Simple Stuffed Eggplant.

Sometimes vegetables are just asking to be stuffed...come on. You guys know what I'm talking about: a giant zucchini, a cute patty pan squash, a pie pumpkin, and in my case (and in the case of this recipe!), a beautifully round globe eggplant. 

Stuffed anything is super fun--I got quite creative with the spice combo for this one! You can get creative, too! More of one spice, less of another...even different spices altogether. It's up to you! Have fun...and as always, enjoy. 

            Simple Stuffed Eggplant. 

           Delish alongside a tomato-based pasta! Yummmmmmoooooo

Simple Stuffed Eggplant. Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium sized round red globe eggplant, top removed

2. 1/3 cup tvp granules

3. 1/3 cup water 

4. 1 T tomato paste

5. 1/4 tsp each onion and garlic powders

6. 1 tsp braggs aminos

7. Spice combo I used: random amounts of cinnamon, cumin, dried mint, cilantro, paprika, cayenne, and ginger 

Method

1. Preheat oven to 400 degrees F and mine a baking sheet with parchment. 

2. Place eggplant on parchment 

and roast for 20 minutes. Remove and let cool 10 minutes, until cool enough to handle. 

3. Gently scoop out inner flesh off eggplant and discard. 

4. In a medium size bowl, combine tvp and water and microwave for one minute. 

5. In a small soup pot, combine tvp with remaining ingredients, plus a generous splash of water. Mix over medium low heat until fragrant and well combined. 

6. Place "meat" mixture in eggplant and serve with tomato based pasta dish or crusty bread. 

The Big Vegan Breakfast Plate.

This is what you eat when you want a big, filling, stick-to-your-ribs kind of meal. This is what you eat when you need something that will last you through that 3 hour business meeting, even if it ends up going longer. This is what you eat when you finish a Saturday morning long run and want a big, hearty brunch.This breakfast totally delivers. It will keep you going for hours. Loads of protein, lots of energizing carbs, and of course tons of veggies. Savory breakfast done right.

The Big Vegan Breakfast Plate. Served with steamed pearl onions, carrots, and tomato-basil marinara sauce.

The Big Vegan Breakfast Plate; Vegan, Gluten-Free. Serves one. 

Ingredients

For the Eggplant "Bacon": 

1. 7 oz. eggplant, VERY thinly sliced (about 1/4-1/2 inch lengthwise)
2. 1 T Bragg's liquid aminos
3. 1 T water
4. 1 tsp agave nectar
5. to taste: chipotle powder, garlic powder, onion powder, paprika, and black pepper

Method

1. Preheat oven to 170 degrees F. Line a biking sheet with parchment paper.
2. In a shallow bowl, whisk together all ingredients except eggplant.
3. Place eggplant sliced, one at a time, in marinade. Press into marinade to "absorb". Flip and press. Place on parchment. Repeat with remaining eggplant slices. 
4. Bake for one hour. After an hour, turn off the oven. Leave eggplant in oven for 15 minutes, after turning off oven. 
5. After 15 minutes, remove from oven and use as desired. (Can be stored in an airtight container in the refrigerator for up to a week.)

Eggplant "Bacon"

For the "Basic Tofu Scramble"

1. 6 oz. silken tofu
2. 2 T nutritional yeast
3. to taste: onion and garlic powders, turmeric, black pepper
4. 1-2 tsp Bragg's liquid aminos

Method

1. Heat a non-stick skillet over medium heat. Add a splash of water along with tofu. "Mash" tofu with spatula. 
2. After a few seconds of cooking, add nutritional yeast (nooch, as I like to call it) and spices, excluding pepper. Cook until heated through. Add liquid aminos and cook 1 minute. Serve and sprinkle with pepper.

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                                                       Basic Tofu Scramble.

For Spinach-Chickpea Pancakes

1. 1/4 Cup chickpea flour
2. 3 Cups fresh spinach leaves
3. 1/4 Cup +/- water
4. to taste: onion and garlic powders, and black pepper

Method

1. If you have a juicer, juice your spinach. This will replace most, if not all, the water called for in the recipe. If you don't have a juicer, place spinach in a Vitamix or other high speed blender and blend with a little water until mostly liquified. Alternatively, you can place it in a mini food processor and "chop" finely. It will not get liquified, but that's okay.
2. In small-medium size bowl, add flour, spices, spinach liquid, and water (add a little at a time--it's better to add more as you go that to add too  much at the beginning). Mix well, ensuring all flour clumps are gone.
3. Pour batter onto heated non-stick skillet and cook 3-4 minutes per side. Makes 2 pancakes.

Spinach-Chickpea Pancakes, un-garnished.