Eggplant Timaballo with Tuscan kale salad
2 tablespoons olive oil
1 red onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
3 cloves garlic, chopped
pinch of red pepper flakes
3 sprigs fresh basil
salt and freshly ground black pepper
1 28 oz can whole peeled San Marzano tomatoes (or 2 cans of you want some leftover sauce…I certainly do!)
1 tablespoon butter, for greasing
2 eggplants, trimmed and cut lengthwise into 1/4 inch thick slices
flour, for dredging
vegetable oil, for frying
12-16 oz short pasta, such as short penne
1 4-6 oz ball mozzarella, cut into 1/2 inch cubes
3/4 cup Parmesan, finely grated
10 oz cooked frozen peas
Make the tomato sauce. Heat the oil in a medium sauce pan over medium heat. Add the onion, carrot, celery, garlic, red pepper flakes, basil, and season with salt and freshly ground black pepper. Sweat the vegetables (avoid browning) for 7-8 minutes until soft and aromatic, stirring occasionally. Add the tomatoes, with their juices, and bring to a boil. Lower the heat and simmer for 30-45 minutes, continually breaking up the tomatoes with the back of a spoon. (Alternatively, you can use kitchen sheers to cut the tomatoes while they are still in the can.) After the sauce simmers, use a food processor or an immersion blender (much easier) to buzz everything together until you have a smooth consistency.
Meanwhile, fry the eggplant. Dredge the eggplant slices in the flour, tapping of the excess. Heat about 1/3 inch of oil in 1 or 2 large frying pans over high heat. Fry the eggplant slices in batches until golden, turning halfway through (tongs are a good tool to flip these guys over). Drain the eggplant slices on layers of paper towels to absorb the oil. Discard the oil in the pan after every 3 batches, or until you see burnt flour on the bottom, and then heat a new layer of oil again before cooking a fresh batch. As the eggplants finish frying, scatter them with a little salt.
Make the filling. Bring a large pot of heavily salted water to a boil. Drop in the pasta and cook until al dente. Important to undercook the pasta slightly, as it will continue to cook in the oven, which you can go ahead and preheat to 350°F. Drain the pasta and transfer to a large mixing bowl. Add 3 cups or so of the tomato sauce, along with the mozzarella, parmesan, peas, salt, and freshly ground black pepper. Mix together.
Assemble the timballo. Butter an ovenproof dish, bowl, or pan measuring 8-10 inches wide and about 2-3 inches deep. Line the edges of the greased pan with overlapping eggplant slices, allowing them to hang over the sides of the dish. Line the bottom with smaller eggplant slices. Pour in the pasta mixture and then lay over the remaining slices of eggplants in the center. Fold the eggplant slices around the edge into the center so that the pasta is completely enclosed and bake for 30-45 minutes, until the eggplant is well browned. Allow the timballo to set before serving, about 10 minutes.
Serve. To invert the timallo, hold a board or serving plate over the top of it and quickly invert. Serve cut into wedges with a Tuscan kale salad (recipe below).
Tuscan kale salad (adapted from Martha Stewart’s Dinner at Home)
2 bunches Tuscan (lacinato) kale, thick stems removed
2 garlic cloves, minced
2-3 tablespoons fresh lemon juice
2-3 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
1/3 cup finely grated parmesan
large handful pine nuts (or sliced almonds), toasted
Shred the kale. Layer individual leaves in batches and slice very thinly crosswise to create shreds.
Prepare the dressing. Whisk together the garlic, lemon juice, oil, salt and pepper in a small bowl. Let stand at least 5 minutes (or up to 1 hour) to allow the garlic to permeate the dressing.
Assemble the salad. In a large salad bowl, add the shredded kale and toss with the dressing and grated parmesan. Serve on salad plates (or simply alongside the timballo), topped with several toasted pine nuts.
