Spicy Eggplant with Tofu and Broccoli

This looks like it has a lot of steps, but it’s actually quite simple. Be sure to prep everything before you start cooking and you’ll be sitting down to eat before you know it. Much better than take-out!

1/2 block firm tofu, cut into 1-inch pieces
1 large eggplant, cut into 1-inch cubes
1/2 bag of frozen broccoli (about 1 large head)

For the sauce
1 TBL Bragg’s or soy sauce
1 tsp sugar
1/2 tsp pepper
1/2 tsp cayenne
1 tablespoon Chinese black vinegar. (substitute with cider vinegar or balsamic)
1/2 cup water
1-3 TBL black bean chili sauce (we used Lee Kum Kee brand)
2 TBL ginger, minced
2 TBL garlic, minced
5 green onions, diced
1 tsp sesame oil
oil for cooking
cooked rice

First, press the tofu. Then, in a medium bowl, whisk together the soy sauce, sugar, pepper, cayenne, vinegar, and water. Set aside.

In a large pan, heat the cooking oil. Fry the eggplant cubes on high heat till they are golden, about 5 minutes. The eggplant doesnt have to be fully cooked, just browned on the outside. Add broccoli and cook 1 more minute. Set the vegetables aside on a plate.

Next, lower heat to medium and add a pinch more oil. Cook the tofu on each side until it is a nice brown color all over. Remove tofu and set aside.

To make the sauce, saute ginger and garlic about 2 minutes on medium heat. Remove pan from heat and carefully add the black bean sauce and soy sauce mixture.

Return pan to the stove and return vegetables and scallions. Stir well. Cook on high for 5 minutes or till the eggplant has softened but is not mushy. Lower heat to low and Add the sesame oil.

Serve with rice!

Adapted from Veggie Belly

Artichoke basil hummus and balsamic roasted eggplant

Clockwise: artichoke basil hummus, roasted eggplant with smoked salt and balsamic vinegar, cucumbers, CSA tomatoes. With arugula, for a peppery finish.

Eggplant and zucchini stew

In addition to VeganMofo, we’re also doing a 40 days program with my yoga studio. This week is the three day fruit cleanse, so only fruits (this includes all produce with seeds: tomatoes, eggplant, avocados, peppers, etc). When we did 40 days in May and June, it was peak time for fresh fruits and the perfect weather to eat a lot of raw things. Now that it’s fall, it’s a little trickier if we don’t want to eat nine kinds of gazpacho, fruit salad, or smoothies for every meal.

I’m not thrilled with this recipe, so if you come up with a better version, let me know. It’s hard to cook without onions. Le sigh.

Ingredients: eggplant, zucchini, garlic, canned tomatoes, curry, parsley, mint, cumin, salt, and pepper.

However, avocados are always good. Behold, the avocado and tomato salad.

Lentils with roasted potatoes and eggplant with creole seasoning

With still some leftover eggplant and a 5 pound bag of potatoes taking up space in the fridge, I started off thinking about a vegan moussaka. However, the more I thought about nutmeg, the less I was inclined to try it, so I went in a completely different direction. This was tasty and spicy! The salad helped cool it down, and the eggplant muffins made a nice dessert.

1 cups red lentils
3 red potatoes
2 cups eggplant
2 cloves garlic
1 jalapeno
1/2 cup lemon juice
2 tbl creole seasoning
1 cup tomatoes, diced
3-4 green onions
salt, pepper
paprika

Chop the eggplant and potatoes into small pieces (approx. 1/2 inch squares) and toss with olive oil, minced garlic, salt, pepper, and some lemon juice. Bake at 400 for 20-30 minutes until the potatoes are cooked. Stir every 10-15 minutes.

For the lentils: Boil 4 cups of water and cook the lentils about 10-15 minutes. Stop cooking before they turn to mush, the lentils should be a little crunchy still. Drain and add to a mixing bowl. Stir in lemon juice and seasonings.

When the potatoes and eggplant are finished cooking, add to the lentils and mix well. Add tomatoes, jalapeno, and green onions and stir. Serve warm or cold, make ahead and refrigerate overnight for best flavor.

Serves 3-4 (or two people for dinner, and one lunch)