Vegan Eggplant Rollatini with Daiya Cheese

I can't recall exactly what brought about my craving for eggplant rollatini this week, but I decided to indulge myself and give making it a shot.  I also decided I'd try and do a vegan version.

Eggplant rollatini involves taking thinly sliced eggplant, frying it, stuffing it and baking it in sauce.  Since I've never made it myself before I consulted two recipes to get a sense of the techniques involved.

I used my mandoline to slice the eggplant.  The advantage of using the mandoline is that you get uniform pieces and the slicing goes very quickly.  I then salted the slices and let them drain on paper towels.

I then set out to make my sauce.  I chopped a medium size yellow onion and a large handful of sliced cremini mushrooms, seasoned them with kosher salt and freshly ground black pepper and sauteed them in olive oil.  I then added five cloves of minced garlic.  Since there were some brown bits on the bottom of my saucepan, I deglazed it with a bit of wine.  I then chopped up 10 roma tomatoes and added them to the pot, along with some very generous sprinkles of Italian seasoning.  When it came to a vigorous bubble, I turned the heat down and let it simmer.

I then dried off my eggplant and prepared to fry it.  Sometimes, eggplant rotini is breaded, but I didn't like how my test breaded piece came out.  So, instead, I just pan fried the eggplant plain.  I used some olive oil in the pan, but also spritzed the eggplant pieces with olive oil cooking spray.

Once the eggplant pieces were done frying, I set them aside and began work on my filling.  I had some leftover kale from earlier this week, so I sauteed that with some garlic.  Once that was done cooking, I used tongs to put a small heap on the edge of the eggplant, and topped the heap with daiya mozzarella and fresh thyme and parsley.  

I then rolled the eggplant into tight little packages and put them in a square glass baking dish.  I had a little kale & garlic left over, so I sprinkled that, along with the leftover herbs, on top.  Then, I covered the eggplant rolls with sauce and a generous sprinkle of daiya.  

I let the whole thing bake for just under 20 minutes in a 400 degree oven, the point at which the cheese had melted and the sauce was bubbling.  It was a little hard to get out of the pan - in hindsight, I probably should have used toothpicks and let it sit longer, or perhaps made a chunkier sauce or let it cook longer so it was less wet.  But, the flavors were nice and it was a filling dinner, so I am counting this experiment as a success.

 

Vegetarian Rosh Hashanah Part II: Romanian Vegetable Stew

For my bridal shower, my friend Maya gave me a wonderful cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World.  It's written by Gil Marks, who is both a rabbi and a chef.  The book contains hundreds of recipes, all of which include a history of the dishes in question, as well as background on the region and cultures where the dishes originated.

I'll be making several dishes from this book for tomorrows meal.  Tonight, I made Romanian Vegetable Stew, or Guvetch.  According to Rabbi Marks, Guvetch is a popular Romanian dish that his family enjoys at potlucks and other family celebrations.  Its origins can be traced back to Turkey in the 14th century.  The flavor comes from slow cooking of a variety of vegetables.  The Rabbi adds that you can use whatever veggies you like, but the Romanian version includes plenty of garlic.

The version I made included eggplant, tomatoes, green beans, onions, zucchini, red and green peppers and garlic.  I used our Le Creuset baker, which was just a tetch too small for the amount of veg called for in the recipe, but will be perfect for reheating and presentation.  There's not a lot of seasoning, but the sauteeing of the eggplant, onions and garlic looks like it will add a nice flavor dimension, and I made sure to add plenty of salt and pepper.  Also, the 90 minute cooking time should help the flavors develop.

We won't be tasting the dish until tomorrow, but I thought I'd share a visual preview.

Labor of Love Pre-Labor Day Dinner: Vegetarian Moussaka

When it's a three day weekend, I like to make a more complex dish for Sunday dinner than I might make during a regular week.  I don't mind spending two or three hours in the kitchen on a Sunday if I don't have to head to work on Monday.

Tonight's experiment was Moussaka.  Moussaka is an eggplant and tomato based dish that's layered and baked in the oven.  I tend to think of it as Greek food, but it also apparently is also a dish found in the Balkans and Middle East.  A number of traditional Moussaka preparations have minced beef, but there are a number of vegan and vegetarian versions out there. After looking at several sources, I decided on this lacto-ovo version from Allrecipes.com, which called for lentils instead of beef.

Lentils are an excellent addition to a vegan or vegetarian diet. In addition to being high in fiber, they are also a good source of folate and iron.  Dried lentils store for a long time, and, unlike other dried beans, do not need to be soaked overnight before they're cooked.  Lentils can be ready to eat in about 20-30 minutes, so they're also good for quick meals.

This recipe called for canned lentils, but I had some dried lentils in the cupboard, so I decided to cook up a large batch of them and save some for other dishes throughout the week.  There are a number of types of lentils.  The ones I used are French Green Lentils, which I purchased from the bulk aisle in Whole Foods.   

