Posts Tagged ‘animals’

Compassionate Eggplant Rolitini

In celebration of my study of Basil, here’s an animal friendly (vegan) version of eggplant rolitini. Yummmy!! I’ll try to post pics of these recipes, but this one got eaten up so fast there wasn’t a chance to get the camera. I’ve added links to some of the uncommon ingredients for you who are new to vegan cooking – these are just my choices, you can pick your own brands.

1 Eggplant sliced thinly lengthwise – salted & rinsed
Flour for dusting
1 cup soy milk
1 T EnerG Egg Replacer (or other egg replacer of your choice)
No stick oil spray (olive oil spray is the yummiest in this)

2 cups Macadamia nuts (raw & unsalted preferably) soaked for 1 hour & rinsed
~ 1 cup water
1 T freshly squeezed lemon juice
1/2 tsp apple cider vinegar
1 clove garlic
1/2 cup fresh basil leaves
3 T nutritional yeast
1/2 tsp salt

2 cups of your favorite marinara sauce
1/2 cup of shredded vegan mozzarella

Heat your oven to 350 degrees. Spray a baking sheet with non-stick spray.

Put flour & breadcrumbs on separate plates. Mix soy milk with egg replacer in a flat pie plate or large bowl.
After salting & rinsing the eggplant slices, dip each slice in the flour, then the soy milk mixture & then the bread crumbs (both sides). Place onto baking sheet in one layer & spray thoroughly with non-stick spray. Bake at 350 for about 15 minutes (or until browned & soft). Speed bake in a convection oven works wonderfully here, but it’s not necessary.

Mix all of the Filling ingredients except water in a food processor. Add about 1/2 of the water & process, adding water until very smooth. The amount of water used will depend on the strength of your processor. You are looking for a texture that is smooth, but not watery – think ricotta cheese here.

Put about 1/2 cup of marinara sauce into the bottom of an 8×8 baking pan.
Place about 2T of filling onto each eggplant slice & roll up into a log like this . Top with marinara sauce & shredded mozzarella. Spray the top with non-stick spray.

Bake uncovered for 30 minutes.

Serve over pasta with additional sauce if desired.



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Tofu the Vegan Zombie

Oh my goddess!!! This is hilarious 🙂