breaded eggplant piccata







breaded eggplant piccata

2 eggplants, peeled, 1/2 inch sliced
2 cups bread crumbs
1/2 cup flour
1/2 cup fresh parsley, finely chopped
1/2 cup sesame seeds
1/4 cup dijon mustard
1 1/2 cup rice milk (almond, soy or hemp may be substituted)
2 shallots, finely diced
4 garlic cloves, diced
2 lemon, zested
1 lemon, juiced
4 tsp capers, drained
10 tbs “butter”
2 tbs olive oil
salt to taste
pepper to taste

note ingredients have been combined for easier preparation, but be sure to watch for portions during recipe
*lemon zest
* parsley

heat oven to 400
combine bread crumbs, 1/4 cup parsley, 1/2 cup sesame seeds and 1 lemon zested
pour into shallow wide dish
set aside
combine rice milk and dijon
also set aside
pour flour into shallow dish
coat eggplant on all sides with flour
dip coated eggplant in rice milk/dijon (liquid) mixture to wet flour
dip the wet eggplant in breadcrumb mixture to soak up moisture
repeat by dipping in liquid and then in breadcrumbs a final time
continue until all slices of eggplant are breaded
place eggplant on baking sheet and put in oven for about 15 minutes for each side
whilst eggplant is baking prepare the piccata sauce
in small saucepan, saute the garlic and shallot in olive oil over medium heat for about 1 minute
turn off heat
add capers, remaining lemon zest, lemon juice, remaining parsley, and “butter”
reheat before serving
spoon piccata sauce generously over the breaded eggplant slices


gnocchi with basil pesto and pine nuts

gnocchi with basil pesto and pine nuts

1/3 cup olive oil
2 cup pine nuts
5 cloves garlic
1/3 cup  yeast
salt to taste
pepper to taste
1 pkg fresh gnocchi
2 cups baby spinach, loosely packed
1 1/2 cup fresh basil

bring water to a boil.

prepare the pesto by combing olive oil, 1 cup pine nuts, basil, 5 cloves garlic, yeast, salt, and pepper in a food processor.
blend until nuts are ground.
the mixture should have texture.
add more salt and pepper to taste.
warm in skillet on stove.

heat oven to 350.
roast pine nuts on pan for about 8 minutes.

prepare gnocchi.

once pesto is warmed, add spinach to mixture.

toss the pesto with gnocchi.
generously top with roasted pine nuts.


carribean black eyed peas and rice

carribean black eyed peas and rice

2 bunch scallions, white parts sliced thin
2 celery stalks, minced
4  garlic cloves, minced
2 tbs fresh ginger root, minced
4 fresh thyme twigs, whole
1½ tsp Tabasco green pepper sauce
2 tbsp ketchup
¼ tsp turmeric
1/2 tsp salt to taste
1 bunch kale, boiled
15 ounces black-eyed peas, drained and rinsed
1 cup brown rice, uncooked
2½ cups vegetable broth
2 tsp jamaican dried jerk seasoning.

Combine rice with 2 cups of vegetable broth in a large pot and set aside.
line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning.
cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes.
add remaining jerk seasoning, stirring to coat.
transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine.
salt mixture (to taste).

cover and bring to a boil.
once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked.
keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty).
meanwhile, lightly steam greens.
also heat black eyed peas in small saucepan.
press out any excess water and chop into bite-sized pieces.
drain peas and stir into rice.
once rice is fully cooked, fluff with a spatula then stir in rice and greens.
serve with jalapeno sauce.

*adapted from

shepherds pie with portobello mushrooms

shepherds pie with portobello mushrooms

6          cloves garlic, chopped
1/4      tsp olive oil
1 1/5   lbs medium potatoes, peeled, cubed
1/4      cup vegetable broth
salt to taste
pepper to taste

1          medium onion, chopped
1          tsp olive oil
2         portobello caps, sliced
8         oz vegan meat crumbles, prepared
2         carrots, sliced
2         ribs of celery, chopped
3/4     vegetable broth
3         tbs fresh rosemary, minced
1         tbs soy sauce
salt to taste
pepper to taste
2         tbs flour
1         cup frozen peas
1         cup frozen corn

place garlic on double thick aluminum and drizzle with oil.
wrap foil and bake at 425 for 16 minutes.
keep oven on.

place potatoes in pot and bring to boil until tender.
mash potatoes with broth, salt, and pepper.
also, cut corner in garlic pouch and squeeze into potatoes.

in large skillet, saute onion until tender.
add garlic from pouch and cook one more minute.
stir in mushrooms, meat crumbles, carrots, celery and corn.
cook for 5 minutes.
add 1/2 cup broth, rosemary, soy sauce, salt and pepper.
cook for 10 minutes.

reduce oven to 350.

combine flour and remaining broth until smooth.
stir into skillet.
bring to boil and cook for 1 minute.
stir in peas.

lightly coat 8 inch square baking dish.
add the meat mixture.
spread mashed potatoes over mixture.
bake uncovered for 30 minutes.


oven roasted asparagus

roasted asparagus

1        bunch asparagus
2        tbs extra virgin olive oil
1/2    tbs sea salt
1/2    tbs black pepper
1         tsp garlic seasoning

preheat oven to 400 degrees for 10 minutes.
spread asparagus on baking sheet.
mist or lightly sprinkle olive oil over asparagus.
sprinkle sea salt.
sprinkle pepper.
sprinkle garlic.
put asparagus into oven and roast for about 10 minutes or until the heads are a bit blackened.
serve immediately .

vegan mochi at trader joes

it is exactly what it looks like, folks.
vegan mochi.
the three flavors include : coconut, chocolate and mango

coconut: has that icy feel of frozen layers unlike the traditional mochi’s creamy inside.
chocolate: it tastes just like you’d want it to. this is the creamiest and best flavor in my opinion.
mango: honestly, is not my favorite. i don’t dig fruit flavored desserts and i don’t know why …