Baked Eggplant with Quinoa

This recipe is so delicious I can’t even explain it! It is healthy, filling, and of course vegan. But to all lovers of food, vegan or not, you will want to cook this recipe time and again! It may look complex, but it is super easy to make. Inspired by emeals, this is now a favorite in our house! To make this delicious meal you will need:

1 eggplant

olive oil (you will use 1tbs for the eggplant and 1tbs for the quinoa)

1 C of quinoa ( I used red)

1 can of garbanzo beans

1/2 of a large cucumber

1 can of fire roasted tomatoes

3 tbsp of parsley (fresh or dried)

2 chopped green onions

2 tbsp of fresh lemon juice

Bottle of vegan dressing to drizzle (I used Annie’s Goddess dressing)

Preheat your oven to 425 degrees and cut your eggplant in half lengthwise. Place cut side faced up on a pan and brush 1 tbsp of olive oil on each half of the eggplant. While you are waiting for the oven to preheat, put two cups of water and the 1 cup of quinoa in a pot. Pop the eggplant in the oven, wait for your quinoa to boil and when it does, turn it down to a simmer and cover. Both the eggplant and the quinoa should take about 20 minutes (just check to see if they are both tender every 10 minutes or so). While that is cooking, chop your green onions, and your cucumbers into half moons. Drain your fire roasted tomatoes, and drain and rinse your garbanzo beans. When the quinoa is done, add your onion, cucumbers, garbanzo beans, tomatoes, 1 tablespoon of olive oil, parsley, and your two tablespoons of lemon juice and stir. I also added a little salt and pepper. Plate your eggplant and spoon on the quinoa mixture and then drizzle with dressing and enjoy! Remember this recipe is for 2 people, so double if you are making for more (although if your eggplant is big enough you could half each side).

XOXO

Erica

 

Vegan Lemon Coconut Cake

I made this the other day for my husbands birthday and it was super yummy. Note this is a very tasty cake, I went all out on this one! It is sweet and sugary and not meant to be healthy lol. Usually I do not use a lot of sugar in my recipes but hey, ya gotta live every once in a while. I will say that I did substitute stevia (sweet leaf) in place of sugar. For this recipe you will need the following:

Cake:

2C of flour

1  1/2C of sugar

3/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 C of banana or apple sauce (to replace 3 eggs)

2/3C oil

2/3C fresh lemon juice

3/4C tofutti sour cream (or another vegan sour cream

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add your egg replacement, oil and lemon juice and beat until smooth. Finally add the sour cream and mix until smooth (I added coconut flakes in here as well, so this is optional). Place in two 8 inch pans for 20-25 minutes. While that is baking, make your frosting and curd if you are making it. When the cakes are done and cooled, cut each in half put the lemon curd on the first layer and then place the next cake on top, layer with the lemon butter cream, and then put the next cake on top with the lemon curd. Place the last cake on top and frost.

 

Filling:

One jar of lemon fruit filling, or you can make your own. I already had the jar on hand and it was one less step to do. But if you are making your own curd;

1/4C lemon juice

2 tsp of lemon zest

1/3C sugar

3 tbsp of earth balance butter (or other vegan butter)

about 8tbs of apple sauce to replace 4 egg yolks ( you can also use the juice from a can of garbanzo beans).

Cominine all ingredients in a metal or glass bowl above a boiling pot (or in a double boiler), heat while constantly whisking. It’s done when it is thick enough to coat a spoon. Refrigerate while baking cake.

Frosting (this is the best frosting ever)!!!!!

1 1/2C of vegan butter

1 1/2C of vegetable shortening (I used coconut)

12C (about 1 bag) of confectioners sugar

3tsp of lemon zest

6 tbsp of lemon juice

3/4 tsp of vanilla

Combine shortening and butter and beat until smooth. Add half of the powdered sugar one cup at a time until combined. Add lemon juice, zest, and vanilla until combined. Add the remaining powdered sugar until smooth. If needed, add a tablespoon of water until desired consistency.

Curry Lentil Soup

So since the weather decided to be cold again, I decided to warm up with some yummy soup. I whipped together some lentils and spices, and I have to say that this is one of my faves now. For this soup you will need: lentils, vegetable broth, chili powder, curry powder, ginger, fire roasted tomatoes, and water. I also added cashews in the mix to spice it up and give it a crunch.

Put about a cup of lentils in with about 2 cups of broth and a cup of water. I was rushing for this dinner, so I didn’t measure anything at all! Lol. Drain your can of fire roasted tomatoes and add to the broth and lentils. Season with about 2tsp of the chili and curry powder, and about a tsp of the ginger. Add the cashews if you would like and cook, stirring occasionally until the lentils are tender.

Serve with some garlic bread and garnished with parsley and cashews. Enjoy the warmth from this savory and simple dish. =)

XOXO

Erica

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