Monthly Archives: March 2013

Eggplant Parmigiana


Posted by Vegipes

Eggplant Parmigiana
Serves 8
Mozzarella, Parmesan, Tomatoes, and basil.
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Prep Time
1 hr 30 min
Prep Time
1 hr 30 min
468 calories
28 g
80 g
33 g
18 g
9 g
288 g
1050 g
7 g
0 g
21 g
Nutrition Facts
Serving Size
288g
Servings
8
Amount Per Serving
Calories 468
Calories from Fat 290
% Daily Value *
Total Fat 33g
51%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 80mg
27%
Sodium 1050mg
44%
Total Carbohydrates 28g
9%
Dietary Fiber 7g
28%
Sugars 7g
Protein 18g
Vitamin A
13%
Vitamin C
16%
Calcium
38%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 sm Eggplants; unpeeled, cut into 1/4-in rounds
  2. 2 Eggs; lightly beaten
  3. 1 1/2 c Bread crumbs
  4. 1/2 ts Salt
  5. 1/8 ts Pepper
  6. 1 Garlic cloves, peeled and halved
  7. 3/4 c Olive oil
  8. 20 oz Tomatoes, canned
  9. 1/3 c Tomato paste
  10. 2 tb Minced basil
  11. 1 ts Salt
  12. 1/8 ts Pepper
  13. 1 c Grated Parmesan cheese
  14. 1/2 lb Mozzarella cheese, thinly sliced
Instructions
  1. Dip Eggplant Slices In Eggs, then in bread crumbs seasoned
  2. with salt and pepper. Refrigerate 20 minutes.
  3. In a large saucepan, saute garlic in 2 tablespoons oil for
  4. 1-2 minutes. Remove garlic and add tomatoes, tomato paste,
  5. basil, salt and pepper. Cover and simmer 30 minutes.
  6. Preheat oven to 350F.
  7. Brown eggplant in 1/4-inch oil in a large skillet. Drain
  8. on paper towels. Put a thin layer of tomato sauce into a
  9. baking dish and layer eggplant, sauce, Parmesan and
  10. mozzarella, alternately. End with mozzarella on top. Bake,
  11. uncovered, for 30 minutes.
beta
calories
468
fat
33g
protein
18g
carbs
28g
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Eggplant Matzo Mina


Posted by Vegipes

Eggplant Matzo Mina
Serves 10
This Eggplant cassarole has onions, garlic, tomatoes covered with cheese.
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Prep Time
1 hr
Prep Time
1 hr
211 calories
29 g
0 g
7 g
10 g
1 g
270 g
35 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
270g
Servings
10
Amount Per Serving
Calories 211
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 35mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
23%
Sugars 7g
Protein 10g
Vitamin A
13%
Vitamin C
22%
Calcium
12%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 md Eggplants
  2. 2 tb Olive oil
  3. 1 md Onion, finely chopped
  4. 2 ea Garlic cloves, minced
  5. 15 oz Can tomato sauce
  6. 14 oz Can tomatoes, drained & chopped
  7. 3 tb Chopped fresh parsley
  8. 1/2 ts Oregano, basil & paprika
  9. Salt & pepper
  10. 6 ea Matzos
  11. 1 lb Mozzarella style soy cheese, shredded
Instructions
  1. Pre-heat broiler. Cut eggplants into 1/2 inch slices &
  2. peel. Brush lightly with oil & broil on each side till
  3. tender. Heat the oil in a deep pot. Add onion & garlic &
  4. saute till golden. Add tomato sauce, tomatoes, parsley &
  5. seasonings. Bring to a simmer & cook over low heat,
  6. covered, for 15 minutes.
  7. Break each matzo into 3 strips. Fill a shallow casserole
  8. dish with lightly salted water. Place matzo strips into
  9. water for 2 t 3 minutes, till pliable but not mushy.
  10. Remove carefully to a plate. Preheat oven to 350F.
  11. Lightly oil a large, shallow casserole dish & layer as
  12. follows: a thin layer of sauce, a layer of eggplant, a
  13. lyer of matzo, a layer of cheese. Repeat. Bake for 35 to
  14. 40 minutes, till cheese shows some brown spots.
beta
calories
211
fat
7g
protein
10g
carbs
29g
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Eggplant Kottu (Eggplant And Chickpeas)


