Apr 01, 2012
I enjoy cooking almost as much as I enjoy going shopping for clothes or shoes.. I am a vegan, but I do prepare meals for my carnivore family and friends when I host dinner parties. I thought I would share a few recipes with Medhelp members... Vegan or meat eaters :) ENJOY
Eggplant Parmesan (vegan)
Red sauce: Olive oil, 1 onion chopped, 1 bell pepper chopped, 8-10 mushrooms sliced, olives sliced, 1 (14 oz) can chopped tomatoes, 1 (14 oz) can tomato sauce, oregano, basil, rosemary, salt and pepper
Eggplant: 1 eggplant, sliced ½ thick, soy milk, flour, garlic, salt and pepper, oregano, bread crumbs, vegan parm cheese or mozzarella
1. For sauce, saute onion and bell pepper in olive oil. Add in mushrooms, olives and garlic. Cook through. Add canned tomatoes with juice, tomato sauce and herbs, to taste. Let simmer while preparing eggplant.
2. Put a fresh skillet on the fire and heat 1/4" olive oil until smoking, turn down heat. Put milk into a plate for dipping. Mix together flour, some garlic salt, pepper and oregano for dredging; this can go on a sheet of waxed paper. On a another sheet of waxed paper, spread out some bread crumbs.
3. Dip both sides of each eggplant slice into milk. Dredge in flour mixture. Dip into milk again, dredge again. Dip into milk and dredge through bread crumbs. Fry both sides in skillet, remove when done to paper towels to drain.
4. Place two or three eggplant slices on serving plate, cover with red sauce. Sprinkle with vegan mozzarella and parmesan, if desired.
Serves: 4-6, Preparation time: 45 minutes
Vegan Bean Burgers
Ingredients: 2 cans black beans (rinsed) 2 grated carrots, ½ cup dry oats, ¼ cup pumpkin seeds, olive oil, ½ tsp cinnamon, cumin, coriander, chili powder, onion powder, cayenne pepper, sea salt, black pepper
To Prepare: Preheat oven to 300 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
This is a great recipe for leftovers. I call it "Holiday casserole" because it is perfect to make after Thanksgiving. I do not believe in waste so I prepare it for family (they request it every year)
It is very easy to make.. You can use Turkey or Chicken.
Chicken or Turkey leftovers
cranberry sauce (optional)
Brown gravy (also optional)
Turkey or Chicken dressing (stove top is best for instant)
Crushed up Lays brand BAKED potato chips
Preheat your oven to 350
IN a glass casserole dish (standard size) layer the stuffing on the pre-greased casserole dish. Add the chicken/turkey, green beans, mushrooms, cranberry sauce on top of the stuffing and sprinkle with herbs and garlic salt (use little Rosemary as it is a strong herb) Use any left over dressing on top of the chicken/veggie mixture. Smooth mashed potatoes over the chicken/turkey and pour gravy. Sprinkle the potato chips on the top (as desired, I use a lot because my family/friends like it crispier)
Bake in preheated oven for about 30 minutes.
Serve with a crusty bread (French bread)