Eggplant “meatballs” with quick oil free marinara

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Italian cuisine is one of my favorite to cook and eat, but when switching to plant-based eating I figured my days of Italian grandmother cookery were over. My family loves my traditional meatballs, and I know they have been missing some of our home cooked standards. While researching no meat meatballs, I found that the Sicilians already been doing it for thousands of years, called “Polpette di melanzane” it is basically a way to use eggplant and stale bread to replace meat. I looked at traditional recipes and used a few plant based replacements to make it animal product free. Traditionally they are pan fried, I cooked them in the oven but I did have to use a few teaspoons of oil, but considering the original recipe or the ground meat version, these are a good alternative.
“Meatballs”
1 large eggplant
1 small onion, chopped
3 cloves of garlic
¼ Cup Fregola, or Israeli cous cous
2 Cups bread crumbs, preferably from stale whole grain bread, I had half a loaf of buckwheat and barley bread that I used.
1 handful flat leaf parsley, chopped
1 tsp. dried Oregano
1 tsp. ground black pepper
1 pinch of red pepper flakes
½ tsp. salt
1 oz. dried porcini mushrooms
¼ Cup boiling water
2 Tbsp. ground flax (to replace two eggs)
2 Tbsp. nutritional yeast (Original recipe calls for Romano or Pecorino cheese)
2 tsp. oil of choice, I used raw camelina
Pre-heat oven to 375, puncture eggplant with a fork all over, place on a sheet pan, bake 1 hour. In a bowl place bread crumbs, pour boiling water over porcini, let steep 30 minutes, add flax, pour into breadcrumbs, add seasonings. In a pan heat oil over medium heat, add onion and garlic, cook 5 minutes, add fregola, cook 3 more minutes, add to breadcrumbs. Scrape the eggplant out of its skin, add to breadcrumb mixture, using a hand blender, combine until it resembles regular meatball mixture. Chill for 20 minutes or so, shape into 20 meatballs on a cookie sheet sprayed with cooking spray, cook 35 minutes. While those bake make marinara.
Marinara:
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
2 cloves garlic
1 28 oz can Italian tomatoes
2 tomatoes chopped, I got lucky as my friend brought me a bag of her beautiful garden tomatoes today.
Salt and pepper to taste
1 handful basil, chopped
In a medium sauce pan place everything except basil add ½ Cup water or wine, bring to a boil, reduce heat and simmer for 30 minutes, you can leave it chunky or blend for a smoother texture. Add cooked meatballs to sauce, cook 5 minutes, top with basil,serve over pasta or with a salad. I have found that the Tru Roots ancient grains pasta that is gluten free, is super good and a healthier option, but seriously these meatballs are totally a meal in themselves, if you like eggplant parm…..you will love these!
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Vegan Pho that is actually as good as the beefy original

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I think if I was on death row and had to pick my last meal, it would be Pho. Traditionally a long simmered, complicated, meat a thon, it is AWESOME(Imagine that last sentence spoken in Oprah’s voice for full impact)! I usually order the #2…that’s basically the whole kitchen sink without the meatballs….never developed a taste for those. So it’s full of tripe, tendon, and the whole animal, which I think is great, waste not want not. I have done a chicken version and now this is a plant based version. Pho is all about the broth….that being said, a vegan version could pose a challenge, the vegetarian option at my local pho hut, is chicken broth based…haha! So I have been given a challenge….I researched, I shopped, read some “easy” recipes, that being said, I came up with my own, and even cooked some leeks, shitake, and rutabaga, in the same fashion as the meat, to add to the richness and mouth feel. This isn’t really simple nor easy, but the best things in life don’t come easy!
You will need for the broth
2 shallots, charred on the outside in a hot pan
3 inch piece of ginger, charred on the outside in a hot pan
1 stem lemon grass, smashed
1 handful dried porcini mushroom
8 shitake mushroom, stems removed and set aside
1 leek, green part removed and rinsed well, leave the white part whole
2 carrots, I used the stems as well since mine had them.
2 to 4 cloves of garlic, smashed, I used an amazing heirloom variety called “Russian Red” that is incredibly pungent, so I only used two
1 rib of celery
The stems from a bunch of purple radishes, I added these because I am going to use raw radish on top and the leaves as a garnish, totally my take and totally optional.
Black pepper and salt to taste
3 tbsp. Bragg’s liquid aminos in place of fish sauce.
1 tbsp. Mrs. Dash, to replace MSG.
10 cups of water
In a stock pot combine all the ingredients except Braggs, bring to a simmer over medium high heat, reduce heat and cook 1 hour. Remove shitake caps, the white part of leek, rutabaga, slice, and set aside to top each bowl. Strain broth and return to pan over low heat, add Braggs, check salt level, add additional if needed, I am trying to avoid over salting things, plus your guests can add their own addition to their own bowls after it is served. Leave in pot on low while you prepare the rest of your ingredients.
Hoisin marinated baked tofu
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Hoisin is a traditional condiment for Pho, so it was a no brainer for me to add it to my baked tofu for topping our soup.
You will need
1 lb. Firm tofu, drained and weighted so you can remove as much water as possible.
1 tbsp. Hoisin sauce
1 tsp. Bragg’s
1 tbsp. sesame seeds, I used black and white to jazz it up a bit
Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes. Use 1 piece of tofu, sliced, for each bowl.
Noodles
8 oz brown rice noodles, I used Annie Chun’s
In a pot of boiling water, add noodles, cook 5 minutes, drain, and rinse with cold water, portion into 4 bowls. Top your bowls with some sliced onion, broth, veggies from broth, tofu, and let everyone pic their own toppins’
Toppins’
fixins
The classic are basil, cilantro, mung bean sprouts, limes, jalapeños or serranos.
You can also use sciracha, chili paste, hoisin, or whatever you like to season to taste, let everyone do their own! A fun and interactive meal!

