05 Jan Stuffed eggplant
Instructions
1- Heat oven to 350°F.
2- Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; set aside. On a baking sheet, place eggplant halves, add a bit of olive oil over them, a dash of salt and pepper and bake for 15 mins.
3- Pre-heat a medium saucepan, add a teaspoon of olive oil and cook the chopped eggplant, add salt and pepper. Add chopped onion, chopped mushrooms until cooked. Add chopped tomato, quinoa, lentils and spices.
4- Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves. Add shredded cheese and fresh basil leaves. Add as much cilantro to garnish as wished!
5- Broil in oven for 2-3 mins and ready to enjoy!
Ingredients
1- large eggplant
3- tablespoons extra-virgin olive oil
1- teaspoon pink Himalayan salt
1/4- teaspoon black pepper
1- cup of cooked brown lentils
1/4- cup of cooked white quinoa
1/2- cup of chopped Bella mushrooms
1/4- onion, diced small (about 1/4 cup)
1- small tomato, chopped
1- red bell pepper, diced small (about 1 cup)
3- cloves garlic, finely chopped
1/2- cup chopped fresh basil leaves
1/2- teaspoon of cumin
1/2- teaspoon of smoked paprika
1/2- teaspoon of turmeric
1 1/4- cups shredded vegan mozzarella cheese
1/4- cup of plain dairy free yogurt
Fresh cilantro for garnish
Ingredients
1- large eggplant
3- tablespoons extra-virgin olive oil
1- teaspoon pink Himalayan salt
1/4- teaspoon black pepper
1- cup of cooked brown lentils
1/4- onion, diced small (about 1/4 cup)
1- red bell pepper, diced small (about 1 cup)
3- cloves garlic, finely chopped
1/2- cup chopped fresh basil leaves
1/2- teaspoon of cumin
1/2- teaspoon of smoked paprika
1/2- teaspoon of turmeric
1 1/4- cups shredded vegan mozzarella cheese
1/4- cup of plain dairy free yogurt
1- small tomato, chopped
Instructions
- Bring a large pot of heavily salted water to boil over high heat. Add noodles and cook for about 7-10 mins. Drain them and rinse with cold water, add a bit of olive oil to keep them from sticking altogether and put them back in the pot (off the heat).
- Cut tofu in cubes.
- In a large pan or skillet, heat 2 tablespoons of olive or coconut oil over medium heat. Add tofu and sear for about 3 mins each side, until golden. Add more oil as needed if pan looks dry. Add hoisin sauce, reduce heat to low and turn the tofu to coat.
- In a large saucepan, heat the remaining oil over medium/high heat. Add mushrooms and bok choy and cook, stirring occasionally. Add garlic, curry powder ad salt and cook for 1 more minute. Add the broth and bring to boil, them reduce to low heat as you add coconut milk and cooked ramen noodles, still until heated through.
Monica Hidalgo
Posted at 09:10h, 06 JanuaryFresh red onion and fresh tomato with salt, pepper and olive oil go great with this dish!