Italian Vegetable and Potato Stew

(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)

1 large eggplant, peeled and cut into 1-inch cubes
1 1/2 tsp. sea salt
Olive oil
1 medium onion, chopped
2 ribs celery, with leaves, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 medium boiling potatoes, cut into 1/2-inch cubes
1 28-oz. can diced tomatoes
1 cup vegetable stock or water
1/8 tsp. crushed red pepper flakes
1/2 cup chopped fresh basil or 1 tsp. dried basil
1 cup black olives, pitted and chopped

Place the eggplant in a colander and toss with 1 tsp. of the salt.  Let stand for 1 hour to draw out the bitter juices.  Rinse well, drain, and pat dry with kitchen towels.  (I didn't rinse or dry...)

Heat 1 Tbsp. olive oil in a large pot.  Add the onion, celery, bell pepper, and garlic.  Cook, stirring often, until softened, about 5 minutes.  Stir in the eggplant, potatoes, tomatoes with juice, vegetable stock, 1/2 tsp. salt, and the red pepper flakes;  if using dried basil, add it now.  Bring to a simmer, then reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes.

Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes.  Serve the stew hot.

(Very tasty and fairly simple to make.  The salting of the eggplant needs a bit of wait time.  The recipe called for pan frying the eggplant before adding to the dish, but I just threw it right in and the results were fine for me.)

Zucchini Eggplant Rolls

(recipe from Maine Food & Lifestyle magazine)

Eggplant slices:
1 large eggplant
Salt
Olive oil

Tomato sauce:
2 Tbsp. olive oil
2 cloves garlic, chopped
2 1/2 cups chopped tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. salt
Freshly ground black pepper to taste
1 Tbsp. chopped fresh basil (or 1 tsp. dried)

White bean puree:
One 15-oz. can cannellini beans
1/4 cup pine nuts (I used walnuts)
2 cloves garlic, peeled and chopped
1/4 cup olive oil
1 Tbsp. lemon juice
1/4 tsp. salt
Freshly ground black pepper
1 tsp. fresh herbs (oregano, thyme, and basil are nice)

1 zucchini, cut into 3-inch matchsticks
1/4 cup breadcrumbs

Rinse the eggplant.  Cut off the top and bottom ends, so that the eggplant can stand vertically on a cutting board.  With a long knife, cut it vertically into slices 1/4-inch thick.  The first and last slices will have too much skin for easy rolling, so those will not be needed.  Choose your best eight slices (I used all of my slices) and gently rub both sides with salt.  Place them in a colander in the sink and allow them to drip for 30 minutes.  This tenderizes the eggplant and removes its bitterness.

While the eggplant sits, prepare the tomato sauce.  Saute the garlic in olive oil over medium heat until lightly browned, about 2-3 minutes.  Add the tomatoes, red pepper, salt, and black pepper.  Lower the heat and simmer 15 minutes, breaking tomatoes apart with the back of the spoon.  Stir in basil.  Simmer over very low heat while you prepare the rest of the ingredients.

Preheat the over to 350F and return to the eggplant slices.  Rinse them under the faucet and pat them dry.  Brush both sides with olive oil and place on a baking sheet.  Roast for 20 minutes, until the thinner parts of the slices are golden brown.

While the eggplant roasts, prepare the white bean puree.  Put all the ingredients in a food processor and puree until uniform and smooth.  (If you have any leftover, this puree also makes a great spread for crackers and tomato sandwiches.)

When the roasted eggplant slices are cool enough to handle, assemble the rolls.  Thinly spread about a tablespoon of white bean puree across a slice of eggplant, then lay 3-4 (or more if thin) zucchini matchsticks across one end.  Beginning at that end, roll the eggplant up and place it in a baking dish, seam down.  When all of the rolls are in place, spoon the tomato sauce over them and top with breadcrumbs.

Bake for 25-30 minutes, until the breadcrumbs are golden.  Serve with pasta, risotto, or polenta.

(A bit of an effort, but very delicious!  So flavorful!)

Roasted Cherry Tomato Clafoutis

(recipe from Whole Living magazine)

1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley

Heat oven to 400F.  On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper.  Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep)  baking dish and let cool slightly.  Decrease oven temperature to 350F.

In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs.  Pour mixture over slightly cooled tomatoes.

Bake until top is golden brown and edges are puffed, 35 to 40 minutes.  Serve warm or at room temperature.

Winter Ruby Salad with Pomegranate Dressing

2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
2 cups thinly sliced arugula
1 cup seeded and chopped small sweet salad peppers (I used 1/2 cup red bell pepper, 1/2 cup peppadews)
1 cup thinly sliced basil
1 cup pomegranate seeds
1 red grapefruit, peeled, sectioned, and chopped
2/3 cup Pomegranate Dressing (below) (I only used 1/3 cup)

Combine all ingredients in a large bowl and toss gently.  Let stand 10 minutes and serve.

