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Was hoping to cook this on the grill tonight for dinner but with full force gale wind looking like cooking inside tonight.
1-1/2lbs new potatoes, halved (I'm using assorted red, white and purple)
1 bunch asparagus, trimmed, cut into 1 1/2" pieces
2 T EVOO divided
6-8 cloves garlic, sliced
2 tsp thyme or 3 T fresh
3 tsp rosemary or 3 T fresh
2 tsp sea salt divided
Fresh ground black pepper to taste
Preheat oven to 425F
In lg bowl add potatoes, garlic, rosemary, thyme, 1/2 salt and 1/2 EVOO.
Mix well, dump into 9"×13" baking pan, cover with foil, bake for 20 min.
Add asparagus, remaining salt and EVOO, cover again, bake 15 minutes.
Up even temp to 450F, remove foil, cook 5 -10 more minutes. Crack fresh ground pepper on top to taste, serve!
Serving with hickory smoked tofu planks and a salad.
Breakfast: packet of instant oatmeal, almond milk, and Kind peanut butter clusters
Lunch: brown rice, tofu marinated in sesame glaze marinade, and frozen broccoli
Dinner: Beyond meat sausage with homemade chili, chili made from one can of diced tomatoes, one can of garbanzo beans, and a packet of chili seasoning mix.
The following is my variation of Minimalist Baker's recipe. 4 servings
This can be served over rice or your favorite grain, whole grain pasta etc. but we also layer this treat on whole wheat bolillos with extra sauce, tomatoes and lettuce. This may also be cooked inside in a cast iron or non-stick pan or under the broiler, but over charcoal gives the best taste.
Ingredients:
1 tsp cinnamon
1 T ground coriander
1/4 tsp allspice
1/4 tsp cayenne pepper
1/2 tsp each, sea salt & black pepper
2 T fresh thyme or 2 tsp dry
4 lg. cloves garlic, minced
1 T fresh ginger, grated or 1 tsp dry
3 T lime juice
1/4 C low-sodium tamari or soy sauce
2 - 3 T maple syrup or brown sugar
2 T apple sauce
3 green onions, thinly sliced
1 serrano or habanero pepper, thinly sliced, seeds removed (or not )
1 large eggplant, sliced vertically into 1/2" slabs
1) In a small bowl mix together all ingredients except eggplant.
2) In a 9"X13" pan or larger, spread about 1/3 C of the jerk sauce.
3) Layer the eggplant slabs with remaining jerk sauce, cover, refrigerate.
This can marinate until you get your grill ready or for several hours.
4) If grilling get a med. high temp going, (optional, I wipe a bit of avocado
oil on grill using paper towel and tongs to prevent sticking)
5) When grill is ready, place eggplant slabs with some of sauce on, and
cook 3 to 5 minutes per side. Basting with remaining sauce. We try to
save a bit of sauce for serving whether on rice/grain or on buns.
This is over the top tasty with lots of flavors going on.
Enjoy!
What a drawn out ordeal!
Just use besan/chick pea flour instead of this dudes long process.
We had a chick pea omelette this morning, 2 minutes to mix, about 8 minutes to cook.
I used to make lasagna, but it's a bit of a bother, what with boiling the giant noodles and carefully layering everything.
Macaroni, cheese and veggies would achieve a similar result, with fewer steps. Does someone have such a recipe to share?
And, what's the key to the no-boil noodle recipes -- just a bit more time in the oven?
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Cook desired amount of lentils in vegetable broth. Add in small potatoes* and cooked or raw spinach. Season to taste. I used za'atar.
*First time I made this, I had fingerling potatoes brushed with olive oil that I bought already made from the cooked-food section of my supermarket. The second time, I used small raw potatoes I had on hand and just cooked them till almost soft in the microwave first and then added them to the lentils, making sure there was enough liquid to cook them through.
Ate this with sliced tomatoes and avocado on the side because that's what I had.
It's relatively fast and easy and filling. And tasty.
The other day I made an eggplant-lentil dal! It was delicious and a new experiment.
Ingredients: eggplant, onion, garlic, ginger, can of tomatoes, red lentils, brown lentils, bell peppers, Serrano pepper, coconut milk, veggie broth concentrate
Spices: turmeric, garam masala, cayenne pepper, thai chilis
Instructions:
Soften the onions and peppers in a little bit of oil with the spices. Then add the ginger and garlic. Then add the eggplant and cook down a little till soft. Then I added all the liquid ingredients. Then added the lentils (and of course salting to taste). The lentils and everything cooked through in about 25-30 minuets. The red lentils added a little thickness, I used 1/3 red. The rest were the brown or green.
Served it with rice and some coconut braised kale (used half a can of coconut milk in the dish and the other half can in the greens!)
The kale was cooked with ginger, garlic, onions, coconut milk, Thai chilis, and a little bit of miso paste.
It turned out delicious.
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Grilled Jamaican Jerk Eggplant
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