Thursday, August 25, 2011

Eggplant Bacon

For the last three weeks we have received eggplant in our CSA box.
What to do with all of this eggplant?
Well, Alexandra made ratatouille.
Then we made Eggplant bacon.
Eggplant Bacon:
6 Tablespoons Maple Syrup
1/2 teaspoons chili powder
3 Tablespoons olive oil
1 Tablespoon Tamari
2 Tablespoons Apple Cider Vinegar
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1 clove garlic (optional)
salt to taste
2 Eggplant
extra pepper to season top of eggplant

Blend first 10 ingredients in blender.
Slice eggplant and place in large bowl.
Pour blended mixture over eggplant land let marinate for a couple of hours.
Place eggplant on dehydrator trays, pepper the top of eggplant if you with and dehydrate for 24 hours, flip halfway through.
Voila! Eggplant bacon!
Raw eggplant is very low in saturated fat, cholesterol and Sodium. It is also a good source of vitamin K, Thiamin, Niacin Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of dietary fiber, folate, potassium and manganese.
Cooked eggplant is low in saturated fat and cholesterol. It is also a good source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese and a very good source of dietary fiber. This food is very high in sodium and a large portion of the calories come from sugars. Cooked eggplant will cause more inflammation then raw eggplant.
It is interesting to note that the raw eggplant contains magnesium, phosphorus and copper. Many Americans are low in magnesium and do not get enough in their diets. Phosphorus is also an important brain food. Every time we have a thought, reading, meditating or using our brain we burn phosphorus. 

Freezing is another great way to preserve your eggplant if you cannot eat what you have fast enough.
1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.
2. Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.
3. Drain, cool and package in freezer bag. Seal and freeze. If you would like to keep your eggplant ready to use as "steaks" place freezer paper between each eggplant to keep them separated.

Risk more than others think is safe.
Care more than others think is wise.
Dream more than others think is practical.
Expect more than others think is possible.
~Claude Bissell

Have a beautiful end of August!


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Friday, August 12, 2011

A Little Slice of Vegan Cheese

So this was really my first go at making a vegan cheese that you could slice. 
To my delight my daughters loved it and its so easy to make!
Pass the cheese please!

 Raw Vegan Cheese
1 1/2 cups water 1 1/2 Tablespoons agar powder or 5 Tablespoons Agar Flakes
1/2 cup raw cashews (soaked)
1/4 cup nutritional yeast
2 Tablespoons fresh lemon juice
2 Tablespoons Tahini
2 teaspoons dijon or stone ground mustard
1 garlic clove (optional)
Dash of Salt

In blender add cashews, nutritional yeast, lemon juice, tahini, mustard, garlic and salt.
In a pan, on the stove, bring water to a boil and slowly add agar stirring with a whisk. Reduce heat to a simmer and continue to whisk while mixture thickens, about 5 to 10 minutes. If using flakes, make sure they are completely dissolved.
Slowly pour into blender, and blend for several minutes, make sure you scrape the sides every once in a while until mixture is completely smooth.
Pour into a plastic container and cool in fridge, uncovered for several hours.
After completely cool, pop cheese out of container and serve.
Store covered in the refrigerator for up to a week.
Oh, so easy!
 Agar is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin K, Pantothenic Acid, Zinc and Copper, and a very good source of Folate, Calcium, Iron, Magnesium, Potassium and Manganese.

Enjoy the beauty of summer!

Imagine all the people living life in peace.
You may say I'm a dreamer, but I'm not the only one.
I hope someday you'll join us, and the world will live as one. ~John Lennon


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