Confession: I love eggplant. Can’t get enough. It’s always been one of my mom’s favorite vegetables, and though I never ate it much as a kid, apparently that preference still got passed down to me somehow — but I’m not complaining!
I was craving some sort of Italian something, so I decided to take what was in my fridge and throw it together to make what ended up being a gorgeous layered eggplant “lasagna” — no gluten, no dairy, no nuts, seeds, or grains. Just vegetables and a little bit of homemade meat sauce, but you can omit the meat for a vegan/vegetarian option. Serious perfection.
I’m still obsessing over the Simple Seasoned Eggplant Steaks that I made a couple weeks ago. The tangy flavor and toothsome texture of the eggplant were so tasty, I just couldn’t pass up using the steaks in another recipe. So here you have it: Vegan Eggplant Burger Stacks!
All the goodness of a lettuce-wrapped burger with no meat — and being a meat-eater myself, I promise you won’t even miss it. After your first crunch of the lettuce “buns” with a delicious assortment of burger toppings, you’ll be a believer. I used tangy red pepper slices, baby spinach leaves, Clean Caramelized Onions (nomz), and creamy avocado slices instead of spread. Feel free to top your burger with your favorite gluten-free, dairy-free, vegan, or Paleo toppings. The best part about this recipe is how completely customizable it is!
Whether you’re vegan, detoxing, or just looking to get more veggies in your diet, this simple “burger” stack is a perfect, healthy option. Continue reading →
Eggplants, or aubergines, are wonderful to look at (that color!) and even more wonderful to eat. They’re high in fiber and vitamin B1 and have a unique texture and taste. They also bounce! My mom always used to tell me that when her she was a child her mother would bring eggplants home from the store and she and her sister would bounce them on the floor once she left the room. Little mischief makers! While fun, bouncing an eggplant will cause it to bruise so try to restrain yourself. Full disclosure though: I have tested it out with just a two-inch drop. Still entertaining ;-) Anyway, on to the recipe… but first a few pictures!
Perfectly seasoned and cooked until tender, these simple eggplant steaks are a versatile addition to your weekly dinner rotation. Eat them alone, with a side of pasta (gluten-free or veggie), or as a beefless burger stack (recipe coming soon!)
I have a confession. I love zucchini. I could eat zucchini all the time, in some shape or form, at every meal. Here’s the catch though: it has to be organic. The flavor of organic zucchini is so far superior to non-organic that to me it’s not even comparable. I actually used to hate zucchini as a kid unless it was covered in cheese! Talk about a complete 180. In this simple recipe, fresh zucchini gets turned into a delicious “pasta” covered in a creamy Italian flavored sauce with just a handful of ingredients.
This recipe can be enjoyed completely raw as a refreshing main or side dish, but for those who prefer their “pasta” to be warm feel free to give the noodles a boiling water bath. I would refrain from actually cooking the noodles as zucchini tends to get soggy easily when it’s this spiraled this thin. In case you’re wondering, the spiralizer I use is from Paderno World Cuisine and I highly recommend it. It makes everything so easy and so tasty!
Rice that’s not rice? You heard right! This tasty recipe uses cauliflower to give you all of that ricey goodness without the grains. Though as far as cruciferous vegetables go, cauliflower seems to be the most polarizing. People either love it, or they hate it. Maybe it’s because too many people have either only had it on veggie trays (raw is a bit hard to palate, in my opinion), or from frozen medley packages with a lovely side of freezer burn. Not exactly the best impression…
No matter which side you fall on, fear not! This recipe is for you. It’s also free of practically every common food allergen. Pretty cool, huh? Although I’m in the pro-cauliflower camp, I can tell you that you would never guess this is cauliflower! Just chop it up, cook with onion, garlic, and spices, throw in some cilantro and squeeze a lime on it et voila! Zesty rice perfection. My mouth is watering in reminiscence.
This recipe calls for a whole head of cauliflower, but before you get into that please know that it’s A LOT, about 6-7 cups worth. So if you’re not looking to make that much, feel free to half the measurements. If you want to make that much but don’t have an extra large sauté pan, just cook it in batches. Maybe make one spicier than the other or try different kinds of seasoning. Get creative! It’s easily adaptable and super versatile… Continue reading →