Tag Archives: vegan eggplant parm

New Beginnings:  Day 41

Another beautiful morning. Not much snow remaining from Friday’s storm:

 

Had some fruit and ginger water for breakfast and got some spinning in today.  Had some popcorn for lunch (not the healthiest).  Made up for it with a nice dinner😉. 

I made a vegan version of eggplant parm and it was tasty (feature picture).  I did not follow a recipe, just kind of winged it.  I roasted 2 cloves of garlic and a head of cauliflower.  I made some cashew butter and combined with the roated garlic to make a paste. I crumbled some tofu and seasoned with basil and oregano.  I mixed the garlic cashew butter together with the season tofu and chilled.  I sautéed onions, mushrooms and fresh baby spinach.  Next, I sliced a medium sized eggplant thinly and threw it on top of the sautéed veggies to steam and flavor a little.  I thenpuréed the head of cauliflower.  I used a little of a can of 28 oz crushed tomatoes to coat the bottom of a large baking dish and then used the rest in between my layers.  I started with a layer of eggplant on top of the crushed tomatoes, then tofu mixture, steamed veggies, crushed tomatoes, puréed cauliflower and then repeated ending with top layer of cauliflower.  I topped with some sliced tomatoes, onion powder and then baked for 45 mins at 350.  It was great:

 

Am grateful for my hard working husband, family, friends and the nicer weather that is rolling in 🌞 

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