Roasted Butternut & Eggplant with Tahini Miso Dressing {vegan}

roasted eggplant & butternut miso tahini sauce

Roasting brings out amazing qualities in vegetables – especially with squash and eggplant. High heat creates little cubes of excellence – caramelized and golden on the outside and meltingly soft on the inside.

This tahini miso dressing is vegan luxury. Savory and creamy, it’s a lovely way to tie together a salad of warm roasted vegetables and fresh green herbs. I used cilantro, but you can use parsley or a combination of the two.

This salad makes a great side dish or a whole meal when served over a bed of rice or quinoa with some toasted flaked almonds.

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Eggplant Po’Boys

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This recipe was inspired by Killer Poboys in New Orleans. I was reading their most recent menu (because that’s something I do in my spare time) and was instantly excited by their vegan option. Each individual ingredient was original and all together it sounded like a sandwich I could totally get on board with.

I think that’s what I love about vegan and vegetarian cooking so much – it encourages a different level of creativity, inevitably making vegetables taste more interesting and satisfying.

Now, a po’boy is really just a sandwich. But in New Orleans it’s a sandwich on a fresh pillowy baguette. It’s almost certainly one of those things that people claim cannot be replicated outside of the city due to the water – like bagels in New York or sourdough in San Francisco, I tend to believe these dough-related myths.

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Za’atar Chickpea and Grain Salad

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I always seem to be carrying too much stuff.

I take public transport to work, so everything I need to make my day comfortable, I have to carry on my shoulders. I’ve begun to consider a backpack but there’s part of me that’s too vain to do that. It’s the part of me that used to work at a fashion magazine. She feels shame from even thinking about a backpack.

The other part of me is all, girl, get yourself a backpack and stop complaining!

For now, I’m still rocking my awkward too-heavy leather handbag and extra tote bag combo because I still need all of the things every day.

I need entertainment, so there’s usually a book (please don’t start talking tablets – I like my books with tangible and sometimes pre-owned paper pages.) I need to be protected from the elements and office air conditioning, so there’s always a cardigan and/or scarf, sunglasses and sometimes an umbrella. I need to be hydrated during my 50 minute commute, so there’s usually a water bottle an occasionally a coffee thermos.

And, of course, I need to be well-fed. There are a few decent lunch options around the office, but I prefer to bring my own most days. And snacks. I need the snacks.

voraciousvander

Sometimes organizing a lunch to bring can be annoying in the evening when all I want to do is plant myself on the couch and eat popcorn by the fist full. But most often, I like to see it as an opportunity to get creative with new spices and combinations of vegetables, grains, cooking methods and textures.

This salad was one of those finer combinations. I made a big batch of it on a Sunday night. We had it as a side dish with baked snapper that evening and I had it for lunch the following two days. It held up perfectly.

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Eggplant and Butternut Squash Bake

eggplant and butternut lasagna

I know, I know. I’m the worst.

I haven’t written. I’ve been in a hole of nine-to-five-ing. During the week I’ve been getting up to exercise at 6 am and not getting back home until almost 7 pm.

I’ve been cooking all along, but mostly after the sun is almost gone and there’s no pretty light. The food itself  hasn’t been the cutest. It’s been nourishing combinations of vegetables that don’t necessarily look that great, but it’s exactly what I need.

And eggs. There’s been a lot of eggs consumed.

On the weekends, I’ve been cooking too – and even taking a few pictures of the process. But mentally I’ve just been too lazy to put words to paper/screen. That’s real life.

I’m going to do better. I just need to find a new rhythm to my writing, cooking and photography that fits in with my real person job.

It’s a work in progress, but I’ll get there.

With the late summer and early fall weather we’ve gotten both butternut squash and eggplant in our vegetable delivery box for a few weeks in a row. I’ve cooked these two together in quite a few ways – with Moroccan spices in the slow cooker and roasted on a baking sheet. With quinoa, atop a bed of greens, with lashings of sriracha, and with a poached egg on top.

I would never necessarily think to put these two vegetables together, but they’ve been a surprising hit. They’re meaty and filling, complex and satisfying – the butternut squash brings a sweetness and the eggplant, an earthiness.

I thought about calling this a pasta-less lasagna but I landed on Vegetable Bake. The layering aspect along with the ricotta, pesto and tomato sauce is totally reminiscent of lasagna, but calling a pasta-based dish pasta-less is just straight up inconsiderate.

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Slow Cooker Moroccan Eggplant

voraciousvander -eggplant

Oh hey slow cooker, hey.

You’re looking really great over there on the counter, all warm and stuff.

But not too warm that you heat up the whole dang apartment like that gauche oven. No. You’re super classy and independent  You take your time, do your job well and I don’ t even have to supervise you.  You’re like the perfect job candidate.

Sorry.

I was just…ah, having a fake conversation with my slow cooker to provide a weird/funny introduction to a recipe that I cooked in my slow cooker. NBD, guys.

Slow cookers make me think of meaty stews and thick soups, so at first, they don’t really seem to fit in with summer cooking. But they’re actually pretty perfect for summer (and obviously winter, spring, and fall.) No oven, no stove. Just toss a bunch of things in there, leave it alone, and come back to find a whole meal of cooked food!

Great right?

I love our slow cooker, it’s easy to clean and takes everything from pork neck to big summer eggplants to flavor nation.

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