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

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Daniel (Vegan) Fast: Day Two

Last night was interesting, and a real life exercise of this fasting program in motion. I planned a Black Bean and Whole Wheat Tortillas Fasting Feast but my father celebrated his birthday yesterday so we joined him for festivities complete with Turkey Burgers, Steak, Chicken and Cake. It is not reasonable to surmise that you will be able to fast from the comfort of your home for 30 days. This was a test, let’s see how I did.

I raided the cabinets and whipped up some whole wheat linguine with capers, caramelized onions balsamic vinegar and a cheese-less pesto mix (sun-dried Tomato, Pine Nuts, Garlic, Basil, Oregano and Olive Oil). Pair that with a salad or two bananas and a Granny Smith apple – and you’ve got dinner! Crisis averted. (whew!)

Here’s my Day Two Smorgasboard:

For Breakfast today I had a bowl of mixed roasted nuts + milled flaxseed, a few chunks of Cantaloupe a glass of cold water, and a bowl of Muesli.

Lunch was Eggplant Bolognese with Whole Wheat Rotini

Pineapple Salsa

Snack

Muesli

Ezekiel Bread (no yeast)

4 Kiwis

Hot Water (see: Mug – A Sign of Intelligent Life)

Day Two Smorgasboard

Day Two Mantra:

“Blessed are those who plant PEACE each season.”

Prayers of The Cosmos

Little Hands and Eggplant Parm

Two beautiful eggplants from Larriland Farm ($1.49), 1 can of whole tomato in juice ($.87), freshly grated Parmesan cheese ($2.17), a can of breadcrumbs ($1.18), a box of linguine pasta and 30 minutes in a 375 F degree oven give you this yum-tastic creation.  Serves ~ 8 

Eggplant Parm

Eggplant Parm