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Cornflake semi-fried chicken tenders

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This dish right here is probably one of the reasons I have been married so long! This hands down is my husband’s favorite meal ever. I learned this early on in our relationship, his mom makes her own version, and this is what my husband would choose when it was his birthday to eat ever year. Mine is similar but different as I add cornflakes to the mix. My Dad used to make cornflake chicken for us when I was little for dinner when my mom was working the grill at our restaurant and it was dad’s turn to watch us. I love cornflakes in general but they take on a whole new identity when used in chicken breading. A very well-known biscuit shop here in pdx puts cornflakes on their famous breasts that lie between their homemade biscuits. Never underestimate this cold cereal its uses go far beyond a bowl and milk. I call this “semi-fried” since I shallow fry it and then put it in the oven, this cuts way down on the grease factor but still has all the flavor of its full fried friends.
You will need:
2 lbs chicken tenders, trimmed, you can use full breasts just remove the tender then cut the rest to a similar size for even cooking
½ cup AP flour
1 egg
2 tbsp milk
Dash of hot sauce
½ cup cornflakes, crushed
½ bread crumbs
1 tsp salt and pep
¼ tsp garlic powder
¼ tsp cayenne
½ tsp dried herbs of choice
½ tsp Spanish paprika
½ cup cooking oil, high smoke point such as peanut
First thing first, after your chicken is trimmed and ready season all with the spices, both sides, don’t be stingy. Next in a medium bowl whip your egg with the milk and hot sauce, set aside. Next combine bread crumbs with cornflakes on a large plate. Set up a breading station, first the flour, then the egg wash, and finally a good dunk in the bread/flakes. Repeat until all the pieces of chicken are well coated. Heat a frying pan over medium high heat, add half of your oil, when shimmering add two pieces of chicken at a time, cook 2 to 3 minutes on each side then put on a cookie sheet in the oven set to 300 degrees. When your oil starts to look low add the remaining oil and finish frying the rest of your chicken, then place in oven. While your chicken is in the oven prepare gravy if you like, I use the oil I fried the chicken in, if there is more than about 2 tbsp left drain the excess, add two tbsp. of your flour you used to dredge your chicken in. Over medium heat, cook your oil and flour till golden, add two cups of chicken stock, bring to a boil and you have gravy! My mom always called this “crackling” gravy, as it utilized the crackins from frying your chicken. I served ours with Yukon gold mashers and fresh, local, steamed green beans. So good the colonel himself would second guess his recipe! Since it is without skin and full fry it is a healthier option when you have that craving…..not health food by any means….but an improvement…a delicious, crowd pleasing improvement. All things in moderation my friends.
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Better than having a V-8, 8 veggie Bolognese

