Eggplant Burgers

So my fellow lovers of the non-meat, when I last left you I wrote about grilling my favorite super-food, the wonderful avocado! I know that was such a long time ago and my only excuse is that summer session ended and I became horribly overwhelmed with packing and moving and finding a job. It seems I have hardly had time to sit and breathe, let along give proper attention to my blogging corners of the internet! And for that, I humbly ask your apologies.

Now, I have been living at home with my parents for a few weeks and even though I have yet to settle into a good routine, I have been maintaining a good diet. (I've lost five pounds since the move north, yo!)

The other night my mom barbecued a salmon fillet and I sliced and seasoned an eggplant, all-American burger style.

Our barbecue is not a propane run grill, so before we started preparing the meal we set the coals in the chimney to heat up. This is an important step, lest you contract a case of the hangries staring at your ready-to-go-food and your not-so-ready-to-go backyard barbecue.

I started by slicing the eggplant into half inch to three quarter inch thick rounds. I got a little lopsided and my father teased me mercilessly, but they still cooked just fine. Then I brushed on a little coconut oil. Because it's so hot here, especially in the kitchen because it's upstairs in our un-airconditioned house my coconut oil has changed states from a solid to a liquid. This made brushing it on the eggplant a lot easier, so you know.

Then I sprinkled on crushed black pepper, a smidgen of table salt, onion powder and garlic powder. Flip and repeat on both sides.

The eggplant was then sent to do its time on the grill. I'm not sure the exact length of time, but you want to keep an eye on them so they don't overcook. The eggplant should still be a little firm and not mushy.

After the eggplant had done some hard time on the fire, it was good and cooked all the way the through. I put a little balsamic vinegar on it before I wrapped it in lettuce and went to town. For future reference, I'd skip the balsamic. Something a little milder would definitely add to the flavor. My only advice is to compliment the smokey flavor the barbecue instills, which is all sorts of lovely in your mouth.

I ate my eggplant wraps with fresh carrots and snow peas, perfect and light for a hot summer night!

Eggplant And The Best Caponata Ever

I love eggplant. Always have. Mom used to slice it into circles, sprinkle with salt, set the slices in a colander and let the " bitterness" run out. I don't mess with all that. I don't know, maybe eggplant growing has changed since I was a kid. Maybe the vegetable isn't bitter at all and mom just thought it was. Once the slices were ready for cooking, she'd give them a good rinse under cold water, dry them well, dip them in beaten egg then into crushed cracker crumbs and fry them in a whole lot of butter. My sisters and I always fought over who got the most and if but one slice was left on the serving plate, we had to draw straws to see who got it.

In all those years since the 1940s, we've learned a thing or two about cooking healthy. And while I would dearly love to eat eggplant fixed mom's way, I don't allow myself to do it. What I have discovered though is that eggplant is just plain good the way God made it. I do tend to peel it because to me, the peel is difficult to chew. Other than that, the vegetable is good baked or stewed or grilled or roasted.

I've tried caponata before and truthfully, never thought it was anything to rave about, let alone take the time to make. That is until I saw Chef Anne Burrell cook it up on the Food Channel. Doggone, the recipe was vegan and the only thing I tweaked was to add some tofu to make the dish a complete meal. I could barely wait to get into the kitchen and if you've known me long, you know that I absolutely hate cooking. But something about this recipe called to me. And guess what? It is undoubtedly the best caponata I've ever eaten--bar none. Thanks, Anne.

1 large eggplant, peeled and diced into 1" cubes
3 Tbs. olive oil

Fennel has a licorice taste and while some
like it raw, I prefer it cooked.

Salt and pepper

1 large red onion, cut into medium dice
1 pinch of red pepper flakes
1 fennel bulb, cut into half-inch dice
3 celery ribs, diced
6 garlic cloves, sliced thin
1 red and 1 yellow bell pepper, cut into medium dice
2 zucchini, cut into medium dice
8 oz. firm tofu, drained and pressed, cut into half-inch cubes
1/2 cup water
1/2 cup tomato paste
2 Tbs. sugar
1/4 cup red wine vinegar
1/4 cup golden raisins (I used regular since I was out of the golden ones)
1/4 cup capers, drained
1/4 cup pine nuts (I used almonds as that's what I had)
1/2 bunch of fresh mint, cut into slivers

Heat the oven to 400 degrees. Toss the cubed eggplant with the olive oil, salt and pepper and lay it in a single layer on a sheet pan. Roast it for 15-20 minutes.

