Eggplant Caprese Stacks




Working with my mother-in-law has a lot of perks, one of which is always getting new food to try.  Mama Kate brought in some eggplant caprese stacks and immediately after trying it I asked for the recipe.



3 medium eggplants

1 cup mozzarella


Fresh basil leaves

3 eggs

1 cup breadcrumbs

1 cup flour

Nantucket Seasoning (a special blend of spices we get every year)

2 or 3 large baking sheets

Non-stick spray



Wash, peel, and slice eggplants into coins about a quarter to a half inch thick

Slice tomatoes into similar sized coins if possible, or enough to be evenly dispersed among stacks

If using fresh mozzarella cut that into coins as well, if you’re resorting to using string cheese like I did, have your husband “string” about a cup of cheese.

Set up breading stations, you’ll need one for flour, one for breadcrumbs, and one with the eggs, add a dash of Nantucket Seasoning to each

Get a helper if you can, someone unafraid of a messy job.



Preheat oven to 350 degrees, spray sheet pans with non-stick spray

Toss eggplant coins in flour, cover in egg wash, toss in bread crumbs, set down on baking sheets.  Do this to half of the eggplant coins as the other half will be used to top the stacks.

Place down the next layer, a mozzarella coin on each eggplant.

Next tomatoes

Then basil leaves, be generous with them, there’s nothing like tomato and basil together

With the remaining eggplant; toss in flour, then eggwash, then breadcrumbs, then top every stack with one

Bake in the oven ten minutes per side (or until browned and sizzling)

Allow to cool for a few minutes and enjoy!





Crispy Tofu – Every Time!

Tofu with an audible crunch, what could be better?



Two packages of tofu

Sunflower Seed Oil (enough to keep bottom of pan covered)

Corn Starch



Heat oil on medium heat until water skids across the top

Cut tofu into cubes or strips or sticks

Pour 1/4 cup of cornstarch into plastic zip lock bag

Add tofu pieces, seal, shake until all sides of the tofu coated

Add tofu to hot oil in batches, leave enough room to easily turn each individual piece (three batches)

Remove when golden on all sides to paper towel covered plate to drain

Serve it up!  We cooked cauliflower in a tika masala sauce and added the tofu on top.

Vegetarian Eggplant Galettes

In an effort to create a protein that stuck together and had a, dare I say, “meatier” consistency, I went ahead and altered my chick pea burger recipe.  Just another experiment with a fancy name!



Galette- a savory pancake in French cuisine



1 eggplant; skinned, cubed, steamed

1 can garbanzo beans; drained, rinsed

Pasta per package directions

1 egg

1/4 cup flour

1/2 tsp basil

1/2 tsp oregano

1 tsp parsley; reserve half for pasta

3 tbs olive oil

Pinch salt

Several grinds of pepper



Cook pasta to package directions

Peel, cube, and steam the eggplant

Drain and rinse the beans

Combine and grind in a food processor (in batches if you need)

Mix all ingredients in large mixing bowl

The mix should stick together well; it shouldn’t be a hard ball, nor a runny pancake, more of a fritter consistency. If it’s too dry, add a splash of almond milk.  If a little too wet, add some more flour a little at a time.

When satisfied with your mix, heat oil on medium heat until water skips across the surface

Cook your galettes in batches; allow to cook about half way through and brown on one side, then flip

Once both sides are brown and crispy, transfer to a plate with a paper towel to drain excess oil

Mix cooked pasta with olive oil, salt, pepper, and the reserved parsley

Serve galettes over pasta, sprinkle with parmesan cheese




Chickpea Burgers, obviously vegan or why would I write about it.

I make my fiancé lunch before he goes to work every morning and since cutting meat all he really eats are leftovers from the night before.  I used to make him really wonderful sandwiches with different meats and cheeses, with those options out I looked for something that would make a filling base for a sandwich.

My every day battle is getting both of us the proper nutrition in tasty and interesting ways, these little power burgers do the trick!


Makes 8 burger sized patties

15 minute prep

10 minute rest

30 minute bake



Two cans garbanzo beans

One sweet potato (cubed and steamed)

One onion (chopped and caramelized)

One teaspoon each: basil, parsley, oregano, olive oil

One half teaspoon salt and pepper

Two tablespoons cornstarch



Preheat oven to 350

Mix two tablespoons cornstarch with six tablespoons water, set aside

Cube sweet potato and steam until fork tender (I use the microwave)

In medium pan sauté and caramelize one chopped onion in one tablespoon olive oil

Drain and rinse garbanzo beans, mix seasonings together, add to food processor

When ready add sweet potato and pulse mixture several times until it begins to mix

Add the caramelized onion

Scrape sides occasionally and continue to pulse until the mixture begins to stick together

Transfer from processor to mixing bowl, stir in cornstarch

Allow the mixture to sit for ten minutes

Rub coconut or olive oil on baking sheet, form eight patties

Bake twenty minutes, sprinkle oil on top and flip, bake ten more minutes

Serve immediately, or save finished patties in Tupperware for a few days.


To reheat:

Heat olive oil in pan on medium heat, add patties and cook til heated through and crispy.  Another one of those recipes that tastes better after 48 hours.




Vegan Taco Tuesday

I’ve been on a roll with vegan dishes lately, this one got a five out of five stars from my manimal!  I just had to share.



One jar medium chunky salsa

One avocado (pitted, cubed)

One cup cooked red quinoa

One cup bean spread (smush up beans with a bit of salsa! BAM vegan bean spread)

Corn tortillas or shells (this easily makes twelve shells)

About twenty cherry tomatoes (halved)



Heat oven to 250, bake shells for 5-8 minutes.

In one bowl mix up your bean spread using one can of beans (black beans are delightful) with half a jar of salsa, a squeeze lime juice on top.

In a large mixing bowl, combine cubed avocado, halved tomatoes, the rest of the salsa, and the quinoa.

Once shells are done, spread a bit of the bean dip inside, stuff with tomato avocado mixture, serve with limes to squeeze and Sriracha on the side.


The beauty of this recipe is how incredibly quick and simple it is.  Keep on task and it can be done in twenty minutes, it’s filling and satisfying, store the rest in the fridge for a few days, it tastes best after 48 hours.  Enjoy!