Veganomicon
I’ve been eating peanut butter or cashew-macadamia butter every single day like a madwoman, so I figured why not make the eggplant & peanut soup from VCon. It’s legendary by now; all of the testers loved it!
I didn’t put the green beans in because I don’t like them very much and I added chives and sambal oelek because the soup wasn’t very spicy for me. It’s very appetizing and creamy, with chunks of tender eggplant here and there.
Have I mentioned I like eggplant? 
I wish I made eggplant more often! Here are a few of my favorite ways to eat this delicious purple-skinned veggie:
Breaded eggplant with spicy & sweet tomato sauce from Venturesome Vegetarian (as I recall, I used gluten-free breadcrumbs)
Garbanzo moussaka from More Fabulous Beans (with a great cheese sauce!)
Potatoes with eggplant butter from Fresh & Fast Vegan Pleasures
I know it’s hard to tell from the picture what exactly this dish is, but it’s basically eggplant in a tomato sauce. One of my favorites, recipe found here: http://www.ivu.org/recipes/indian-salads/eggplant.html
Eggplant rollatini from Veganomicon
I’m trying to get as many posts in as I can for VeganMoFo, have only missed a few days!! That’s good…..right?
Veganomicon
First we start off with breaded and baked (low in fat!) eggplant, then roll the slices up stuffed with spinach and a basil-tofu ricotta that tastes phenomenal. Why do I think that – who is this vegan who thinks she knows what cheese is good? Just listen to me. I’m smart like that….Shown here with marinara sauce, sprinkled with Almasen, and basil.
Finally, what I’ve been putting off for ages – the Cheezly pizza. I wanted to keep it simple, making a whole-wheat spelt and unbleached white crust, slathering the pizza sauce on, and topping it with the grated mozzarella and some basil pretties. My stone was worried what would happen if some Cheezly got on her delicate, seasoned body. I assured Mrs. Stone that Cheezly was, in fact, low in fat and didn’t entail stealing milk from a baby calf! If an orphaned baby soybean rings my buzzer later, I’ll let you’all know.
Cheers to Francesco for sharing an excellent meal with me!
Mung bean noodles with roasted garlic, baked eggplant, and fresh tomatoes. I know it’s very unconventional to use that type of noodle/pasta in a non-Asian-inspired dish, but it’s what I had and tasted great, nonetheless!
Venturesome Vegetarian
One of these is a duplicate of what we’ve had before, the eggplant with sweet & spicy tomato sauce. I used the same Italian gluten-free breadcrumbs, too! Came out just as good as last time; I love the sauce and its unique flavor. Pictured here is also roasted asparagus.
The salad is romaine with carrots, cherry tomatoes, red bell pepper, basil, marinated tempeh & mushrooms (no, I’m not a fan of mushrooms, but Richard likes them and we all know he’s spoiled!), and a lemon juice-flax oil drizzle. I didn’t use a lot of oil & lemon juice, since the tempeh was sauteed in oil and we didn’t need any more additional fat besides the beneficial omega 3s. The marinade is lemony, also, and I used peanut oil to saute the tempeh. I think peanut oil really brings a nice flavor to tempeh, tofu, and seitan. Everything pictured is gluten-free, but I did make some garlic bread which had wheat.
Now I’m off to make a stevia-sweetened hot chocolate! With all of this work with house showings, packing, and also working, I think I deserve one. Wish you all were here to share it with me. And I won’t forget the Soyatoo.
