Creamy Carmelized Onion Pasta

The more I try dairy free recipes, the more amazed I am at how you can get super creamy food from veggies and nuts! In this case, eggplant is the base of a super creamy pasta sauce. I got the idea for this recipe <a>href=”http://minimalistbaker.com/vegan-caramelized-onion-mac-n-cheese/”>here</a&gt;, but naturally, I made my own changes!  I am not a fan of eggplant, at all, so if you’re like me, please try this! It tastes nothing like eggplant and just makes for a super creamy, HEALTHY sauce!

1 onion, thinly sliced
2T olive oil
1 box of pasta (I used a 12oz box of veggie elbow macaroni)
1 eggplant, peeled and cubed
3 cloves of garlic
1/2 cup cherry tomatoes
2T Olive oil
4T nutritional yeast
1T garlic powder
1T cornstarch
1 cup unsweetened plain almond milk
3/4 cup low sodium chicken broth
Salt and pepper to taste
1/2 cup panko
Cooking spray

Sautée onions in olive oil until carmelized, stirring frequently (I like to really cool them, at least 30 minutes)

Toss cubed eggplant, garlic cloves, and cherry tomatoes in olive oil and place on a sheet pan, roast at 400 degrees for about 20 minutes, or until golden, stirring half way through. While the veggies are roasting, boil water to cook the pasta.

In a blender, place garlic powder, nutritional yeast, cornstarch, almond milk, and chicken broth. Once the veggies are cooked and have cooled slightly, add them to the blender and purée until smooth. Season to taste.

Combine the cooked pasta, carmelized onions, and eggplant purée. Stir well and pour into a baking dish. Top with panko and spray with cooking spray. Place in the oven until bubbly, about 10 minutes, then broil until the panko is golden.

Serve and enjoy!! (I apologize for the lack of pictures, I was too eager to eat, and I’m having trouble uploading the one picture I did take!)

Grilled Veggie Bruschetta

The longer we cook vegetarian, the more we try and find unique recipes! This grilled veggie bruschetta is our take on Jamie Oliver’s smoky veg bruschetta, but with a few of our own changes (like we always do…not good recipe followers)!

This bruschetta is so unique and was great on homemade tortilla chips from our favorite Artisan Blue Corn Flax Seed tortillas (just cut into wedges and bake until lightly browned, flipping once)

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It was also great leftover on BBQ pizza on whole wheat na’an!!

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What you need:
1 ear of corn
1 zucchini, sliced lengthwise
1 eggplant, sliced
1/2 onion, thickly sliced
1/2 bell pepper, cut in half
2 cloves garlic, minced
Juice and zest if 1/2 lemon
1-2 Tbsp basalmic vinegar
1 Tbsp olive oil

Shuck the corn and place on a piece of foil, add the lemon zest and a little salt and pepper, wrap in the foil to grill. Arrange the sliced veggies on the grill or in a grill basket. Grill for about 10 minutes, or until the edges are slightly charred and veggies have grill marks (the corn will take about 15 minutes)

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Cut the corn off the cob, chop the veggies, and add to a medium bowl along with the minced garlic, vinegar, oil, and lemon juice. Adjust seasonings to taste and ENJOY!