Jess missed out tonight! I had my first attempt at vegan eggplant parmesan and it turned out sooooo good! It was loosely based on this recipe… but you know how I feel about recipes. They are tools of the patriarchy and pretty much look at them one and tread them as guidelines
Buck-Back in Buck
The Dead Milkmen- Big Lizard in my Back Yard
Paul and I went big grocery shopping today. This usually involves us making a big grocery list and taking my two bike panniers and maybe a messenget bag. The we get to the store and fill a cart up with way too much stuff and then try to figure out how we are going to get it all home.
Our mother;s would be so proud of all the vegetables we eat... Paul's mom may question all the beer we drink but whatever.
Then we struggle with how to get it home. we even had a new mop this time
we even had a mop to take home up hill and into the wind. great.
Paul understand the value of a stocked kitchen and when Fred Meyer was out of a few things we needed we went home to drop everything off and walk to New Seasons for the rest. Where we found a wine tasting and tropical fruit tasting… which was weird because it was gloomy and started pouring rain on us as we walked home.
Paul bought a Eggplant and I decided to cook it. I made eggplant parmesan. It went a little like this:
Chopped an eggplant int 3/4 inch slabs, salted them, wrapped them in a tea towel and put a cutting board and a crock pot on top of them to press the water out.
Chopped up an onion, garlic, a few mushrooms, two roma tomoatoes, some green and black olives, a bunch of basil, pine nuts and put them in little containers as if I was on a kitchen show. Sauteed the onions until they browned up, added the garlic, mushrooms and olives and a bit of basil.
Ground up some stuffing mix in my cuisinart to stuffing dust and placed it on a plate with some vegan parm and spices mixed in. Put some more vegan parm and flour on another plate and put soymilk in the next one.
I added 1 1/2 diced roma tomato to the onion mix and let it cook down. Then I added about 3/4 cup of red wine. It’s a cheap Cabernet Savionion that I drink when Jess isn’t around to chastise me for my wine choices. It has a giant chicken on it and reminds me of Chickenboo from the Animaniacs… that’s a bad reason to drink a wine but it is innocuous and decent so shut up! I was cooking food and listing to the Dead Milkmen, what do you want?
I let the wine boil down. In my Cuisinart I and added pinenuts, almost all of the basil (saved a bit for bruschetta), olive oil, a clove of garlic, salt, pepper and a bit of vegan parm to my cuisnart and presto! I had pesto! Put that in a a small pan to heat a bit.
I added what I thought was too much tomato paste to the onion, wine, tomato mixture but it ended up being pefect with the wine.
I umwrapped the eggplant slabs and dusted off the salt, dipped them in soy milk on both sides, then the flour/parm mix, then the soy milk again, then the stuffing dust and spices mix and tossed them in a skillet with olive oil and cooked on both sides til brown.
I grated up some Follow Your Heart vegan mozzerella cheese, waited for the eggplant slabs to cook. Placed them on a cookie sheet as they finished, put a bit of the vegan mozzerella on each, threw them in the oven under the broiler.
At this point Paul came in to be my bruschette man.. He chopped up some baguette slices and put them in the toaster over. I mixed the rest of the basil with the rest of the roma tomatoes, some vegan parm salt pepper and olive oil. Paul pulled the toasty things out of the toaster oven, rubbed the bread with a clove of fresh garlic and tossed the tomato basil mixture on top.
I pulled the eggplant out of the oven with the melty cheezy stuff and put them on plates, devoured two pieces of bruschetta before we even got to the table! The maranara was perfect, the pesto was amazing. It is rarely that I feel like I out do myself but this was one of those times. yum!
vegan eggplant parmesan!
I am now suffering food coma and drinking a fancy winter beer. Today has been good.