WARM EGGPLANT, MUSHROOM AND KALE SALAD
A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It’s the perfect side dish for cold weather! (gluten-free, vegetarian)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings
Category: salad, side dish
1 1/2 tbsp olive oil, divided
1 large eggplant
1 pint cremini mushrooms
4 large leaves of kale
1/2 cup walnuts, toasted
1/4 cup goat cheese, crumbled
4 sprigs thyme, leaves removed
1 clove garlic, crushed
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp honey
Freshly cracked black pepper to taste
Preheat oven to 425°F. Line 2 baking sheets with parchment or silicone baking mats.
Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Wash mushrooms and cut each in half. Toss with 1/2 tbsp olive oil and add to cookie sheet with eggplant.
Roughly chop kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.
Kale Salad With Oranges, Carrots And Sunflower Seeds
Prep time: 30 mins
Total time: 30 mins
Serves: 4-6 servings
1 bunch of Kale, about 1 pound
2 Tablespoons Olive Oil
1 medium Carrot
2 Navel Oranges
1 small Shallot, finely chopped
1 clove Garlic, minced
½ teaspoon dried oregano
2 teaspoons apple cider vinegar
2 Tablespoons Sunflower Seeds
Clean, remove tough stems and coarsely chop the kale. Add to a very large bowl and rub the leaves down with olive oil and a light seasoning of salt and pepper. Set aside.
Peel and julienne the carrot and add to the kale. Section the oranges over a bowl and squeeze the juice from the remaining membrane. Strain into another bowl and add the orange sections to the kale, reserving the juice.
In a small bowl, whisk together the shallot, garlic, oregano, apple cider vinegar and 2 tablespoons of the reserved orange juice. Pour over the kale and toss well. Season to taste with salt and pepper. Toss in sunflower seeds before serving.
Bananas with Orange and Rum Caramel
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings
3 tablespoons unsalted butter
4 bananas, peeled and sliced into 1-inch pieces
1/3 cup sugar
2 tablespoons white rum
1/4 cup orange juice (preferably freshly squeezed from 1 orange)
2 oranges, peeled and segmented
2 pints vanilla ice cream
Mint sprigs, for garnish
Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning.
Remove the skillet from heat; add in the rum, and orange juice. Return the skillet to heat and let reduce for a minute. Turn the bananas and let the juices reduce for another minute.
Remove the skillet from heat and swirl in the remaining tablespoon of butter.
Serve the bananas in shallow bowls drizzled with the caramel pan sauce. Top with orange segments and a scoop of vanilla ice cream. Garnish with a sprig of mint.
Curried Kale and Plantain with Basmati Rice
2 cups Basmati Rice, brown
4 cups Water
1 lb Onions
5-6 Garlic cloves
1 lb Carrots
2 ½ - 3 lbs Kale, fresh or frozen
8 - 10 Plantains, ripe
1-15oz can Chickpeas (Garbanzo Beans)
1 cup Raisins
½ cup Walnut Pieces
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Turmeric
1½ Tsp Cinnamon
¼ Tsp (or to taste) Cayenne Pepper
We prepare this recipe in a stainless steel, electric wok.
In a saucepot, bring 4 cups of water to boiling on the stovetop. Add 2 cups of basmati rice (we use brown basmati rice). Cover, reduce heat to simmer, and cook until water is absorbed.
Chop by hand or by food processor the washed kale and the cleaned and peeled onions, garlic, and carrots.
Place in a heated wok with a cup of water (no oil), and stir. Stir-fry until vegetables are tender. Add additional water as needed.
Peel and cut plantains in bite-sized pieces. Add to the wok and continue stir-frying until the plantains are tender. Add additional water as needed.
Reduce the heat to about 250 degrees F. Add the drained chickpeas, raisins, walnut pieces, and seasonings and mix well.
Add the cooked basmati rice. Continue to stir until flavors are blended. Add a small amount of water, as needed.
Quinoa with Roasted Eggplant, Kale and Mushrooms
This hearty combination of quinoa, roasted eggplant, sautéed mushrooms and kale makes a delicious meatless meal that’s easy and quick to prepare.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
1 bunch kale (about 3/4 lb)
2 small eggplants (1/2 to 3/4 lb each), peeled and cubed
Salt and freshly ground black pepper
1-1/4 cups quinoa
2 cups low-sodium chicken broth
1/3 cup water
1 cup onion, chopped
3 cloves garlic, very finely chopped
8 ounces cremini (or white) mushrooms, sliced
2 to 3 scallions, sliced
Preheat the oven to 425°F and coat a large baking sheet with nonstick spray.
