Spinach and Eggplant Muffaletta

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The muffaletta is a specialty from New Orleans where we went to college. Traditionally it is filled with Italian meats and cheese but more importantly it is dressed with an olive salad and olive oil that soaks into the bread. We love the city and LOVE the sandwich. This is a meat free version stuffed with roasted eggplant, spinach, tomato. If you can buy olive salad in New Orleans go ahead but below is my "jazzed up version" which is not necessarily traditional but adds a lot of flavor to a meat free sandwich.

One loaf very crusty bread (you don't want olive salad soaking all the way through)
Tomatoes
Baby spinach
One eggplant sliced and salted then baked for 25 minutes at 375 (spray with pam and flip halfway through baking)
*Roasted red peppers, zuchinni, or red onion would also be good additions here

Olive Salad:
1 cup kalmata olives
1 cup small green olives
1/2 jar Giardiniera (pickled vegetable salad usually in the international food isle)
2 or 3 pepperoncini peppers or banana peppers
3 TBS sundried tomatoes in oil
handful Italian parsley
1 teaspoon garlic powder or clove fresh garlic if you want it strong
1 teaspoon oregano and basil
Splash red wine vinegar
2-3 TBS EVOO

To Assemble:
Cut bread into top and bottom. Scoop out some of the doughy part from the top to fill with olive salad. Scoop 1-2 cups of salad into the top and set aside. On the bottom layer eggplant, spinach and tomato or any other veggies. Put the two parts together and wrap in plastic wrap. Let sit 2 hours or more in fridge to let flavors meld. Cut into quarters and serve or just call it a day and eat a whole damned half!

Serves 2 (when you are very hungry!)
Tip: Use extra olive salad and mix into hummus. Eat with slices of cucumber or pita chips!

Taco Night

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Tom and I were feeling nostalgic about taco nights when you were a kid and got to make your own tacos. Set these fillings up and any more you like and have a great Mexican night with friends.

Salsa or Pico de Gallo

Guacamole or fresh avacado slices

Black beans simmered with diced red onion and cilantro

Swiss Chard sauteed with garlic, cumin and chilles

This filling is good, sloppy, and recalls the classic taco filling without all the fat and meaty-ickyness:

Simmer one jar of taco sauce (if you buy a kit with hard or soft tacos they usually supply a packet of the stuff) and one TBS tomato paste in a pan on medium heat, add 1/2 cup frozen sweet corn and your favorite textured vegetable protein. Cook until thickened. Add hot sauce and scallions and serve hot!

Funky Monkey Cookies

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These cookies are banana oatmeal chocolate chip cookies, but I wanted to name them something fun!

Ingredients:
2 mashed ripe bananas
1/3 cup maple syrup
1/3 cup soy milk
3/4 cub light brown sugar
1 teaspoon vanilla extract
1 cup whole wheat flour and 1 1/3 cup all purpose flour (or you can do 2 1/3 cups all purpose)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon each all spice and nutmeg and salt
1 1/2 cups instant or rolled oats
1 1/2 cups semi sweet chocolate chips

Preheat oven to 350 and lightly spray 2 cookie sheets.
In a bowl combine banana, maple syrup, sot milk, vanilla, and brown sugar. You might want to use a hand mixer or stick blender to get the banana "smoosh" smooth and incorporated. Sift in all dry ingredients except oats. When a dough forms fold in chocolate chips and oats. Form into walnut sized balls and bake 10min. They will be soft and not look done but let them cool (slightly if you can't wait) and they will become chewy and delicious! Enjoy with ice cold non-dairy milk or coffee!

Black Bean Burgers and Sweet Potato Oven Fries

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This is probably one of my favorite meals because I LOVE burger and fries. Honestly the ketchup and fries make it so good you can use pre-made veggie burgers if you want but this is worth the trouble. I recommend Amy's Texas burgers if you want to use a frozen burger. Below I included two recipes for black bean burgers. The first is from Veganomicon is a little "bready" so i made an open face sandwich and the second is inspired by my fried Sarah (of Sarah and John's famous guacamole).

