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. 

Beefless Enchilada

This thing rocks. It is so so good. Totally vegan, of course, but would satisfy any meat eater's meat craving. Nice and hearty, this goes great with a Mexican style salad. 

                  Beefless Enchilada. 

Beefless Enchilada; Vegan. Serves one. 

Ingredients 

1. One extra large wrap (mine was a lavash)

2. 2/3 cup TVP granules

3. Scant 2/3 cup water

4. 1/4 cup chopped onion

5. 2 tsp minced garlic

6. Poultry seasoning, to taste

7. 1 T bragg's liquid aminos 

8. 2 T no salt added tomato paste

9. 2 T water

10. Cumin, cayenne, oregano, liquid aminos to taste

Method 

1. Preheat oven to 350 F. Line a baking sheet with parchment and place lavash or wrap on top. 

2. Heat a non stick pan over medium heat. 

3. In a medium bowl combine TVP and water. Microwave 2 minutes, watching carefully to make sure it doesn't overflow. 

4. Add some water to your pan and sauté the onion and garlic. Cook about 2 minutes, then add the now cooked TVP, poultry seasoning, and aminos. Cook until gmfragrant and liquid is gone. 

5. Spread filling into lavash and roll up tightly, folding ends shut. Bake for 10 minutes. 

6. While baking, make your sauce. In a small soup pot, add tomato paste, water, and spices. Cook, stirring frequently, until warm and thickened slightly. 

7. When enchilada is done, remove from oven, transfer to plate, and spread sauce over top. Enjoy!

BBQ Quinoa Crust Pizza

I've tried a LOT of different pizza crust recipes, and so far, this one is probably one of my favorites (either this one or my pinto pizza crust recipe)! Surprisingly easy, super delicious, and packed with protein. Did you know the quinoa grain is a complete protein all by itself?! This pizza just got even more awesome. And this crust combined with this BBQ sauce...oh. I think I've gone to vegan food Heaven...

BBQ Quinoa Crust Pizza.

BBQ Quinoa Crust Pizza; Vegan, Gluten-Free. Makes one Pizza.

Ingredients

For the Crust

1. 1/2 cup quinoa, soaked 8+ hours
2. 1/2 tsp apple cider vinegar
3. onion and garlic powders, to taste

Method

1. To soak your quinoa, simply add it to a medium size bowl and cover with water. Cover and let sit for at least 8 hours. 
2. Preheat oven to 400 degrees and line a baking sheet with parchment. 
3. Drain water off of quinoa and add it to a mini food processor, along with vinegar and spices. Process until a dough forms. 
4. Scoop out dough and spread evenly onto parchment. Bake uncovered for 15 minutes.
5. While crust is baking, prepare your BBQ sauce (recipe below) and toppings of choice (I used sliced mushrooms and fresh spinach leaves). 
6. Remove crust from oven, let cool 5-10 minutes, then spread about 3 T of BBQ sauce over crust. Add toppings and bake 10 more minutes. Remove, let cool 5-10 minutes, and serve!

For the BBQ sauce

1. 1 T apple cider vinegar 
2. 1 T agave nectar
3. about 2 tsp lemon juice
4. 1/4 tsp chipotle powder
5. 1 1/2 T no salt added tomato paste ( I use Muir Glen Brand)
6. 1 T Bragg's liquid aminos
7. 1/2 T arrowroot powder
8. 1/2 tsp black pepper
9. dashes of paprika, cumin, and onion powder
10. 1/2 tsp spicy brown mustard

Method

1. Combine all ingredients in a small soup pot over low-medium heat and cook, stirring regularly, until thickened and warmed. 

Spicy BBQ sauce. 

No-Bake "Baked Beans"

Baked Beans are definitely a comfort food. They are an American classic, after all! I think the "comfort" part has a lot to do with the fact that many of us associate eating baked  beans with happy times...at least I do anyway! When I think of baked beans, I think of family. Picnics, BBQs, holidays, warm weather, you get the point.
If you're trying to recreate your favorite baked beans recipe, the one that is deliciously sweet and sticky, with smooth, buttery white beans that melt in your mouth, THIS recipe delivers. All the flavor, all the fun, and all the memories.

Yummy Salad, featuring No-Bake "Baked Beans"

No-Bake "Baked Beans"; Vegan, Gluten-Free. Makes one small serving.

Ingredients

1. 1/2 cup canned navy beans (or other white beans), rinsed and drained
2. 2 T no-salt added tomato paste
3. 2 tsp maple-flavored agave  nectar (maple syrup will work too)
4. 1 T apple cider vinegar

Method

1. In small soup pot, combine tomato paste, agave/maple syrup, and vinegar. Whisk together over medium heat until melty.
2. Add beans and stir well to thoroughly coat in sauce. Cook for 5 minutes, stirring occasionally. 
3. Serve! You can use these as a salad topped, as I did, or serve them in a toasted bun, as a side dish, or you can double/triple the recipe to make a full meal.