eggplant ragout

You know what I love? Produce sales at the grocery store. Eggplants were $1 each last week, so, of course, I had to buy a couple of them, and this is the scrumptious ragout I made with those beautiful aubergines.

Stuff you need: 1. Onion 2. Garlic 3. Olive Oil 4. Eggplant 5. 1 can Diced Tomatoes

Begin by heating a large skillet over medium heat. Meanwhile, chop up all your ingredients, and open up the can of diced tomatoes. When the pan is hot, place your onion and garlic in a dollop of olive oil, and cook everything for a couple of minutes.

Next, throw your chopped eggplant into the pan, and cook covered for 5-10 minutes. When the eggplant is beginning to get soft and turn light brown, add in the can of diced tomatoes, and cook for another 10ish minutes.

When the eggplant is to your desired tenderness, season with salt, pepper, Italian seasoning, and anything else that floats your boat. Serve hot over a bed of quinoa or whole wheat noodles, and save the rest for your lunches this week!

I served my first portion over quinoa with some black beans for protein. For lunch the next day, I put the ragout into a whole wheat pita with some spinach and vegenaise, and finally, the following night, I bought a whole wheat pizza crust, and topped it with marinara, vegan cheese, and the same eggplant ragout. Each and every meal- so good!

It was a fun, easy way to use eggplant, and I love how versatile it turned out to be! The chewy eggplant and chunky tomatoes, make this dish really hearty, and the Italian seasonings give it a homey feel. It was super tasty the first night, and the flavors just kept getting better the longer I left it in the fridge. 1 recipe- 3 great meals. I can't wait 'til eggplant goes on sale again! :)

southern beans and rice soup with kale

With the temperature dropping and snow falling, it's becoming the perfect weather for warm, comforting dishes, especially soup! Tonight a few of us got together for a bottle of wine, a hot meal, and new episodes of Dexter and Homeland. We grabbed some cheap bread bowls from Whole Foods, and tried out a recipe from Robin Robertson's cookbook 1,000 Vegan Recipes- Southern Style Beans and Rice Soup with Collards.

We replaced the collards with kale, since that's what we had on hand, and added 2 additional cups of liquid to thin out the soup, since it was just a bit thick for our liking. Otherwise, it was a fantastic, hearty soup with great flavors, and healthy ingredients. We served our soup with a big 'ol helping of hot sauce, and I think it really brought out the Southern flare with just the right amount of heat. If you want a healthy, wholesome, yet substantial soup for a cold night, definitely look this one up.

homemade spinach ravioli wontons

I keep seeing recipes for homemade ravioli made easy with wonton skins, and last Thursday I finally decided to try my hand at making them myself! Little did I know that 5 of my friends would also like to try my food experiment, and I ended up making homemade spinach raviolis for 6 people, after a full day at the office, and a hardcore work out. *phew* I may have been exhausted at the end of it all, but it may have been worth it :)

Stuff you need: 1. Wonton skins 2. 1 Tub ricotta cheese 3. 2 bags spinach 3. Your favorite pasta sauce

Start by sautéing your freshly washed spinach in a little bit of olive oil, until it's completely cooked down. Now drain it, chop it, and mix it together with the tub of ricotta cheese, and any spice that you might fancy- I like garlic salt, Italian seasoning, and pepper.

Next, bring a big pot of salted water to boil while you start assembling your raviolis. For the pasta construction, simply take 1 square wonton skin, and place a little ricotta/spinach mixture in the middle- no more than 1 tablespoon. Now wet your finger with a little water, run it along the outside of the wonton skin, and then stack another skin on top, just like you're making a little sandwich. Smush the edges together with your finger or a fork, and there you have yourself your first ravioli!

Now do this like, 100 more times- or until you're out of filling- and when the water is at a rolling boil, start popping them in the water 2 or 3 at a time. They only need to cook for a couple minutes, and when they float to the top, pull them out with a spoon, slather them with your sauce, and plate it up!