Posted by Vegipes

Eggplant Kottu (Eggplant And Chickpeas)
Serves 6
Eggplant, Chickpeas, Coconut, and green chilies.
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Prep Time
30 min
Prep Time
30 min
289 calories
43 g
0 g
12 g
8 g
5 g
589 g
140 g
19 g
0 g
6 g
Nutrition Facts
Serving Size
589g
Servings
6
Amount Per Serving
Calories 289
Calories from Fat 104
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 140mg
6%
Total Carbohydrates 43g
14%
Dietary Fiber 17g
67%
Sugars 19g
Protein 8g
Vitamin A
12%
Vitamin C
161%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 c Split chickpeas or mong dahl
  2. 1 1/2 c Water
  3. 1 pn Salt
  4. 1/8 ts Turmeric
  5. 4 ea Eggplants, medium
  6. 2 c Water
  7. 1 pn Salt
  8. 1/8 ts Turmeric
  9. 1 c Coconut, fresh and grated
  10. 1/2 ts Cumin seed
  11. 3 ea Green chilies (optional)
  12. 2 tb Vegetable oil
  13. 1 ts Mustard seed
  14. 3 ea Bay leaves
  15. 3 ea Red chilies (optional)
  16. 1 tb Lemon juice
  17. 1 pn Salt
  18. 2 tb Coriander leaves-fresh/chopped
Instructions
  1. Boil chickpeas or moong dahl in 1 1/2 cups water with a
  2. pinch of salt and 1/8 ts turmeric until done. Then mash
  3. them well.
  4. Slice the eggplants lengthwise. Boil them in a large
  5. saucepan filled with 2 cups water, a pinch of salt and 1/8
  6. ts turmeric. When eggplants are tender, add mashed
  7. chickpeas/moong dahl.
  8. Grind the coconut, cumin seed and green chilies together.
  9. Heat 1 tb of the vegetable oil in a skillet and add
  10. mustard seed, bay leaves and red chilies. When mustard
  11. seeds stop cracking, add this mixture to the eggplants.
  12. Add lemon juice. Stir a few times. Add salt to taste and
  13. sprinkle with coriander leaves.
beta
calories
289
fat
12g
protein
8g
carbs
43g
more
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Eggplant Caviar


Posted by Vegipes

Eggplant Caviar
Serves 8
This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.
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Prep Time
30 min
Prep Time
30 min
134 calories
13 g
0 g
9 g
2 g
1 g
227 g
24 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
227g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 7g
30%
Sugars 5g
Protein 2g
Vitamin A
2%
Vitamin C
18%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 Eggplants
  2. 3 Garlic cloves, minced
  3. 1/3 c Olive oil
  4. 1 tb Minced parsley (or Onion, Basil)
  5. 1 Lemon, juice only
  6. Salt and pepper
Instructions
  1. Halve the Eggplants lengthwise and place under a broiler,
  2. 2 inches from the flame. Broil for 50 minutes, turning
  3. once, until very soft. Scoop out the flesh and discard the
  4. seed strips. Pass through the coarse blade of a food mill
  5. or coarsely mash by hand. Add garlic to taste (be careful,
  6. the taste becomes stronger with time). Beat in the olive
  7. oil. Add the parsley, lemon juice, salt and pepper.
  8. 2
beta
calories
134
fat
9g
protein
2g
carbs
13g
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Eggplant And Buckwheat Patties


Posted by Vegipes

Eggplant And Buckwheat Patties
Serves 8
Eggplant and Buckwheat pancakes.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
227 calories
38 g
27 g
7 g
7 g
2 g
150 g
18 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
150g
Servings
8
Amount Per Serving
Calories 227
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 27mg
9%
Sodium 18mg
1%
Total Carbohydrates 38g
13%
Dietary Fiber 7g
29%
Sugars 3g
Protein 7g
Vitamin A
3%
Vitamin C
17%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 md Eggplant -- peeled and cubed
  2. 2 Cloves garlic -- minced
  3. Juice of 1 lemon
  4. Grated rind of 1 lemon
  5. 2 tb Olive oil
  6. 1 tb Butter or margarine
  7. 1 lg Onion -- minced
  8. 2 c Buckwheat groats -- cooked fine
  9. 2 tb Celery leaves -- minced
  10. 1/4 ts Pepper
  11. 1 tb Fresh parsley -- minced
  12. 1 Egg -- beaten
  13. 1 tb Buckwheat flour Or more, if needed
  14. 2 tb Corn oil -- for frying
Instructions
  1. Steam eggplant in a vegetable steamer for 8 to 10 minutes,
  2. or until tender. Transfer to a glass or ceramic bowl and
  3. toss with garlic, lemon juice, lemon rind, and olive oil.
  4. Set aside to marinate for 1 hour, then finely chop in a
  5. food processor or blender, along with marinating liquid.
  6. Meanwhile, heat butter and brown onions in a large
  7. skillet. Cool, then add remaining ingredients, except corn
  8. oil. Stir in chopped eggplant. Mixture should be fairly
  9. stiff, add a little more flour if necessary.
  10. Heat corn oil in another large skillet. Drop mixture by
  11. the tablespoon into hot oil and fry until golden brown on
  12. each side. Drain on paper towels. Serve hot.
Notes
  1. Marinaide Time: 1 Hour
beta
calories
227
fat
7g
protein
7g
carbs
38g
more
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Eggplant A La Provencale


