Chezkatie, I’d be interested to see what your vegetable lasagne is like. The two vegetarian lasagnes I make are:
Spinach and ricotta and pine nut white lasagne
Spicy roasted veggie lasagne
So I’m always up for new variations on that ultimate dinner party food–lasagne
You’re very welcome, Sundancer [:)] Keep in mind that you can make this dish in stages. E.g. make the sauce on Thursday, fry the eggplant on Friday and then assemble the whole lot on Saturday just before a dinner party. That’s often what I do–stagger the prep of a dish. [:D]
My very favorite vegetarian dish is a great vegetable lasagna that I make. I make this every year for our Super Bowl party as we have some Jewish people and Muslim people among our guests. I always have a large bowl of Italian sausage and meatballs on the side for those that eat pork. Everyone loves it!
Go Jelly! Thanks for the recipe, looks great.
Thanks Jellybeans: It looks like I will be busy Sunday.
Incidentally, you write very well and love your descriptive words: blitz, whiz and etc
Paul E. Smith
Thanks for the Eggplant recipe, Jellybeans!! [:p]
tiki, here’s one I ran across last spring, when the fresh fava beans were in season down here. I LOVE this one.
Spring Onion & Fava Beans w/Pastacourtesy of Boggy Creek Farm, Austin, TX
1 pound fresh fava beans
2-3 spring onions, bulbs and greens
EV olive oil
1-2 cloves fresh garlic, chopped (I used a couple more)
Salt & pepper
Crumbles of feta cheese
Boil the fava beans until the skins are loose, about 2 minutes. Remove beans from the skin.
Slice and saute the onions (use bulb and greens) in olive oil. As onions are getting tender, add fava beans and garlic. Salt/pepper. Cook 5-7 minutes, then combine with cooked pasta of your choice. Top with crumbles of feta. [:p]
Stephen Rushmore Jr.
Sundancer: Because you are on tenterhooks, I’ll just dash off the recipe right here before I head towards the kitchen to cook today:
Jellybeans’ Eggplant Parmesan with a Twist
2.2lbs eggplants, sliced into 1/2-inch-wide rounds
Flour (for coating if you opt to fry the eggplant rounds)
Vegetable oil (3 Tbsp if you are roasting, more if you want to fry the eggplant rounds because eggplant soaks up helluva lot of oil if you fry it)
1/3 cup freshly grated parmesan cheese
2 cups of mozzarella cheese, sliced thinly
salt and freshly-ground pepper to taste
3lbs ripe tomatoes
Concentrated tomato puree
4 medium or 3 large onions (the more potent the better), peeled
1 bulb of garlic with the papery skin shucked off
Dried mixed italian herbs (or dried basil if you prefer a purer flavour)
3 or 4 dry bay leaves
2 Tbsp capers, chopped finely
Dried chilli flakes (from Asian supermarket–easier to gauge heat-levels than Mexican chilli flakes that vary in strength)
1 can pitted black olives
How I Do It:
1. Salt the eggplant rounds and leave to drain for an hour
2. In the meantime, make the tomato sauce:
a) Cut the onion into rough and large pieces, chuck 1/2 of them and 1/2 of the garlic in the food processor and whiz for a few seconds
b) Stick in the rest of the garlic and onions and whiz until they are properly diced but NOT TOO SMALL (we need the diced bits to be large enough so it doesn’t melt in the cooking sauce)
c) Heat a good glug of the olive oil in the cooking pot, add the garlic-and-onion mixture and cook over moderate heat until translucent (about 5 to 8 minutes)
d) Blitz the tomatoes in the food processor into pulp in the meantime and add to the now-fragrant onion-garlic mixture.
e) Tip in the capers and if you want to add in olives, blitz the olives until they are finely chopped and tip it in now.
f) Give the now boiling sauce a good shake of the herbs, salt and pepper, chuck in the bay leaves and stir in a good 3 or 4 (or more) Tbsp of the tomato puree and stir until the mixture turns a wonderfully unctuous scarlet whereby the bits of black olives (if you have added them in) stand out in brilliant contrast.
g) Add in a shake of the chilli flakes if you want the sauce to be spicy.
h) Turn down the heat to the lowest setting and leave the sauce to simmer for about an hour while you…
3. … turn your attention to the now-drained eggplant:
If you want to do it the traditional way:
Pat the eggplant dry with paper towels, dredge it in flour and fry over medium heat until each round is browned on each side (Warning: frying eggplant is so tempting and scrumptious that you might end up eating it before you even get to assembling the dish)…
If you are lazy and prefer a less-greasy eggplant like me:
a) Toss the eggplant rounds in olive oil until well-coated, then arrange them in a single layer on baking trays and bake them for about 20 to 30 minutes (until each side is browned) on high heat (about 200-220C)
By the time you are done frying/browning the eggplant, the sauce should be nice and thick and absolutely beautiful. Add in more salt or pepper if needed (adjusted to your taste, of course).
