This IS one of the easiest eggplant dishes I’ve made. A delightful technique to keep the eggplant tender yet not mushy. Very flavorful!
I’ve made it lactose, gluten and soy free.
Serving Size : 4
1/4 cup coconut aminos — or Tamari
1 teaspoon honey
1/2 teaspoon Siracha
2 teaspoon arrowroot
1/2 teaspoon toasted sesame oil
4 tablespoons butter
1 large eggplant — sliced into 1-inch squares
2 medium cloves garlic — minced (about 2 teaspoons)
1/4 teaspoon salt
1/4 cup fresh basil leaves
1) Combine 1 1/2 cups water, coconut aminos, honey, and chili bean sauce in a small bowl and stir. Combine 1/4 cup water and the arrowroot in a separate bowl.
2) Heat the butter over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 4 to 5 minutes.
3) Stir in the water, coconut aminos, honey and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.
4) Stir the arrowroot and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, aminos, chili sauce, or honey as desired. Remove from heat and stir in the whole basil leaves. Serve immediately.
This very old recipe from the cookbook “Ten Talents” is still one of my kids and grandkids favorites…it tastes a lot like Kraft Mac n Cheese
Rice Pasta, macaroni shape, or spaghetti shaped.
1 cup raw cashews
1 cup water
1/2 cup fresh lemon juice
2 T. Sesame Seeds
4 Tablespoons brewers yeast flakes (NOT Powder) available from Southern Nutrition
1/2 teaspoon salt
1/4 cup butter- melted
1 small jar of pimentos, with juice
1 teaspoon onion powder
1/2 teaspoon celery seeds
1/3 teaspoon garlic powder
Preheat oven to 350°F.
Cook pasta according to package directions. Drain.
While pasta is cooking, make the sauce. In a blender add cashews, water, lemon juice, sesame seeds, nutritional yeast, salt, and spices. Blend until smooth while slowly adding the melted butter. through the top. Top with gluten free bread crumbs if desired. Mix the drained pasta and sauce together and pour into greased baking dish. If desired, top with seasoned bread crumbs. Bake for 30-40 minutes to heat through.
This is a simple but flavorful dish is easy..and it’s SOY FREE!
1 cup non-soy Chickpea Miso (available at Grassroots in 5 Points in Jacksonville)
1/3 cup sugar
1/2 teaspoon Stevia
1/2 cup sake’
4 8-ounce salmon fillets
Whisk the miso, sugar, and sake together in a medium bowl to dissolve the sugar and miso (the mixture will be quite thick). Gently lay the salmon in a 1-gallon zipper-lock bag and pour the marinade into the bag. Seal the bag, pressing out as much air as possible, and refrigerate for at least 5 hours and up to 24 hours, flipping the bag occasionally to ensure that the fish marinates evenly. (Do not over- marinate.)
2. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top. Remove the fish from the marinade, lay on the broiler pan top skin side down and spoon 1 tablespoon of the marinade out of the bag over each fillet; discard the remaining marinade.
3. Broil the salmon until nicely browned and the flesh is opaque and flakes apart when gently prodded with a paring knife, 6 to 9 minutes. Transfer the salmon to a platter and serve