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Mediterranean Eggplant and Tofu Gratin

Ingredients: 1 1/3 eggplant 1/16 Quart(s) olive oil 1 Ounce(s) soy sauce 1 Ounce(s) crunchy peanut butter 1 Ounce(s) tomato paste 3/16 Cup(s) water 3 dashes cayenne pepper 1 Pound(s) thawed (frozen), extra firm tofu 1 1/3 tomato 6 Pound(s) crushed garlic 1/6 Ounce(s) dried rosemary Directions: Slice eggplant into 3/8aˆ? thick rounds, sprinkle liberally with salt, and place in colander to drain for 20-30 minutes. Then scrape the surface of the eggplant with a knife or rinse quickly and pat dry with paper towels. Heat a couple of Tbsps of olive oil in a skillet and saute the eggplant slices on both sides until golden brown and tender. Wipe out the skillet. Mix the soy sauce, peanut butter, tomato paste, water, and cayenne pepper together in a bowl. Crumble or shred the tofu and mix it with the soy-peanut butter marinade, squeezing with your hands so that the tofu absorbs it all. Add a couple of Tbsps of olive oil to the skillet and brown the tofu, stirring constantly. Slice the tomatoes 3/8aˆ? thick. In a 10inch shallow gratin or casserole dish, put down a layer of the sauteed eggplants, using up half of them. Spread the browned tofu over them, then cover with a layer of half the tomatoes. Sprinkle on half the minced garlic, a little salt, and a half tsp of rosemary. Add the rest of the eggplant, then the tomatoes. Sprinkle with garlic, rosemary, and fresh basil. Bake in a preheated 375? F oven for 45 to 50 minutes.
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If you are using eggplant, salt the eggplant slices and let them sit for 20 minutes. Rinse and pat dry with paper towel. 3. Mix the flour, cornmeal, breadcrumbs and spices in a sha Batter dipped tofu GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, Tofu pot pie From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy Krizmanic. Crust: Mix together flours and salt. Stir in oil and mix in water. Chill dough while making filling. Filling: In a large saucepan, bring vegetabl Grilled eggplant Peel the eggplant, and then cut into 3/4" slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper. Place eggplant about 3 to 4 inches from coals. Broiled eggplant with walnut sauce WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs. With the motor running, gradually pour in about 1 cup of the water. Stop and scrape down the Eggplant new iberia Eggplant is a favorite in Louisiana, where they fry it, smother it, devil it, bake it and stuff it. This versatile recipe makes a delicious dip or spread. Preheat oven to 375oF. Trim the ends off the eggplant and cut the eggplant in half length Barbecued tofu Saute the vegetables and spices. Whisk together the sauce ingredients. Combine the sauteed vegetables and the sauce and pour over tofu cubes in a shallow baking pan. Bake covered at 350F for 30 minutes and uncovered for another 30 minutes, stirrin Tofu nut patties Mix the water and egg replacer together. Blend the remaining ingredients, except for the tofu, in a food processor. Process until well mixed, then stir in the tofu. Form into 8 patties. Place on grill or in frying pan and grill until browned Cajun tofu Fry in very hot olive or peanut oil to seal. I can see it's time to post this hopes of broadening your culinary horizons... Note the use of the 'trinity'. Pour oil from above into bottom of stock pot, adding enough to cover the b Armenian eggplant casserole Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes (may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point yo Peter's cauliflower gratin PREHEAT OVEN TO 400F. In a large pot of boiling, salted water blanch the cauliflower, until crisp-tender, about 5 minutes. Drain, refresh in ice cold water and drain again. Chop coarsely. Whip together the egg and cream and season with salt, peppe Whole roasted ribeye roast with a three and goat cheese gratin Preheat the oven to 400 degrees F. Grease a porcelain souffle dish with the butter. In a sauce pot, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes, or until the cream has reduced by 1/4 and has slightly th Mediterranean kitchen lentil soup 1. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables. 2. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil and the olive oil over medium heat. 3. When onions start to Leeks and tofu Rinse leeks well (get the dirt out from between layers) and chop, greens and all. Heat oil in wok or skillet and add leeks. Saute a few minutes, even to the point of the leeks starting to turn brown on the edges. Add chopped, cubed, triangularly c Broiled marinated tofu sandwich (mf) Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water. In a small cast iron skillet toast cumin, chili Easy carrots au gratin Slice the carrots and saute in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the co Bangin' bart (eggplant, onion, and tomato casserole) In a large frying pan, saute the onion in the oil until it is translucent. Add the spices and stir for 1 minute. Add the eggplant and tomato, stir well and cover. Reduce heat and simmer until vegetables are mushy (about 1/2 hour). Remove the lid and cont