4. Now, preheat the oven to 180C (about 350F).
5. Grease a wide shallow baking dish or roasting tin
6. Spread a little of the tomato sauce on the bottom
7. Cover with a layer of eggplant
8. Sprinkle a few tsp of parmesan
9. Cover with a layer of mozzarella
10. Repeat until all the ingredients are used up (or the pan won’t hold anymore), ending with a covering of tomato sauce and some parmesan cheese sprinkled over
11. Drizzle a bit of olive oil on top and bake for about 45 minutes until it’s bubbling and the top is browned.
It’s not vegan but it has worked well for vegetarian friends and meat-lovers.
Happy cooking and let me know how the recipe turned out for you. I am going by British measurements and am curious to know if,22,62879.015,1,14430,220.127.116.11
62893,62879,62879,2004-01-29 23:44:08,RE: Favorite Vegitarian/Meatless Recipes”
I’m a meat eater but limit myself to just 2-3 days a week. It’s no biggie for me as I am a vegetable lover. When good produce is limited as it can be up north in winter it’s good to have some easy veggy dishes. 2 favorites
Yam Latkes (or sweet potatoe fritters)with curry
2 cups grated peeled yams
1/2 cup chopped red bell pepper
3 tablespoons cornstarch
1 15oz can garbonzo beans,drained
2 teaspoons curry powder
1 teaspoon sal
1/4 cup chopped cilantro
2 teaspoons mustard seeds
8 tablespoons oil
Combine yams and red pepper in lg bowl.Pureee garbonzo beans in processor to coarse paste. Add egg,curry and salt. Blend. Stir in mustard seeds and cilantro.Then stir in garbozo mixture into yam mixture.
Working in batches,fry latkes in heated oil spoonfuls at a time about 3-4 inch rounds. Cook until brown 3-4 minutes each side.
These are good served with plain yogurt or sour cream.
The other receipe is Spinach Pie
Pie crust (store bought or your own)
2 pkg frozen chopped spinach
1/2 half chopped onion sauted till golden
1/2 cup or more feta cheese
1/2 cup parmesean cheese
Thaw spinach and mix with other ingredients adding salt,pepper,nutmeg.
Bake 350* oven for 25 minutes
Too bad for the Sundancer, Jellybeans. I was hoping to have it for Superbowl Sunday.
thanks for your efforts.
Paul E. Smith
Sundancer: Wow! You must be really craving eggplant parmesan *chuckle* Alas, like I said: it’ll have to wait until Sunday because I have my hands full with juggling job applications, my part-time job and prepping braised pork, spring roll stuffing, handmade noodles and vegan dishes for Chinese New Year dinner on Saturday.[:)]
Creamy Alomond Coconut Rice Pudding with Cherry Sauce By Chef Birgitte Antonsen
1 can (14oz) Coconut milk
2 cups almonds milk
1/2 c aborio rice
1 vanilla bean, opened and seeds scraped out
1 t zest of lemon (organic)
1/4 c evaporated cane sugar
pinch of salt
1/4 c chopped toasted almonds (optional)
1/4 c chopped toasted coconut (optional)
2 t arrowroot
2 t cold water
For Cherry sauce:
10 oz frozen cherries (or berries)
3/4 c water
1/4 c evaporated cane sugar
1 T lemon juice
2 t arrowroot
2 t cold water
Place the coconut milk and almond milk in a medium heavy-bottom sauce pan and let it come to a boil.
Add rice, vanillia bean and seeds, lemon zest, sugar and salt. Let simmer for about 25 mins or until the rice is tender. Stir often.
Combine the arrowroot and water. Slowly add to the rice mixture while stirring. Let it simmer for a couple of minutes until thinkened.
Remove from the heat.
Set aside to cool, and pour into 4-5 individual bowls. Refrigerate until serving.
Place the frozen cherries, water, sugar and lemon juice in a sauce pan. Let it come to a boil and simmer for about 15 mins. Taste for sweetness and add more sugar if needed.
Combine arrowroot and water, and slowly add to the cherry sauce while stirring. Let it simmer for a couple of minutes until slightly thinkened. Remove from heat.
Pour the Cherry Sauce over the pudding. Top with the optional almonds or coconut.
Yeah, she rocks [8D] Bring on the eggplant!
Jelly, I join Paul as welcoming your eggplant parmesan recipe. I love that dish and often order it in Italian restaurants that do it well. Some do not; they seriously undercook the eggplant, or take shortcuts.
I’ve made the dish at home a few times. It was a little messy, as I remember, ’cause I fried the eggplant first. When I made the dish, only bitter eggplants were available. I can no longer recall the source of that recipe.
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