Eggplant “Non-Parmesan”

My friend Beth gave me an assignment – create a vegan (non-dairy), gluten-free, fat-free (or close too it), additive-free Eggplant Parmesan to use in Sandwiches.

You know how I am, can’t resist a challenge. So I started experimenting. Many of the recipe components can be found on the Basic Recipes Page: Tapioca Eggs, Cashew Cheese and Quick Italian Red Sauce. Please refer to that page for the specific recipe otherwise this post is going to be way to long.

I got my Mojo Back! Made Veggies au Pistou ( a fancy French name for a basic Veggie Stew with Pasta and Pesto)

I am GREATLY relieved to be able to report that I have my cooking mojo back!  This week everything I cooked turned out well.  In fact better than well. . . it was all downright good!

Monday morning I went out a picked a great assortment of fresh veggies. Spinach, yellow squash and tomatoes shown here.  I also trimmed a big basket full of basil and a bunch of onions. 

In the fridge there were navy beans from last week, a head of lettuce and a big cucumber that we had gotten at Farmer’s Market.  It was obviously a Greek salad day.

We are now officially in summer and menus are guided by what I pick on any given more.  This morning I had LOTS of basil that was either going to get harvested or bolt.  I harvested.

Red Beans and Rice

A big favorite in our household is Cajun Red Beans and Rice.  Traditionally cooked on Monday which was laundry day because cooking beans the traditional way is an all day (and sometimes close to two) process.  Taking the time is almost worth it since the pot of beans is to die for!

Any red bean will work – small, large, kidney.  The dish tastes  almost as good if you use pressure cooked red beans.  And you can always use canned kidney beans.  Whatever beans you decide to use the basic recipe methodology is the same.

Mirepoix - The French Secret

Every cook has their basic ingredients.  You know, the 10 essential things you NEED if you are going to cook! Let’s assume that salt and pepper are already in the vicinity. 

What else do you need? What I need are:

• Onions
• Garlic
• Celery
• Carrots
• Olive Oil
• Basil
• Marjoram
• Honey
• Cinnamon
• Cloves

Many of my entrees and soup start with the first five – onions, garlic celery, carrots and olive oil.  Sautéing them up every time I want to cook is a time waster and a nuisance! So I use the traditional French approach and keep mirepoix in my fridge. For those of you who have a little trouble with weird French pronunciation -- it is pronounced meer-pwah.

About once a week I pull out the food processor and make a good size batch. There are as many ways to make mirepoix as there are French and Cajun cooks.  Remember, making it is an very inexact science. It is a matter of taste and what you have available.  Honestly, it is a trial and error process. 

To help you I have written down my recipe as a guideline. There is really only one rule -- HAVE FUN!!


MIREPOIX – Flavor Magic
1. Lightly Cover frying pan bottom with olive oil and heat
2. While oil is heating chop the following in the food processor

• Celery (6 stalks or about 1 cup)
• Carrots (2 or 3 or about 1 cup)
• Onion- equal to celery and carrots (2 or 3 or about two cups)
• 4 or five fresh basil leaves or 1T of dried Basil

3. When oil is very hot add:

• Contents of the food processor from above 
• Garlic to taste*

4. Stir well and cook on high for about 5-10 minutes stirring occasionally.

*A note about garlic: I would not even attempt to give you a measurement on the garlic! Especially since it would be hard for me to define “too much”. We love the stuff and buy it at Costco or Sams Club in 48oz jars. It makes no sense to me to spend time peeling, crushing, dicing etc!   I won’t even tell you how long (actually short) 48 oz lasts us; you'd be appalled!