Dinner Tonight

[Guest guest]

I'm pretty sure there's none in the files. I found this one online though.

 

http://blog.fatfreevegan.com/2006/09/vegan-eggplant-parmesan.html

 

 

Kim

 

 

, m k <rickybigthighs

wrote:

>

> my garden produced lots of eggplant and zucchini so I wanted to wow

my neighbors tonight with an eggplant " parmesan " and garlic bread

dinner. I may not be looking in the right place but I couldn't find

any recipes in the archives. Anyone have recipes to share or could you

tell me where to look please!!!!

[Guest guest]

thank you!!!!

 

 

Kim <bearhouse5

 

Tuesday, August 14, 2007 9:45:34 AM

Re: dinner tonight

 

 

 

 

 

 

 

 

 

 

 

 

 

I'm pretty sure there's none in the files. I found this one online

though.

 

 

 

http://blog. fatfreevegan. com/2006/ 09/vegan- eggplant- parmesan. html

 

 

 

Kim

 

 

 

Vegan-and-Gluten- Free@ .com, m k <rickybigthighs@ ...>

 

wrote:

 

>

 

> my garden produced lots of eggplant and zucchini so I wanted to wow

 

my neighbors tonight with an eggplant " parmesan " and garlic bread

 

dinner. I may not be looking in the right place but I couldn't find

 

any recipes in the archives. Anyone have recipes to share or could you

 

tell me where to look please!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

, m k

<rickybigthighs wrote:

> my garden produced lots of eggplant and zucchini so I wanted to

wow my neighbors tonight with an eggplant " parmesan " and garlic

bread dinner.

 

I'm 'totally loving' the eggplant this year. It seems that this

year's crop is better than ever. I don't have a recipe for eggplant

parmesan, but I'll share how I've been preparing the eggplant for

family meals. It's simple --- but so delicious.

 

Peel and slice eggplant length-wise, thinly. Heat skillet to medium-

high heat. Lay slices on skillet (do not add oil or liquid).

Sprinkle with salt and sweet basil flakes. Keep a close eye on them

and turn when they start to darken. When slightly charred, turn and

add more salt and sweet basil to the other side. They are done when

tender and browned. Be generous with the sweet basil and be sure

that the slices are very thin. Serve with catsup if desired.

 

I've also been preparing them by dipping them in soymilk and then a

mixture of nutritional yeast and a gluten-free flour and favorite

herbs and seasonings. Fry in skillet with coconut oil (which adds a

unique flavor).

 

Enjoy!

[Guest guest]

wow. sounds so yummy! thank you!

 

 

ilovetocookvegan2 <gracioushospitality

 

Tuesday, August 14, 2007 10:26:26 AM

Re: dinner tonight

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan-and-Gluten- Free@ .com, m k

 

<rickybigthighs@ ...> wrote:

 

> my garden produced lots of eggplant and zucchini so I wanted to

 

wow my neighbors tonight with an eggplant " parmesan " and garlic

 

bread dinner.

 

 

 

I'm 'totally loving' the eggplant this year. It seems that this

 

year's crop is better than ever. I don't have a recipe for eggplant

 

parmesan, but I'll share how I've been preparing the eggplant for

 

family meals. It's simple --- but so delicious.

 

 

 

Peel and slice eggplant length-wise, thinly. Heat skillet to medium-

 

high heat. Lay slices on skillet (do not add oil or liquid).

 

Sprinkle with salt and sweet basil flakes. Keep a close eye on them

 

and turn when they start to darken. When slightly charred, turn and

 

add more salt and sweet basil to the other side. They are done when

 

tender and browned. Be generous with the sweet basil and be sure

 

that the slices are very thin. Serve with catsup if desired.

 

 

 

I've also been preparing them by dipping them in soymilk and then a

 

mixture of nutritional yeast and a gluten-free flour and favorite

 

herbs and seasonings. Fry in skillet with coconut oil (which adds a

 

unique flavor).

 

 

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

We made bean burritos for dinner.

 

I started with 1/4 cup each of dried black beans, dark kidney beans and

adzuki beans.

1 onion chopped

8 cloves garlic (or to taste) chopped

1 scallion chopped

1/2 bell pepper chopped

1/2 can chopped tomatoes

Celery salt

Mrs Dash

Cumin Powder

Chile Powder

Black pepper

Olive oil

Nutritional Yeast Queso Sauce

Coat bottom of pan with Olive oil.

Turn heat on add onions, and celery salt, stir and cook until the onions are

clear add the garlic and another pinch of Celery salt stir to combine, 2 to

3 minutes. Add bell peppers and Mrs Dash stir add the scallion. Stir in

beans add Chili powder, cumin powder, black pepper stir 2-3 minutes add the

chopped tomatoes cook until heated.

 

Place a the bean mixture down the center of the flour tortilla cover with

the Nutritional Yeast Queso Sauce roll up and place seam side down on a cookie

sheet lined with parchment paper.

Bake in 350 degree oven

eat and enjoy.

 

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capital.(http://www.aol.com?ncid=emlcntaolcom00000027)

 

 

 

[Guest guest]

That sounds really good!

 

~ PT ~

 

, glpveg4life wrote:

>

> We made bean burritos for dinner.

>

> I started with 1/4 cup each of dried black beans, dark kidney beans and

> adzuki beans.

> 1 onion chopped

> 8 cloves garlic (or to taste) chopped

> 1 scallion chopped

> 1/2 bell pepper chopped

> 1/2 can chopped tomatoes

> Celery salt

> Mrs Dash

> Cumin Powder

> Chile Powder

> Black pepper

> Olive oil

> Nutritional Yeast Queso Sauce

> Coat bottom of pan with Olive oil.

> Turn heat on add onions, and celery salt, stir and cook until the onions are

> clear add the garlic and another pinch of Celery salt stir to combine, 2 to

> 3 minutes. Add bell peppers and Mrs Dash stir add the scallion. Stir in

> beans add Chili powder, cumin powder, black pepper stir 2-3 minutes add the

> chopped tomatoes cook until heated.

>

> Place a the bean mixture down the center of the flour tortilla cover with

> the Nutritional Yeast Queso Sauce roll up and place seam side down on a cookie

> sheet lined with parchment paper.

> Bake in 350 degree oven

> eat and enjoy.