A monthly experiment.

Posts tagged ‘dinner’

Baked breaded eggplant and white bean goodness

Alright so this one isn’t Vegan, but it’s the end of the month and I decided to add a bit of ovo-lacto into the mix, but just a bit. I did some breaded baked eggplant with a white bean topping. It came out really nice, crispy and soft at the same time. It is one of the reasons I love Panko bread crumbs so much. If someone knows a vegan way of getting the breadcrumbs to stick like eggs/milk let me know, I will switch to it.

Ingredients

  • 1 Japanese eggplant
  • 1 bag panko bread crumbs
  • 2 cups whole milk (so weird to be using milk again)
  • 2 eggs (ditto for eggs. I haven’t cracked an egg in a month)
  • 2 cups flour
  • 1 can great white northern beans
  • Dried mushrooms (I used lobster, porcini, morel and chanterelles)
  • 2 cloves garlic
  • 1 small white onion
  • Olive oil
  • Oregano
  • Thyme
  • Rosemary
  • Flat leaf parsley

Preheat the oven to 400. Add the dried mushrooms to hot water and cover and set aside.

Tip: Use a small bowl for the mushrooms and just enough water for them to float, like a small cereal bowl. We want to use that water as our liquid later since it becomes wonderful mushroom broth.

Take some plates and put the flour on one plate, some breadcrumbs on the other and in a large bowl mix the milk and the eggs together.  Now to prep the eggplant cut off the tips, cut it in half and shave off the peel on 2 sides. We just want a flat side to bread, but don’t waste too much of it. Press each side of the eggplant down into the flour, give it a nice bath in the egg wash and then into the panko. Get a lot of bread crumbs on it, I mush in as many as possible. Lay them out on the sheet pan and pop them into the oven.

While those are baking drain and rinse the northern beans, dice the onion and mince the garlic. In a pan heat up some olive oil and toss in the onions and a bit of salt. When they are translucent add the garlic. When it is light golden add the beans and stir through. While the beans are heating up remove the leaves from the herbs and chop them up roughly. Add the herbs in and stir through. Now remove the mushrooms from the water, squeeze as much water as you can back into the bowl they were in. Chop them roughly and toss into the pan. Once everything is heated through and the beans begin to break down a bit, go ahead and add the reserved mushroom liquid (make sure no grit gets in) and simmer this mixture until it’s all reduced down. Smash some of the beans during stirring to get a nice thick sauce holding everything together. Salt and pepper to taste, you can also add some vinegar at this point to brighten things up, I would recommend using nice light white wine vinegar. At the last second chop some fresh Italian flat leaf parsley roughly and stir through.

Let’s turn our attention back to the eggplant. At this point it should have been around 20 minutes and the eggplant is done inside, we just need golden crispy outside. I switched to my broiler at this point, opened the oven door and drizzled some olive oil over my planks. With the door cracked open I watched them toast in less than 3 minutes, then I flipped them and did the same process.

Once they were golden brown and delicious I took them out, plated one with a nice mound of the beans and drizzled with olive oil. Enjoy!

Advertisements

A smoky, spicy vegan sandwich.

Another vegan sandwich! This time with roasted vegetables and mushrooms. I wanted to use some smoky, spicy flavors as well as pairing it up with something strong like fennel pollen, so I went with chipotles since they were in my fridge. If you want even more fennel goodness swap out the onion for thinly sliced fennel and treat it the same way. All in all the roasted mushrooms felt very meaty and filling, the fennel onions were perfect and the broccolini and red bells gave a lot of body to the sandwich. The chipotle bean spread added a nice smoky kick and there was enough bean spread left over for me to eat today as a snack with pita chips.

Ingredients

½ lb cremini mushrooms

1 bunch broccolini

1 medium onion

1 can great northern beans

2 chipotle peppers in adobo

1 tomato

1 red bell pepper

Some lettuce, herb mix, spring mix whatever

Coconut milk

Olive oil

Salt

Pepper

Fennel pollen

1 loaf of sourdough bread in the shape of a giant submarine sandwich, or really whatever bread you want

Okay to get started get the oven up to 400 degrees. Slice the mushrooms and toss them with a bit of olive oil and salt and pepper, spread out on a pan and put them in the oven. Get a pot of water boiling and blanche the broccolini for a 2 minutes, take out and dunk into an ice bath, then toss them with olive oil and salt and pepper, place them on a pan and put them in the oven too. While they are in the oven drain and rinse a can of great northern beans (or any white bean really) and put them in the food processor with 1 tbsp of olive oil, 1 tsp of salt and the chipotle peppers, start blending and add coconut milk until it becomes a smooth yet thick paste, almost like hummus. Slice the onion thin and add to a pan with olive oil, salt, pepper and fennel pollen and start to sweat them down. Slice the tomato super thin and set aside. Cut the red bell pepper in half and remove the seeds and the white parts inside.

Now after about 20 minutes swap your oven over to broil. Crank it up high and add your bell pepper into the oven. I just moved some of the mushrooms over and put them onto the same sheet pan. Pay attention now you are going to have to pull things as they come ready. Cut your bread loaf in half but leave one edge connected like a hinge, spread it out and slather the bean paste on both sides. When the broccolini looks ready pull it, chop it in half and spread it out on the bottom of the loaf. Pull the mushrooms next and spread them into a layer on top of the broccolini. Take the softened onions off the stove and spread them on top of the mushrooms. Now add the tomatoes and the lettuce mix. At this point my red bell was ready so I pulled him from the oven and placed him in a plastic Ziploc bag. I waited about 10 minutes for him to cool down, peeled the skin off of him, sliced him up and added him to the sandwich. At this point everything should be cool enough to eat. Close it up, slice into single portions and enjoy.