Ratatouille on Grilled Bread

Ratatouille on Grilled Bread
Prep Time
60 minutes, plus 30 minutes sit time for eggplant
Number of Servings
Serves 8
Ingredients
  • 8 oz eggplant, cut into [q:1/2]-inch pieces
  • [q:1 1/2] tsp kosher salt, plus more to taste
  • [q:4 1/2] Tbsp extra-virgin olive oil, divided, plus more for serving
  • 1 leek, sliced
  • 6 garlic cloves, minced, divided
  • 1 tsp crushed red pepper flakes
  • 2 oz fresh basil sprigs, tied with kitchen string, plus leaves for serving
  • 8 oz bell pepper, cut into [q:1/2]-inch pieces
  • 8 oz summer squash, cut into [q:1/2]-inch pieces
  • 10 oz cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • 1 loaf crusty bread, sliced
Directions
  1. In a large bowl, toss eggplant with the [q:1 1/2] teaspoons of salt. Let sit for about 30 minutes, and then use a paper towel to wipe off salt and pat dry.
  2. In a large saucepan, heat [q:1 1/2] tablespoons of the oil over medium heat. Add eggplant and cook, stirring occasionally, until golden and tender, about 15 minutes. Use a slotted spoon to transfer eggplant to a plate.
  3. Heat 2 tablespoons of the oil in the same pan. Add leek and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add half of the garlic, the pepper flakes, and bundle of basil. Cook, stirring, until fragrant, about 1 minute. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.
  4. Add squash and tomatoes and continue to cook, stirring occasionally, until flavors meld and bell pepper and squash are soft (but not falling apart), about 10 minutes more.
  5. Return eggplant to pot and cook for another minute to warm through. Carefully remove bundle of basil, squeeze out any liquid back into ratatouille, and discard basil bundle. Stir in remaining garlic. Taste and add salt and pepper as desired.
  6. Meanwhile, in a grill pan or a large skillet, heat remaining 1 tablespoon of oil over medium heat. Working in batches, add bread slices in a single layer and cook until golden and crisp, about 30 seconds per side. Repeat with remaining bread slices, adding more oil to skillet as needed.
  7. To serve, spoon ratatouille over toasts. Drizzle with some oil and sprinkle on basil leaves.
Nutrition Info
209 Calories, 6 g Protein, 28 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 3 g Fiber, 9 g Total fat (1 g sat), 288 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, [nutrition:1] Vitamin A, B3 (niacin), E, Iron, Phosphorus

Za'atar Roasted Cauliflower Pita with Baba Ghanoush

Za'atar Roasted Cauliflower Pita with Baba Ghanoush
Number of Servings
Serves 4
Ingredients
  • 2 Ezekiel 4:9 Whole Grain Pocket Breads
  • 1 medium head of cauliflower, cut into bite-sized florets
  • [q:1/2] cup cherry tomatoes, diced
  • [q:1/2] cup Persian cucumbers, diced
  • [q:1/4] cup fresh flat-leaf parsley, chopped
  • [q:1/4] cup red onion, sliced
  • 1 eggplant
  • [q:1/4] cup tahini
  • [q:1 1/2] Tbsp lemon juice
  • 1 Tbsp + 1 Tbsp olive oil, divided
  • 2 cloves of garlic
  • 1 Tbsp za'atar seasoning (ours had salt, if yours doesn't add [q:1/4] tsp salt!)
  • [q:1/2] tsp smoked paprika
  • [q:1/4] tsp sea salt
  • [q:1/4] tsp + [q:1/4] tsp black pepper, divided
Directions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prick the eggplant with a fork then wrap in foil and roast for 45 to 50 minutes until it is soft to touch. Let cool.
  3. Once the roasted eggplant has cooled, peel off the skin and add to a food processor along with [q:1/4] cup tahini, [q:1 1/2] Tbsp lemon juice, 1 Tbsp olive oil, 2 cloves of garlic, [q:1/4] tsp pepper, and [q:1/4] tsp salt. Process until smooth, then set aside.
  4. Increase the oven heat to 425 degrees Fahrenheit.
  5. Add the cauliflower florets to a large bowl. Drizzle over 1 Tbsp olive oil, 1 Tbsp za'atar seasoning, [q:1/2] tsp smoked paprika, and [q:1/4] tsp pepper. If your za'atar blend doesn't contain salt, then add [q:1/4] tsp here. Toss to coat evenly, then add to a foil-lined baking sheet.
  6. Roast the cauliflower for 20 minutes or until browned and cooked through.
  7. Cut each Ezekiel 4:9 Whole Grain Pocket Bread in half and open to allow room for the filling.
  8. Assemble the pita sandwiches by starting with a spoonful of baba ghanoush, then adding the roasted cauliflower, tomatoes, cucumber, fresh parsley, and sliced red onion to taste.
  9. Enjoy! This recipe makes 4 sandwiches.
Nutrition Info
322 Calories, 10 g Protein, 40 g Carbohydrates, 9 g Total sugars (0 g Added sugars), 12 g Fiber, 17 g Total fat (2 g sat), 207 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin B6, Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Folate, [nutrition:2] Vitamin B3 (niacin), Iron, Magnesium, Potassium, [nutrition:1] Vitamin B2 (riboflavin), E, Calcium, Zinc