Sounds simple, right? Minus the tedious factor, this is actually quite an easy meal. The wonton skins make the raviolis much lighter than their normal doughy counterparts, and they come together much faster than the traditional ones too. Unfortunately, individually stuffing 35 or so raviolis is just time consuming as hell, and near the end, I was so over it. Luckily, they turned out pretty delicious, and I'd be excited to try making them again- just not on a week night :)

Also, big thanks to all my fabulous photographers and taste-testers. I'm so glad you guys could join in on my culinary adventures- hopefully next time we'll eat before 9 pm. Ha!

almost vegan pizza

What could be better than starting off Vegetarian Awareness month with a meat-free pizza party?! Pizza is one of those wonderful, easy, versatile meals that I can never get sick of. Seriously, you could put anything on a pizza and it would be delicious.

Last week, me and the roommate opened opened some wine, watched Project Runway, and made ourselves some fantastic homemade pizzas!

Stuff you need: 1. Pre-made pizza crusts- we like the ones from Whole Foods- you get 2 per pack 2. Any toppings your heart desires!

Once again, anything on a pizza will taste amazing. Here were our concoctions:

Molly's Pizza!

Side 1: Brie, chopped garlic, carmelized onions, & arugula

Side 2: Tomato sauce, broccoli, zucchini, green bell pepper, & mozzarella cheese

My pizza!

Side 1: Tomato Sauce, zucchini, red bell pepper, yellow bell pepper, & onion

Side 2: Tomato sauce, tomato slices, fresh basil, & almond cheese

While Molly's pizza was very cheesy, I decided to go with an almost vegan version. My favorite non-cheese cheese is the almond or rice cheese made by Lisanatti Foods. I completely fell in love with it a few years ago, while looking for vegan options to my favorite foods. The texture is impeccable- melts alright, and can be shredded- it's not slimy like a lot of soy cheeses, and best of all the flavor is great. UNFORTUNATELY, it's made with casein, so after all my searching, my favorite vegan cheese isn't vegan at all *sad trombone* If you're looking for a healthy alternative to cheese, I highly recommend this stuff. However, if you're morally opposed to any and all dairy products, this one isn't for you :(

Anyway, it was a delicious pizza party. Both versions were super tasty, and made plenty of food for our lunches the next few days. For next time, Molly recommends getting good quality brie (instead of the cheap-o stuff) so it melts better, and I recommend sautéing the veggies before applying them to the crust, for more flavor, and delicious pizza cohesion. Great night. Great food.

ALSO! Don't forget to check out VeganMoFo when you get the chance! I was too nervous to join in this year, but they're only 3 days in, and there's already TONS of amazing looking dishes! Maybe next year I'll grow a pair and join in the fun :)

breaded eggplant

You know what I love? Food gifts. There's almost nothing better than free, delicious things, and recently, I've been quite lucky in receiving tons of edible presents! I got a beautiful eggplant from my boss, Connie, and a truck load of fresh produce and a dozen happy chicken eggs from my parents.

After reading so much about the factory farming atrocities in Eating Animals, I'm having a very hard time eating eggs, unless I know where they come from. My parents happen to know a man in their area raising chickens in proper, humane conditions, and I couldn't be happier about supporting this local farmer, who really cares :)

Anyway, I digress. With all the wonderful, fresh organic food in my house, the first vegetable I had to devour was the eggplant. What can I say? It's my fave. I based my recipe off this one for Vegan Crispy Baked Eggplant from Chez Bettay. Mine definitely didn't come out as beautiful as hers, but for my first try at breading anything, I think it turned out pretty good.

I mostly stuck to the recipe, except I didn't peel my eggplant, used Panko for the bread crumbs, and used a regular oven sans pizza stone, since I don't own one. I baked my eggplant for about 15 minutes on one side, flipped it, and then popped it back in the oven for another 10. When the bread-crumb coating was starting to look golden, I slathered it with warmed pasta sauce, and devoured it with a side of sauteed beet greens.

The soft eggplant was a nice compliment to the crunchy crust, although I definitely should have baked it longer to give the bread-crumbs some serious bite. Also, 1 eggplant made plenty of food for my dinner, and I used the rest to make phenomenal sandwiches the next few days. Baked eggplant + pasta sauce + lettuce & fresh basil on whole wheat toast = to die for.

It was a good first attempt, and I hope the next batch is even better!

spinach stuffed shells

One of my favorite things in the world is making dinner with friends. There's nothing like getting together on a beautiful evening to drink wine, gossip, and create something simply delicious as a group. I honestly think the meal tastes better when the effort is shared through hard work, and lots of laughter. Tonight happened to be one of those evenings when Michael, Jenna, and I got together to watch the newest episode of True Blood, and make spinach stuffed shells over a few bottles of cheap white wine. Nothing could possibly make me happier :)

Here's Michael & Jenna slaving away over my stuffed shells. You can tell they're good cooks 'cause of the pouffy hats and curly mustaches.

