Grandma Nancy's Caponata
2 large eggplants
2 cups diced onion
4 stalks celery, diced
1 sm red bell pepper, diced
3 cloves garlic, crushed or minced
1 cup of pitted green
1/2 cup capers, drained
1 tablespoon crushed pine nuts (or no nuts at all)
1 teaspoon sea salt (or as desired)
3/4 teaspoon black pepper
2 tablespoons sugar
1 can tomato sauce (preferably low sodium)
1/2 cup water
3/4 cup red wine vinegar
Cut eggplant in 1-inch cubes. Drizzle olive oil in non stick pan on medium heat. Saute eggplant turning occasionally until it's tender & golden brown. Remove eggplant & set aside. Add 2 tablespoons of olive oil to pan, onions, celery & bell pepper. Cook on medium to high heat & toss until golden brown (about 15 min.) In separate sauce pan drizzle olive oil & onion, celery, bell pepper mixture. Then add garlic, olives, capers, nuts, salt, pepper & sugar. Stir for 5 min. Stir in tomato sauce & vinegar. Stir in the eggplant & cook covered. Add water if needed. Cook on low heat & stir occasionally. You really want the ingredients to melt together for maximum favor result. Uncover & cook until all water has evaporated. Remove from heat & let sit for about an hour.
Spread Caponata on bread & enjoy!
Salad Ingredients Vegan Dijon Vinaigrette
Red Butter Lettuce Olive Oil
Roma Tomatoes Apple Cider Vinegar
Avocado Fresh Lemon Juice
Fresh Sugar Snap Peas Whole Grain Mustrad Seeds
Garbanzo Beans Sea Salt
Fresh Mushrooms Fresh Pepper
Sourdough Vegan Croutons
4 Portobello Mushrooms
Salt & Pepper
Preheat grill at medium heat. Drizzle olive oil on tin foil & place whole mushrooms on top. Drizzle balsamic vinegar, olive oil, salt, pepper & place thyme leaves on mushrooms. Cover top with tin foil to make a tent. Place on grill, close lid & cover for 10 min. When time is up take top foil off mushrooms & cook for another 7 min.
Take cooked mushrooms off grill, slice in halves, add more salt & pepper if you prefer. Drizzle balsamic glaze & enjoy!
Grilled Portobello Mushrooms
Red Butter Lettuce Salad with homemade vegan dijon vinaigrette dressing
Farfalle pasta with eggplant, mushrooms, artichoke, kale and cherry tomatoes.
10 Roma tomatoes
1 box of organic mushrooms
1 bag of baby organic kale
2 boxes of cherry tomatoes
1 jar of artichokes
1 clove of garlic
2 boxes of farfalle (bow tie) pasta
Cut up 10 Roma tomatoes and purée then in a blender while adding a 1/2 cup olive oil.
Put purée in saucepan and set to med heat.
Chop up garlic very fine and add to purée.
Chop up eggplant into small squares and fry in frying pan with olive oil until golden brown. Add to saucepan.
Put chopped mushrooms and quartered cut artichokes in frying pan with olive oil and fry until golden brown. Add to saucepan. Steam the kale until tender and add to saucepan. Stir all the ingredients in your saucepan for a few minutes and cover with low heat. Boil your pasta with some olive oil for about 7 minutes for Al Dente. Drain pasta. Add some salt and pepper for taste. Pour your sauce on the pasta and let sit for 3 minutes.
Add some basil on top and enjoy!