Tag Archive | Vegetarian

Roasted Eggplant Dip


Whatcha need:

1 large eggplant

2 tablepoons of slivered almonds (or chop them a bit if you have them whole)

¼ teaspoon mustard seeds

¼ teaspoon sesame seeds

1 small onion diced

1 small jalapeno seeded and diced

1 teaspoon ginger root, minced

1-2 cloves of garlic

juice from half lemon

salt to taste

Whatcha do:

First, preheat the oven to 400 F. Wash the eggplant and dry it. Then prick it with a fork all over (it needs to release air when roasting). Place it on a non-stick cookie sheet and roast it for 45 minutes or until it is tender. If you have a grill, put it on the grill. The smoke adds to flavor. I also roast several eggplants at the time since I have the oven hot already. I use to for my eggplant-lentil burger, Romanian eggplant spread or just freeze it for future use.

When the eggplant is cool, pel it and let it drain of any extra liquid. Mash it with a wooden or ceramic chopper (I prefer wood or ceramic  tools for eggplant to prevent oxidation).


In a small pan, heat the almonds, sesame seeds and mustard seeds. Fry until the sesame releases oil and the mustard seeds pop. The almonds are releasing the sweet fragrance so you know they are done.

Add onion, jalapeno and ginger and cook on medium for a few minutes. Transfer to a blender and pulse a few times.

Add the almond puree to the eggplant and season to taste.

Serve it on raw vegetables or your favorite crackers. Great on pita bread, flat bread or naan.


Vegetarian Stuffed Peppers with Quinoa and Mushrooms

Whatcha need:

Image1 cup quinoa

1 cup rice of your choice. I like to use wild rice for this particular recipe.

4 cups vegetable broth or water for cooking the quinoa and the rice

1 bay leaf

1 tsp of salt

4 bell peppers(any color)

1 carrot diced small

1 onion diced small

½ lb mushrooms of your choice chopped

½ teaspoon turmeric

½ teaspoon cumin

½ teaspoon nutmeg

salt to taste

1 l tomato juice or soup or 1 large can of diced tomatoes with juice


Whatcha do:

Preheat the oven at 350F.

In a saucepan, put 1 cup of quinoa and 2 cups of water or broth, a teaspoon of salt and the bay leaf. Boil until the quinoa is tender and the water is absorbed. You will see the little curly sprout of quinoa. This is how you know it is done.

In another saucepan, bring to boil 1 cup of rice and 2 cup of water or broth with 1 tsp of salt. You will know the rice is ready when all water is absorbed. Cover and let it sit for 5 minutes than fluff it with a fork.

In a large bowl, mix 1 cup cooked quinoa, 1 cup of cooked rice with the rest of the ingredients and spices.

De-seed the peppers  by cutting off the top and carefully take out the seeds. Or slice them in half vertically and take off the seeds.

Stuff them with the mix and lay them in 1 layer on the bottom of a large Pyrex or Dutch oven. Cover them with tomato juice or soup or the diced tomatoes with juice. Put the lid on and pop them in a preheated oven at 350F. Cook them for 40 minutes.

Serve with a side of rice of quinoa that was left over.