Remove the stems from the kale, tear it into bite-sized pieces, wash, dry well and set aside.
Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.
While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute more. Add the mushrooms and continue cooking, stirring often, until they are tender and nicely browned, 4 to 6 minutes longer.
Add the kale and cook until tender and wilted, 2 to 3 minutes. Add the scallions and eggplant, toss to combine and season to taste with salt and pepper. Stir in the quinoa and combine well. Taste and adjust the seasoning again if needed. Serve immediately.
Wilted Kale Salad with Poached Pears, Lemon-Glazed Carrots, and Roasted White Beans
Poached Pears Ingredients:
1 bosc or Anjou pear--peeled, quartered, and cored
2 cups water
1 cup white wine (I used vinho verde)
1/4 cup sugar
1/4 cup orange juice
1/2 tablespoon black peppercorns
Poached Pears Method:
*Mix wine, water, orange juice, sugar, salt, and black peppercorns in a medium sized sauce pan. Heat over medium until sugar dissolves, stirring occasionally.
*Once sugar is dissolved, add pear pieces. Heat over a low boil/simmer until pears are tender, for about 15-25 min, depending on the pears used/ripeness. Turn the pears occasionally for even poaching. Set aside and let cool in poaching liquid.
Roasted White Beans Ingredients:
1 cup canned white beans--rinsed well
1 tablespoon olive oil
1 teaspoon Sriracha (or other hot sauce)
Roasted White Beans Method:
*Preheat oven to 400 degrees F. Add beans to a baking dish. In a small bowl, mix oil, hot sauce, salt, and pepper. Add the oil mixture to the beans. Roast 15 minutes. Stir. Roast additional 15 minutes. Remove from oven, set aside.
Lemon-Glazed Carrots Ingredients:
1/2 pound carrots--washed, peeled, ends removed
juice/zest from 1 lemon
1 teaspoon whole grain mustard
1/4 teaspoon cumin
1 tablespoon agave
Lemon-Glazed Carrots Method:
*Preheat oven to 400 degrees F. Cut carrots into oblong slices. Add to baking dish with 1-2 tablespoons olive oil, salt, and pepper. Roast 30 minutes, turning after 15 minutes.
*Whisk lemon juice, mustard, agave, and cumin. Add lemon mixture to carrots after they've roasted for 30 minutes. Stir and leave in oven until ready to serve salad. (reserve lemon zest for garnish).
Wilted Kale Ingredients
2 tablespoon olive oil
1/2 teaspoon red pepper flakes
1 clove garlic--minced
1/2 pound kale--washed, roughly chopped
juice from 1/2 lemon
1 tablespoon apple cider vinegar
Wilted Kale Method:
*Heat olive oil over medium low in a large sauté pan. Add red pepper flakes. "Infuse" oil for about 5 minutes. Add garlic. Saute 5 minutes. Add kale. Turn heat to medium.
*Wilt the kale over medium heat, stirring occasionally. Add salt and pepper. Once barely wilted (kale should still have a little bite), add lemon juice and vinegar. Adjust seasoning. Set aside.
Putting It Together:
*Slice poached pear. Plate kale. Add carrots, pear slices, and roasted beans. Garnish with lemon zest and fresh herbs. Enjoy!
Pear Banana Berry Bake
Prep 15 m
Cook 15 m
Ready In 30 m
"The combination of fruit in this dish really compliment each other. It can be made a day before serving. That is if you can keep in the fridge with out anyone sneaking a bite! It's that good! Sometimes we double the topping part."
1 (15 ounce) can pear halves, drained
1 cup fresh cranberries
4 cups sliced banana
1/4 cup orange juice
1/4 cup white sugar
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup rolled oats
1/8 teaspoon ground cloves
1/2 teaspoon grated orange zest
3 tablespoons butter, softened
Preheat oven to 375 degrees F (190 degrees C.)
