This recipe is from Plenty by Ottolenghi. This is great for a nice Sunday lunch.
- 2 c cherry tomatoes, halved
- Olive oil
- 2 onions, sliced thin
- 2 tbsp thyme
- Salt and pepper
- 1/2 tsp white wine vinegar
- 1 3/4 c chickpea flour
- 2 c water
- 2 tbsp flax meal, mixed with 6 tbsp water
- Vegan cheese
Preheat oven to 275.
Spread tomatoes on a sheet spray with olive oil and roast for 30 min until semi cooked.
Heat 4 tbsp oil in a medium sauce pan and onions, thyme and salt and cook 20 min over low heat until soft. Stir in vinegar and set aside.
When tomatoes are done, increase heat to 325.
Mix chickpea flour, water, 1 1/2 tbsp olive oil, salt and pepper in a bowl. Whisk in flax mixture.
Heat a griddle over medium high heat. Pour 1/3 c mixture on the griddle and cook about 3 minutes per side until golden. Place on the prepared parchment.
Divide the onion mixture amount the cakes, top with tomatoes and a little cheese. Bake for 8 minutes.
This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.
- Olive oil
- 2 lb eggplant, sliced 3/4 inch thick
- 1 c quinoa, well rinsed
- 2 lb tomatoes, cored and halved
- 1/2 onion
- 2 cloves garlic
- 3 sprigs thyme leaves
- 8 oz nut ricotta cheese
- 1 bunch of basil
- 2 c grated vegan mozzarella
Heat oven to 400.
Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.
Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.
Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.
To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.
Bake for 45 min until golden brown. Let cool 10 min and serve.
Serves 6 – 8.
This one is from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.
- This is straight from Skinny Girl – no changes cos her recipes are always perfect! They taste great and are so easy! I saw the recipe on FB at 6 am and made them for breakfast the same morning. The recipe makes 4 small bagels. I sliced it in half, toasted it and topped it with vegan cream cheese and a slice of tomato! Hubby had never had a savory bagel (what!?!? Don’t even get me started) and he enjoyed them! I used the Everything Bagel Mix from TJ’s. I did lazy out and toss everything in the food processor. You can visit skinnytaste.com for details on how to do it by hand.
- 1 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c Greek yogurt (Do NOT substitute with regular yogurt), drain off any liquid
- 1 egg white, beaten
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Preheat oven to 350. Like a pan with parchment and spray with oil. Or heat your air fryer, and spray the air fryer basket with oil. Beat the egg white and set aside.
Add dry ingredients to food processor and pulse to combine. Add yogurt and pulse to incorporate, then pulse about 20 times until it forms a tight ball.
Lightly flour your work surface and form the dough into a ball. Divide into 4 pieces and roll into ropes and then form into a bagel shape.
Brush with egg white and add your topping of choice.
Bake or air fry for 25 minutes or until golden brown.
This recipe is inspired by Eating Well. You need to prepare and marinade the eggplant in advance so there is some fore thought required. The rest of the dish comes to gather super quick!
- 1 ½ pounds eggplant
- ½ c olive oil
- 2 tbsp chopped fresh dill
- 2 tbsp lemon juice
- 2 large cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp piment d’Espelette or Aleppo pepper
- 1 head of romaine, rinsed and separates
- 2 tomatoes, sliced thin
- 1 container of Tzatziki or you can make your own
- Hot sauce
- Feta, unless your vegan
- Pita bread
- Sliced red onion
To prepare eggplant:
Trim ends off eggplant and cut lengthwise into 1/4 inch-thick slices. Place in a colander and toss with 1 teaspoon salt. Let stand for 30 minutes. Rinse and pat dry.
Transfer the eggplant to a 9-by-13-inch baking dish. Whisk oil, dill, lemon juice, garlic, coriander, cumin, oregano and piment d’Espelette (or Aleppo) in a small bowl. Rub the marinade on the eggplant. Refrigerate for at least 3 hours and up to 1 day.
To grill & serve: Preheat grill to medium-high. Grill the eggplant, turning once, until lightly charred, 3 to 5 minutes per side. Serve in pitas with tomato, lettuce, onion and some of the tzatziki and feta, of using.
This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.
- 3 tbsp butter or vegan butter
- 1 tbsp olive oil (more for drizzling)
- 1 lb oyster mushrooms, broken into pieces if they are large12 large
- salt and pepper
- 1/4 c shallot, minced
- 3 cloves garlic, minced
- splash of Pernod
- 1 tbsp vermouth
- 1 tbsp flour
- 1/2 c whole milk
- 8 oz fresh spinach
- 1/2 c parmesan, grated
- 1/4 c bread crumbs
- 1/4 c chopped parley
- lemon slices
- 4 pieces of toasted bread
In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.
Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.
Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.
Mix the parmesan, parley and breadcrumbs together
Turn your oven on medium broil.
Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.
Broil for 3 – 4 minutes or until browned.
Spread on toast and serve.
Serve with lemon slices.
This is from Patricia Wells – so it is perfect! This dish is so easy to make and will impress the heck out of your guests.
Preheat oven to 425.
In a small pan heat 2 tsp oil over medium heat, add onions and pinch of salt. Cook until soft.
Spray a 10 inch pie pan with olive oil. Spread onions on the bottom, top with cheeses, layer with zuk blossoms, pour eggs over the blossoms, sprinkle with mint.
Bake for 20 minutes until golden.
Slice into wedges.
- Olive oil
- 1 onion, sliced thin
- 16 – 20 zuk Blossoms, trimmed from stem
- 7 oz goat cheese, crumbled
- 2 tbsp finely grated parmigiano
- 6 eggs, lightly beaten
- 2 tsp dried mon