Pure Thyme

For a Balanced Life

Baked Eggplant Stacks and a Review

By 24 Comments

Baked Eggplant Stacks (vegan, gluten-free)

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Before we get to the recipe, I want to tell you about this gourmet sauce that the good people over at Rose Romano’s Italian Gourmet Toppings shared with me. I can honestly say, this is one of the BEST jarred sauces on the market. It’s worth trying out if you are not into making your own sauces and want a truly gourmet sauce to liven up your dishes.

“My food is basic. Italians don’t smother their food in their sauce. They use sauces to complement and enhance their food, and not overpower it. And I wanted a Gourmet Topping that would be worthy of that tradition. And I’m proud to say that Rose Romano’s is.” – Rose Romano.

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This sauce was the perfect complement to my dish. It combines all the flavors I love in a good sauce. It was sweet, mild and low-sodium so you can really enjoy all the delicate flavors it has to offer. It tastes like you simmered your own sauce all day and no one would guess it came out of a jar. It is also all natural and does not contain any synthetic preservatives. Take a look at the ingredients…

Tomato Puree (Water, Tomato Paste), Fresh Red Bell Peppers, Fresh Onions, Brown Sugar, Extra Virgin Olive Oil, Fresh Basil, Fresh Garlic, Sea Salt, Fruit Juice for Color, Citric Acid, Spices.

Perfectly simple and perfectly delicious.

A big thank you to Rose Romano’s for sharing this wonderful sauce with me and my readers!

I posted the picture of these Eggplant Stacks on Facebook and it created quite a buzz!! So, at 7:23 am in the morning, I am writing away to share this with you all before the day gets away from me. And caring for three small children, it will do just that. 😉

I guess everyone loves Eggplant as much as I do!

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Baked Eggplant Stacks
Author: 
Recipe type: entrée
Cuisine: Italian
Serves: 6
 
A twist on a classic Italian meal with baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce.
Ingredients
  • 2 medium eggplants, sliced lengthwise into ½ inch slices (18 slices)
  • 1 (16 oz) Rose Romano's Italian Peppers Marinara with Red Bell Pepper
  • 1 (9 oz) bag of baby spinach, rinsed
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil or vegetable stock
  • sea salt (optional) and freshly ground black peppers
  • dried parsley flakes
  • dried basil flakes
For Cashew Ricotta:
  • ¾ cup raw cashews, soaked in water 4 hours
  • ¼ cup pine nuts, soaked in water for 4 hours
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • ¼ cup fresh lemon juice
  • ½ tbsp mellow white miso
  • ½ tsp onion powder
  • non-dairy milk, for thinning
  • sea salt (optional) and freshly ground black pepper
Instructions
For the Eggplant:
  1. Preheat oven to 500 degrees F.
  2. Place eggplant slices on non-stick baking tray, baking mat or parchment lined tray. Lightly brush both sides of slices with olive oil. Alternately, you can brush each slice with vegetable stock. Sprinkle both sides of slices lightly with dried parsley, basil and salt (if using) and black pepper.
  3. Bake for 20-25 minutes, flipping once halfway through, until golden brown on both sides. Remove from oven and cool slightly. Decrease oven to 375 degrees F.
For the Cashew Ricotta:
  1. Drain soaked cashews and pine nuts. In a food processor or high-powered blender, add remaining ingredients and process until smooth and creamy. Use some non-dairy milk to thin it out if needed. You want a ricotta-like consistency. If it is too thick, when you bake the stacks the cashew ricotta will harden.
For Spinach Layer:
  1. Heat a medium non-stick skillet over medium-high heat. Add spinach and balsamic vinegar. Toss until wilted and most of the water has evaporated, 2-3 minutes. Season with sea salt (optional) and fresh black pepper. Set aside.
To make the Eggplant Stacks:
  1. Lightly spray a non-stick baking tray with cooking spray, or line a tray with a non-stick baking mat or parchment paper. Make your stacks. Begin with eggplant on bottom, ladle sauce on top, baby spinach and then cashew ricotta. Repeat to make two layers ending with an eggplant slice, tomato sauce and a dollop of cashew ricotta (makes 6 stacks).
  2. Bake in 375 Degree F preheated oven for 20-30 minutes or until heated through.
Notes
If you want higher stacks you will need one more eggplant and you will need to double batch the cashew ricotta and the spinach.

Now you have a light and healthy meal to enjoy tonight for dinner. These eggplant stacks are bursting with flavor and will rock your world! You are definitely going to enjoy this recipe and it will be in your rotation for sure!

Enjoy and have a great day! Please share your thoughts to liven up this place!

xoxo,

Jen =)

Vegan Spanakopita – Greek Spinach Pie

By 33 Comments

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Spanakopita is one of my all-time favorite things to eat. I wanted to try and create a healthy version of this traditional Greek dish with little to no-oil and make it vegan. Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with my version of this recipe. I have added much healthier ingredients and it is full of flavor. You will be singing me praise after you make this – trust me. You are going to love this Vegan Spanakopita!