In a 1 1/2 quart casserole dish, mix pears, cranberries, bananas, orange juice, sugar, salt and 1/8 teaspoon cloves. Mix lightly.
In a small bowl, mix brown sugar, flour, oats, remaining 1/8 teaspoon cloves and orange rind. Cut in butter until crumbly. Sprinkle over fruit.
Bake in the preheated oven for 15 to 20 minutes, or until top is golden brown. Serve at room temperature.
Ultimate Loaded Grilled Vegan BLT
Recipe Type: Sandwich
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
8 slices of Sourdough French Bread
4 cups kale, lightly sautéed
1 tomato, sliced
1 eggplant, cut lengthwise
1/2 c vegan shredded mozzarella cheese
2 tbsp vegan thousand island dressing
vegan butter spread of choice
salt/pepper to taste
Preheat oven to 400F and line baking sheet with parchment paper.
Clean and cut eggplant lengthwise leaving the skin on.
Sprinkle eggplant with pink salt, place it in a strainer and let them sweat it out for about 15 minutes.
Once that is done place eggplant on baking sheet and bake for 20 minutes.
Remove from oven and set aside.
Lightly water sauté kale. You can use extra virgin olive oil but only use 1/2 tbsp for every 2 cups of kale. Once that is done also set aside.
Butter the outside of each piece of bread that will be hitting the fry pan.
Putting it Together
Place the buttered side of bread on the fry pan and spread thousand island dressing across it.
Take less than a handful of kale and distribute it evenly across the slice.
Sprinkle as much cheese as desired.
Top that with two pieces of eggplant and two tomato slices.
Close sandwich with other piece of bread leaving the butter side up.
Press down each sandwich with a spatula.
Cook on both sides until golden brown and crispy but not burnt.
Repeat process until all sandwiches are made.
Kale & Fennel Salad
1 navel orange
2 tablespoons olive oil
1 tablespoon balsamic
Salt and pepper, to taste
¼ cup slivered almonds, toasted
3 tablespoons dried cherries
4 cups shredded kale leaves
2 cups thinly sliced fennel
1. Cut the top and bottom of the orange off. Set the orange on a cut side, so it does not wobble. Using a sharp knife, rotate and cut around the shape of the orange to remove the pith and peel.
2. Over a large salad bowl, using a paring knife, cut along each side of the white piths so that each orange segment is cut out cleanly. Let them drop into the salad bowl along with any juice that results.
3. Add the olive oil and balsamic vinegar to the orange segments and juice. Gently whisk until combined. Add in the almonds, and cherries, plus salt and pepper to taste.
4. Top with the shredded kale and sliced fennel. Toss and serve.
All the Veggie Chips
In this post, I used sweet potato, zucchini, plantains and kale, but you can ALSO use beets, butternut squash, carrots, or white potatoes.
ALL THE VEGGIE CHIPS
1 large sweet potato
1 large zucchini
1 large unripe plantain, peeled
~2 cups kale, stripped from the stem and torn into pieces
Grated parmesan, optional
Preheat oven to 275 F.
For the sweet potato: wash potato and cut off ends. Use a mandoline to slice even and thin slices. Lay on baking sheet, lined with a Silpat or parchment paper, and lightly sprayed with cooking oil. Spray lightly with cooking spray and salt to season. Bake for about 1 hour, turning chips over throughout baking. When they are done, they should look crinkly around the edges and be completely dry.
For the zucchini: wash zucchini and cut off ends. Use a mandoline to slice even and thin slices. Lay a paper towel on a large plate, and place zucchini slices on paper towel. Salt liberally, then cover with another sheet of paper towel. Let stand for about 10 minutes until the paper towels are completely wet. Transfer zucchini slices to a baking sheet lined with a Silpat or parchment paper, lightly sprayed with cooking oil. Spray with cooking oil and salt to season. Bake for about 25-30 minutes, turning chips over throughout baking. When done, zucchini chips should be lightly browned and dried.
