Serving Size: 4

Ingredients:

• 1 & 1/2 cup lentils
• 4 cups water
• 1 vegetable bouillon cube
• 1 onion chopped (optional)
• 1/2 red bell pepper, chopped (optional)
• 1 tablespoon oil
• dash taco seasonings
• dash cayenne or Tabasco
• sun-dried tomatoes (optional)
• 1-2 tablespoons tomato paste (optional)
• 1 eggplant, cut in rounds
• oil for frying
• soy cheese, crumbled or grated
• rucola, chives or basil as garnish

Directions:

1. If you are including the onion and bell pepper, heat 1 tablespoon of oil in a pot and saute the chopped onion and bell pepper.
2. When the onion becomes glassy and the bell pepper pieces soft, add the lentils and stir well to mix the flavors.
3. Add the water ad bouillon cube.
4. Cook the lentils until the lentils are soft but al dente.
5. While the lentils are cooking, slice the eggplant and lightly fry on each side.
6. The eggplant slices can be kept warm in the oven until ready to serve the meal.
7. When the lentils are done, remove from the heat and drain off any excess liquid.
8. Add the seasonings and chopped sun-dried tomatoes if using.
9. Crumble a piece of soy cheese.
10. To assemble, lay a slice of eggplant on a plate, then a layer of lentils, then another pice of eggplant, then top with the lentils, optionally top with another slice of eggplant.
11. Garnish with some greens or basil and crumbled soy cheese.
12. Optionally if you would prefer the lentil mixture to stick together a bit more, 1-2 tablespoons of tomato paste can be added to the lentils.

Yield: 24 bruschetta slices

Ingredients:

• 1 eggplant, cut in small pieces
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 medium zucchini, chopped in small pieces
• 1 large onion, chopped
• 1-2 cloves garlic
• 2 tomatoes, chopped
• Italian herbs
• salt and pepper
• oil to saute with
• 2 baguettes, sliced
• 1/4 cup fine olive oil
• balsamic vinegar to drizzle on top
• basil leaves as optional garnish

Directions:

1. Prepare all the vegetables, de-seeding and chopping etc.
2. Heat the oil in a large frying pan.
3. Begin cooking the bell pepper first, as it takes the longest time to soften.
4. Then add the zucchini and onion, saute until they begin to soften.
5. Add the garlic, herbs and tomato pieces.
6. Stir well and season to taste with salt and pepper.
7. Turn the heat down to keep the vegetables warm.
8. Meanwhile, slice the baguette and brush each side with fine olive oil.
9. Grill or toast the baguette slices.
10. Place a spoonful of ratatouille on each toasted baguette.
11. Drizzle a bit of balsamic vinegar on top, and garnish with a basil leaf.

Yield: 8-10 burgers

Ingredients:

• 3 eggplants, cut in small cubes
• 6 green onions, sliced
• 3 cloves garlic, sliced
• 1/4 cup nutritional yeast
• 1 & 1/2 cups dried bread crumbs
• 1 teaspoon sambal oelek
• 1-2 teaspoons mustard
• salt and pepper to taste
• 3 tablespoons oil (divided) for frying
• 1/2 cup water for frying

Directions:

1. Cut the eggplants in small cubes.
2. Heat 2 tablespoons oil in a very large frying pan and add the eggplant pieces to cook.
3. You want to cook the eggplant down to a mush, so from time to time add a bit of water to help the cooking process. It will be cooked off in the end. Continue cooking the eggplant until it is no longer little cubes, but one big mass.
4. Put the eggplant mass in a large bowl.
5. Lightly saute the spring onions and garlic.
6. Add the garlic and onions to the eggplant mass and mix.
7. Add the nutritional yeast, mustard and sambal oelek.
8. Add in the bread crumbs and mix well.
9. Taste the mixture and season to taste with additional salt and pepper if needed.
10. Chill the mixture for half an hour before forming the patties.
11. Form the patties.
12. Heat the last tablespoon of oil in a frying pan.
13. Fry the patties 3-4 minutes on each side until golden brown.
14. We enjoyed these on a bun, with lettuce and tomatoes and sweet pickle chips.

Note:

Adapted from Portland Eggplant Veggie Burgers

Serving Size: 4

Ingredients:

• 1 cup pearl couscous
• 1 eggplant, cut in small cubes
• 1 small zucchini, cut in small cubes
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 purple onion, chopped
• 2 cloves garlic, sliced
• 2 tablespoons oil
• 1 teaspoon thyme
• 1 tablespoon fresh basil, chopped
• salt and pepper to taste
• pinch of paprika (optional)

Directions:

1. Place the couscous in a saucepan with 3 cups of water.
2. Bring the couscous to a boil, then cut back the heat to a soft simmer.
3. Cook the couscous until almost all of the water has been cooked off and the couscous is soft.
4. Remove from the heat, place a lid on the pan and allow the couscous to absorb the rest of the water.
5. Prepare the vegetables.
6. Heat a large frying pan and saute all of the vegetables mixing well.
7. Add the thyme and alt and mix well.
8. When the vegetables have cooked al dente, or to your preference, remove from the heat.
9. Place the couscous in a strainer and rinse with water to remove the extra starch so that the balls of couscous will not clump.
10. Place the couscous in a large bowl.
11. Add the vegetables and mix well.
12. Season to taste with additional thyme, optional paprika or pepper.
13. Shortly before serving, chop the fresh basil and mix into the salad.
14. Serve the salad at room temperature.

