unessential.

3 Tbs. cooking oil
1 medium yellow onion, finely chopped
1 15 oz. can chickpeas, drained and rinsed
2 large sweet potatoes, peeled and cut into 1/2" chunks
3/4 c. fresh cilantro leaves, minced
1/2 c. vegetable broth
3 Tbs. fresh lemon juice
1/8 tsp. saffron filaments
1 tsp. salt
1 tsp. black pepper

1. Heat oil in a skillet over medium high heat.  Add onions and saute until lightly golden.

2. Add remaining ingredients to skillet, lower heat to medium low, cover, and cook until the sweet potatoes are tender, about 20 to 30 minutes.