Stuff you need: 1. Pasta shells 2. Ricotta cheese- 1 15 oz tub 3. Parmesan cheese 4. Fresh spinach 5. Fresh basil 6. 2 jars red pasta sauce of your choice 7. Garlic

First and foremost, put a large pot of water on the stove to boil, preheat your oven to 350 degrees, and crack open that first bottle of wine- making stuffed shells is a slightly long and tedious task, but trust me, it's totally worth it in the end. When the water comes to a rolling boil, throw in your shells with some salt, and cook them until they're al dente.

While you're waiting for your noodles to soften, sauté the spinach and diced garlic in a little bit of olive oil, until the leaves are nice and wilted. Combine the spinach, ricotta, parmesan, and chopped basil in a bowl, and mix it all up with some fresh ground black pepper. We kept things simple with spinach and cheese, but other veggies or faux sausage might also be a nice addition to the stuffing mixture as well.

When the noodles are softened, drain them, and rinse them under cold water. Be warned. If you skip the cold water step, you will burn your hands off. TRUE STORY.

Take the shells, stuff them with the cheese mixture, and place them into a baking dish that has a layer of the pasta sauce on the bottom. Keep filling up the shells until you're out of supplies, and then cover the whole dish with another layer of pasta sauce. Pop the pan into the oven for around 20-30 minutes, or until it's warmed through and bubbly. Pull out the pasta, give it a good sprinkle of parmesan, and put it back into the oven for a final 5 minutes. When you can stand it no longer, serve up those shells and dig in!

Oh my, look how delicious those little cheese pockets look before and after getting baked into gooey deliciousness. For time management and calorie intake, it's definitely not a meal I would make all the time, but if you'd like to show off a bit, or celebrate a special occasion, this is just the dish! And let's be honest, anything cooked in mass amounts of pasta sauce and cheese has to be outrageously delicious, right? RIGHT.

Great food, great True Blood, great friends, great night.♥

greek lentil salad

One of my favorite guilty pleasures is magazine buying- Vogue, Elle, Nylon, you name it, and occasionally I'll break down and buy it. I have a hard time justifying purchasing fashion magazines since it feels frivolous, but I have absolutely no problem picking up the newest addition of Vegetarian Times. Fun articles, new ideas, and always great looking recipes. This month they began a 28 day boot camp with daily de-bunked myths and healthy meals, and let me tell you, I jumped on board immediately!

The recipe for day 1 was Greek lentil salad, and it looked so fresh and tasty, I couldn't help but making it right away. They suggest making it for a take away lunch or light dinner, so I made a full batch in preparation for this week's lunches as work. Look how productive I am eating lunch at my desk.

This was my first time ever cooking lentils, and I'm pretty pleased. I love that they're low in sodium and high in protein, which is just what I need more of in my diet. However, I don't think I properly cooked them all the way through, so the salad came out slightly tough. On that note, I wish there was more sauce- more olive oil or lemon juice or something to sop up that dry crunchiness- but then again, maybe that might be solved by properly cooking the lentils? Oops.

It's a pretty good recipe with a great flavor profile. I like it, but I don't love it. When all this rain passes and I'm ready for a fresh, light meal, I'll definitely try this one out again- and next time, I'll properly cook those lentils too! :)

tostada pizzas

This is the first time in my life that I've ever lived on my own, and grocery shopping for one is definitely interesting. I'm finding out that food sticks around a lot longer when it's just me, which means when I make a big pot of soup, I eat soup for 12 straight meals. Hm. I need to 1. learn to utilize the freezer and 2. get more creative with my leftovers and large quantity ingredients.

This is the situation I have found myself in with pasta sauce. I have some Newman's Own hanging out in my fridge, and a person can eat only so much pasta. Thus! Tostada pizzas.

