My mom never served us eggplant; she didn’t care for it. And I adopted her disdain for it. But one day someone served me some grilled eggplant, and I thought it was pretty good. (It’s still my favorite way to eat eggplant.) So I decided I’d try and rethink my position and see if I couldn’t find more ways to eat it.
And along came this recipe that I’ve adapted from Eating Well Magazine. To give it a little more protein, I’ve added garbanzo beans.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened. Add garlic and cook, stirring for 1 minute. Add tomatoes, vinegar, salt, pepper, beans and crushed red pepper and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle basil on top.
This recipe from Sarah Matheny’s Peas and Thank You is now regularly rotated into our menu for meatless meals. We eat them on buns as suggested in her book, but if you don’t want the extra carbs and sugar from whole wheat buns, they’d be great as “cakes” too.
Broccoli slaw can be found in the produce section of most supermarkets. And I’ve even seen it at the 99¢ Only Store!
The combination of flavors may be a bit odd for unaccustomed palettes, so proceed with caution.
Author: Adapted from Sarah Matheny, Peas and Thank You
Recipe type: Main – Meatless
⅔ cup old-fashioned oats
2 14 ounce cans chickpeas, drained and rinsed
4 teaspoons reduced-sodium soy sauce
juice from 2 limes
4 teaspoons sesame oil
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
¼ cup old fashioned peanut butter
¼ cup chopped cilantro
1½ cup broccoli slaw
8 whole wheat hamburger buns
8 pineapple rings
In a food processor, grind oats to a coarse flour. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw and pulse until mixture is combined yet still slightly chunky.
Chill mixture for 30 minutes.
Coat a skillet with cooking spray or canola oil and heat over medium-high heat. Form bean mixture into eight patties. Fry in skillet for 5 to 6 minutes on each side.
Serve patties on buns with pineapple rings and other toppings as desired.
I’ve been making this recipe for years, long before I was preparing meatless meals on a regular basis. None of the meateaters to whom I’ve served it has ever complained. ”You don’t miss the meat,” I tell them, and they never tell me I’m wrong.
This recipe is a bit of work, what with all the filling and wrapping, so I make enough for dinner and leftovers, and then I put a couple pans in the freezer for later. To prepare for later use, complete the first 4 steps, cover, and refrigerate or freeze. When ready to bake, pick up the recipe at step 5 and enjoy!
This light, healthy pasta dish cooks up quickly. We almost always have the ingredients on hand too, so it’s a good fall back when things are crazy.
The recipe calls for 3 cups of cooked beans, which is equivalent to two cans (drained and rinsed, of course). Use two kinds of beans, varieties that would be good in salad, like white, kidney, or garbanzo.
Author: Adapted from Eating Well Magazine, December 206
Recipe type: Main – Meatless
3 cups cooked beans
2 tablespoons extra-virgin olive oil
2 small onions, chopped
1 cup chopped carrot
½ cup chopped celery
1 teaspoon salt
8 cloves garlic, chopped
2 bay leaves
1 cup white wine
28 ounces canned diced tomatoes
1 pound whole-wheat fettuccine
Mash 1 cup beans in a small bowl with a fork.
Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates. Add tomatoes and their juices and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more. Discard bay leaves.
Meanwhile, cook pasta according to package directions. Drain.
I met a friend at a vegetarian restaurant for breakfast one morning and we both had a scramble that had many of the same ingredients as this quiche. But when I tried to recreate the dish at home, it just wasn’t the same. The soy chorizo they served held together better and actually resembled chorizo. The brand I found was mushy…which works great when you want to use it “crumbled” so I decided I try it in a quiche.
Quinoa is one of my new favorites. Gluten-free and a source of protein, fiber, magnesium, and iron, what’s not to like? Here I’ve used it to substitute for a regular flour-based pastry crust…yum-may!