Follow Me!
Member of:
Basil Eggplant and Tempeh
Serves 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
When I saw the package of fresh basil in the store, I totally started craving basil and eggplant. I know, interesting craving, huh? Nutritionally speaking, it sure beats my normal craving of raisin toast…yummm…raisin toast!
Anyway, here is the recipe I came up with. Serve this with a side of brown rice or quinoa.
1 8-oz package tempeh, cubed
2 Tablespoons olive or coconut oil
1 red onion, sliced
1 shallot, minced
3 cloves garlic, minced
1 large green bell pepper, sliced into thin strips
pinch red chili flakes and black pepper
2 medium sized eggplants, peeled and diced
2 Tablespoons tamari
1 Tablespoon agave nectar
1 cup vegetable stock
1 Tablespoon arrowroot
20-25 fresh basil leaves, left whole if small, chopped if large
In a steamer basket, steam tempeh cubes for 20 minutes, set aside.
Heat oil in a wok or skillet over medium-high heat. Add 1 Tablespoon oil, and add onions, shallots, garlic and peppers. Saute for 3-5 minutes, or until onions are getting clear. Sprinkle in red chili flakes and a generous pinch of black pepper. Saute for a minute or so and push to the sides of the pan. Add remaining oil in center of skillet and add eggplant and tempeh cubes. Fry until cubes get brown, turn and brown other side (about 5 minutes total) until eggplant cubes are pretty soft.
While eggplant is browning, whisk together the tamari, agave, stock and arrowroot until arrowroot is dissolved. When eggplant is brown and soft, add sauce to the pan, stirring for 1 minute. Add basil leaves and stir for just a minute until wilted and serve.
This recipe is a “taste” of my weekly meal plan. You get 4 healthy recipes, an organized shopping list and coupons to New Leaf Community Markets. Plus, you can try it FREE for one month–Subscribe Today!
Cauliflower Speaks!
Maybe I am spending way too much time with food but sometimes I think about what food would say if it could talk. What would cauliflower say to you? I think it would say, “Hey! What’s up with you always buying broccoli and never choosing me? I am also a cruciferous vegetable and have lots of good stuff going for me, like the indoles that fight cancer cells. And don’t let my color (or lack thereof) fool you—I am loaded with nutrition. In fact, eating just 3 of my florets provide you with almost 70% of your daily requirement of Vitamin C! I am easier to cut than broccoli and really tasty!”
Okay, it is official…I AM spending too much time in the produce section!
This recipe is from my Weekly Meal Plan—an organized plan delivered to your inbox every week that includes 4 healthy recipes, a detailed shopping list and coupons to New Leaf Community Markets. You can try it FREE for a month (what do you have to lose?) by clicking here.
Roasted Cauliflower Chiocciole (Pasta)
Serves 4-6
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Roasting cauliflower makes it sweet and delicious!
12 ounces rice or whole grain pasta (little shapes are best, like chiocciole), cooked according to package directions**
1 large head cauliflower, cut into small florets
Olive oil and salt and pepper
1 Tablespoon olive oil
1 medium red onion, chopped
5 garlic cloves, minced
pinch red pepper flakes
2 Tablespoons capers
1 15-oz can white beans, drained
1/2 cup fresh parsley, chopped
salt and pepper to taste
Preheat oven to 475 degrees. On a rimmed baking sheet, toss cauliflower with a drizzle of olive oil and sprinkle with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, stirring occasionally.
**Meanwhile, put pasta on to cook as directed. In a large skillet, heat oil and sauté onion, garlic, red pepper flakes and capers for 3-5 minutes, until onion is getting clear. Add white beans and parsley and simmer on low heat.
When pasta is cooked, reserve 1/2 cup pasta water; drain pasta and return to pot. Add roasted cauliflower, bean/parsley mixture and 1/4 cup of the reserved water and toss to combine. If desired, toss pasta with remaining cooking liquid to add more moisture. Season with salt and pepper and serve.
My recipes are featured in…
T-Shirts!
You asked for 'em and now they're finally here! Nourishing Nutrition T-Shirts!