Stuff you need: 1. Corn tortillas 2. Pasta sauce 3. Cheese 4. Toppings 5. Italian Seasoning 6. Olive oil

Turn your oven to broil, and while it's warming up, fry up your corn tortillas in a skillet with a splash of olive oil so they're a little crispy. Slice up your toppings, and shred your cheese, and when everything is ready, assemble your wee pizzas. Top the tortillas with sauce, then shredded cheese (I had monterey jack), then your veggie toppings (I used tomatoes), then more cheese (I used parmesan), and finally some Italian seasoning sprinkled over the whole deal.

Pop it under the broiler for 5-10 minutes until the cheese is melty and devour!

I think the corn tortilla was a really nice flavor for the pizza, and it was perfectly crispy and easy to just pop in your mouth! It also came together super fast and totally hit the spot for my gin hangover. Double score.

I will definitely be thinking more creatively towards my ingredients. In fact, Food Network has 50 fun ideas for your pasta sauce. I personally like it over polenta, over steamed broccoli and white beans, and now on creative pizzas too! Lotsa pasta sauce? No problem :)

almost instant faux pho

The first time I had pho, it totally knocked my socks off. The flavors are so rich and fresh, it's seriously healthy, and I love adding sauces to make the dish taste just how you like. Unfortunately after becoming vegetarian, I quickly found out that the flavorful pho broth is made with a crap ton of animal parts. Boo. I hear that there are a few places that do veggie pho, but I have yet to hunt those locations down. So craving pho, and being short on time, I threw together my first attempt at homemade faux pho.

Stuff you need: 1. Veggie broth 2. Rice noodles of some kind- I used stick noodles 3. Various sauces- hoisin, soy, and chili garlic were perfect for this dish 4. Veggies- I used bean sprouts, bell pepper, cucumber & green onion 5. 1/2 lime

Start by bringing your vegetable broth to boil in a pot- just enough to cook the noodles in- kind of like pasta. When the broth is boiling, remove the pot from the heat, and throw your noodles in for 8-10 minutes, or until al dente.

While you're waiting for your noodles to get tender, chop up all the rest of your ingredients. I cut the bell pepper into julienne strips, the cucumber into sliced quarters, and the green onion into little chunks- just bite sized pieces that you can easily slurp up.

When the noodles are ready and the veggies are prepped, take a bowl and fill it with noodles and a big ladle full of the broth. On top of this, toss all your chopped vegetables and bean sprouts, and then season with the sauces of your choice- hoisin is especially great, and the chili garlic gives it a nice kick. Finally, squeeze the lime half on top of everything, and devour. Really, that's it!

For being such an impromptu meal, I was really surprised that the flavors were so great. If you don't like how it's tasting, it's so easy to add a little more of this and that until it's just right. The only thing I think my faux pho lacked was basil- which it's traditionally served with. Next time, I will make sure to use basil as well, but honestly, I think it was pretty damn delicious as is. Quick, filling, healthy, and spectacular. I will definitely be making this one more often :)

sesame asparagus & mushrooms

When I say sesame tonight, I don't mean the usual sesame sauce you find in restaurants- I mean sesame oil. This is one of my parents' favorite recipes, and a wonderful, simple dish that I've grown up eating, and loving. If asparagus is in season, definitely use it, cause it makes the flavor so much better!

Stuff you need: 1. a bunch of asparagus 2. a bunch of mushrooms 3. sesame oil 4. soy sauce 5. rice and/or sesame seeds (both optional)

Start by chopping up your mushrooms and asparagus- making sure to snap off the nasty ends of the asparagus before you start. Stir fry tip: prep all your ingredients before you start cooking- veggies chopped, spices measured, etc. Stir frying is such a quick method, so having everything ready to go will help make the meal faster and easier.

When your prep work is done, heat a little sesame oil in the wok over medium heat. When the wok is warmed, throw in the asparagus and cook for a few minutes. Next, add in your mushrooms and cook for a few minutes longer. When your vegetables are to your preferred tenderness, add more sesame oil and a little soy sauce, and call it a night. Feel free to add more spices to your liking, but the simple flavors of this dish are what make it so great.

When your veggies are ready, toss some sesame seeds on top, and serve the concoction over rice, or noodles, or just by itself since it tastes so good!

It's a quick meal with fantastic flavors. When it's asparagus season, nothing beats this recipe. It's been a staple at my parents' home, and now it's becoming a staple at mine :)

zucchini pizza boats

Let me start by saying that I'm a total blog stalker. I lurk on tons of blogs, ogle the photos, get all excited about the new posts, but never comment. I know. I'm a creep. One of my favorite haunts is a blog called Budget Bytes. All of the recipes are cost effective, look great, and many of them are vegetarian friendly too!