It looks like a lot of ingredients, but it’s really easy to make. I actually took some step by step pictures for you!

Mash up your beans, it’s fun to do. =)

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Saute some yummy, super healthy ingredients.

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Layer your phyllo dough and brush with your flaxseed mixture.

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Layer your spinach mixture on top.

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Top with remaining phyllo dough and flaxseed mixture.

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Bake in preheated oven.

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And Voilà! There you have it – Delicious and Healthy Vegan Spanakopita! Enjoy!

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5.0 from 1 reviews
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Vegan Spanakopita
Author: 
Recipe type: Appetizer, Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 12 sheets phyllo dough
  • 1 cup onion, diced
  • 1 cup green onions, chopped
  • 4 cloves garlic, minced
  • 1 (15) oz can no or low sodium garbanzo beans, drained and mashed
  • 2 (10) oz packages frozen cut spinach, thawed
  • 2 tbsp nutritional yeast
  • ⅓ cup kalamata olives, chopped
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 2 tbsp fresh oregano, minced
  • 2 tbsp fresh parsley, minced
  • Black pepper, to taste
  • Flaxseed Mixture:
  • 4 tbsp lemon juice
  • 2 tbsp pure maple syrup
  • 2 tbsp flax seed meal
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x9 inch square baking pan with cooking spray.
  2. Heat a non-stick skillet over medium heat. Add onion, green onion, garlic and two tablespoons water. Water sauté on medium-low for 5 minutes, adding a tablespoon of water when necessary to prevent sticking, until onions are translucent.
  3. Add the spinach and cook for 5 minutes, or until excess water has evaporated. While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to a small bowl. Stir to combine, set aside and allow to thicken. Add the remaining ingredients, except the phylllo dough, and cook an additional 5 minutes on medium to medium-low heat. Remove from heat and set aside. Allow to cool slightly.
  4. Place 1 sheet of phyllo dough on the bottom of the baking dish. Lightly brush sheet with the flaxseed mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with flaxseed mixture, and repeat process with 4 more sheets of phyllo. Spread spinach mixture into pan, then layer remaining 6 sheets of phyllo dough, brushing each with flaxseed mixture.
  5. Bake in preheated oven for 30 to 40 minutes, or until golden brown. Cut into squares and serve while hot.
Notes
Reheat the spanakopita in a 350 degrees F (175 degrees C) oven for 10 minutes.

enjoy!!

Jennifer

Portobello Wellington

By 86 Comments

Portobello Wellington
with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
It was finally time to plan out a Vegan Dinner Menu to show all you doubters out there – you know who you are – that gourmet vegan is not only possible , but can stand up to its non-vegan counterparts. This recipe is only the beginning – I have so many recipes swimming through my head.  I even got someone who would never eat a mushroom to devour this – literally lick their plate clean – you know you have done it when that happens. This meal could not have come out any better and was well worth the planning and preparation. My old friend Beef Wellington can take a back seat to my new vegan version. Say hello to Portobello Wellington!
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Thank you to Tyler Florence’s Ultimate Beef Wellington recipe for baking times and duxelle inspiration.
This recipe is pretty easy to make as you can see.
Blend up your ingredients for the duxelles…
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Add the mixture to a large sauté pan with a small amount of butter and veggie stock and cook for 10 minutes…

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Slice your pastry into four equal parts…
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Using a spoon, cover each mushroom with a layer of the duxelles…

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Place a mushroom in center of each pastry sheet, cavity side up…

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Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed tight.

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Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat…

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Bake mushrooms in oven until pastry is golden brown for 20-25 minutes…

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Serve with roasted red potatoes, glazed baby carrots and drizzle with red wine reduction…

5.0 from 1 reviews
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Portobello Wellington with Shiitake Duxelle, Vanilla Glazed Baby Carrots and Roasted Red Potatoes
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends.
Ingredients
  • 4 Portobello mushrooms
  • 1 sheet vegan puff pastry (Aussie Bakery All Natural Puff Pastry Sheets)
  • 3½ ounce(s) of shiitake mushrooms
  • 1 cup(s) of white button mushrooms
  • 2 cup(s) of baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½ inch pieces
  • 1 tbsp. of minced fresh parsley
  • 8 ounce(s) of baby carrots
  • ½ cup(s) of red wine
  • 1¾ cup(s) of no salt added vegetable stock
  • 3 tsp. of vegan butter
  • 2 tbsp. of date syrup
  • ¼ tsp. of pure vanilla extract
  • 2 pinch of freshly ground black pepper
  • 1 tsp. of olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington's.
  3. For the Roasted Red Potatoes: Combine potatoes, olive oil, ¼ cup vegetable stock, fresh parsley and black pepper in a small Pyrex or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.
  4. For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp. Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
  5. For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
  6. For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  7. Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.

You can serve this with any sides of  your choosing. Any way you choose this recipe will be a hit for sure!

xoxo,

Jennifer