This is my take on Eggplant Parmesan. As I mentioned earlier, our zucchini has finally started flowering (although from the looks of the plants, I think we’ll only get a few more out of the garden this summer). In hindsight, I wish I would have baked the breaded squash and eggplant instead of frying it. Not because I don’t love fried vegetables (because I really do), but because the leftovers turned rather soggy from all the oil that had soaked into veggies while frying. I didn’t love that. If baking, I would probably go for about 10 minutes on each side at about 375°F.
Zucchini and eggplant
Fried Zucchini and Eggplant Pasta
- 8 oz. pasta (I used macaroni, but spaghetti or linguine would be more traditional)
- 1 medium eggplant, sliced into coins
- 1 medium zucchini, sliced into coins
- 2 c. bread crumbs
- 4 Tbsp. nutritional yeast
- 2 c. soy milk
- 1 tsp. lemon juice
- Your favorite pasta sauce
Boil the pasta and set aside. In a bowl, mix lemon juice and soymilk together and let sit for a few minutes. Heat a good amount of vegetable oil in a skillet over medium high heat. Mix bread crumbs, nutritional yeast, salt, and pepper in another bowl. Dip the zucchini and eggplant coins in the soy milk mixture, then the bread crumbs, then the soy milk, and finally the bread crumbs again before placing in the hot pan (I have to keep repeating the mantra “wet, dry, wet, dry” to myself during this process). Fry a few minutes on each side until golden brown. Drain on paper towels. Once all the coins are fried, place slices on top of pasta, then top everything with pasta sauce. Enjoy!
This is a great summertime dish and a nice alternative to the traditional “green” pesto comprised of basil, walnuts, and Parmesan cheese. As soon as the cherry tomatoes in my garden ripen I plan on making my own oven-dried tomatoes, but in this case I used the kind you find in the jar, packed in oil. I served this with a side of steamed green beans dressed only in Kosher sea salt and freshly cracked black pepper.
Sundried Tomato Pasta
Sundried Tomato Pasta
- 8 oz. fettuccine or linguine pasta (or your favorite shape!)
- 3 Tbsp. toasted pine nuts
- 2 cloves garlic
- 3 oz. sundried tomatoes in oil
- handful of nutritional yeast (opt.)
- 1 tsp. dried basil
- 1/8 tsp. salt
- 1/4 c. olive oil
- 5-6 button mushrooms, sliced
- Handful of fresh basil, torn
Cook pasta according to package directions. Add pine nuts, garlic, sundried tomatoes, and nutritional yeast to a blender and pulse until combined. Turn blender back on and drizzle in olive oil. Pulse until well combined. Meanwhile, saute mushrooms in a bit of margarine or olive oil until fragrant. Once cooked, drain pasta, reserving 1 cup of the cooking water. Add sundried tomato pesto to the hot pasta, tossing to coat. Add reserved pasta water a little at a time until the sauce is a little creamy (you may not use the whole up). Add fresh basil and sauteed mushrooms and combine.
One of my major cooking goals is to become less recipe-dependent. I get too hung up on following a recipe and then getting frustrated when it doesn’t come out like I think it should (which is usually the way the meal looks in the picture on the blog, cookbook, etc.). My partner does not have this issue. He’s great at whipping up delicious meals with whatever we have on hand in the kitchen. This pasta salad is a perfect example. He didn’t use measurements but I’m going to list an educated guess so it will be easier to duplicate. I do want to mention, though, that I had the idea to add fresh basil!
Summertime Pasta Salad
- 1 1/2 c. uncooked tricolor rotini
- 1 package frozen vegetable mix (ours was an asparagus mix)
- dash of dill
- 1/3 c. lemon pepper marinade
- handful of raisins
- few pinches of garlic salt
- fresh cracked pepper
- small handful fresh basil leaves, whole
Cook pasta according to package directions. While pasta is cooking, steam veggies in a steamer basket for about 10 minutes, until tender. Once pasta is cooked, drain and rinse with cold water. Transfer pasta and veggies to a bowl and add remaining ingredients. Stir to combine and chill 30 min before serving.
We served this with a side dish using up some leftover jasmine rice. Combine 1-2 cups pre-cooked rice, a can of green peas (drained and rinsed), curry powder, and a few dashes each of soy sauce, balsamic vinegar, and Sriracha hot sauce. Heat a few minutes in the microwave.
This recipe is a favorite of mine; I’ve been making it for years. My aunt Lou Anne made it for me once when I babysat her daughter. It’s not a hard recipe to make, although it takes awhile for everything to cook. I go pretty heavy on the spices, so know that you can cut back on the spices to fit your taste. This recipe also makes a lot (it’s a great leftover for lunches) so feel free to cut it in half if you don’t like leftovers. I like to serve this with a flatbread or garlic bread.
Spicy Indian Macaroni
- 2 cups any uncooked pasta (macaroni, penne, shells, rigatoni)
- 1 cup chopped bell pepper (any color)
- 1 cup broccoli, chopped (fresh or frozen)
- 1 can (15 oz.) chickpeas OR green peas, drained and rinsed
- 2 cups tomato puree (about half a 28 oz. can)
- 1-2 Tbsp. chili powder
- 2 Tbsp. curry powder
- 1-2 Tbsp. garlic powder
- 1 Tbsp. turmeric powder
- 1 serrano chili, minced (opt.)
- 1 Tbsp. jeera (cumin seeds)
- salt to taste
- 2 Tbsp. oil
Heat oil in pan. Saute cumin seeds (jeera) until it changes color and becomes aromatic. Add minced chili and saute for 1/2 minute. Add vegetables, chickpeas, tomato puree, spices, salt, and pasta. Add enough water to cover the contents of the pan and cook the pasta. Cover with a tight fitting lid and cook till the pasta is done – this can take anywhere from 30 min to 45 min. Make sure to stir often to avoid pasta sticking to the bottom of the pan.
Triple Garlic Flatbread
- 10″ disc prepared pizza dough
- garlic salt
- garlic powder
- fresh garlic cloves, minced
- fresh basil leaves, torn
Cover pizza dough with thin layer of margarine. Sprinkle with garlic salt (go easy on this), garlic powder (probably a couple of tablespoons) and minced garlic (2-3 gloves, depending on how much you love garlic). Bake for 5-10 minutes at temperature setting indicated on package (I used 425 F). Remove from oven, sprinkle on basil leaves, then return to oven for about 1 minute, making sure the basil doesn’t burn. Slice with a pizza cutter into squares, slices, whatever. Serve hot with Spicy Indian Macaroni.