Baked Eggplant Fingers

Ingredients

• 2 medium sized organic eggplant(1-2 T salt), sweated and cut into strips or wedges
• ½ cup gluten free flour
• 3 organic eggs, beaten or 3 T flax and ½ cup water
• ½  c non dairy milk
• 2 cups gluten free bread crumbs
• 1 cup organic corn meal or crushed  organic  corn chips (this is a good use for the crumbs and broken chips at the bottom of a bag J)
• 2 t granulated garlic or garlic powder
• 2 t onion powder
• ½ t cayenne
• 1 T oregano
• 1 T basil
• ½  t sea salt or pink salt

Directions

Preheat oven to 400F

Cut eggplant into ~1” thick rounds and lightly salt each side

Place salted eggplant in colander or on rack for 20 to 30 minutes and allow the salt to draw out excess water and any bitterness.

While waiting for eggplant, combine the breadcrumbs, cornmeal/corn chips, garlic, onion, cayenne, oregano, basil, salt and pepper in a bowl. Mix well and place and even layer of this mixture into a shallow dish or bowl for use in coating the fries.

Beat together the 3 eggs or flax/water mixture and non dairy milk in a separate bowl

Use clean kitchen towels or paper towel to firmly press the sweated eggplant to remove salt and water that has been drawn out.

The eggplant should appear to have shrunk just a bit and be dry on the outside.

Put the gluten free flour in a bag or large bowl and place a large handful of the eggplant into flour. Shake bag or toss with hands to distribute and light, even dusting of flour on each strip of eggplant.

One by one dip the flour dusted eggplant into the egg mixture making sure the batter coats all parts of each strip.

Place the eggplant into the pan of breadcrumbs and using your hand or a spoon to sprinkle breadcrumbs over the strips so all strips are well coated.

Place breaded eggplant onto baking sheets as they are finished, leaving a bit of room between them to ensure even cooking/browning.

Bake for 12-18 minutes, flipping once or twice, until golden brown and crispy. Serve with your favorite dipping sauce.

*Try using your favorite herb and spice combinations in flavoring the breadcrumbs to appeal to your personal taste.

Vegan Whipped Topping (for use with Velvety Chocolate Red Quinoa Layer Cake)

Ingredients

• 1 T powdered vanilla bean/scraped vanilla bean or 2 t vanilla xtract
• 4 tablespoons organic powdered sugar 
• Optional 2 T organic unsweetened cocoa/cacao powder (if you desire a chocolate cream)

Directions

Make sure all components of recipe are well chilled including mixer attachments.

Put coconut cream/creamer+oil in a chilled metal bowl with powdered sugar, vanilla and cocoa (if using).

Whisk on medium high until mixture is light and fluffy, do not over mix. Use to frost cooled cake immediately or for what ever else you would like to dress with this delicious topping

*you may also frost cake with  an organic whipped cream or natural whipped topping such as ‘True Whip’

Velvety Chocolate Red Quinoa Layer Cake

Makes 2 round 8” cakes

Ingredients

• 2 cups organic red quinoa, cooked (you may use white quinoa or any other variety as well)
• 1/3 cup non-dairy milk or creamer
• 4 organic eggs
• 1 ½ cup organic coconut sugar
• ¾ cup melted coconut oil
• 1 T organic vanilla powder/scraped vanilla bean or 2t organic vanilla extract
• 1 ½ t aluminum free baking powder
• ½ t baking soda
• 1 cup organic raw cacao powder or organic cocoa powder
• Optional 1/8 t salt *provides a slight contrast to depth of chocolate flavor and the rich texture of the cake but is not necessary.

Directions

Preheat the oven to 350 degrees F. Lightly grease the 8-inch round cake pans and line the bottoms with parchment paper. *spring form pans work well

Melt coconut oil in pan over low heat or in a warm oven until it begins to liquefy. Remove from heat and stir until the whole mass is melted. Let cool a bit before adding to batter mixture.

Combine the eggs, non-dairy milk/creamer in a blender or food processor. Process until just combined.

Add the cooked quinoa and melted coconut oil. Blend well until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a large bowl until well combined.

Add the contents from the blender and stir until a homogenous mixture is formed.

Evenly distribute batter into the two cake pans and place on middle rack of oven for 25-30 minutes or until a knife or toothpick inserted in the center comes out clean.

Remove the cake from the oven and cool.

Once cool to touch invert the cakes onto racks to finish cooling before frosting.

Baked Ranch Fries

Ingredients

• 5 Organic Potatoes cut into sticks or wedges, the smaller you cut them the shorter the cook time
  (Use approximately 1- 1 ½ medium-large sized potatoes per person *Yukon gold potatoes work well but you can use your favorite variety, even sweet potatoes!
• ¼ cup organic virgin olive oil
• 1 t salt
• 2 t black pepper
• Optional- 1 t cayenne pepper, 1 t garlic powder or any blend of herbs and spices that you like.  Be creative!

Directions

Preheat oven to 425 F

Combine potatoes oil, salt, pepper and desired spices in a large bowl.

Toss to coat each piece of potato in oil and spice mixture.

Spread potatoes onto baking pans making sure they are evenly spaced and not touching.  *It is important to leave enough room in order for fries to crisp up properly

Place pans in oven and bake for 45-45 minutes, depending on size. Stir fries every 10- 15 minutes to promote even cooking and prevent burnt edges.

*If your oven has a convection setting, use it.  The circulation of air really helps the fries to crisp up and brown nicely.

Japanese Kinpira Gobo (Burdock Root) Salad

Ingredients

• 1.5-2 foot section of Organic gobo (burdock root) or several pieces to match equivalent length, cut into matchsticks/julienned
• 1 medium carrot, cut into matchsticks/julienned
• 1-2 T sesame seeds
• 1-2 T toasted sesame oil
• 1 T coconut syrup/sugar or equivalent sweetener
• 1.5 T mirin
• 1 T tamari or shoyu soy sauce
• *Optional but strongly suggested 1 T Crushed Red pepper
• *Optional 2 T vegan dashi (kelp, dulse seaweed broth)
• *Optional 1 t grated  organic ginger

 Directions

Wash and peel burdock and carrot. 

Fill a bowl with cool water in which to place cut burdock and carrot to soak.

Cut burdock and carrot into matchstick sized pieces, julienne and place into cold water.  Allow to soak for a few minutes in several changes of water.

Place 1 T sesame oil in frying pan over medium heat and add carrot and gobo (burdock). Sauté for ~5 minutes or until the vegetables start to become slightly cooked.

Add mirin, sweetener, soy sauce and dashi.  Sauté while stirring until most of the liquid had reduced. Turn down to low heat.

Add remaining sesame oil, sesame seeds and chilies. Sauté about one minute more.  Remove from heat. 

* This dish is delicious served warm or cold, with maki rolls, rice dishes or even a fresh salad!

*Burdock is the delicious root of what most consider to be a common weed.  It is extremely nutrient dense and contains a wide array of trace minerals.  For this reason, it has enjoyed much esteem and many indications in traditional medicine and is considered a blood-cleansing/purifying herb in said school of thought.