Mushroom Polenta with Spaghetti Sauce

Mushroom Polenta with Spaghetti Sauce
Prep Time
1 hours 25 minutes, plus 25 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Bring the water (including mushroom soaking water) and salt to a boil in a medium saucepan. Whisk in the polenta. Stir constantly until it begins to thicken. Reduce the heat, cover and simmer for 10 minutes.
  2. Pour the polenta into a shallow lightly oiled glass baking dish and smooth out to about [q:1/2] inch thick. Refrigerate 1 hour or until the polenta is firm. Slice the polenta into squares or rectangles.
  3. To prepare the sauce, heat the oil in a skillet and sauté the garlic, onions, and mushrooms for 4 to 5 minutes. Add the spaghetti sauce and basil. Cover, reduce heat and simmer for 15 to 20 minutes. While the sauce is cooking, pan fry the polenta.
  4. Oil a cast iron skillet or griddle with safflower oil and pan fry the slices on each side until golden and crisp. Place on a serving platter.
  5. Ladle the tomato sauce over the polenta when serving. Garnish with parsley.
Nutrition Info
360 calories, 4 g fat (11% calories from fat), 10 g protein, 68 g carbohydrate, 13 g fiber, 0 mg cholesterol, 326 mg sodium

Soba with Veggies, Maple Cashews & Miso Sauce

Soba with Veggies, Maple Cashews & Miso Sauce
Prep Time
20 minutes, plus 10 minutes cook time
Number of Servings
Serves 5
Ingredients

Roasted Tomatoes

Maple Candied Cashews

Hacho Miso Sauce

Sauteed Soba

  • 2 tsp EDEN Sesame Oil
  • 1 clove garlic, minced
  • 1 inch piece peeled fresh ginger root, minced
  • 1 cup broccoli spears, cut small
  • 1 cup Chinese cabbage, chopped
  • [q:1/2] cup scallions, chopped
  • 8 ounces EDEN Wild Yam Soba*
  • 1 Tbsp toasted sesame seeds, for garnish
Directions
  1. Preheat oven to 450° F. Place tomatoes in a small mixing bowl and toss with 1 tsp. sesame oil, a pinch of sea salt, and a pinch black pepper. Place tomatoes on a baking sheet and bake 5 to 7 minutes. Remove and set aside. Leave the oven on.
  2. Bring water and maple syrup to a boil. Continue boiling until water cooks down and becomes amber colored. Mix in cashews and cook off remaining liquid, stirring to coat the cashews. Place cashews on a baking sheet and bake for 2 to 3 minutes to harden the syrup. Remove, set aside, and allow to cool.
  3. Cook soba per package instructions. When firm to bite (al dente), rinse, drain, and set aside. Place miso, rice vinegar, [q:1/2] cup water, and 2 tsp. sesame oil in a blender. Pulse to evenly blend.
  4. Heat 2 tsp. sesame oil and 1 tsp. toasted sesame oil in a large skillet. Add garlic, ginger, half of the scallions, and broccoli. Sauté 2 minutes. Add Chinese cabbage and sauté 1 minute.
  5. Add miso mixture to vegetables and the remaining half of the scallions. Toss. Add cooked soba to vegetables and miso to evenly coat with miso sauce. Cook 2 to 3 minutes until most of the liquid has been absorbed.
  6. Place noodles and sautéed vegetables on serving plates. Garnish each with roasted tomatoes, candied cashews, and sesame seeds. Serve.
Nutrition Info
297 Calories, 10 g Protein, 0 mg Cholesterol, 46 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 2 g Fiber, 10 g Total fat (2 g sat), 627 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin C, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate, Iron, Zinc