Last week, I spied this gem of a recipe and had to try it out myself- zucchini pizza boats? Yes please! Her pictures are much prettier, but I still think my zucchini boat looks gooey and amazing!

My one complaint, is that I wish it was more flavorful- however, I 'spose that was my bad :) Instead of following the recipe's measurements, I threw a little of this and that into the zucchini/sauce mixture. Next time, I'll make sure to pay closer attention to the specifications, and add more than just a dash of Italian seasoning, garlic salt, and parmesan cheese. Still! A great, easy recipe, that was apparently only $1.32 per serving. I love it! I will definitely continue to try Budget Bytes recipes in the future!

While I'm on the topic, here is a surprising article about vegan foods- peanuts? Yikes! Also, I'm inappropriately excited about these butterbeer cupcakes (omg Harry Potter July 15), and every single one of these sandwiches. Next time I'm hungover, I'll probably attempt that cheesy mac and rib *drooool* Of course, there are many more delightful things that I'm stalking, but that will have to wait for another time. I have another pizza boat to devour!

pita bread pizza

After a long weekend in Utah (and let's be honest, a long, rowdy holiday season), I'm ready to get back to eating right and being healthy. This super easy recipe was inspired by something I saw in the newest Vegetarian Times. Of course, their recipe was way classier with roasted red peppers, and fresh herbs, but this week I'm just looking for quick, healthy and easy, so this is my pauper version.

Stuff you need: 1. Whole wheat pita rounds 2. Olive oil 3. Pizza sauce 4. Cheese (or vegan cheese) 5. Spices & toppings (I used onions and red bell pepper)

Start by preheating your oven to 400. While the oven is warming up, place the pita round on a baking sheet and assemble your pizza to your liking. On top of the crust, brush olive oil, and then put sauce, cheese, and your veggies, meat substitute and/or spices (I really like herbs de provence, salt, and pepper).

When the oven is hot and the pizza is ready, pop the pita in the oven for about 10 minutes, or until the cheese is melty and the pita is golden.

That's it. A seriously delicious meal assembled and cooked in less than 20 minutes! What's also nice, is that the combination possibilities are endless- any veggie, fruit, or fake meat toppings, vegan or regular cheeses, white, red, or pesto sauces, any spice you got in your cabinet- man I love pizza! This is DEFINITELY a meal that I'll add to the dinner staples.

mushroom spinach lasagna

So this one time in college, my roommates had some kind of dinner function to attend. Unfortunately, they decided to excessively day-drink, and when the time came to prepare said meal, they all looked to me (who was not totally sober herself). In a panic, I called my mom and said I'm have to make lasagna! How do I do it?! Mom said that there was no way I could pull off a complicated meal like that in such a short period of time, especially since I had never made lasagna before in my life. Let me tell you. Not only was it DELICIOUS, but it was easy, and ever since then, it has totally become a staple in my household.

Since one of my favorite people in the world was in town today from NYC, I thought it only appropriate to make some veggie lasagna, open up a bottle of wine, and catch up on life. I love this recipe because people always think you went to all this effort to make a fancy meal, when it's actually crazy easy.

Stuff you need: 1. No-boil lasagna noodles 2. Lotsa sauce (always get more than you think you need) 3.Mozzarella or Italian style shredded cheese 3. Ricotta cheese 4. Veggies for the inside

While your oven is preheating, sauté your vegetables, boca crumbles, or whatever else you'd like for filling in a skillet with some olive oil and seasoning- I used mushrooms and fresh spinach for this particular version.

When the filling is browned up and looking good, you can start assembling your lasagna in a nice big casserole dish-

Layer 1: sauce.

Layer 2: noodles

Layer 3: more sauce!

Layer 4: shredded cheese, big plops of ricotta, and all those yummy sautéed veggies

Now rinse wash and repeat. Go back to layer 1 of sauce and keep stacking up everything until your casserole dish is full! On the top most part, just do sauce, noodles, sauce, shredded cheese. Cover with foil, pop in the oven, and in about an hour you have yourself a saucy, cheesy, gooey, TASTY meal.

Now crack open that second bottle of wine and dig in!