Pomegranate Dressing
1/3 cup avocado oil (I used olive oil)
1 shallot, minced
1/3 cup pomegranate juice (I used orange juice)
1 tsp. honey
1/8 tsp. sea salt

Combine all ingredients and whisk well to emulsify.  Refrigerate leftovers for up to 3 days.  Makes about 2/3 cup.

(Such amazing flavor!  Refreshing and delightful.)

Stir Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup uncooked basmati rice
1 tsp. olive oil
1/2 tsp. minced garlic
1 Tbsp. coconut oil
1 Tbsp. dark sesame oil
1 medium yellow onion, diced
4 cups chopped cauliflower (about 1 medium head)
1/2 cup fresh-squeezed orange juice
1/2 lb. fresh pear tomatoes, diced (about 3 medium)
1 can (13 oz.) water-packed tomatillos, drained and chopped
1/2 cup minced fresh basil leaves
1 Tbsp. arrowroot powder or cornstarch

Bring 2 cups of water to a boil.  Add the rice, olive oil, and garlic.  Return to a boil, cover, reduce heat to very low, and cook 15-20 minutes, until water is absorbed and rice is tender.  Allow to stand, covered, for at least 5 minutes, then fluff with a fork before serving.

Meanwhile, heat the coconut and sesame oils in a wok or heavy skillet over medium-high heat and add the onion.  Saute 2-3 minutes, until onion becomes opaque.  Add the cauliflower and stir.  Stir in the orange juice, cover, and cook 5 minutes, stirring occasionally.  Add the tomatoes, tomatillos, and basil.  Stir to combine, lower the heat to medium-low, cover, and cook 5-7 minutes, stirring occasionally, until cauliflower is fork-tender.  Combine 2 Tbsp. of water with the arrowroot powder in a jar with a tight-fitting lid.  Shake to dissolve, then stir into the cauliflower mixture, cooking for a moment or two to thicken the sauce.  Place equal portions of the cooked rice on warmed serving plates and spoon the cauliflower mixture over top.

Kale Apple Salad with Maple Balsamic Dressing

(recipe from Amazing Grass)

2 cups baby kale
1 cup cooked quinoa
1 large apple, diced
2 1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp. maple syrup
2 Tbsp. chopped raw almonds
1 Tbsp. finely chopped fresh basil
Salt and pepper, to taste

In a large bowl, combine the kale, quinoa, and apple.  In a small bowl, whisk the oil, vinegar, and maple syrup; season to taste with salt & pepper.  Drizzle the dressing over the salad and toss to combine.  Garnish with almonds and basil and toss once more before serving.

Baked Eggplant with Tomato Chutney

(recipe from Eat Up Slim Down 2010, Prevention Magazine)

1 medium eggplant
2 Tbsp. olive oil, divided (I used coconut oil)
1/4 tsp. salt
1/4 tsp. black pepper
1 onion, chopped
1 clove garlic, chopped
1/4 cup balsamic vinegar
1 Tbsp. chopped fresh basil, or 1 tsp. dried basil
1 can (14.5 oz.) diced tomatoes
1/4 cup pine nuts (I used walnuts)

Preheat the oven to 425F.  Coat a 13" x 9" baking dish with cooking spray.  Cut the eggplant into 1/2" slices and brush with 1 tsp. of the oil.  Sprinkle each side with salt and pepper; lay the slices in the baking dish.  Bake for 30 minutes or until the eggplant is tender.

Heat the remaining oil in a nonstick saucepan over medium-high heat.  Cook the onion and garlic for 3 minutes, stirring, until softened.  Add the vinegar and basil and cook, stirring, for 1 minute.  Add the tomatoes and simmer for 5 minutes.  Remove from the heat and stir in the pine nuts.  Spoon over the eggplant and bake for 10 minutes.

Sauteed Zucchini with Mint, Basil, and Walnuts

(recipe from Food52)

1 lb. zucchini, sliced into 1/2-inch rounds
3 Tbsp. olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping Tbsp. capers, rinsed
2 Tbsp. walnuts or pine nuts, lightly toasted
1 to 2 tsp. red wine vinegar
Sea salt and freshly ground pepper, to taste
Additional mint and basil, torn, to garnish

Heat half of the oil in a 10-inch skillet over medium-high heat.  When the oil is hot, add half the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes.  Don't salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch.  Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.  Taste for salt; add a good pinch, plus a few cracks of pepper.  Toss well.

