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Eggplant Huggies ....

5/15/2013

Who knew? Eggplant as a healthy, flavorful, supple and tasty soft taco shell! Fill these soft, grilled eggplant rounds with your favorite grilled food and salsa These were FANTASTIC! My sample here may not look the prettiest. In my case, my grill wasn't working so I just lightly broiled the eggplant. But with a grill you get nice grill marks and wonderful color! I got the idea from Pinterest and put my own twist on it ... See how below.

One large (in circumference) eggplant (regular)
Slice eggplant thinly about 1/8" to 1/4" thick
Mix 1 cup water with 1/4 cup Soy Sauce or something similar - I add a dash of garlic and a bit of sesame oil (you can make them have an Asian flare - or spice with chiles, etc for other fine taste appeal)
Place eggplant into container pour water/soy mixture over eggplant and mix thoroughly
Let marinate for 24 hours if possible or several hours at least
Once the eggplant has marinated - prepare grill for hot grilling
Place eggplant rounds on a grill dish and place on grill (I use this so the rounds do not fall in)
Grill eggplant so that each side is dry but not overly grilled or browned (want them to be supple/not fall apart)
Remove from grill - cool and brush lightly with your favorite oil if you desire (I use a chili oil for a little spice)

Then add any goodies you like having on a taco. In the picture above I prepared mushrooms, firm tofu, onions and olives on the grill. I then added a yummy celery salsa (recipe to come) and topped with arugula and a my miso/carrot dressing.

These were to die for! and my husband was totally into them. My only thing: I prefer not to have the skin - it is important to slice them thin enough or to cook them just long enough to soften the skin on the eggplant. Otherwise, these were terrific and they are sooooo moist and tasty. Awesome! Will definitely do it again!!

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Beans with Means! A fritter that takes care of your needs!

5/3/2013

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This is my own version of a beanie - mixed legume - burger patty that ROCKS all the senses!

I'm back and I am hungry! After conducting a wonderful wild flower tour this morning I had a craving for something crunchy, tender and flavorful that would go great with a mixed green salad or on a big fat bun with hot sauce, tomatoes and pickles! Luckily - I had a batch of mixed legumes that I had been soaking in water for about 24 hours... primed perfectly to make the most fantastic, crunchy bean fritters around.
Check out the recipe below. Note: this is one of my "once in a while" treats because the patty is pan fried and I don't normally like to "fry" things. But, BOY! is it good. I have it prepared here on a bed of mixed greens with with a yummy lemon, tahini vinaigrette ... Delicious!

Ingredients:

1+/- cup of dry mixed legumes (I use a mix of dried beans, peas & lentils)
1 hot chili pepper (serrano, jalapeno or other hot fresh or dried chile, seeded, minced or to taste)
1-2 cloves garlic or 1/2 tsp Hing (Indian cuisine spice)
1/2 cup fresh cilantro
1 tsp ground coriander
1/2 cup chopped onion
1/4 tsp kosher salt or sea salt
black pepper - dash of
Vegetable/Grapeseed Oil or pan frying oil of choice - you can also use Ghee and pan fry this way (if you don't mind using this non-vegan ingredient)

Directions:

Thoroughly rinse beans and remove any unwanted bits or stones, etc
Soak beans in water for up to 24 hours. I rinse them and re-soak a couple times if I have the time
Once beans have finished soaking drain and rinse thoroughly and place in food processor with all ingredients except the onions and oil
Pulse ingredients being sure to stop occasionally to scrape down the sides until the mixture looks like the pic below (add a couple tablespoons of water - one at a time - if your mixture looks too dry)
Once processed, remove from food processor into a bowl and mix in your chopped onions & pepper.
Form the processed bean mixture into flat patties (about 1/4" thick)
Fill a heavy-bottomed skillet (cast iron) with a 1/4" of oil - I try not to use so much oil and you can pan fry these with GHEE as well if you prefer to use this non-vegan ingredient (you don't need so much ghee)
Heat oil to 365 -375 degrees (don't let it smoke!) - I test by dropping a morsel of the mixture into the oil - if its sizzles it's ready!
Carefully place a couple of patties in the pan with a spatula and try not to move for a couple of minutes
Fry until browned and then turn patty carefully onto the other side and cook the same.
Once done, remove and drain over paper towels on wire rack.

Note - these patties do not have to be burnt ... the beans a very tender - just make sure each side is nicely browned.

How processed beans should look when done in the food processor

Be sure to cook in hot oil otherwise patties just soak up all the oil and don't cook:(

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Eggplant Huggies ....

Beans with Means! A fritter that takes care of your needs!

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