I started out with a gorgeous eggplant and tomato casserole, adapted from Laura Calder's recipe (found on www.foodnetwork.com). I substituted a few ingredients and it was delicious! It tastes like a thick and hearty tomato soup, and the eggplant is really filling. Here goes:
Eggplant and Tomato Casserole
Take 1 large eggplant and cut into 1cm thick coins, then cut in half again so they resemble half moons. Brush both sides with olive oil, add salt and pepper to taste if desired, and roast at 450 degrees for 30 minutes, flipping them over at the halfway point.
While the eggplant roasts, dice one red onion and saute in olive oil until soft. Add Frank's Red Hot Sauce - about 1 tsp, or to taste and stir for another minute. Then add 2 large cans of diced tomatoes, and mix well. Let simmer for 30 minutes. Then add 3 Tbsp fresh chopped herbs (basil, oregano, sage, rosemary... whatever you have). Remove from heat.
In a large casserole dish, spoon just a little tomato sauce into the bottom, then spread out one even layer of eggplant slices. Top with a generous even sprinkle of breadcrumbs, and pour a layer of tomato sauce on top. Repeat until eggplant is used up. Top with remaining tomato mixture, a generous layer of breadcrumbs and Daiya mozzarella cheese.
Bake for 30 minutes at 375 degrees or until cheese is melted and breadcrumbs are crunchy.
This recipe makes such good next-day leftovers. Just reheat in the oven with another layer of breadcrumbs and Daiya. See?
I knew I wanted to use kale in my side dish, so I made a variation of a recipe found in Kim Barnouin's Skinny Bitch Ultimate Everyday Cookbook. Her recipe for Kale Ravioli is sure to impress any doubtful carnivore.
Ravioli Filling:
**If you don't have any cooked brown rice on hand, start here! You will need 1/2 cup cooked brown rice, so follow your package directions to make the rice... and then continue making your filling.
Saute 1/4 finely chopped red onion with 1 Tbsp grated fresh ginger. When onions are soft, add 2 cups finely chopped kale (kale should be smaller than bite-sized pieces so it mixes well with the other small ingredients in the filling) and 1/2 cup cooked brown rice. Cook 5 minutes until kale is wilted. Mix in 2 tsp tamari if desired (adds great depth of flavor).
Wonton Wrappers:
Whisk together 2 cups white flour and 1/2 tsp salt in medium bowl. Slowly stir in 1/2 c warm water until dough is stiff. Knead on floured surface, about 5 minutes. Dough should become stretchy. Do not overwork or your ravioli will be tough! Cover the dough with the bowl and let it sit 20 minutes. Divide dough into 3 balls and roll each one out very very thinly. You will need to make 8 3-inch squares from each ball of dough. Once you have rolled and cut all dough, you will have 24 3-inch squares.
Assembly:
Place a tablespoon of filling into the center of each wrapper. Fold in half (diagonally, to create a triangle) and moisten your fingertips to seal the edges. Steam ravioli for 3 minutes (you may need to do this in batches) then fry ravioli in 1 Tbsp grapeseed oil for 1 minute on each side.
This ravioli recipe can be adapated as a side dish for many recipes. Serve with a white wine sauce to accompany an Italian meal. Or whip up a peanut sauce and pour over ravioli for an Asian twist. Hoisin sauce makes an easy dipping sauce too. Try out new filling options: swap cabbage and julienned carrots for kale; or what about a dollop of mashed sweet potato with curry and chickpeas? Once you've mastered the basic prep and assembly, you can make these ravioli taste like anything!
And here's the final product:
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