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

Vegetable Biryani

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd) {or a mixture of tofu and soy milk blended}
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

Source: Vegetable Biryani Recipe, Veg Biryani, Vegitable Biryani Recipe, Vegetable Biryani Receipe

Soy Matter

onion 2(finely chopped)
tomato 2(puree)
soyachunks(?) 100 gms (soaked in water for 5 mins) (substitute potatoes and/or cauliflower?)
green peas 20 gms
oil 3 tsp
redchilli powder 1/2 tsp
garammasala 1/2 tsp
few curry leaves
fresh coriander leaves fineychopped
mustard seeds 1/2 tsp
jeera 1/2 tsp
salt to taste

Preparation:

• Heat oil in pan and add mustard seeds, jeera, curry leaves and allow them to burst.
• Add onions and fri till golden brown then add tomato puree and peas with salt and cook till the peas is cooked.
• Add red chilli powder, garam masala and stear till they are well cooked.
• Then add the soaked and stained soyachunks and mix well.
• Cover and cook for 2mins. then serve the soy mutter with fresh coriander leaves on top.

Source: Soy Matter - Uma Mathan

Daal Makhani

1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd (crumbled tofu?)
1/2 cup fresh stirred cream (malai)
2tbsp butter (soy butter)
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

How to make dal makhni :

• Soak rajma in water overnight.
• Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

Source: Daal Makhani Recipe, Maa Ki Daal, Daal Makhni, Dal Makhani Recipe, Dal Makhni

Palak Paneer

500gms Fresh Palak (Saag)
100gms Paneer How to make paneer (wonder if you can use tofu; there is a tofu product at our local supermarket I think I can use; when I find out what it is exactly I'll post it)
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee (or soy butter?)
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

Source: Palak Paneer Recipe, Saag Paneer Receipe, Sag Paneer Recipie

Tofu Cottage Cheese

1/2 lb Tofu
1 tb oil
1 t vinegar or lemon juice
1/2 ts dill
1 t tamari
1 t nutritional yeast

Mash the tofu. Add remaining ingredients and mix well. Chill and serve.