Apples

recipes to follow

Baba-mous

Why did it take so long go make this combination?

1 eggplant (peel, chop, bake 400º for 25 min)
1 can of chickpeas
1/2 red pepper
small handful of fresh parsley
2 cloves of garlic
2 T of tahini

Coconut Curry with TVP & Broccoli

Curry Coconut sauce (Garden of Vegan, page 142)

- Re-hydrate 1 C TVP chunks, then drain excess water. Add to curry saucepan.
- Add handful of spinach, 1 head of blanched broccoli florets.
- Serve over rice or quinoa.

Stuffed Eggplant

2 Italian Eggplants
- cut in half length wise. Cut 3 long scored through each half. Sprinkle with salt. Let sit in colander for 30 minutes.

Make Stuffing (approximations)
- 3 garlic cloves, chopped
- 2 T olive oil
- hand full fresh parsley, some fresh rosemary
- 1/2 t salt
- 1/2 C breadcrumbs

Rinse eggplant under cold water, and pat dry.

Stuff slits with breadcrumb mixture. Drizzle with oil.

Bake 45 minutes at 350º

* Also add : rough chopped garlic, sun dried tomatoes, pinenuts

Dosa

Recipe from "Fresh"

Topping:
Coconut paste

About 1 hour to make everything.

Tofu Nuggets

Cut:
1 brick of firm tofu, cut into large nuggets

Marinade:
-3 dashes of hickory liquid smoke
-some braags, sage, thyme
-water

Prep:
-Put tofu in the marinade, let stand over night.
-Drain excess marinade
-Add chickpea flour and coat all tofu a la "shake & bake"
-Pan fry in oil.

Raw Lasagna

The Complete Book of Raw Food p. 203
- warmed in dehydrator at 145º for 1 hour.