Scoop everything out onto a serving plate.  Right before serving, sprinkle on the nuts and extra herbs as a garnish.

(Sauteed zucchini is always delicious, and the garlic, herbs and nuts really makes it special.  I added some shrimp and tomatoes to leftovers to great effect.)

Basil-Mint Pesto

(recipe from Williams Sonoma - Vegetarian cookbook)

1 1/2 cups lightly packed fresh basil leaves

1/4 cup fresh parsley leaves

4 cloves garlic, roughly chopped

1/2 cup olive oil (I used half olive oil and half tahini)

1 1/4 cups freshly grated Parmesan cheese (I used 1 cup walnuts)

1 cup firmly packed mint leaves

salt and freshly ground pepper

Combine in a blender, process until smooth.  (Can add extra oil or tahini, if needed.)  Season to taste with salt and pepper.

(Very delicious!)

Tomato-and-Peach Salad with Crisp Tofu

(recipe from Food and Wine magazine)

2 serrano chiles, thinly sliced
1/2 cup rice wine vinegar
1 tsp. sugar (I used honey)
1/2 tsp. kosher salt, plus more for seasoning
1 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
1 tsp. Dijon mustard
1/2 cup plus 3 Tbsp. canola oil (I used olive oil)
6 oz. extra-firm tofu, drained well and cubed
2 heirloom tomatoes, sliced
2 peaches, cut into wedges
1 cup arugula or mizuna
1/2 cup basil leaves

Put the serranos in a small heatproof bowl.  In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar, and 1/2 tsp. of salt, stirring to dissolve the sugar.  Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.

Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 Tbsp. of the oil.

In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering.  Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes.  Using a slotted spoon, transfer to a paper towel-lined plate.  Season with salt.

Arrange the tomatoes, peaches, arugula and serranos on a platter.  Drizzle with the soy-lime dressing, scatter the tofu and basil on top and serve.

(This is a kick-ass salad.  There are many steps, but worth it!  Tangy, sweet, spicy.  I kept all of the components separate and was able to eat several salads over several days, though the sliced tomatoes don't keep too long in the fridge.)

Roasted Strawberry Salad

(recipe from Thug Kitchen, and I'm going to write it exactly as it appears there...)

16 medium strawberries, about 1 lb.
1 tsp. olive oil
a pinch of salt
1/2 cup coconut flakes (you can use sliced almonds to save some cash)
1/4 cup lemon juice
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
a big bunch of basil, chopped into thin strips, about 2/3 cup
salt and pepper to taste
1 big head of lettuce (green leaf, spinach, butter, whatthefuckever kind of lettuce is fine)

Warm up your oven to 400 degrees.  Cut the tops off the strawberries and throw that shit out.  Slice the berries in half lengthwise.  Toss them in a bowl with the teaspoon of olive oil and salt.  Mix that shit up good so everything is coated.  Put the strawberries cut side down on a cookie sheet.  I hate doing dishes so I usually cover the cookie sheet with foil or something because the strawberries can release some juice and it's annoying as fuck to clean.  Roast the strawberries for 10 minutes.  Throw the coconut flakes in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until the coconut looks toasted.  Let everything cool the fuck down to about room temperature.

Mix together the lemon juice, vinegar, and oil in a small glass.  Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt, and pepper as you like.  Make sure everything is coated and then put the strawberries and coconut flakes on top.  Arrange that shit so it looks nice.  If you don't feel like fucking with the oven, then just leave the strawberries raw.  I don't give a shit JUST EAT A FUCKING SALAD or 10.

(This is a tasty salad.  The strawberries do release a lot of juice when roasted.  I added all of that juice to my dressing, and it made the vinaigrette look so pretty, like a sunset.  In the future, I would fiddle with the ratios of the vinaigrette, maybe less oil?)

Tomato Basil Soup

(this is from a food blog, but I can't remember which one - maybe 101 cookbooks?)

3 Tbsp. olive oil
3 large carrots, peeled and finely diced
2 medium sweet onions, finely diced
4 cloves garlic, peeled and left whole
1 tsp. crushed red pepper flakes
1 Tbsp. salt
3 28-ounce cans of whole peeled tomatoes
1 quart (4 cups) broth
10 fresh basil leaves (plus more for garnish)


Combine all ingredients in a heavy-lidded pot or Dutch oven over medium-high heat.  Bring to a boil, then turn heat down to low and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft.  Allow the soup to cool slightly.  Then puree in batches in a blender until very smooth.  If you like a thinner consistency, add a little bit more stock or water.

Garnish with more fresh basil.

(This may be the best tomato soup I've ever tasted.  And so easy to make!  It simmered merrily for two hours while I decorated my Christmas tree.  Although it's a pureed soup, my dinner guest Mike thought it was very hearty.  We ate it with some grilled cheese sandwiches, yum.  It makes a ton, too!  Enough for a dinner guest, then a week's worth of lunches.)

