Baked Eggplant Parmesan

 

Eggplant is a weird vegetable.  Everything from the name to the color, the shape, the texture.....it's odd.  Nearly every time I ask how someone feels about eggplant, I'm given the same answer: "It can be good if it's prepared and cooked the right way."  As if they are afraid I'm going to suggest they drink eggplant milkshakes or eat it raw like an apple.  Truth be told though, I have to agree with this sentiment.  I am also hesitant to always fully commit to liking eggplant on the off chance that it will be offered to me in some awful form and I will be forced to eat it under the "you said you liked it!" obligation of etiquette.  This recipe for Baked Eggplant Parmesan however is one that I think has mass appeal...even to the most finicky of eggplant eaters.  I served this on top of whole wheat spaghetti.  I doubled the sauce recipe below and used the excess to spoon on top of the spaghetti before topping with the eggplant and a little extra fresh grated parmesan.

Southwest Style Tofu Taco Salad

I've never met anyone who didn't love a good taco salad.  I stumbled upon a recipe for Chipotle Ranch from My Veggie Kitchen and it inspired me to create a taco salad of my own.  This particular Chipotle Ranch recipe is vegan friendly and calls for Veganaise, but I suspect that Greek yogurt could easily be substituted if so desired and would be quite tasty.

The tofu in the recipe is simple to prepare but is time consuming due to the draining and baking required.  I recommend getting the tofu started before preparing the rest of the ingredients.  Also, any black, pinto or similar type of bean can be substituted in this recipe.  If you have time, starting with dry beans soaked over night would be a great way to go!

I prepared this for dinner but you could certainly make a miniaturized version for a lunch.  I also served this as a buffet style instead of mixing it all together.  I prepared all the ingredients, mixed up the lettuce and taco shell with the dressing, then we built our own salads.  It worked wonderfully.

Pesto Tomato Lasagna

A few weeks ago, Anne Marie was brainstorming ideas for a new lasagna recipe she was concocting.  Listening to her ideas got me thinking about how diverse lasagna can be.  The noodles are a blank canvas waiting to be filled with whatever tastes and ingredients you find yourself craving that day. 

Since it's the end of summer and the markets are overflowing with an abundance of tomatoes, I wanted to make a lasagna using some fresh tomatoes while also steering clear of just creating a traditional tomato based sauce.  I wanted the tomato to be a complementary flavor, not the primary.  Below is my version of Pesto Tomato Lasagna.  Making a lasagna is simple yet time consuming so if you're going to attempt it be sure to do a little planning and give yourself adequate amounts of time.

Essentially, there are 4 steps in this lasagna creation process:
1. Roasting the tomatoes
2. Making the Pesto
3. Making the Bechamel Sauce
4. Assembling the Lasagna

Parma Rosa Rotini with Lemon Cayenne Tofu

On days that I don't feel like putting a lot of effort into a meal, I often find myself falling back on my trusty sidekick: Pasta!  Whenever cooking with pasta, whole wheat is hands-down the best way to go.  Otherwise, the standard bleach white pasta has zero nutritional value.  Whole wheat pasta has less calories and is filled with healthy fiber.

Since this was a last minute meal, I used pre-packaged baked tofu because it doesn't require any draining and requires less preparation time.  If you have the time though, I recommend using regular extra-firm tofu.  Slice it in half lengthwise, wrap in multiple layers of paper towels, and let drain for up to an hour with a heavy object set on top to assist.

The great thing about this recipe (and nearly any pasta dish for that matter) is that they make awesome leftovers!

Summer Gazpacho

I find soup to be one of the most comforting and satisfying dishes out there.  Even in the midst of these intense heat waves, I still can't help but crave a good bowl of soup.

I had this recipe in mind since the first series of 90 degree-plus days back in May, and finally got a chance to execute it last weekend.  With bundles of fresh herbs, veggies and a lovely challah loaf from the Kalamazoo Farmers Market, I found this to be an extraordinarily satisfying lunch or dinner on a too-hot day.  I enjoyed my bowl with a spoonful of organic sour cream, but (vegans) feel free to omit this.

Super Simple Rosemary Potato Naan Bread Pizza

Red Onion Rosemary Potato Naan Bread Pizza

Last Thursday, the southeast side of Michigan got hit with a particularly nasty storm leaving somewhere in the range of 100,000 people without power. I was one of those people. My mother was coming down for a quick visit to eat dinner and give me her cat to watch over for 2 weeks. My plan was to try out making Rosemary Potato Pizzas on Naan bread after Anne Marie and I had discussed what a wonderful pairing we thought this would make. By the time my mother arrived, the storm was in full effect, I had no power, and I was starting to think it might be a good night to get take-out. But I decided I wasn't going to let a little thing like not having power stop me from cooking. Luckily, I have a gas stove otherwise none of this would have been possible.

Spinach Feta Burger

I've done a bit of experimentation with veggie burgers, and have found some really great recipes, including this wonderful Garbanzo Bean Burger from my favorite cookbook, Super Natural Cooking by Heidi Swanson.
The following burger uses similar elements as Heidi's, but the differences between the two are quite significant (I opt to use a bun, for one), and I really like the spinach-feta addition. Please enjoy!

Quorn Fajitas with Refried Beans and Salsa Verde

I'm not sure what actually defines a tradition fajita, but this is my personal take. I wouldn't dare claim that this recipe is traditional, but it is a mighty tasty Midwesterner's take on Mexican cuisine. The next morning I cracked a few eggs and made the leftovers into delicious huevos rancheros.

This recipe can be broken down into a 3 step process: Salsa Making, Refried Bean Preparation, and the Vegetables and "Meat" of your Fajita.

Wheat Berry Spring Salad with Sauteed Tofu

Over the weekend, I tried out making this Wheat Berry Spring Salad from Planet Green.  I had no experience with wheat berries (and by no experience I mean I had no clue they existed) prior to making this awesome salad, but after discovering how easy and delicious they are I can't wait to incorporate them into all sorts of dishes.  So, brace yourselves for an onset of wheat berry filled recipes.

Broccoli Tofu Stir Fry

If you're looking for a simple, delicious and nutritious lunch or dinner, this is a great recipe. I've even been able to whip this up during my lunch break. You can certainly add or substitute any of your favorite seasonal veggies for a tangy and refreshing classic stir fry.

• 1 sheet toasted nori (sushi seaweed)
• 2 tablespoon extra virgin olive oil
• 1 shallot, thinly sliced
• 2 cups broccoli florets with finely chopped stalks
• 10 ounces firm or extra firm tofu, cubed
• scant tablespoon shoyu (or soy) sauce
• 1 tablespoon freshly grated ginger
• 1 teaspoon crushed red pepper flakes (more or less to taste)
• scant tablespoon lemon juice plus zest
• cooked brown rice or other grain Optional toppings: toasted sesame seeds, drizzle of sesame oil

To toast the nori, add one sheet to a medium-hot skillet for 5 to 7 minutes. It should become deep green and will crumble easily. If it's not easy to crumble, it's not thoroughly toasted.
Heat the olive oil over medium heat in a large skillet or wok, toss the shallot in the oil and cook for a minute or two, until the shallot becomes soft. Add the broccoli and tofu and saute, just another minute or two. The broccoli should be bright green and still a little firm. Add the shoyu sauce, ginger and red pepper flakes. Mix well and add the lemon juice and zest. Remove from heat and crumble the toasted nori into the pan. Stir well and serve over cooked rice, or any hearty grain you like. Will serve 2 or 3 as a main dish.