Amazing.
Recipe Index
RECIPE:
1-2 eggplants
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
zest of 1 lime
1 tablespoon lime juice
1 tablespoon water
3 tablespoons white miso
chopped fresh cilantro
Directions
Preheat oven to 375 degrees.
Prepare the dressing. Whisk together rice vinegar, sesame oil, honey, lime juice and zest and water. Next, blend miso with the ingredients, using a fork to mash and then form into a paste.
Slice the eggplant in half lengthwise. Pierce the surface with a fork. Spoon the dressing liberally over the eggplant.
Roast until eggplant is falling-apart tender, about 45 minutes to an hour.
Remove from oven. Sprinkle with cilantro and togaroshi, if desired.
When eating, it’s best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavors
Just look at these. I got this recipe from my favorite cooking book, King Arthur: Whole Grain Baking. These are perfect when you are craving sweets or baking something for a friend's birthday. These are easily adaptable, you could put crushed candy, walnuts, or whatever instead of the toasted almonds. Next time, I'll try some sort of cereal or anything crunchy.
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so good.
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RECIPE
Crust
1 cup quick-cooking oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp orange juice (I just squeezed 2 tbsp out of a grapefruit)
1/2 cup unsalted butter, melted
Filling
2/3 cup caramel (from a block) or 21 individual candies (I used sea salt dark chocolate covered caramels from Whole Foods Market)
2 Tbsp milk
2 Tbsp rum (Captain Morgan!)
2/3 cup sliced almonds, toasted
Topping
1/2 cup bittersweet or semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9-inch square pan.
To prepare the crust: Whisk the oats, flour, brown sugar, baking soda and salt in a medium bowl. Add in the orange juice and melted butter, stirring till thoroughly combined.
Measure out 1 3/4 cups of the crust mixture and spread it in the prepared pan, gently patting it down. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while preparing the filling.
To prepare the filling: Melt the caramel, milk and rum in a small saucepan, stirring constantly until smooth. Pour the thinned caramel mixture evenly over the baked crust. Sprinkle with the almonds, then spread the remaining crust mixture over the almonds.
Return the pan to the oven and bake for 12 minutes. Remove from oven and immediately sprinkle them with the chocolate chips. Let cool until chocolate has solidified before cutting.
Last night, I made too many lentils for me to consume in one week and decided to make these lentil fritters for me and my mom. These are pretty good. Next time I would add a bit more salt and hot sauce to spice it up a bit. I was craving something meaty and these guys did the trick.
Note: I was too lazy to take a picture and ate all of them. This picture is from Honest Cooking website.
RECIPEmakes about 8-12 smaller or 6-8 larger piecesPrep time: 20 minutes Cook time: 1 hour
1 medium eggplant1 cup green lentils, boiled ½ cup red pepper, finely chopped (I used carrots instead and I'm sure you could substitute mushrooms, etc.)½ onion, finely chopped2 cloves of garlic, crushed1 teaspoon cumin powder1 tablespoon coriander powder½ teaspoon curry powder4 tablespoons rolled oats2 tablespoons olive oilSalt & chili to tasteDIRECTIONS:- Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool. I added my own "marinade" of miso, water, sesame oil, and sea salt.
- Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so I prefer not to. Remove from heat and cool completely.
- Once cooled, mix in the rolled oats and form 6-8 circles with your hands – approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides.
- Use as patties for healthy veg sliders, or as an appetizer on their own!
- THIS IS WHAT I DID. Just leave the oven on after you take the eggplant out and stick em' in the oven. For an oil free version, simply mix all the ingredients and bake the fritters for 25-30 minutes in a pre-heated oven at 375 degree F. Make sure you turn them once in between so they brown evenly
The picture is not wholly appetizing, but trust me, this is good. Perfect for lunch. I liked to eat it as a sandwich by dumping several spoonfuls onto a toasted bread with avocado or hummus.
RECIPE
as adapted by the Nourishing Gourmet 6-8 servingsSalad
1 cup green lentils, rinsed
1/2 cup quinoa, rinsed.
1-2 large tomatoes, cut and cubed into small pieces
4 Persian cucumbers (or 1 1/2 large cucumber)
Handful of Basil (If you're like me, you probably dont' have basil on hand, but it tastes great w/o it.)
Herbs as you like
Dressing
1/4 cup of raw apple cider vinegar (or vinegar of your choice)
1/4 cup of extra virgin olive oil
1/2 teaspoon dry mustard (I used 1 tsp of Trader Joe's grain mustard.)
2 garlic cloves, peeled and put through a garlic press
lots of salt and freshly ground pepper
Extra salt, pepper, vinegar and olive oil, if needed. Add feta or cottage cheese if you want!
1. Cook the lentils and quinoa (I tend to cook it all in one pot for about 20 minutes)
2. Meanwhile, cut the tomatoes and cucumbers and make the dressing.
3. Rinse the cooked lentils and quinoa with cold water.
4. Mixw the vegetables and dressing
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