Side Dishes

Eggplant “Parmesan”

karenwpullen Main Dishes, Recipes, Side Dishes , , , , ,

One of my favorite sandwiches, eggplant parm is also great with pasta and some marinara sauce. It’s quick–just slice, dunk, and bake! I’ve included the ingredients for the parm-like topping too.

Prep Time10 minutes
Cook Time25 minutes
Print Recipe

Eggplant “Parmesan”

Makes a great sandwich or addition to spaghetti.
Course: Main Course, Sandwich, Snack
Cuisine: Italian, Vegan
Servings: 0

Ingredients

Eggplant Parm

  • 1 eggplant
  • 1/4 cup flour
  • 1/2 cup unsweetened plant milk
  • 1 teaspoon cornstarch
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegan parmesan recipe below
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt

Vegan Parmesan

  • 3/4 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • pinch cayenne
  • 1/4 teaspoon oregano

Instructions

Eggplant

  • Preheat the over to 400° F. Prepare a baking sheet –lightly oiled, or silicone mat, or parchment paper.
  • Slice the eggplant, about 1/2-inch thick.
  • Mix the flour, milk, and cornstarch together in one bowl.
  • Mix the panko, parm, basil, oregano, and salt in a second bowl.
  • Dunk each slice of eggplant in the flour/milk bowl, then the breadcrumbs bowl, and place it on the baking sheet.
  • Bake 25 minutes.

Vegan Parm

  • Place all ingredients in a food processor and blitz until it's a fine meal with some nutty bits.
  • Transfer to a jar. Refrigerate to keep fresh.

Notes

For a sandwich, place 2-3 slices on a crusty roll, drizzle with warmed marinara sauce and sprinkle with extra parm. I like to add a little shredded cabbage for crunch but that’s just me!

Crabless Cake from Hearts of Palm

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for a canape party and they were very popular.

There are many versions of crabless cakes and nearly all use hearts of palm. I like this one for the potatoes and the curry paste.

Prep Time20 minutes
Cook Time20 minutes
Print Recipe

Crabless Cake with Hearts of Palm and Artichoke

Course: Appetizer, Main Course
Cuisine: Thai, Vegan
Servings: 12 cakes

Equipment

  • food processor

Ingredients

  • 3 potatoes, medium
  • 4 green onions chopped
  • 1 lime juice and zest
  • 1 inch fresh ginger peeled and chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons Thai red curry paste
  • 1 can hearts of palm drained
  • 1 can artichoke hearts drained
  • salt and pepper

Instructions

  • Peel and cube the potatoes, cover with water in a pan, and boil until tender. Drain, mash, and set aside.
  • Put green onion, lime juice, lime zest, ginger, soy sauce, and curry paste into a food processor. Process to a paste.
  • Chop and shred the hearts of palm. Roughly chop the artichoke hearts. Place between two clean dishtowels and squeeze to remove as much liquid as possible. You want this component to be dry.
  • Mix together the potatoes, paste, and shredded vegetables. Season with salt and pepper.
  • Form into patties. Bake at 400° on a parchment-paper-covered baking sheet for about 20 minutes; flip half-way. They should be light golden brown.
  • Turn on the broiler for about one minute–watch them! They will get a bit more brown.
  • Serve with dill remoulade: mix together vegan sour cream, ketchup, mustard, dill, parsley. Or lemon wedges, or cocktail sauce.

Pad Thai

karenwpullen Main Dishes, Recipes, Side Dishes , , , ,
Prep Time15 minutes
Cook Time25 minutes
Print Recipe

Plant-Based Pad Thai

Course: Main Course
Cuisine: Thai
Servings: 0

Ingredients

Crispy Tofu

  • 1 15-oz package tofu firm or extra firm
  • 2 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon powdered ginger
  • 2 tablespoons corn starch

Pad Thai

  • 8 oz rice noodles
  • 2 cups broccoli florets
  • 1 carrot sliced thin
  • 1 red bell pepper sliced thin
  • 2 cloves garlic chopped
  • 1 inch ginger grated
  • 3 green onions sliced
  • 1 jalapeno pepper chopped fine

Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut butter
  • 1 tablespoon siracha or chili paste
  • 1 tablespoon maple syrup

Toppings

  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts, chopped
  • lime wedges

Instructions

Crispy Tofu

  • Preheat the over to 375.
  • Cut the tofu into 3/4-inch cubes and put the cubes into a zip-lock plastic bag.
  • Whisk together the soy sauce, ginger, and garlic powder; add to the bag with the tofu and mix well.
  • Add the corn starch and mix thoroughly.
  • Line a baking sheet with parchment paper and place the cubes on it. Bake 20 minutes, tossing half-way.

Pad Thai

  • Cook the noodles as instructed on the package.
  • Sauté the garlic, green onions, ginger, and pepper for 2-3 minutes. Add a little water if they start to stick.
  • Add the broccoli, carrots, bell pepper. Cook 7-8 minutes, stirring a few times.

Sauce

  • Whisk all sauce ingredients together in a bowl.
  • Add the noodles and sauce to the vegetables. Cook two minutes until heated through, then add the crispy tofu.
  • Sprinkle with chopped peanuts and chopped cilantro. Serve with a lime wedge.

Notes

I couldn’t find any bean sprouts at the grocery store, but they can be added to the vegetables if you have them. Or baby bok choi.
There may be more crispy tofu from this recipe than is necessary. It keeps beautifully and is a great addition to salads.