Today my friend and I ran into each other at our local farmer’s market. As we were chatting, she mentioned how much she wanted eggplant now that it was eggplant season. At the time, I was at a loss for what to make for dinner. I had some left over cheese from my Bastille Day celebration, so I wanted a little something to go with it that wasn’t too heavy. The eggplants at the market DID look beautiful and I already had some eggplant at home, so I decided to make my favorite eggplant soup.
Delicious cheese and fruit plate with the eggplant soup. Another thing Ben really likes: Brie. Something Ben really doesn’t like: Macaroni and Cheese. He’s weird.
The soup is really easy and a good consistency for all but the hottest summer days. I served it with the above platter to un-vegan it. Husband had some farmer’s market salami as well to un-vegetarian-ify it. At dinner, Ben said, “This is delicious!” Granted, he is a sucker for anything with garam masala!
Vegan Indian Spiced Eggplant Soup
1 large eggplant, peeled, 1” dice
1 large onion, roughly chopped
1 15oz can of tomatoes, drained
1 15oz can of cannellini beans, rinsed and drained
4 cups of vegetable stock
½ cup unsweetened almond milk
2 Tb of olive oil, divided
1 ½ Tb curry
1 Tb garam masala
1 tsp ground ginger
½ tsp ground corriander
pinch of cayenne
salt and pepper to taste
- Place eggplant on an aluminum foil-lined baking sheet. Drizzle with olive oil and bake until tender in a 400-degree oven (approximately 25-30 minutes).
- When the eggplant has about 10 minutes to go, heat a large pot (I used an enameled-lined cast iron pot) over medium heat. Add about a tablespoon of olive oil and sautée the onions for about 3 minutes until tender.
- Once the eggplant is done in the oven (it should begin to darken and be very tender to the touch, toss the eggplant in with the onions. Sautée for another 2 minutes. Season with salt and pepper.
- Add in the tomatoes, stir to combine, and season with the curry and cayenne. Pour in the vegetable stock.
- Allow the soup to simmer for about 10 minutes. Add in the cannellini beans and remove from the heat. Using an immersion blender, blend the soup until it is smooth. Stir in the remaining spices and the almond milk. Adjust the seasoning as you want. Serve!
So easy, so delicious, so nutritious!
Sometimes Asian food really lends itself to vegetarian, and then vegan, dishes. I didn’t quite know what to make for dinner tonight and I had 1,000,000 green beans, so I came up with this Thai-inspired dish. It was really quick and easy for a Monday night. Not necessarily the most fat-free dish with the peanut butter and coconut oil, but INCREDIBLY delicious. Ben helped and he enjoyed it.
Vegan Thai Noodles
(20 minutes, serves 3-4)
8 oz. firm tofu, cut into cubes of about a ½ inch
2 Tb coconut oil, divided
1 tsp garlic powder
1 tsp ginger powder, divided
half onion, chopped
2 cloves garlic
1/2 lb green beans, cut in half and blanched
½ cup chopped carrots
½ cup fresh corn
½ lb rice noodles, softened according to package directions (mine said to
leave it in warm water for 5-8 minutes)
2 Tb peanut butter
¼ soy sauce
1 Tb Sriracha (or less, depending on your spice liking)
juice of two limes
2 cloves garlic, diced
½ tsp dried ginger
- In a large wok, heat 1 Tb of coconut oil over medium-high heat. Add the tofu and season with the garlic powder and ginger. Stir-fry until golden brown, then set aside.
- When the tofu is out, add in the other Tb of coconut oil, the onions and garlic. Cook for about 30 seconds, then add the vegetables. Stir-fry until they become tender.
- While the veggies are cooking, mix all of the ingredients of the sauce together in a small bowl. Whisk them together until they become a thick-ish sauce. If it’s too thick to your liking, add in a little water from the rice noodles to thin it out.
- Once the vegetables are tender and the noodles are soft, add the noodles to the pan along with the tofu. Stir-fry for about 30 seconds before adding in the sauce. Add the sauce gradually and continue to stir-fry until everything is covered. You can add a little water from the noodles to ensure that the sauce is coating everything.
- After about 3 minutes of stir-frying the noodles, tofu, veggies and sauce, remove from heat and serve. You can serve with some crushed peanuts, cilantro, and/or limes. All would be delicious!
Gluten free and vegan? What?!
In an attempt to get my child to eat anything at all, I’ve been cooking as much Indian food as I can, which is slightly challenging. One thing I’ve learned about cooking is that watching someone cook is really important. Having only served as a sous chef to my bestie as we made channa masala during high school, I make a lot of things up as I go. I’m working on it, though!
Dinner tonight was an accidentally vegan meal. Accidentally, because I don’t intend on ever becoming vegan and the recipes just happened to not have animal products. Trust me. I love dairy far too much. This meal was spawned from a desire to get rid of a lot of the produce that I had in my fridge. My dad found the eggplant recipe after two HUGE eggplants arrived in my Washington’s Green Grocer box. Getting rid of produce will be a theme this week.
Baingan Bharta and stuffed Kale Parathas. Yum.
For the main dish, I made Baingan Bharta, which is an eggplant and tomato curry. Think of it kind of like an Indian ratatouille. Fun fact: Indian food is not quick to make. I used Mark Bittman’s recipe and was really pleased. It was probably one of the better curries that I’ve made so far. I followed it to a T and it came out really well. I recommend using only one jalapeño with the seeds mostly removed. We like heat and this was a pleasant amount.
To go with the Baingan Bharta, I made stuffed Kale Parathas. Husband LOVED them. I used this recipe and altered the filling slightly by using fresh ginger instead of ginger paste and I didn’t use the chilies or the sugar. Instead, I used a dash of cayenne. They were superb, if I do say so myself. Highly recommended!