Posted by Vegipes

Eggplant A La Provencale
Serves 6
Eggplant, Tomatoes, and garlic.
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Prep Time
1 hr
Prep Time
1 hr
97 calories
22 g
0 g
1 g
4 g
0 g
431 g
67 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
431g
Servings
6
Amount Per Serving
Calories 97
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 67mg
3%
Total Carbohydrates 22g
7%
Dietary Fiber 11g
45%
Sugars 11g
Protein 4g
Vitamin A
30%
Vitamin C
51%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lg Eggplants
  2. Coarse salt
  3. Olive oil
  4. 2 lb Ripe tomatoes
  5. 3 ea Garlic cloves, chopped
  6. 2 tb Parsley, chopped
  7. 1 tb Lemon juice
  8. 1/8 ts Sugar
  9. Salt & pepper
  10. Parsley to garnish
Instructions
  1. Cut unpeeled eggplants into 1/2\" diagonal slices, spread
  2. slices onto a cutting board, sprinkle with salt & press
  3. with a plate to get rid of excess liquid. Allow to drain
  4. for 30 minutes. Wipe with a damp cloth. Heat enough olive
  5. oil to cover bottom of a large skillet. Fry gently over
  6. medium heat, turning often till tender. Remove from pan &
  7. drain. Plunge tomatoes into boiling water for a few
  8. seconds, peel & deseed. Saute remaining pulp in a little
  9. olive oil till soft.
  10. Add garlic & parsley. Cover, reduce heat & cook for 30 to
  11. 40 minutes. Remove from heat, cool, add lemon juice,
  12. sugar, salt & pepper. Place eggplant in a shallow serving
  13. dish or glass bowl. Pour tomato mixture on top & chill
  14. till ready to serve. Garnish with parsley sprigs.
beta
calories
97
fat
1g
protein
4g
carbs
22g
more
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Eggless Mayonnaise


Posted by Vegipes

Eggless Mayonnaise
Yields 3
Vegan recipe for Eggless Mayo.
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Prep Time
20 min
Prep Time
20 min
269 calories
3 g
0 g
29 g
1 g
2 g
85 g
224 g
2 g
0 g
25 g
Nutrition Facts
Serving Size
85g
Yields
3
Amount Per Serving
Calories 269
Calories from Fat 254
% Daily Value *
Total Fat 29g
44%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 224mg
9%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 2g
Protein 1g
Vitamin A
3%
Vitamin C
6%
Calcium
5%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tb Lemon juice
  2. 1/2 c Soy milk
  3. 1/4 ts Salt
  4. 1/4 ts Paprika
  5. 1/4 ts Prepared mustard
  6. 6 tb Vegetable oil
Instructions
  1. Put all the ingredients except the oil in a blender. Blend
  2. on lowest speed. Graduall - literally one drop at a time -
  3. add the oil until the mixture starts to thicken. Continue
  4. blending until thickened and smooth. Transfer to a jar and
  5. store in the refrigerator.
beta
calories
269
fat
29g
protein
1g
carbs
3g
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Dry Sauteed Green Beans


