Tuesday, January 2, 2007

Roasted Eggplant w/Greek yoghurt Sauce

You will need:

1 large eggplant
1 egg
8oz container of Greek yoghurt (If you use the American stuff, you'll need to strain it in cheesecloth over night to drain the liquid)
Parmesan cheese
Greek oregano
Olive oil
salt and pepper

a mid sized casserole dish w/lid

Slice eggplant in .5" slices and lightly season with salt pepper and Greek oregano allow eggplant to marinate a while in the seasonings (30 minutes or so)
Lightly coat slices with Olive oil (Toss or use Olive oil cooking spray)
Preheat oven to 400 degrees
Layer slices in casserole dish, cover and bake for 20 minutes
While the eggplant is baking mix 6oz of Greek yoghurt, 6tbs grated Parmesan, a dash of black pepper, Greek oregano and the egg together to form your sauce
Remove sliced eggplant from oven pour yoghurt sauce atop and return to oven lowering temperature to 325 and bake for an additional 40 minutes.

The top will be bubbly when you remove it, allow it to cool and thicken before you slice and serve.

Monday, January 1, 2007

Tofu Guisadas

My very own vegan spin on a Puerto Rican classic and household favorite; Pollos Guisadas:

You will need:

4tbs recaito per 5oz extra firm tofu (frozen overnight, thawed and drained)
small red potatoes skins in tact
2 sprigs cilantro
6 threads fresh saffron
2 gloves garlic, crushed
2tbs olive oil
1 16 oz can organic tomato sauce

white rice

Saute recaito and finely diced cilantro sprigs,saffron threads and garlic in olive oil
Cube potatoes
add half of your tomato sauce and 2 oz water to the oil followed by the potatoes
Continue to cook on medium flame in a covered sauce pot until potatoes are tender
Add lightly seasoned (salt & pepper)tofu and remaining sauce
Slow cook 30-45 minutes or until tofu cubes are saffron hued through and through.
Serve over white rice

Recaito is a staple in Puerto Rican cooking. I make it in large batches and freeze it...A covered ice cube tray is a great storage idea that way you can add 'cubes" to your soups and stews.

2 large yellow onions
1/2 bunch cilantro
4 leaves recao or 1/2 bunch parsley
1 large green bell pepper, seeds removed
6 cloves garlic
2tbs olive oil

Process until pureed-divide and store frozen until use. You can buy it but the store brands tend to contain MSG.

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