Coat a deep pot with olive oil. Toss in the onion and crushed red pepper. Season with salt and pepper. Cook over medium high heat until the onions are soft. About 8-10 minutes.

Spend the $ for fresh mint. It makes
all the difference in the world.

Add the fennel, celery, garlic and tofu and cook another 5-6 minutes. Stir in the peppers and cook another 6 minutes. Add the zucchini and season with salt and pepper once more. Cook over medium heat until all the vegetables are soft. Toss in the eggplant, the water and the tomato paste. Cook until the water is evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, nuts, and mint. Cook another 5-6 minutes.

Serves 6-8 and while I served it hot with garlic bread, it's good cold too.

You know how some recipes just get better and better the longer they sit?
Well this is one of them. It was great on day one. Better on day 2. But
by day 3, what little was left, had an incredible depth of flavor.

Vegetable Stir Fry

As a college student, eating healthy is not the cheap way to go about living. It's certainly much easier to buy a box of Ramen noodles than it is to pick out fresh fruit. Personally I'd rather be eating grapes and apple slices over sodium rich packaged food any day and the best part is that my grocery bill only went up ten dollars when I started buying more fresh fruits and veggies and less packaged food.
 

 My name is Natalie and I'm a senior at a state university in the pacific northwest. I started classes four years ago, majoring in food and nutrition. What foods are 'good' for you and which ones are 'bad' was always an interesting concept to me. I was fascinated with how changing your diet could affect your behavior, your disposition on life, and your energy levels! However, what I didn't take into account was the fact that I would be expected to pass classes like organic chemistry and advanced algebra. Some people got the skills and some people don't.

So I switched to art education and now I paint for a grade instead of calculating complex math and science problems. That didn't mean that my interest in food disappeared, however. I put it on the back burner for a while, but everything resurfaced in the fall 2011 semester for me.

You see, I work as a barista for a local coffee shop so I spend a lot of time around lattes and mochas. I started noticing that I would feel sick after drinking a delicious caffeinated beverage, so I switched over to a non dairy milk. Suddenly I wasn't so sick anymore. That seemed to be the only thing that affected me for a while, too. And then I noticed I would feel the same way after eating pizza and lasagna and cake.

So I just adjusted my diet. No more dairy for this girl anymore. But I still wasn't feeling all that great after a meal in general. I was intrigued by my grandmother, who turned vegan in her early 70s. She felt great! Her skin was glowing. Her body didn't fight her anymore. And thus began my transition into the world of the meatless.

The change hasn't been as easy as I would have liked it to be. It's a little more spendy to eat a diet consisting of mostly fruits and vegetables, but for me it was worth it. As soon as I changed my diet I had more energy throughout the day. I slept better. My skin has cleared up a lot, and I just generally feel better. I'm still on this journey, learning new things every day. Tofu still scares me, but I'll get there.

Stir fry is something I have found super simple to make and it tastes awesome. Plus, I can live on the left overs for days, since I always make too much.

What you need:
Quinoa (I use 1/4 cup because I just make it for me, but you can use however much you like)
White Rice (again, the amount is up to you)
Carrots, quartered
Broccoli
Avocado, halved
Eggplant, cubed
zucchini, sliced
Salad Greens
Garlic
Pepper
Salt

I start by cooking the quinoa and rice because they take the longest - about 15 minutes to absorb all the water. Then in a separate skillet I scoop in a small amount of coconut oil, just so nothing sticks to the pan.

I cut up the carrots, broccoli, zucchini, and eggplant and toss them in the skillet to fry with the garlic (I used garlic powder and just sprinkled it over the veggies) along with some pepper. Next I slice half of my avocado and chunk it up. A pinch of salt and in to the pan they go.