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Dry Sauteed Green Beans
Serves 6
Stir-Fried Sesame Green Beans.
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Prep Time
30 min
Prep Time
30 min
59 calories
3 g
0 g
5 g
1 g
1 g
81 g
382 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
81g
Servings
6
Amount Per Serving
Calories 59
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 382mg
16%
Total Carbohydrates 3g
1%
Dietary Fiber 2g
8%
Sugars 1g
Protein 1g
Vitamin A
5%
Vitamin C
3%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5 ts Peanut oil or canola oil
  2. 1 cl Garlic, peeled & minced
  3. 1 ts Minced ginger root
  4. 1 lb. Green beans (2-inch pieces)
  5. 1 ts Oriental sesame oil
  6. 1/2 ts Salt (optional)
Instructions
  1. 1. Heat the oil in a wok or skillet. Add the garlic and
  2. ginger, and stir-fry the ingredients for 30 seconds.
  3. 2. Add the green beans, and stir-fry them over high heat
  4. for 2 to 4 minutes.
  5. 3. Add the sesame oil and salt (if desired), toss the
  6. ingredients to coat them, and serve the beans.
  7. Preparation tip: The beans are supposed to be tender-crisp
  8. and shriveled or even charred a bit on the outside. If you
  9. like tender beans, cover the pan after adding the sesame
  10. oil and salt, and continue cooking the beans for a few
  11. minutes over moderately low heat.
beta
calories
59
fat
5g
protein
1g
carbs
3g
more
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Dry Potato Curry


Posted by Vegipes

Dry Potato Curry
Serves 6
Spicy Potatoes.
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Prep Time
30 min
Prep Time
30 min
111 calories
16 g
0 g
5 g
2 g
0 g
116 g
41 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
116g
Servings
6
Amount Per Serving
Calories 111
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 2g
Protein 2g
Vitamin A
4%
Vitamin C
53%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb Potato; Red skins
  2. Salt to taste
  3. 2 tb Vegetable oil
  4. 1 ts Mustard seeds
  5. 1 Onion; finely sliced
  6. 2 Garlic cloves
  7. 1 (1 inch) piece ginger root; fresh grated
  8. 1 Green chile; seeded, chopped
  9. 1 ts Ground turmeric
  10. 1/2 ts Red (cayenne) pepper
  11. 1 ts Ground cumin
  12. 1/4 c Green pepper; strips to garnish if desired
Instructions
  1. Cut Potatoes into 3/4 inch chunks.
  2. Cook potatoes in boiling salted water 6 to 8 minutes,
  3. until just tender. Drain and set aside. Heat oil in a
  4. large saucepan, add mustard seeds and onions. Cook 5
  5. minutes until onions are soft, but not brown. Stir in
  6. garlic and gingerroot; cook 1 minute more. Add cooked
  7. potatoes, chile, turmeric, cayenne and cumin. Stir well.
  8. Cover and cook 3 to 5 minutes, stirring occasionally,
  9. until potatoes are very tender and coated with spices.
  10. Serve hot, garnished with bell pepper strips.
beta
calories
111
fat
5g
protein
2g
carbs
16g
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Drunkards Noodles (Gueyteow Pad Ki Mow)


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Drunkards Noodles (Gueyteow Pad Ki Mow)
Serves 4
Chinese Noodles in a rich veggie sauce.
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Prep Time
30 min
Prep Time
30 min
211 calories
31 g
0 g
8 g
6 g
1 g
159 g
533 g
5 g
0 g
6 g
Nutrition Facts
Serving Size
159g
Servings
4
Amount Per Serving
Calories 211
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 533mg
22%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
14%
Sugars 5g
Protein 6g
Vitamin A
13%
Vitamin C
142%
Calcium
7%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tb Oil
  2. 1 Garlic clove, finely chopped
  3. 2 sm Fresh red or green chilis, finely chopped
  4. 4 oz Sen yai noodles
  5. 1 sm Onion, cut into segments
  6. 1 md Tomato, cut into segments
  7. 4 Kaffir lime leaves, roughly chopped
  8. 6 Sweet basil leaves
  9. 1 ts Dark soy sauce
  10. 2 tb Light soy sauce
  11. 1/2 ts Sugar
  12. 1 sm Sweet red or green pepper, finely chopped
Instructions
  1. In a wok or frying pan/skillet, heat the oil until a light
  2. haze appears. Add the garlic and chilis and fry until the
  3. garlic is golden brown. Add the noodles, stir, add the
  4. remaining ingredients and stir well until the peppers
  5. begin to cook but are still al dente. Turn on to a dish.
beta
calories
211
fat
8g
protein
6g
carbs
31g
more
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