Vegetarian Broccoli and Tofu Tagine

I decided to give a take two on the ole tagine. The last one I made was good, but definitely too spicy. I have since worked on perfecting my tagine skill. Lets work through it together:

• tofu
• broccoli
• onions
• red peppers
• veggie crumbles
• couscous
• 1 can veggie broth

1. preheat oven to 350
2. saute tofu, onions, red peppers, broccoli in nonstick pan with 1T evoo
3. Fill bottom tray of tagine with thin layer of couscous
4. pour a splash of veggie broth into the couscous to wet it
5. pour saute contents over couscous
6. pour remainder of veggie brother over vegetables and couscous until you can see liquid rising through it though not too much to spill over
7. place cap over tagine and carefully place in over
8. keep an eye on the steaming and peek under the cap here and there to make sure it doesnt dry out, adding water/broth as needed to keep it from burning or drying out the couscous before its cooked
9. once the vegetables are softened and the couscous is cooked, and no longer soupy remove from oven and let sit for about 5 minutes covered
10. serve and enjoy :)

Eggplasta

This recipe was inspired by eggplant that was soon to spoil on a night I had no clue what to cook. I just started throwing things in until it became something. So I figure I share it with you.

• sweet vidalia onion
• eggplant
• fresh tomatoes
• diced tomatoes
• tofu
• whole grain pasta

1. chop onions and peel and chop eggplant into small square chunks.
2. add in oregano, red pepper, and spices you enjoy
3. saute in 1T evoo
4. chop fresh tomato
5. add in fresh and diced tomatoes
6. saute tofu in slices in spices and evoo
7. cook and drain pasta
8. cover pasta with tofu, and then coat with eggplant sauce
9. Serve and Enjoy!

QuinoKim :: Quinoa, Tofu, Black Olives, & Tomato Delight

Last night when Bry asked what we were having for dinner, I honestly had no clue. I told him, "Ill throw something together, babe". And I wasn't kidding. I decided to do something with Quinoa and Tofu and ended up throwing some random things in. When we tasted the creation at the dinner table last night, Bryan said "What is so creamy in this?" and we were both amazed at the flavor produced. So here we share with you and hope you enjoy as well.

• quinoa
• extra firm tofu
• diced tomatoes
• black olives

1. boil 1 cup of quinoa in 1.5 cups of water in a pot
   
2. while the quinoa is boiling saute tofu in strips in a pan with evoo
   
3. add spices to tofu (i used cilantro, chives, and thyme)
   
4. once the quinoa bloats you can remove it from heat (approx 20 mins)
5. once tofu is gets grill marks on both sides you can add the quinoa to your pan
   
6. throw in the diced tomatoes
   
7. throw in sliced black olives
   
8. spice it to taste
   
9. enjoy

QuickTip :: Peeling Plantains

Recently I have been looking for unique snacks for my husband and alternatives to potato chips (something he loves). On my first plantain chip attempt I found the hardest part to peel them in their unripened state. My hands were a mess and sore from trying to rip the skin, and often I cut more of the plantain off than the peel.

Last night I took revenge on the plantain and found a pretty neat way to successfully and quickly peel them. Here is how:

1. chop the plantain into smaller chunks.
   
2. cut down one side of the peel as close to the edge of fruit and peel as possible
   
3. easily pull the rest of the peel wrap off.
   
   
   
   (compared to....)

Good Luck!

Vegetarian Moussaka

I have been drooling over the idea of making a moussaka for the past few weeks. I have been making all kinds of things with eggplants lately and figured this would be a fun new twist. I found a recipe and modified it for my purposes. It was amaaazing. We can't wait to have leftovers for lunch tomorrow. This makes enough for a full tray.






Ingredients:

• 2 eggplants, peeled, sliced in 1/2 inch slices
• 2 baking potatoes, cooked, peeled, sliced in 1/2 inch slices
• boca crumbles
• 1 onion
• 4 garlic cloves
• veggie broth
• parsley
• cinnamon
• cajun spice
• salt
• pepper
• evoo
• splenda
• tomato puree
• tomato paste
• breadcrumbs
• egg whites
• parmesan cheese
• 1 stick of butter
• 1/2 C flour
• 2 cups milk
• pinch of nutmeg

1. Dip eggplant slices in egg, coat in breadcrumbs, and place on baking pan
2. Bake slices at 400 for 20-30mins
3. Lower the oven to 350
4. Saute crumbles, onions, garlic in evoo in pan
5. After cooking properly, add tomato paste, puree, broth, spices, sugar
6. Melt butter over stove, slowly wisk flour in, add milk slowly
7. Simmer and stir until it thickens
8. Stir in 4 eggwhites and a pinch of nutmeg
9. Return to heat and stir until it thickens
10. Lightly grease the baking pan
11. Sprinkle the pan with breadcrumbs
12. Coat first layer with potatoes
13. Layer eggplant over the potato layer
14. Add meat sauce over the eggplant layer & Sprinkle with 1/3 of the cheese
15. Layer another eggplant coat & Sprinkle with 1/3 of the cheese 
16. Pour the thickened béchamel sauce over the top layer, allowing it to drip down the edges, smooth it out
17. Cover with the rest of the parmesan
18. Bake at 350 for 35-45 minutes or until the sauce is browned on top
19. Let it sit and cool for 10-15 minutes
20. Enjoy!

Vegetarian Tagine Cooking

My mom got us this beautiful piece for our anniversary this year, and imagine my excitement when I found out I could cook in it!

A tajine, or tagine (Berber: tajin), is a dish from North Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.
http://en.wikipedia.org/wiki/Tajine

I attacked my first vegetarian tagine meal tonight and thought I would share it with you. The only change I would make is less spice. My hubby's sensitive tongue couldn't handle it and my sinuses were instantly cleared and my eyes teared. But, with a spicy tongue I enjoyed every bit of it.

Ingredients

• tofu
• veggie-sausage
• couscous
• sweet vidalia onion
• frozen carrots
• garlic
• veggie broth
• cinnamon
• turmeric
• berbere
• creole spice
• black pepper
• paprika

1. sautee tofu, sausage, and onions in evoo
2. place couscous and spices and broth in tajine
3. place garlic, carrots and sautee into tajin
4. place tajin into oven at 300 degrees
5. keep an eye and make sure there is fluid in the dish to cook through
6. At around 45 minutes make sure your couscous is cooked and soft
7. Remove from oven (make sure to remember the tajin is hot - my bubbling swollen thumb is still soaking in icy water)
8. Enjoy!

 

Eggplant Parmesan Recipe

As a longtime vegetarian I have long enjoyed a good eggplant parm. This year I decided to try my hand at making my own parms. Working out good so far. A number of people have tried it and oogled... the key is the splenda and red pepper ;)

• 2 large eggplant
• evoo
• breadcrumbs
• eggbeaters
• marinara sauce
• mozarella
• ricotta
• parmesan
• basil
• red pepper
• salt and pepper
• splenda

1. Preheat oven to 400
2. Cut the ends off the eggplants, use a vegetable peeler to skin the eggplant, and then slice it into thin rounds.
3. Make an eggwash with eggbeaters and a splash of water in one bowl
4. Make a bowl with breadcrumbs
5. Coat pan with evoo and turn on med-high
6. One by one coat eggplant slices with egg (allowing extra to drop off first), dipping in breadcrumbs, placing in pan to brown
7. As they brown remove them and place them into a baking dish layered with paper towels to soak up evoo
8. Get a large baking disk, layer with sauce, eggplant slices, mozarella, red pepper spice, sauce, eggplant slice, ricotta, sprinkle of splenda, sauce, eggplant slices, sauce, mozarella, salt and pepper, red pepper spice, parmesan, basil
9. Place into oven and bake until sauce bubbles - about 15-20min