Once all the veggies are good and warm I add in the salad greens. I don't want them to get limp, so I don't let them cook very long - just enough to get a little garlicy and mixed in with everything else. Then I pull everything off the heat to serve.

In a bowl I spoon the quinoa and white rice and over the top I dish the vegetables. Eat. Enjoy. Repeat.

Tempura

Gluten free vegan - there's a challenge. If the recipe calls for wheat flour, it doesn't get a second look from me. But in the fine print of all the tempura recipes I read, it says, don't stir this batter too long or you will activate the gluten in the flour and the batter will be too sticky. That means that here is a recipe that lends itself to gluten free flours. Yahoo.

I love the crunch and versatility of tempura. It's a technique that uniquely modifies a vegetable. Tempura provides texture and a certain mystic to a meal. It's just plain fun to eat tempura. Even a wary child will be intrigued.

Warning: Deep frying requires your full attention. Hot oil and a batter are a spitting, popping combination. Be careful and mindful. Keep the small children out of the kitchen. If you are dipping vegetables like bell peppers, that have a skin on them, score the skin before you batter or it may blister and explode in the hot oil. Wear an apron. Safety goggles aren't out of the question. But a helmet is going a little too far.

Tempura (mushrooms, spinach and sweet potato) and rice

Tempura 
 (deep fried vegetables)
1 cup flour (for gluten free, use brown rice flour or chickpea flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
and very important
1 cup ICE cold water


Vegetables
(such as: sweet potato, mushrooms, spinach, kale, eggplant, carrot, green beans, potato, okra, pumpkin, snow peas)
Peanut oil 
(traditionally sesame oil is used, you can also use canola or vegetable oil)

Prepare the vegetables. Wash and cut into bite size pieces. Dry. 

Heat the oil. It is ready when batter dropped into the oil turns golden brown. (325 - 350 degrees F)

Mix the batter last so you are working with cold batter. 

When oil is hot, dip the vegetables into the batter to coat lightly, then carefully put into the hot oil to fry. They will be ready in 2-3 minutes.Remove from oil with a slotted spoon and rain on paper towel. 

Serve hot with a soy or plum dipping sauce, or just give your vegetables a splash of lemon. 

Serve with a green salad and a bowl of steaming hot rice. 

A Breather

There were five kinds of eggplant available yesterday. My motto in life has always been to go with the prettiest. Not the most scientific way to do things but... 

You may have noticed that I have not been consistent in my postings this summer. Here in the South it has been brutally hot and dry for over two months and I have not been in the mood to cook. Actually I have not been in the mood to do much of anything. Except of course to complain about the weather. Three months ago I was complaining about the overabundance of rain and cold temperatures. Feel free to remind me of this next summer. This week brought us three days of rain and unseasonably cool temperatures. You could see the look of relief on every one's face at yesterday's farmer's markets.

 It has been a tough year for the farmers. What didn't wash away in the spring never set fruit in the heat. And of what did, a lot burned up in the drought. Heavy invasions of insects decimated many a garden here. As the pastures dried up and died in July, most farmers have resorted to feeding their animals hay five months earlier than usual. Large round bales that usually sell for $25 are now selling for $90 and upwards. I spoke to a friend in Texas this week and she is driving a trailer next week to Ohio to buy hay. Small bales that she can buy in Ohio for $3 she can sell in Texas for $10. As she never eats vegetables of any kind, not even lettuce, she is worried about where meat prices are going. I hadn't thought of that. I am glad I don't have to.

We are close to the end of the summer growing season here and are getting late season crops. Soon the farmers will plant fall vegetables like greens, carrots, onions and radishes. We are lucky to have another season  before winter sets in. Yesterday I was able to purchase eggplant, okra, tomatoes, melon, potatoes and squash, all grown locally. It's time to take advantage of the springlike weather and great local produce to do some cooking. Today one of my favorite and easy summertime snacks melitzanosalata-Greek eggplant dip.Some pita chips for dipping, a few sliced tomatoes with salt, cold watermelon, you have a nice, light meal. Perfect for a hot summer evening!

