Eggplant Taco Filling

2 T olive oil
1 C eggplant, cubed
1 clove garlic, crushed
1 can tomatoes
1 T onions/shallots
1 C black beans, drained
2 t low sodium taco seasoning

Saute onions in oil, med heat.
Add eggplant, 5-8 minutes (till fork tender)
Slowly add tomatoes, beans, & taco mix.

Serve warm. Use as filling or taco salad.

Coconut Rice

1 C jasmine rice
1 can coco milk
4 T sugar
1 C raw coco


Um. I made this once and it was delicious.
This doesn't have any instructions in my book, so, idk.

I suppose it's pretty straight forward and hard to fuck up.

Sweet Potato Fries

DELICIOUS

A sweet potato or two

1 T olive oil
1 t paprika
1 t cumin.

** I usually just eyeball, so you can play with this quite a bit.

Mix the olive oil, paprika & cumin in a bag.
Cut the sweet potato in french fry lookin' strips
Toss 'em around in the bag.

spread 'em onto a baking pan

Heat the oven to 425, 10-12 minutes per side

Savory white cream sauce

**Stolen from skinny bitch in the kitch

(I used to make this with fusili & meatballs) DELICIOUS

2 C soy/rice milk
1/4 C coco oil
1/2 C onion, finely diced
1/4 C ww pastry flour
1/2 t fine sea salt
1/4 t white pepper
1/8 t ground nutmeg

Heat soy milk in saucepan till barely simmering
(small bubbles will appear @ edges of pan)

Cover and set aside.

Heat oil in another saucepan, med heat.
Add onion & stir 'till tender (4-6 min)
Whisk in flour (whisking constantly), 2 min-ish.

**Slowly** whisk in milk & bring to simmer
(takes a bit of patience)

Reduce to low & cook whisking often until sauce is thick & no longer tastes like raw flour, 6-8 min.

Remove from heat & whisk in salt, pepper & nutmeg.

**NOTE:
If not using immediately, x-fer to bowl, cover w/ plastic wrap directly on surface of sauce & use within 30 min. If sauce get's too thick while it sits, whisk in a little more warm soy milk.

Cornbread

1 T coco oil/safflower oil, melter (+ some for baking pan)
1 1/2 yellow cornmeal
1 1/4 C ww pastry flour
3/4 C Cane sugar
2 t bak. pwdr
1/2 t salt
1 1/2 C Soy milk
1/2 C silken tofu

SILKEN TOFU:
(Lucky on notredame, in a tube, in the fridge, back left hand corner of the store)
- it can be hard to find sometimes.

Oile a 13/9" bak. pan & set aside.

L Bowl:
Cornmeal, flour, sugar, baking pwdr, salt

Blender:
milk, tofu, 1 T oil; puree - smooth

Add milk to cornmeal, still -just- until combined.
Pour batter into baking pan

Bake 425, 20 min (Till golden brown)

**It'll also begin to pull away from pan at edges, & spring back when lightly pressed in the centre


x-fer to cooling rack - 10 min.

Can be made in advance & kept at room temp. overnight
OR in freezer, up to 1 month.

Mashed Cauliflower

1/2 head of cauliflower
Parmesan
margarine
Soy milk

Steam cauliflower 25-30 minutes till supersoft
PUT ENOUGH WATER IN THE POT AND MAYBE CHECK ON IT. -_-

Pull it out, mash it up, add some margarine, & soy.


**NOTES
Parmesan is the KEY to giving this the texture of mashed potatoes. I use the dry stuff, not sure if there's a texture difference btwn that and the fresh stuff.

Most people can't tell that this isn't mashed potatoes.

Sweet Potatoes w/ Ginger & Allspice

1 lb (500g) peeled sweet potato/yam, cut into 1cm cubes (pain in ass)
3 T ghee/butter
3 T peanut oil
1 1 1/2" (4cm) peeled, chopped ginger
3 cloves garlic, minced
2 T ground alspice
(opt) - salt, cayenne, fresh thyme)

Cook potatoes in hot oil, 10 min (brown & soft)
Add ginger, garlic & allspice. Cook 5 minutes.
Season w/ salt & cayenne
Garnish w/ fresh thyme

*I used to pair this w/ mashed cauliflower.