Tag: italian

Eggplant Rollatini

17 Comments

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I’m dreaming in a British accent.

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And I blame my Great British Baking Show addiction.

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I’m convinced there has never been a happier show.

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Who knew the whole of the UK was filled with genius amateur bakers that can design giant towers of caramel in the shape of dinosaurs? And they are all just like normal blokes (see what I did there). Like, when did they find the time to do this? Do English folk not spend the entirety of their evenings watching Netflix like the rest of us? They must actually work to better themselves or something in their free time. They all just have the purest personalities. Just sweet cherub angel babies making their ginormous meat pies. I just love how they say every single word. Like how their r’s are so soft and their th’s sound like f’s and they add an r after words that end in a. Oh, and how they use “brilliant” to describe the really good bakes. And don’t act like you don’t tear up a little every time Paul Hollywood sticks out his hand for one of his infamous handshakes!!

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It’s also inspired me to think I, too, can create a lion out of various freshly baked breads.

 

 

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 eggplants, peeled + cut into thin strips
  • 1 cup of whole wheat panko breadcrumbs
  • 1 tbsp. of flaxseed meal
  • 1 package of extra firm tofu, drained of water
  • 1/2 cup of roasted, unsalted sunflower seeds
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon
  • 2 tbsp. of garlic, minced
  • 1/4 cup of nutritional yeast
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Jar of your favie pasta sauce
  • Basil, for serving

How to:

  • Arrange eggplant slices in a colander + sprinkle with some S, let sit for about 15-20 minutes + let the water drain
  • Meanwhile, make a flax egg by combining flax meal + 3 tbsp. of warm water, stir + let sit in the fridge for 15 minutes
  • Meanwhile, pulse the sunflower seeds in a food processor until ground
  • Add tofu + process until combined
  • Pour that in a bowl + add lemon juice + zest + garlic + nutritional yeast +crushed red pepper + S+P, mix well + put in fridge until you’re ready to use
  • Pour your breadcrumbs in a bowl
  • Dunk an eggplant slice in the flax egg, then the breadcrumbs + coat on both sides, arrange on a lined baking sheet
  • Repeat with remaining eggplant slices
  • Bake 20 minutes or until crisp to your desire, flipping once
  • Let cool for a few minutes until you can handle your slices
  • Add a scoop of your tofu cheese to one end of your eggplant slice + roll, arrange in a greased baking dish
  • Repeat
  • Pour sauce on top + bake for 15 minutes
  • Serve warm with basil
  • Put on your cargo pants + pop a rollatini in all your compartments for convenient snacking
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Vegan Meatball Subs

7 Comments

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I think my husband has an online shopping addiction.

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Is there a support group for this sort of thing?

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Literally, we’ll be relaxing and, out of nowhere, he says, “Let’s buy stuff. What can we buy?” and he whips out his phone and starts trolling sites.

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The other day I just mentioned in passing that I wanted a new toilet brush (I have big dreams, I realize this) and he immediately was like, “Yes! I will get you one!!!! What else do you need?!?!?!” and it was ordered within minutes. I’m not sure what the draw is. My theory is it’s the boxes. I swear we received 18 boxes last week all with individual treats. Like, he doesn’t bundle his orders. He’ll buy things from the same site, days apart. Is there a better way to do this, hun?

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The best was when he ordered Dollar Store brand laundry detergent from Amazon. Like.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-5 sandwiches

Ingredients:

  • 8 oz. of white mushrooms, chopped
  • 1 can of cannellini beans, rinsed + drained
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of fresh basil + more for serving
  • 1 tbsp. of olive oil
  • S+P, to taste
  • 1 + 1/2 cup of seasoned breadcrumbs
  • Sourdough sandwich rolls
  • Jar of favorite marinara sauce
  • Arugula, for serving

How to:

  • Preheat oven to 375 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3 minutes
  • Add mushrooms + S+P, cook another 5 minutes
  • Add garlic + italian seasoning + crushed red pepper + S+P, cook another 1-2 minutes
  • Add white beans + lemon juice + S+P, cook another minute
  • Let cool slightly + transfer to a food processor
  • Add basil + 1 cup of breadcrumbs + process until well combined
  • Refrigerate mixture for 5-10 minutes
  • Form mix into meatballs + roll in remaining breadcrumbs, arrange on a lined baking sheet + repeat
  • Spray with cooking spray
  • Bake for 30 minutes
  • Flip + bake another 20 or until browned to your desire
  • Meanwhile, toast your buns + heat your sauce
  • Toss meatballs in sauce + arrange in bun with arugula + basil
  • Serve hot
  • Simply unhinge jaw + shove down throat + enjoy the euphoria

 

Idea from here!

http://www.sobremesa-blog.com/blog/white-bean-mushroom-meatball-subs

Italian Spinach

15 Comments

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I’m transitioning into a woman.

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I mean, technically, I am already one, but I am finally becoming a grown up woman.

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Like, one who exfoliates after she showers & has a nightly beauty regimen with too many creams & stuff.

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It all started when my mother yelled at me upon realizing I’ve been using some drugstore moisturizer for the last decade. Apparently you’re supposed to stop using that when you exit your teen years??? Anyways, she caved & bought me some Clinique moisturizer. I was a little hesitant at first because I do not like fancy products. I am a CoverGirl through & through! But WOAH NELLY this moisturizer is friggin’ LUXURIOUS. It makes me want to have all of the lotions on all of my body. I am a feminine woman – I can prove it with my lotion collection!!!

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But I still don’t know how to paint my own nails so will I ever ~really~ be a woman?

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-4

Ingredients:

  • 1 lb. of spinach, washed
  • 1 cup of water
  • 2 tbsp. of olive oil
  • 2 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Juice of 1/2 a lemon

How to:

  • Combine spinach + water in a large pot over low-medium heat
  • Cover + let steam for 10 minutes, stirring occassionally
  • Drain the spinach + squeeze out as much of the excess water as you can
  • Coarsely chop the spinach
  • Heat olive oil in a skillet over medium heat
  • Add garlic, cook for a minute
  • Add spinach + crushed red pepper + S+P, cook for 5 minutes
  • Squeeze in lemon juice
  • Serve hot
  • Do not share this at a dinner party because you will get one bite and even though everyone will applaud your italian spinach efforts you will want to head-butt everyone for not leaving you any

 

Idea came from here:

http://www.foodandwine.com/recipes/tuscan-style-sauteed-spinach