It really did taste like a smooth pureed version of one of our favorite meals, the classic Provencal dish ratatouille. It’s a hearty soup that can be enjoyed as a supper with nice whole grain bread. The balsamic vinegar really makes a nice touch and adds a lovely depth of flavor to the soup.

Yield: 2 pizzas

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 tablespoon olive oil
• pinch salt
• 1 teaspoon sugar
• 1 cup warm water
• 1 tsp. baking powder (optionally)

for the tomato sauce:

• 1 can tomato paste
• pinch salt
• pinch Italian herbs

toppings:

• 1 eggplant sliced
• 1 zucchini, sliced
• 1 ripe tomato sliced
• 1 bell pepper, sliced
• 2-3 artichokes, sliced
• 1 onion sliced in rings
• 2-3 large mushrooms, sliced
• some green olives
• vegan cheese, grated
• pinch Italian herbs

Directions:

to make the dough:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl, add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute).
5. Using a mixer, mix the yeast and olive oil with the flour.
6. Mix until you have a smooth ball of dough.
7. Place the dough in a lightly oiled bowl and put in a warm place to rise.
8. It will take 45 minutes to an hour depending on the temperature.

to make the sauce and prepare the toppings:

1. While the dough is rising, make the sauce by blending the ingredients together.
2. Slice and optionally grill the vegetables.
3. You could roast them in the oven, thus pre-heating the oven for the pizzas, or leave them raw and they are crunchy.
4. We chose to lightly grill them.

to make the pizza:

1. This recipe makes 2 think crispy pizzas. If you want a bit more bready, add 1 teaspoon of baking powder as you roll out the dough to form the pizzas.
2. Roll out the pizza dough and prepare the pizza pan with spraying oil.
3. Lay the dough on the pizza pan.
4. Spread the tomato sauce, and grate the cheese.
5. Top with the grilled vegetables, sprinkle some Italian herbs and bake in the oven for 18-30 minutes.

There are many sorts of fava beans. Some are brown, some green, some are dried and some can be gotten frozen. We grow the green sort of fava beans and they can also be bought frozen. We enjoyed this meal with the green olives as well, to match the green fava beans. It was a quick meal to pull together, although cooking it for longer and even enjoying it the next day would probably make it even more flavorful. It’s a very hearty and healthy recipe. I hope you take a look and enjoy it.

Ingredients:

• 1 package gnocchi (500 grams)
• 1 eggplant, cubed in small pieces
• 2 tablespoons oil
• 180 grams spicy ground tofu pieces (about 1 cup)
• 2 onions, chopped
• 2-3 cloves garlic, minced
• 1 can tomato chunks
• 2 handfuls raisins
• Italian seasonings (oregano, basil, thyme)
• salt and pepper to taste

Directions:

1. Saute the eggplant, onions and garlic in the oil until the eggplant begins to soften and the onion becomes glassy.
2. Add the ground tofu pieces.
3. Add the chopped tomatoes, raisins and Italian seasonings.
4. Season to taste with salt and pepper and optionally with a pinch of cinnamon.
5. Bring a pot of lightly salted water to boil and cook the gnocchi.
6. When they begin to float they are done, drain the cooked gnocchi from the water.
7. To serve, either add the gnocchi to the sauce, or serve the gnocchi with the sauce on top. We garnished the meal with a few purple basil leaves.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 medium eggplant, cut in small pieces
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 8 basil leaves, chiffonade
• dash of Tabasco
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 large baguette

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Directions:

1. Chop the onion and saute in the oil.
2. Add the chopped red bell pepper and cook until it begins to soften.
3. Add the eggplant pieces and saute.
4. Add the tomato pieces, red wine vinegar and tomato paste.
5. Add the minced garlic and basil.
6. Stir well to mix and allow all to simmer.
7. Season with salt and pepper and Tabasco if desired.

Slice the baguette ad brush each side to the slices with olive oil. Place on the grill to toast.
Serve the baguette with the eggplant on top, optionally garnished with basil leaves.

Serving Size: 4

Ingredients:

• 250 grams of whole wheat spirali pasta
• oil for frying or to drizzle on baking
• 1 medium eggplant, cut in small bite sized pieces
• 1 zucchini, cut in small bite sized pieces
• 1 red bell pepper, cut in small bite sized pieces
• 1 orange bell pepper, cut in small bite sized pieces
• 2 med. onions, cut in small bite sized pieces
• 12 cherry tomatoes, halved
• 3 cloves garlic, minced
• herbs de Provence
• dash cayenne
• fresh basil
• lemon pepper
• salt
• olive oil
• 1-2 Tbs. nutritional yeast
• a bit of cilantro oil (made from fresh cilantro and olive oil with lemon juice)

Directions:

1. Cook the pasta in lightly salted water, drain and place in a large bowl that has a lid.
2. As it is very warm today, I will be stir frying the veggies, not firing up the oven to bake.
3. Heat some oil in a frying pan. 
Lightly saute the onions, until one side is lightly brown, and they begin to be soft.
4. Remove from the pan with a slotted spoon and place on a paper towel to drain.
5. Do the same, with the bell peppers and garlic, then the zucchini, then the tomatoes, and at least the eggplant.
6. Drain the extra oil from each vegetable well, as you don’t want the salad to be too heavy with oil.
7. Make a dressing, from a bit of olive oil, lemon juice, herbes de Provence, lemon pepper, lemon juice, salt and pepper and cayenne.
8. Pour the dressing over the pasta and mix well.
9. Add the vegetables and mix again.
10. Add the nutritional yeast, mix and taste. Season to taste with additional seasonings if needed.
11. Allow the salad to season for 3-4 hours. Serve at room temperature with fresh herbs as thyme and basil.