To slice the vegetables, I broke out my mandoline slicer.  This mandoline allowed me to adjust the thickness of the slices very easily, and I was able to slice an entire eggplant, two zucchini, four yukon gold potatoes and one large onion in less than five minutes, including washing the veggies and swapping blades.  It helped to cut the eggplant and zucchini into three or so pieces, and I'm definitely glad for the food guard!  I used the serrated blade for the eggplant and zucchini and the straight blade for the potatoes.

The browning of the veggies took longer, even using my ginormous saute pan, so I was glad to have saved time on the slicing!  I think it was about seven rounds of veg.  I got a little nervous about the veg sticking to the pan, so I gradually added additional tablespoons of olive oil.

While I let the veggies drain on paper towels, I worked on the sauce.  Since I didn't have liquid left over from the canned lentils, I added in some vegetable broth.  I also used half a small bulb of garlic, rather than one clove of garlic.  I mean, really, who only uses ONE clove?

For the roux, I used skim milk and Earth Balance.  I may try and make it with Almond Milk next time.  Also, if there is a next time, I am bringing in minions to help me with the endless browning of vegetables.

Since this was looking to be a fairly hearty meal, I decided to make a side salad with romaine, red pepper, baby carrots and sunflower seeds.  I dressed it with Silver Palate's Champagne Honey Mustard Dressing.


All in all, the start time was 6:25 and the meal went on the table around 8:45.  It would have been longer if it wasn't for the mandoline!  But, it was well worth the effort for something so yummy, as well as something that would give us some leftovers.  Husband and I ate half the pan, and I imagine the rest of the pan will not last so long.

Food Network Star Recipe, Veganized

I love the Food Network, and I'm especially fond of Food Network Star, where culinary hopefuls battle it out for a chance at their own series.  This season's winner was Jeff Mauro.  His concept, Sandwich King, makes "every sandwich a meal and every meal a sandwich."   All of his recipes look amazing, but, like most of the food featured on food competitions, tend to be meat-centric.  The one I saw on his show this afternoon was no exception - Greek Tacos with ground lamb.  But, since I love Greek food and it featured lots of produce, I decided to attempt to make it over into a vegan meal.

It was a fairly easy swap.  I made the cucumber, tomato and onion relish as directed, except I forgot that we didn't have red wine vinegar in the house.  Instead, I used apple cider vinegar.  Removing the seeds from the cucumber definitely helped from keeping it to watery - using a spoon was the most efficient way to do that.

For the "lamb," I sauteed some striped eggplant.   After removing the eggplant from the pan, I added some seitan.  I then made the sauce as directed - minced red onion, freshly minced garlic, tomato paste, oregano, salt and pepper and red wine.  Since I was making a vegan version of the recipe, I didn't make the yogurt sauce.  And, instead of making it a sandwich, I made up a pot of farro to use as a base. 

It may have been heresy to Mauro's concept, but it worked.  I liked the contrast between the warm, wine-y, meaty seitan/eggplant mixture and the cool relish.   The farro added a nice chewy texture as well.  The recipe was also a hit with our dinner guests, my cousin and my cousin's 14 month old daughter, who is quite the gourmand for a toddler! 

My favorite part of this recipe was my inaugural use of tomato paste in a tube.  I was always hesitant to make anything with tomato paste, because I feel like I never end up using the whole little can.  The tube allowed me to just squirt out what I needed to add enough flavor and color to the sauce.  I know it's been around in this form for awhile - why it took me so long to take advantage of it, I have no idea.

Adventures in Vegan Convenience Part II

My weeklong vegan adventures continued this week with a few meals out and cooking with our new pots and pans.

Last night, we went to Evolution Burger.  While a majority of their menu items include beef patties, they also offer a vegetarian burger (Veggie Burger #1) and a vegan burger (Veggie Burger #2).  If you have allergies, ask the counter for the ingredients list.  That's how I discovered the vegan burger was soy free and thus safe for my consumption.

A while ago, I did a post about salad options in Downtown DC.  At that time, I neglected to mention Devon & Blakely, since I primarily went there for pre-made sandwiches, namely their English cheddar and avocado on whole grain.  But, it has a terrific number of vegan options as well.  There's a selection of soups, all of which are clearly labeled to note if they are vegan or vegetarian.   Anyone with any sort of food sensitivities will feel comfortable eating here  - I also saw labels for gluten-free and dairy free.  There are also a number of vegan sandwiches.

The salad options are a lot of fun.  You can opt for a small or large salad, mixed leaf or spinach.  You then take your bowl of greens to the counter.  At that point, you choose from a variety of toppings, including tons and tons of fresh veggies, as well as beans, sunflower seeds, nuts and other vegan friendly toppings.  There are also a number of dairy-free dressings.  Today, I opted for a spinach salad with chickpeas, tomatoes, carrots and cucumbers, dressed with olive oil, salt and pepper.  I also had a cup of the vegan lentil soup, which was hearty and full of veggies.

