Stuffed Eggplants with Goat Cheese and Oregano

Ingredients

8 ounces ground veggie beef
1 cup coarsely crumbled goat cheese
1 egg
2 tablespoons bread crumbs
3 scallions, sliced into rings
1 tablespoon shredded fresh basil, plus extra sprigs to garnish
salt and pepper, to taste
1 teaspoon dried oregano
2 large eggplants
olive oil, for greasing
2 cups tomato juice
1 tablespoon sugar

Method

1. Preheat the oven to 350°F. Put the veggie meat, cheese, egg, bread crumbs, scallion rings, and basil strips in a large bowl, season with salt and pepper, and add the oregano.
2. Mix the filling by hand. Do not knead it, because the pieces of cheese will need to be distinguishable in the finished dish.
3. Cut off the stems of the eggplants and cut them in half lengthwise. Trim off some of the curved bottom, so that they will be more stable.
4. Scoop out the inside of the eggplants with a spoon, coarsely dice the flesh, and gently combine with the veggie meat mixture.
5. Generously grease a casserole dish with oil and put the eggplant halves into it. Fill them with the veggie meat mixture and bake in the preheated oven for approximately 45 minutes. Add some water from time to time and baste the eggplants with the juice produced.
6. Mix the tomato juice with the sugar, season with salt and pepper, and pour the juice over the eggplant halves. Bake for an additional 15 minutes.
7. Divide the eggplant halves among four warm plates, then pour some of the sauce around, garnish with basil, and serve immediately.

Makes 4 servings.

Source: Vegetables

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Pumpkin Casserole with Fontina Cheese and Paprika

Ingredients

8 carrots
2 celery stalks
2 ounces shallots
1-1/4 pounds of pumpkin, or butternut squash
1-inch piece fresh ginger
2 tablespoons butter
1-3/4 tablespoons olive oil
salt and pepper, to taste
1 teaspoon sweet paprika
pinch of curry powder
2 tablespoons ketchup
1 bay leaf
1 cup chicken stock
1 cup light cream
1 cup milk
freshly grated nutmeg
3/4 cup shredded fontina cheese or Gruyere cheese

Method

1. Preheat the oven to 375°F.
2. Chop the carrots, celery, and shallots into 1/4-inch cubes, then chop the pumpkin into 3/4-inch cubes. Peel and finely grate the ginger.
3. Add the butter and oil to a wide saucepan and heat until foaming. Add the shallots and saute until translucent, then add the celery and carrots and saute. Add the pumpkin, season with salt and pepper then add the ginger, paprika, and curry powder and brown for 5 minutes.
4. Push the ingredients to the side of the pan and put the ketchup in the center. Lightly brown the ketchup and then mix it with the other ingredients.
5. Add the bay leaf and the stock. Simmer for about 5 minutes, stirring continuously.
6. Add the cream and the milk and bring to a boil. Simmer gently for an additional 5 minutes.
7. Remove the bay leaf, season the pumpkin with nutmeg, and spread it evenly in the bottom of a casserole dish.
8. Sprinkle the cheese over the pumpkin. Bake in the preheated oven for about 15 minutes. Cover the dish with aluminum foil if the cheese is browning too quickly.
9. Serve straight from the casserole dish.

Makes 2 servings.

Source: Vegetables

Vegan Corn Dog

Ingredients

4 vegetarian Sausages
2 large hot dog buns

Corn Flour Batter

75 g plain flour
45 g yellow cornmeal
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp vegan egg replacer
1 tbsp water
125 ml oat milk
sunflower oil

Seasoned Flour

50 g Plain Flour
1 tsp cayenne seasoning
1 tsp paprika seasoning
pinch of salt and pepper

Tobacco Onions

1 slice white oion
2 tbsp Old Bay Seasoning
100 g plain flour

Garnishes

1 tbsp fresh coriander finely chopped
chili jam
vegan barbeque sauce

Method

1. Firstly, make the Corn Dog batter by combining the plain flour, yellow cornmeal, sugar and baking powder in a large bowl. Then add in the egg replacer with the water and gradually mix in the oat milk until you get a smooth batter.
2. Next, make your seasoned flour by mixing together the plain flour, cayenne, paprika, salt and pepper in a bowl. Roll the Linda sausages in the seasoned plain flour to cover the full sausages. Set aside to cook later.
3. Next make your tobacco onions, by thinly slicing an onion into half-moon shapes and tossing them well in plain flour and Old Bay seasoning.
4. In a large pot over medium heat, add enough sunflower oil to come halfway up the sides and heat to 170ºC. Dip the sausages into the corn batter mix and then fry in the oil until golden brown – around 5 minutes. Ensure you turn the sausages throughout cooking to ensure an even cook and golden colour. Once cooked, remove the sausage from the oil and place on kitchen towel to absorb excess oil.
5. While the corn dogs are resting, cook your tobacco onions. Use the same pan of oil as you did for the sausages and add the onion mixture to the oil and deep fry until golden brown – around 4 minutes. Remove from the oil and drain.
6. Serve two sausages in each of your hot dog buns, topped with crispy Tobacco onions, chili jam and barbeque sauce. Garnish with fresh coriander.

Makes 2 servings.

Source: Vegan Food and Living

Vegetarian Zucchini Moussaka

Ingredients

5 zucchini, sliced thinly lengthwise
1/3 cup extra-virgin olive oil
1 onion, chopped
2 red bell peppers, seeded, cored, and thinly sliced
1 clove garlic, finely chopped
1 (14-ounce) can tomatoes,with juice
2 tablespoons tomato paste
2 tablespoons finely chopped fresh mint
5 ounces Gruyere, thinly sliced
1/3 cup all-purpose (plain) flour
2 cups plain yogurt
2 large eggs
1-1/2 cups freshly grated Parmesan

Method

1. Preheat the oven to 350°F (180°C).
2. Butter a large baking dish or 4-6 individual baking dishes.
3. Fry the zucchini in batches in the oil in a large, deep frying pan until lightly browned, 5-7 minutes per batch. Drain on paper towels.
4. Add the onion, bell peppers, and garlic to the same pan. Saute over medium heat until the onions have softened, about 5 minutes.
5. Stir in the tomatoes, tomato paste, and mint. Simmer for 2 minutes.
6. Layer half the zucchini slices in the prepared dish with half the tomato sauce. Sprinkle with the Gruyere. Top with the remaining tomato sauce, and finish with a layer of zucchini slices.
7. Whisk the flour, yogurt, and eggs in a medium bowl. Pour over the zucchini. Sprinkle with the Parmesan.
8. Bake for 30-40 minutes, until bubbling and browned.
9. Serve hot.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking

Moroccan Beans

Ingredients

1 tablespoon finely grated ginger
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oil
2 onions, chopped
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can butter beans or lima beans, drained
1 (14-ounce) can garbanzo beans (chickpeas), drained
1 (14-ounce) can tomatoes, with juice
1 cup vegetable stock
1/3 cup pine nuts
1/3 cup currants
fresh basil leaves, torn, to garnish

Method

1. Saute the ginger, cinnamon, cumin seeds, and turmeric in the oil in a large saucepan over medium heat for 1 minute.
2. Add the onions and saute until softened, about 5 minutes.
3. Stir in the red kidney beans, butter beans, garbanzo beans, tomatoes, and vegetable stock and bring to a boil. Decrease the heat and simmer for 10 minutes.
4. Toast the pine nuts in a small pan over medium heat until golden, 5 minutes.
5. Add the currants and pine nuts to the beans. Sprinkle with the basil and serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking