Eggplant Bolognese (Vegan)

This makes divine leftovers…

1 large Eggplant, peeled and cubed if using large eggplant, cover cubes in few tbsp. of salt for 30 min and then strain under water. This removes the bitterness

1 large onion red, white or yellow

2 stems of Rosemary

2 stems of Thyme

5 Medjool dates

1 handful of Red Currants

4 cloves of fresh garlic

extra virgin olive oil

2 boxes of Pomi diced tomatoes use fresh tomatoes if you can’t find Pomi

3 c. of water use as needed to achieve desired consistency

• 3 Tbsp each oregano and basil, dried
• 1 tsp red chile flakes
• 1 Tbsp sun-dried tomato paste
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp paprika
• 1 tsp ground ginger
• 2 Tbsp salt
• 1 Tbsp cracked black pepper

Whiz all the ingredients EXCEPT for the Pomi (or fresh) tomatoes in a food processor until the mixture has a finely diced consistency.

Cook the eggplant mixture over medium high heat in extra virgin olive oil until it is soft and golden brown. Add the tomatoes to the eggplant mixture and continue to cook until the oil separates from the tomatoes, season to taste. 

If the sauce is too thick for you, add water in 1/2 c increments until you achieve the desired consistency.

Serve with whole wheat pasta or whole grain rice. Serves 6

Fresh ‘n Spicy Pineapple Salsa

Pineapple Salsa

(goes great with homemade whole wheat tortillas)

1 fresh Pineapple, peeled/cored/quartered
2 star Anise seeds
1 small Cinnamon stick
2 dried Chipotle peppers, seeds removed (1 if you don’t like it spicy)
1 dried Ancho Chile
1 whole fresh Tomato, quartered
1 medium red onion, quartered
4 small sweet Peppers (Red, Yellow, Orange)
1 green Bell Pepper
1 bunch Cilantro, washed and stems removed
8 Tomatillos, washed and peeled
4 Medjool dates, pitted
5 cloves of Garlic
Sea Salt

Preheat the oven to 400 F, roast Tomatillos, red onion, Bell pepper, star anise, cinnamon, garlic and chiles (Ancho & Chipotle) for 15 minutes or until the peppers show signs of charring.

Remove the roasted veggies, and set aside to cool.

Once cooled, add the roasted vegetables, pineapple, fresh tomato, cilantro and dates to the food processor. Pulse until smooth.

Add salt to taste.

Daniel (Vegan) Fast: Day One

Day One Menu:

Breakfast

Hot Clove Water (fresh crushed cloves and hot water)

Swiss Muesli and Almond Milk

Lunch/Snack

Cold Water

Crunchy Kale Chips

Fresh Fruit

Assorted Roasted Nuts (Pecans, Macadamia and Pecans)

Dinner

Hot Water with a slice of Lemon

Homemade Whole Wheat Tortillas

Slow-Cooked Spiced Black Beans

Green Salad

Fresh Fruit

and more Fresh ‘n Spicy Pineapple Salsa…

Day One Mantra:

“God blesses us to the degree in which we need Him.”

Campfire Favorites

We – are a family of campers. Unabashedly; lovers of the outdoors, stargazing, tent pitching, fire building and firefly catching. Our favorite spot of the moment is Shenandoah National Park, you’ve never seen the stars quite like this.

So camping usually means can ‘o beans, dogs on a stick or some other quick-to-flame meal right? Well, have I got a surprise for you.

Here are a few dishes we put together with few ingredients and LOTS of flavor – Oatmeal Pancakes, Salmon Confetti Orzo, Vegan Sloppy Joe and of course – S’mores.

Leek, Spinach and Tomato Pasta with Home-made Ricotta

Home-made Ricotta is  so easy, I had no idea. This recipe makes 4 cups. For a tasty vegan variation using Firm Tofu and italian spices, click here.

1 gallon whole milk ($3.49)

1/4 cup lemon juice (1 lemon, $.25)

kosher salt, to taste ($1.19)

Over medium heat, warm the milk and lemon juice in a stainless-steel pot until the curds separate and steam begins to rise from the pot and you see the mixture coming to a  gentle simmer (Do NOT boil).

Line a colander with a few layers of cheesecloth. Gently ladle the mixture onto the cheesecloth. Tie the cheesecloth around your kitchen faucet.  Let hang for 3 hours. Remove from cheesecloth, and season with salt to taste.

Store in an airtight container in the refrigerator for up to 3 days, or use immediately in your favorite pasta recipe.

This was a quick weekend dinner idea, well except for the 3 hours it took to make the fresh Ricotta (if you make a batch ahead of time, you’ll have it on hand to use):

pasta shells ($1.00)

2 whole tomatoes (from Larriland $.87)

1 leek (also from the farm $.50)

1 onion ($.27)

1/4 cup of frozen spinach ($.29)

3 cloves of garlic, minced ($.07)

1 Tblsp extra virgin olive oil ($.15)

a splash of balsamic vinegar ($.09) – optional

Boil the pasta on medium high heat for ~10 minutes. Drain, rinse and set aside.

Sautee in olive oil over medium high heat, the onion, garlic, leeks spinach and tomatoes – cook until all of the ingredients have caramelized ~12 minutes.

Add the balsamic vingear to the pan, stir and using the spoon – scrape the brown caramelized bits from the bottom of the pan – add the cooked pasta shells and mix well to incorporate all of the vegetables in with the pasta.

Serves ~7