Melitzanosalata

Quantities flexible according to taste 

1 large eggplant

½ cup olive oil

4 teaspoons red wine vinegar

3 cloves garlic, mashed with a bit of salt

¼ cup chopped parsley or cilantro

Grill or broil the whole eggplant until the skin blackens and the flesh gets soft and collapses.

When cool enough to handle, peel the eggplant and pulse in the food processor with the

other ingredients. Serve at room temperature with pita chips or slices of crusty bread.

Greek Appetizer

My inspiration came from the Celebrate! cookbook by Sheila Lukins. In her Greek Easter section, there are several appetizers that are vegan. Pictured above are skordalia, baba ghanoush, bean and beet salad, and pita triangles. Their rich, snappy flavors wowed my husband and brother. However, the preparation of these dishes was labor intensive. So set aside 2 hours and put on some Mediterranean polka music (Lukens suggests Nikos Gounaris, or Nana Mouskouri).

Skordalia

1yukon gold, red, or white potato (4 0z)

4-5 slices stale white bread

3 tablespoons fresh lemon juice

3 tablespoons white wine vinegar

3 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 cup sliced almonds

2 cloves garlic

1. Cut potato into quarters and boil until tender; I used a microwave oven. Once potato is cool peel off skin and put into your food processor or strong blender.

2. Dip your stale white vegan bread ( I needed to use up some sourdough and it seemed to work, if you like that added taste) into water to saturate, then squeeze gently until bread is no longer dripping profusely. Your bread is not stale? I put mine out on the stove while the eggplant was baking. Or put some slices out of it's package a day ahead, or toast it slightly. Set aside.

3. Mix the lemon juice, vinegar, oil, salt and sugar together and set aside.

4. mash the garlic through a garlic press and add this and the almonds to the

potato. Pulse your machine on and off just until smooth. Don't over mix.

5. With the machine running, add a little of the lemon juice mixture and bread, alternating between until all is processed and smooth. Transfer to serving bowl.

Baba Ghanoush

2 eggplants (about 2 pounds)

2 cloves garlic

1/2 teaspoon coarse (kosher) salt

3 tablespoons fresh lemon juice

2 tablespoons chopped parsley

1 tablespoon tahini (sesame paste)

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh mint

salt and pepper to taste

1. 
   
   Preheat oven to 350 degrees F.
2. 
   
   Poke the eggplants with toothpick or tines of a fork a few times. Wrap them in aluminum foil. Place on baking sheet and roast for an hour until very soft.
3. 
   
   Finely chop the garlic with the salt and set aside.
4. 
   
   Remove the eggplant from oven. Carefully unwrap the foil as soon as possible to expedite cooling. When safe to handle, cut them in half and scoop out the seeds. Yes they are tiny and pervasive! You will end up throwing away much of this fruit, but the seeds will make the dip bitter. Scoop out the remaining flesh or peel off the skin, which ever is easier and place in a food processor or blender.
5. 
   
   Add all remaining ingredients, except salt and pepper. Blend just until mixed. Transfer into serving bowl. Salt and pepper to taste.

Bean and Beet Salad

Vinaigrette

1/4 red wine vinegar

2 small cloves garlic

1/2 teaspoons coarse (kosher)salt

Fresh ground pepper

Salad

1 can cannelini beans, 14 oz.

1 can sliced beets, 8 oz.

1/4 cup chopped parsley

1 /2 cup chopped walnuts

2 scallions, chopped

1. 
   
   Mince the garlic into the salt. Put into a closeable container. Add vinegar and oil and shake vigorously before pouring half into the salad.
2. 
   
   Drain and rinse and pat dry the beans. Mix with the parsley and toss with the vinaigrette dressing.
3. 
   
   Drain beets and cut into fourths. Gently fold in beets. Transfer to serving bowl. Sprinkle walnuts and scallions.

These dips should be served with warm pita bread. I covered and refridgerated all of them. They kept for a few days. Today I ate them for breakfast just before a road trip. My companion did not partake, therefore she will be subjected to my garlic breath. Sometimes I am so cruel. Bru Ha Ha.