Posts filed under ‘Netflix’

Eggplant Parm.. minus the parm.

Eggplant was on sale this week at Whole Foods so I grabbed a few when I was at the store. ¬†Tonight’s dinner is Vegan Eggplant Parmesan, but we omitted the parmesan! Julie came over and we made a night of it! Eggplant Parm and Paper Heart on Netflix!!

The eggplant came out amazing! I love when Ryan cooks!! ūüôā

Vegan Eggplant Parmesan

Serves 4

1 large eggplant

Oil for frying

Flour, water mixed with flour, and Italian seasoned bread crumbs (all for dredging the eggplant discs; measurements vary)

1 box whole wheat spaghetti

Water, for boiling the pasta

Pasta sauce, jarred or homemade (today we used jarred: Newman’s Own Tomato and Basil)

Directions:

Wash the eggplant; slice into thin discs.

Prepare your wet and dry batters.  The first dredge is in flour, we started with about 1/2 cup and ultimately had to add a little more.  After the flour, the eggplant disc gets dipped into a wet batter of about 1/2 cup water and 2 Tbsp. of flour (to thicken the water slightly).  After the wet batter, the eggplant is covered with the Italian seasoned bread crumbs.  Place the prepared eggplant discs on a parchment lined baking sheet.


Heat some canola oil in a skillet, enough to do a shallow fry, then fry the battered eggplant, 4 or 5 slices at a time.  Cook until the batter becomes golden browned and crisp, about 3-4 minutes on each side.  Remove the cooked slices and place on a parchment lines baking sheet.

Continue like this until all of the eggplant is cooked.  Meanwhile, cook the spaghetti until al dente and heat the pasta sauce in a saucepan.

Now put everything together: some spaghetti on the plate, top it with some sauce and then place one some eggplant slices.  We also added some nutritional yeast and sesame seeds on top for some extra flavor.

 

Kombucha Update!!


Look at how much he’s grown!! I had to wrap it in my warmest sweater though to try to keep a steady temperature.

All in all I think know it’s working! ¬†One more week until it’s bottled and flavored!

December 15, 2010 at 11:51 pm 1 comment

Snow in November??

Nothing scares me more than snow in November… I didn’t even want to open my eyes when I heard news that there may be flurries in the area early this morning! Luckily I missed the view of snow and just took Betty out in time before the rain/wind storm!

Though November means it’s almost December and that means the end of the school semester… I want time to stop! I love the fall! ¬†There’s nothing better than 40-50 degree days and cozy cool nights for being cozy with your loves!!

 

 

Since I’ve been bundled up and cozy all day (and had some leftover coffee from the other morning… yes I it takes me a few days to finish one cup of coffee…) I thought it appropriate to make some yummy fall hot coffee!

 

Pumpkin Pie Hot Coffee

guided by my obsession blog ohsheglows

For 2 servings:

1 cup unsweetened soy milk (or any dairy free milk)
1/2 cup homemade pumpkin purée


1 tbsp. Sugar
1 1/2 tbsp. Pure vanilla
3/4 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp. Ground nutmeg
Sprinkle cardamom
1/2 cup extremely strong coffee or you could probably use 2 shots of espresso

Directions:

Combine the milk, sugar, and pumpkin in a saucepan and cook on med-low, stirring, until dissolved.

Add everything else but the coffee and bring to a gentle simmer (right before boil).

Add the coffee/espresso and heat through. ENJOY!!

 

Note:

Mine had lumps of pumpkin in it because it was homemade (which I kind of enjoyed),

but  to avoid lumps you could strain it into the mug.

 

Please, please, please don’t forget “waste not, want not

Always try to use every bit of food! Which, when it comes to the pumpkin, that is very easy to do…

 

Roasted Pumpkin Seeds

Serves 2-4

(unfortunately, or should I say fortunately, for me I am seed crazy and will eat this in one sitting)

Ingredients:

All of the seeds from the pumpkin

(I used a small sugar pumpkin which gave about 2/3 cup of seeds)

1/2 Tbsp. sesame oil

1 Tbsp. nutritional yeast

1 tsp. red pepper flakes

sprinkle of garlic powder, mustard powder, and cayenne pepper

a touch of sea salt and fresh ground black pepper

Directions:

Toss seeds completely with all the ingredients, making sure to coat each seed.

Bake in a preheated 350 degree oven for 20-30 minutes until lightly browned and crispy.

Let cool then stir them around to make sure they all became toasted.

Go to town now!

Top your salad, meusli, rice, or just eat them all while watching Two Days in Paris on Netflix… yes… incredible Sunday night last night! Yay!

November 8, 2010 at 8:08 pm Leave a comment


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