Eggplant & "Mozz" Sticks with Artichoke Marinara

I made this one on the fly. No recipe. The breading was excellent.

Serves 2 but I sure could've went for seconds.

Ingredients I used:

Pan-fried Eggplant
one 1/2 Eggplant (saved the rest to eggplant burgers tonight!)

Mozzarella Sticks
one 10 oz block of Follow Your Heart(R) Vegan Gourmet(R) Mozzarella

The Wash
2 cups of soy milk

The Breading
Zatarain's(R) breading mix

Marinara
Meijer(R) Organic Artichoke marinara

Follow me:
Preheat oven to about 425.

Wash and trim the eggplant at both ends. I used the top of the eggplant for this dish (later saving the bottom; as I can get more consistently sized patties out of the bottom). Now slice this portion into 1/2" segments (vertical, diagonal or horizontal, doesn't matter; you do want the 1/2" cut though). I got four cutlets. When finished set this aside.

Cut the cheese :) lengthwise in half. Cut each half into relatively symmetrical rectangular cubes (?). I got eight altogether. Save some for the eggplant and cut into thin slices any way you see fit (so long as they will melt readily). Set these aside.

Get the wash and the breading ready in two separate dishes that can accommodate the eggplant slices.

In no particular order "wash" the eggplant or cheese in the soy milk and place into the breading dish. Be gentle but forceful because I've often enough times ended up with a light dusting rather than a real good crust. After this step set the eggplant and cheese aside.

In a sauce pan begin to bring the marinara to a low simmer.

Now, in a skillet pour about a 1/4" layer of olive oil and begin to get up to temp for pan-frying.

While the oil is getting up to temp place the cheese sticks on a cookie sheet and place them in the oven. Watch these periodically for leakage (this means that they are getting close). When you see the slightest leakage let cook for an additional 5 minutes (unless it looks like your going to have a mess in there, then I recommend pulling them out).

In the meantime after the olive oil has gotten up to temp you can begin to fry the eggplant. This step shouldn't take very long; when you see a nice browning then they are ready to be flipped; etc. When finished with the eggplant I recommend transferring them over to a plate covered with napkins or paper towel. Place the leftover cheese on top to melt.

Serve the eggplant topped with the marinara.

Serve the cheese sticks topped with the marinara or with the marinara on the side for dipping.

Any additional side of your favorite pasta or vegetable is a nice compliment.

Turn your burners and oven off! LOL

The Legally Raw Bar

Wow. found this on The Daily Raw Cafe.




NOUGAT FILLING
1 cup almonds, unsoaked
1 cup cashews, unsoaked
3 tablespoons honey
1 tablespoon water, or more if needed

CARAMEL
1 cup dates
1/4 cup maple syrup*
juice of one half lemon
1 tablespoon coconut oil
¼ teaspoon sea salt
1 cup water

MILK CHOCOLATE
1 cup cocoa powder
1 cup maple syrup*
½ cup coconut oil
¼ cup water

1 Soak dates in the water and lemon juice for an hour. Reserve soaking water. Meanwhile, make nougats.

2 In a coffee grinder, grind cashews into a fine powder. Remove. Process the almonds into a fine powder.

3 Place nut powders in a large bowl. Add honey and water. Stir until mixture is a thick paste-like consistency.

4 Form nougat into miniature candy pieces. Place nougat pieces on a plate and put in the freezer for an hour.

5 To make the caramel, process soaked dates, coconut oil and sea salt in a blender.
Using soaking water one tablespoon at time, blend until you achieve a thick creamy mixture.

6 Spread caramel on top of nougat pieces and return the candy to the freezer while you make the chocolate.

7 In a large bowl, whisk cocoa powder, maple syrup, coconut butter and water together until smooth and creamy.

8 Pour chocolate over candy pieces and freeze an additional hour or until chocolate sets hard.

Yield: 15-20 candy pieces

*not a raw product

Posted by Teri at 1:13 AM

Aloo Paratha

For the bread...

2c flour
1t salt
1t garlic powder
1T soy-based butter
1/2c water
1t vegetable oil

For the filling...

3 large potatoes
1 medium onion
1 clove garlic
1t salt
1T soy-based butter
1T soymilk
1t tumeric
1/2 t cumin seeds
1T coriander

First things first, take your large potatoes and peel and dice 'em. Take your medium onion and you clove of garlic and mince, mince, mince. Toss your potato, onion, and garlic into a medium sauce pan and boil (in water!) till the potatoes are soft and ready to mash.

Whilst that is going on, take your flour, salt, and garlic powder and mix in a large mixing bowl. Melt your butter and add along with the water. Mix well and you should get a good dough consistency. Firm enough to ball. Take your dough and form into 12 evenly sized balls and set aside.

We're having fun now!

Your potatoes should be just about done at this point, when they finish, remove from heat and drain everything. Place the potato, onion, garlic mix back into pan and mash to a creamy consistency. Add butter, soymilk, and salt. Mix well. Add tumeric, cumin seeds, and coriander, again, mix well. When the mixture is well blended, set aside.

Preheat 1t of oil, 1t butter, and a pinch of salt over low heat in frying pan.

Using a rolling pin (or a coffee mug, in my case) and a well floured surface, roll out dough ball to about a 1/4 thickness and about a 4 in diameter. Repeat until all dough is rolled out. Once this is done, take 1 piece of the rolled dough and place 1T of the potato mixture in the center. Take another piece of the rolled dough and cover the mix, aligning with the bottom piece of dough. Press the edges of both pieces of the dough around the potato mix and gently roll the two joined pieces until even. Repeat until all the dough is used. This should give 6 servings.

Turn stove up to medium heat and place the first paratha in frying pan. Heat on one side until it just starts to turn brown (about 2-5 minutes) and flip over and cook the other side. Repeat with remainder of paratha adding oil, butter, and salt as nessicary

Tips:
-I wouldn't recommend using too much oil in the frying process, the dough tends to absorb the oil.
-I would recommend boiling the cumin seeds along with the potatoes, onions, and garlic, but make sure you have a strainer that is fine enough to not drain the seeds as well.



----------------
Listening to: Carcass - Arbeit Macht Fleisch
via FoxyTunes