So, while I've been enjoying all of these convenience foods, tonight, I was determined to cook with our brand new ginormous saute pan, as well as some of our other new cookware.  We had an eggplant in the fridge, so I diced that and sauteed it in olive oil with red onion and yellow and red grape tomatoes.  I then threw in some chopped kale, added vegetable broth, and put a lid on the whole thing to steam the kale down.  I seasoned it with salt, freshly ground black pepper, garlic powder (alas, we were out of fresh garlic - I thought we had a few cloves) za'atar and fresh parsley.  I then stirred in some whole wheat rotini (and yes, it was vegan) and the last of my current stash of mozzarella daiya.

The broth added an extra dimension of flavor to the dish, so I think I'll try that trick again soon.  However, it had a higher pasta to veggie ratio than I would have liked.  Rather than making two cups of pasta, next time I'll cut back to a cup and a half.  We'll still have multiple servings, but the veggies will stand out more.  White beans or chickpeas might also be a nice addition, and this mixture can also nicely go over quinoa, farro, couscous or the grain of your choosing.

Roasted Eggplant and Tomatoes with Chickpeas

I, along with the fiance, am a big fan of eggplant.  In addition to having a good amount of fiber, minerals and vitamins, it also is incredibly versatile and lends itself particularly well to filling vegetarian dishes.

A nice way to prepare eggplant is to roast it - it can give the flesh a nice creamy texture.  Tonight, I tossed a whole cubed eggplant (unpeeled, but peel if you wish) with two handfuls of quartered grape tomatoes with three tablespoons of olive oil.  After I spread the mixture on a baking sheet, I sprinkled it with 3/4 of a tablespoon of za'atar, and then a few pinches of freshly ground pepper and kosher salt.  I let it roast in a 450 degree oven for about thirty five minutes.

When there was about ten minutes to go, I minced half a bulb of garlic and sauteed it in more olive oil, and stirred in some leftover chickpeas and roughly chopped baby spinach.  I then tossed in the roasted eggplant and tomatoes.  After turning off the heat, I stirred in a generous handful of chopped fresh parsley.

I did add a touch of mozzarella daiya to my first serving, but I also had a second scoopful without the daiya that was also delicious.  And if you prefer real cheese, a smoked mozzarella might be quite nice with this.

Linguini with Eggplant, Tomato and Vegan Sausage

Ever on the lookout for soy free meat replacements, I was happy to stumble upon Field Roast Grain Meat Company's products in Whole Foods.  Field Roast takes Seitan and seasons it with European style flavors to make sausages, meatloaf, roasts, cutlets and other meat-style products, all vegan and soy free!

I picked up two flavors of the sausage on my latest shopping trip - the Italian flavor and the Smoked Apple Sage flavor. For tonight's concoction, I decided to cut two Italian sausages into half round slices.  I sauteed the sausage pieces in olive oil until they were browned, then set them aside.  Then, in the same pan, I sauteed shallots and cubed eggplant in more olive oil, then added fresh garlic, two cubed fresh tomatoes and a handful of halved grape tomatoes, freshly ground pepper and two large handfuls of fresh baby spinach.  While the sauce was still coming together, I stirred in linguine to finish.

The fiance was willing to try vegan sausage after smelling it cooking, but he drew the line at vegan cheese.  So, I topped mine with mozzarella daiya, and he topped his with freshly grated parmesan.

Polenta Crusted Eggplant Parmesan

Tonight, I made my version of the Polenta Crusted Eggplant Parmesan from the Skinny Bitch Ultimate Everyday Cookbook.  All of the recipes in this book are vegan and many of them are produce heavy.

This is the second time I've made this, and the recipe is a big hit.  Here are my tweaks:

--I use one regular eggplant instead of the two smaller Japanese eggplants

--I use actual parmesan and mozzarella, rather than the vegan kind.  Specifically, I got smoked mozzarella from Maplebrook Farms.

--I use olive oil instead of grapespeed oil.

--Rather than using canned diced tomatoes and vegan gravy, I make my own sauce with five fresh tomatoes (I used both red and yellow), half a white onion, a cup of mushrooms, six cloves of garlic, a tablespoon (give or take) of dried oregano, and a scant handful of chopped basil.  I saute the onion and mushrooms until the onions are translucent and the mushrooms are soft.  Then I add the garlic and saute it until it's golden.  Then I toss in the tomatoes and the oregano and let it bubble, and then let it go on low for about 15-20 minutes, until it thickens to a saucey consistency.  When it's done, I toss in the fresh basil and then remove it from heat.

This time, I did use the vegan mayo.  The last time, I dipped it in egg to get the topping to stick.  Either way works fine.  I noticed that mine don't look as "crusty" as the one in the picture, likely because I don't get as much of the polenta mixture on there.  What I should likely do is double the "breading" if I'm going to continue using a large eggplant.

We served tonight's with leftover pearled couscous and leftover steamed broccoli and cauliflower mix.