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I don’t know how many times I hear or see folks rushing over to their local Italian chain restaurant to pay way too much to eat microwaved pasta that is easily replicated (or made better) at home for a much more modest price tag, not only in price but in quality ingredients. Let’s face it, Italian food isn’t the most health conscious but it is one of the most popular genres when dining out. Don’t get me wrong there are plenty of amazing places to eat Italian that are totally worth it, but if you want spaghetti and meat sauce, it is a great thing to make at home from scratch, not to mention it is ridiculously easy to sneak loads of healthy veggies in and no one notices….I can’t really express the amount of joy I feel as I watch my six year old munching noodles with sauce on her face, she has no idea that she is eating 8 veggies 4 of which she normally won’t touch. So here is a great and fast Bolognese for anytime, this makes a big batch so you can split it and use the other half in a lasagna to freeze or even a topping for easy French bread pizza. So toss out the jar of sugar laden spaghetti sauce and try this!
You will need:
1 lb of ground meat, you choose, pork, beef, turkey, chicken, lamb, whatever your heart desires.
1 medium onion, diced
1 carrot, diced
1 rib o’ celery, diced
1 cup crimini mushrooms or button, or whatever you like, diced
1 cup eggplant, diced
1 small zucchini, diced
4 cloves garlic, crushed
1 28 oz can crushed tomatoes in puree
1 6oz can tomato paste (full of lycopene, google those health benefits)
½ cup dry wine, I use pinot grigio, but you could use chianti
1 tbsp dried Italian seasoning
Salt and pepper to taste
2 tbsp each fresh basil and flat leaf parsley
3 tbsp olive oil
Whatever pasta, cous cous, quinoa, rice noodles, spaghetti squash that you want as a base for this yummy witches’ brew of yum.
In a large dutch oven (I use a le creuset) over medium heat brown your meat, you may need a bit of olive oil to start it, especially if it is lean. Drain if necessary, add onion and garlic, cook till onions are translucent about 7 minutes, add carrot, celery, eggplant, sauté 5 minutes, add zucchini, both tomato products, wine, and Italian seasoning. Simmer for 15 minutes, add a bit of water if it is too thick. Turn heat down to low and cook an additional 20 minutes, at that point you can blend to get a smooth texture, I use a hand held blender, but you can put have of your sauce in a blender and pulse a few times. That is optional, I do it to make a smooth consistency, but I don’t blend the whole mixture, I want some texture, after this last step I like to add the fresh herbs and a bit of salt and pepper. Use sauce to top whatever you like, on more eggplant, or whole wheat pasta, or ravioli, the choice is yours, top with parmesano reggiano or pecorino romano and dig it……you won’t ever need to order it out again!
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Oven braised Corned beef and Roasted Cabbage

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Another Saint Patrick’s day has come and gone, the classic dish was boiled and served to the masses.  Now I don’t really like food coloring in my beer or an entirely boiled till its gray mass entree.  Maybe i’m no fun, but if I am going to take three hours to make something I want it to be beautiful and tasty at the end.  When I was kid, we had a bar/restaurant and my mom always served this dish, every year, then later she would make it for the family.  I love her version, she makes colcannon with kale, and she boils the cabbage and beef.  Many people don’t like cabbage because the only way they’ve had it, is in boiled form.  I like it boiled, but I love it roasted.  As with most natural foods, cabbage has natural sugars in it, this gets lost when you boil it….not to mention the slippery texture offends the pallets of some.  When it’s roasted cabbage becomes a whole new experience, texture, and flavor.  I picked up a beautiful, all natural, locally sourced and brined brisket (no flourescent pink finish on this one).
To braise beef:
Preheat oven to 325 degrees, in a large dutch oven place corned beef fat side up with seasonings, cover half way with water, cover, cook three or so hours, the last 45 minutes or so the cover can be removed so that the fat side caramelizes and gets a golden brown color, you can add potatoes the last hour or make colcannon with some organic “dinosaur” kale.
For cabbage:
2 lbs of organic cabbage….I cut it into wedges,placed it on a half size sheet pan, and seasoned it with salt, pepper, garlic, and a nice smokey Spanish paprika, add herbs….add what you like in the amounts you prefer, if you try to avoid salt etc, drizzle with oil (I used olive oil) add butter if you want a richer dish, and put in the oven, mine was at 325 cuz that was the temp I used to braise my corned beef.  Check the cabbage after about 20min it should be golden and beautiful.  This method can be used for all types of veg…..I think I will roast a head of cauliflower next and top with capers and lemon.  I hope you will try this method with some of your less then favorite veggies and realize how great they can be….gluten free, low carb, vegan….it can really elevate all diets and its easy!

Best cabbage ever
Best cabbage ever