Burgers:
1 can organic black beans
1/2 cup vital wheat gluten*
1/2 cup whole wheat bread crumbs
1 teaspoon chile powder
1/2 teaspoon cumin and coriander
1/4 cup water*
1 table spoon tomato paste
1/4 cup cilantro finely chopped
2 cloves crushed garlic
1/2 red onion finely chopped

Mash beans with a fork and then add other ingredients. Combine until you can form four patties. Spray a non stick skillet with Pam and cook 5-10 min each side. Serve with guacamole, tomato, lettuce and onion or ketchup mustard and pickles!

To make Sarah's version omit * items. The burgers will be softer so be gentle turning them.

Fries:
Set oven to 375. Cut two sweet potatoes into fry shapes. Toss in EVOO and spread out on a baking sheet. Lightly dust them with cumin, salt, and chili pepper. Bake for 20 min, flip and bake another 20-30min until crispy.

Make dipping sauce by combining ketchup, one clove fresh crushed garlic, Tabasco sauce, and minced cilantro. This is also great on burgers!

Rustic Mushrom and Carmalized Onion Flatbread

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This uses Tom's pesto recipe as a base for delicious mushrooms, caramelized onions, sun-dried and diced tomatoes.

Pesto:
Kalmata olives
Basil
Pine nuts
1 clove garlic
handful of baby spinach

Combine a small handful of each ingredient in food processor and add 1-2 tablespoons EVOO
Spread on pre-made pizza dough and add toppings.

Topping:
Sauteed mushrooms
Caramelized onions
Sun dried tomatoes
1/2 jar Trader Joe's bruschetta sauce or diced tomatoes

Thai Stir Fry

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This is an easy meal to do with different veggie combos or any veggies you have left in the fridge after the week. I have done the one above with Green beans, squash, peppers, and strips of carrots. But below I have a picture with red onion, eggplant, peppers, mushrooms, and pineapple. To me pineapple is a must in this dish and blends wonderfully with the spices.
Star by sauteing vegetables in order of how long they take to cook. Onions, then eggplant mushrooms and peppers.
Once vegetable are softened add garlic and lemon grass to mixture and cook lightly.
Add soy sauce, ginger and a little brown sugar or you can use Trader Joe's Soyaki which has all of these ingredients.
Add Saricha sauce based on how hot you like it.
Then add green beans or pea pods so they cook but stay crunchy (bamboo shoots are good too).
Add fresh pineapple chunks and a TBS or so of their juice.
Once sauce is cooked down and veggies tender, add chopped Thai basil and mint and grate some lime zest over the top.
Serve with brown rice and any sides you would like. I served the above one with pan fried tofu and peanut sauce for wrapping in lettuce leaves.

Minestrone

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In Boston it is pretty cold, and while I wish it was spring, I try to enjoy the winter with hearty soups and stews. The minestrone is great because you can put any veggies you want in it. Here is my version

Ingredients:
2 carrots
2 stalks celery
3 leeks
1 yellow squash or zucchini
2 cloves garlic
5 cups vegetable broth
1 can diced tomatoes (you can get some flavored with italian spices and balsamic and those would be good here)
1 can garbanzo or kidney beans
1 cup pasta of your choice
1 teaspoon red chili pepper flakes
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
Fresh basil and spinach (optional)
Bread for dipping (optional)

Clean leeks by cutting off dark green parts of leaks (discard or save for stock). Chop white and light green parts into rounds about 1 inch thick and then in half. Place in a sink filled with cool water or bowl so sand will fall to bottom of bowl. While soaking cut up celery, carrots and squash into bite size pieces. Start sauteing carrots in TBS of EVOO and when they start to soften add squash, celery and drained leeks. Cook for 2 min and add 2 cloves crushed garlic, hot pepper flakes, bay leaf and oregano. Cook for 1 more min and then add veggie broth. Bring to a boil and add beans and tomatoes and cook for a bout 20 min so flavors can develop. About 8minutes before serving add pasta (check cooking time on your pasta) then 3 minutes before add fresh spinach and basil. Serve with forcacia for dipping!