Fresh Tomato Farfalle with Sweet Corn and Basil

(recipe from Vegetarian Times magazine, 2010)

1/4 cup lime juice
3 Tbsp. olive oil
1 Tbsp. grated lime zest
1 tsp. ground cumin
2 lb. tomatoes, cut into bite-sized pieces (5 cups)
1 15-oz. can chickpeas, rinsed and drained
1/2 cup torn basil leaves
9 oz. farfalle pasta (I used fusilli)
1 1/4 cups fresh or frozen corn kernels

Combine lime juice, oil, lime zest, and cumin in bowl.  Add tomatoes, chickpeas, and basil; toss to coat.  Set aside.

Cook pasta according to package directions.  Add corn to pasta water 2 minutes before end of cooking time.  Drain, and toss with tomato mixture.

(Nice, fresh, flavorful salad.  I used an assortment of heirloom tomatoes for color variety.  Since I am currently reading the book Wheatbelly, about the unhealthiness of modern wheat, I used a rice & millet pasta, which tasted fine.  This pasta salad was perfect for work lunches.)

Ratatouille Barley Salad

(Recipe from 101 Cookbooks)

Serves 8.

1 cup pearled barley (can also use quinoa, farro, bulgar, rice, etc.)

4 cloves garlic, finely minced

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

2 tsp. agave nectar

1 eggplant, peeled and cut into 1/2" slices

about 3 zucchini, 1/2" coins

olive oil & lemon pepper for cooking

2 cups baby tomatoes, halved

1/3 cup finely chopped basil

1/4 cup finely chopped parsley

salt, as needed

Rinse the barley.  Put it in a pot with about 3 cups of water.  Bring it to a boil then down to a simmer, add a few pinches of salt and cook for about 25-30 minutes until tender.  Drain any excess water and transfer the grains to a big mixing bowl.  Add the minced garlic and a pinch of salt while the grains are still hot, and stir.  Add the oil, vinegar, and agave and stir to coat.  Set aside.

Heat a hearty drizzle of olive oil in a cast iron pan over medium heat (you can alternatively grill the eggplant and zucchini).  Add the zucchini and a generous sprinkle of lemon pepper and saute until well charred and cooked through, about 10 minutes.  Transfer to the barley bowl.  Rub lemon pepper or similar seasoning on all sides of the eggplant.  Sear the eggplant in the pan; this will have to be done in two batches.  Cook both sides with a bunch of seasonings until the eggplant starts to soften and then add a drizzle of oil.  (Turns out a bit less greasy this way.)  Let the eggplant cool slightly.  Chop it into 2" chunks and add it to the barley bowl.  Add the halved tomatoes, basil, parsley and toss everything to mix.  Taste for salt and pepper and maybe a bit more vinegar, if you prefer.  Serve at room temperature.

(I chopped the zucchini and eggplant into small, bite-size chunks, put on a baking sheet with drizzles of oil and sprinklings of lemon pepper and roasted them in the oven to cut down on frying in oil.  This salad is delicious!)

Asparagus, Peas, and Basil

(recipe from Gourmet Italian Kitchen magazine)

Serves 6.

1/4 cup finely chopped shallots (I used red onion)
2 Tbsp. olive oil
2 lb. asparagus, trimmed and cut into 1-inch pieces
2 1/2 cups (12 oz) shelled fresh peas (1 3/4 lbs. in pods) or 1 (10 oz.) package thawed frozen peas
1/2 tsp. fine sea salt
1/4 tsp. pepper
Handful of torn basil leaves (about 3/4 cup)

Cook shallots in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, salt, and pepper; cover skillet with a lid.  Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.  Remove from heat.  Stir in basil.

(So good!  So unbelievably good!  I ate this with some brown rice.  One of those recipes that makes me happy that I try new things.)

Summer Squash with Mint, Parsley, and Basil

(recipe from a magazine, not sure which one)

3 Tbsp. olive oil

1 1/2 lbs. mixed summer squashes, chopped

3 garlic cloves, thinly sliced

12 basil leaves, chopped

6 mint leaves, chopped

A few sprigs Italian parsley, leaves chopped

salt & pepper

Juice from 1/2 lemon

Heat oil in a large saute pan over medium flame. Add squash; saute 5 minutes, until tender and barely brown. (Squash should retain shape and bright color.)

Add garlic; saute 1 minute. Remove from heat.

Add basil, mint, parsley, salt, pepper, and lemon juice. Toss. Serve immediately.

(Justin made this, and continues to make it! It is light and delicious.)