For the plantain: Peel plantain by cutting off ends, making a long slit in the skin, and peeling off. Use a mandoline to slice even and thin slices of plantain. Lay on baking sheet lined with a Silpat or parchment paper and lightly sprayed with cooking oil. Spray plantain slices with cooking oil and salt liberally. Bake for about 1 hour, turning chips over throughout baking. When done, plantain chips will start to curl at the edges, and should be completely dry.
For the kale: Spread out torn kale pieces on a baking sheet. Spray evenly with cooking oil and sat to season. Finely grate some parmesan cheese on top (optional)! Bake for about 10 minutes, checking often to make sure they don't burn! Kale chips are done when visibly dry and crunchy.
2 ripe, medium mangoes (about 1 lb., 10 oz.)
1 cup fresh orange juice
1/2 cup water
1/2 cup sugar
2 teaspoons lime zest, plus 1 Tbsp. fresh lime juice (from about 2 limes), divided
1/4 teaspoon kosher salt
How to Make It
Peel mangoes; coarsely chop fruit. Process mango, orange juice, water, sugar, lime juice, and salt in a blender until smooth. Pour mixture into an 8-inch square baking dish. Freeze until firm, about 4 hours, scraping mixture with a fork every 30 minutes.
Divide mixture evenly among 8 small glasses. Sprinkle with lime zest.
Plantain Breakfast Bowl
1/4 cup coconut oil
1/2 yellow plantain sliced
kosher salt to taste
1/2 teaspoon lemon juice
1/8 teaspoon red pepper flakes
1/4 teaspoon cumin
1/4 teaspoon kosher salt
pinch pinch black pepper
large pinch chipotle chile powder
1/2 tomato sliced
1 cup kale chopped
red pepper flakes
1 teaspoon lemon juice
1/2 teaspoon coconut or olive oil
1/4 teaspoon kosher salt
Heat the coconut oil in a skillet over medium heat. Once the oil is hot, add the plantains and cook on both sides until brown and softened. Sprinkle with salt and drain on a paper towel.
Drain all but a tablespoon of the coconut oil. Cook the eggs as desired and set aside.
In the same pan, cook the kale: add the chopped kale to the pan and saute until it is crispy and browned, 2-3 minutes. Add the red pepper flakes and lemon juice.
To make the guacamole, simply mash all of the ingredients together until they are smooth.
Serve the eggs and plantains over the kale. Add tomatoes, cilantro, and guacamole. Serve and enjoy!
Nutty Eggplant, Chickpea and Kale Curry
4 fresh garlic cloves
1 inch of fresh ginger
2 dried red chilies * See tip above on heat
2 Tbspn coconut oil
1 medium sized eggplant
1 Tbspn ground turmeric
1 Tbspn ground coriander
1 tspn sea salt
1 can (400gm) of chopped tomatoes
1/2 can (400gm) of chickpeas, drained (approx 3/4 cup)
1 cup of kale, chopped, stems removed
2 Tbspn peanut butter
2 Tbspn fresh coriander to garnish
Ground black pepper to taste.
1 cup white rice to serve with (optional)
Dice onion into small pieces, crush the garlic cloves, grate the ginger and chop the chilies into very small pieces.
Heat coconut oil in a pan on a medium heat. Add onion, garlic, ginger and chilli and saute for 1-2 minutes.
Add the rest of the spices and salt to the pan, cook for about 40 seconds until the spices are mixed through the onion, garlic, and chillies.
Chop eggplant into small cubes. Add the diced eggplant and chickpeas and stir through the spices until evenly coated, add more oil if needed. Cook for about 1 minute.
Add the chopped tomatoes and cover and cook on a low heat for 20 min * See tip above if you have longer then cook for anywhere up to 1.5 hours at a low heat.
Then add the peanut butter and kale, cook covered under lid for another 10 minutes until kale is cooked.
Check seasoning and add more to taste if needed.
Chop the fresh coriander and add to dish to garnish.
Serve with or without rice.