Even though there are no pictures with this post, I thought that I still should share the recipes of what we had for dinner last night.
Roasted Potatoes
• 6-8 red potatoes, thoroughly washed and cut into wedges
• 1-2 tablespoons coconut oil (coconut oil withstand higher heat better than olive oil)
• Sea or Himalayan salt to taste
• Your favorite spices
1. Preheat oven to 400 F
2. Toss all ingredients in a bowl, until potatoes are well coated with other ingredients
3. Lay out on a baking sheet and bake until golden and crispy (I flip my wedges over half way through with a spatula, to get even golden color)
4. Serve with ketchup or home-made tomato sauce and veggies
Baked Eggplant
Before becoming vegan or whole foods minded I used to make an eggplant dish that had me coming for more over and over… For a while I gave up the dish, since eggplants were fried in oil, and were dipped in eggs… that is until I could figure out how to improve on my favorite dish. Now I get to enjoy it again.
• 1 eggplant, cut lengthwise into about 1/4 inch slices(if too long, cut into half and then cut lengthwise)
• Sea or Himalayan salt to taste
• Your favorite spices
• 2-3 ripe tomatoes
• 1-2 avocados
• 1 zucchini
• ½ teaspoon coconut oil
• 2-3 garlic cloves, pressed in a garlic press
1. Preheat oven to 400 F (I made this dish at the same time with Roasted Potatoes)
2. Melt coconut oil, if it is too hard, and spread on the bottom of a baking dish, just enough to coat it, to prevent eggplants from sticking (you may also consider sprinkling some roughly ground flour on the bottom instead of oil)
3. Mix salt and spices, toss eggplants in the mixture and lay out on the baking dish
4. Bake until desired tenderness is reached
5. Meanwhile slice zucchini as thin as you can, sprinkle with a little bit of salt and let the slices marinate in their juice (is zucchini skin is too bitter, peel it off)
6. Cut tomatoes into thin rounds, or you can make them as thick as you like
7. Take avocados out of their shell and smash with fork, adding salt and any other spice you like
8. When eggplants are done, take them out of the oven and lay out on a plate
9. Take squeezed garlic and spread over eggplant slices (a little goes a long way, but do spread all over the slice evenly—don’t drop into one spot)
10. Spread desired amount of avocado blend
11. Lay a couple of slices of zucchini
12. Finish by placing a couple of tomato slices on top (if you like sprinkle a bit of salt on top)
Enjoy! This makes for a delicious dinner!
Roasted Potatoes
• 6-8 red potatoes, thoroughly washed and cut into wedges
• 1-2 tablespoons coconut oil (coconut oil withstand higher heat better than olive oil)
• Sea or Himalayan salt to taste
• Your favorite spices
1. Preheat oven to 400 F
2. Toss all ingredients in a bowl, until potatoes are well coated with other ingredients
3. Lay out on a baking sheet and bake until golden and crispy (I flip my wedges over half way through with a spatula, to get even golden color)
4. Serve with ketchup or home-made tomato sauce and veggies
Baked Eggplant
Before becoming vegan or whole foods minded I used to make an eggplant dish that had me coming for more over and over… For a while I gave up the dish, since eggplants were fried in oil, and were dipped in eggs… that is until I could figure out how to improve on my favorite dish. Now I get to enjoy it again.
• 1 eggplant, cut lengthwise into about 1/4 inch slices(if too long, cut into half and then cut lengthwise)
• Sea or Himalayan salt to taste
• Your favorite spices
• 2-3 ripe tomatoes
• 1-2 avocados
• 1 zucchini
• ½ teaspoon coconut oil
• 2-3 garlic cloves, pressed in a garlic press
1. Preheat oven to 400 F (I made this dish at the same time with Roasted Potatoes)
2. Melt coconut oil, if it is too hard, and spread on the bottom of a baking dish, just enough to coat it, to prevent eggplants from sticking (you may also consider sprinkling some roughly ground flour on the bottom instead of oil)
3. Mix salt and spices, toss eggplants in the mixture and lay out on the baking dish
4. Bake until desired tenderness is reached
5. Meanwhile slice zucchini as thin as you can, sprinkle with a little bit of salt and let the slices marinate in their juice (is zucchini skin is too bitter, peel it off)
6. Cut tomatoes into thin rounds, or you can make them as thick as you like
7. Take avocados out of their shell and smash with fork, adding salt and any other spice you like
8. When eggplants are done, take them out of the oven and lay out on a plate
9. Take squeezed garlic and spread over eggplant slices (a little goes a long way, but do spread all over the slice evenly—don’t drop into one spot)
10. Spread desired amount of avocado blend
11. Lay a couple of slices of zucchini
12. Finish by placing a couple of tomato slices on top (if you like sprinkle a bit of salt on top)
Enjoy! This makes for a delicious dinner!