Eggplant Fries with Marinara

Eggplant Fries with Marinara
Prep Time
30 minutes
Number of Servings
6
Ingredients
  • 1 cup all-purpose flour
  • 2 large eggs
  • [q:1/2] cup grated Parmesan cheese
  • [q:1/2] cup panko breadcrumbs
  • [q:1/2] cup traditional breadcrumbs
  • 1 tsp Italian seasoning
  • [q:3/4] tsp garlic salt
  • 1 large eggplant
  • Spray oil
  • 1 cup marinara sauce, to serve
Directions
  1. Place flour in a shallow dish. In a second shallow dish, whisk eggs. In a third shallow dish, mix together Parmesan cheese, panko bread crumbs, traditional bread crumbs, Italian seasoning, and garlic salt.
  2. Trim ends of eggplant and cut eggplant into strips that are 4 to 5 inches long and [q:3/4] inch thick.
  3. Dip eggplant fries into flour, then eggs, and then cheese and breadcrumb mixture. Be sure to coat each fry evenly.
  4. Spray an air fryer basket with spray oil and place a single layer of eggplant fries into the basket. Spray fries with spray oil.
  5. Air-fry eggplant fries at 400° for 10 minutes, flipping fries halfway through cooking time. Repeat process with remaining eggplant fries.
  6. Serve eggplant fries warm with marinara sauce for dipping.
Nutrition Info
245 Calories, 12 g Protein, 35 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 5 g Fiber, 6 g Total fat (3 g sat), 451 mg Sodium, [nutrition:2] Vitamin B3 (niacin), Calcium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, B12, E, K, Folate, Iron, Zinc

Baked Jackfruit Avocado Taquitos

Baked Jackfruit Avocado Taquitos
Number of Servings
8 tortillas (serves 8)
Ingredients
  • 8 Ezekiel 4:9 Sprouted Grain Tortillas
  • 2 tsp olive oil
  • 1 can of jackfruit in water or brine
  • 1 medium avocado
  • [q:1/2] cup cilantro, chopped
  • 1 tsp lime juice
  • 1 tsp garlic powder
  • [q:1/2] tsp onion powder
  • [q:1/4] tsp cumin
  • 1 tsp salt
  • [q:1/2] tsp pepper
Directions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mash 1 medium avocado, 1 tsp salt, [q:1/2] tsp pepper, 1 tsp garlic powder, [q:1/2] tsp onion powder, [q:1/4] tsp cumin, 1 tsp lime juice, and [q:1/2] cup chopped cilantro into a chunky spread.
  3. Rinse and drain the can of jackfruit. Chop or shred the pieces of jackfruit into bite-sized pieces, like the texture of shredded chicken, with a fork. Thoroughly dry the jackfruit before moving on to the next step.
  4. Stir in the jackfruit until the mixture is well combined, adding more seasoning to taste.
  5. Warm your tortillas gently in the microwave with a damp paper towel a few at a time to keep them pliable when working with them.
  6. On a baking sheet lined with foil, place a generous spoonful of the mixture onto the tortilla (a bit lower than the center), then roll up as tightly as possible and place the seam side down on the baking sheet. Repeat this process with the remaining tortillas and jackfruit avocado mixture.
  7. If the tortillas aren't as pliable as you need, wrap them in foil before placing them on the baking sheet to ensure they will hold their shape as they bake.
  8. Bake for 15 minutes.
  9. Serve with salsa verde. Enjoy!
Nutrition Info
241 Calories, 7 g Protein, 0 mg Cholesterol, 37 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 7 g Fiber, 8 g Total fat (1 g sat), 296 mg Sodium, [nut:2] Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Iron, Magnesium, Zinc

Wholegrain Waffles

Wholegrain Waffles
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 8
Ingredients
Directions
  1. Place the rye and kamut flakes in a blender or food processor and grind for 1 to 2 minutes until a coarse flour.
  2. Remove and place in a mixing bowl. Add the millet to the blender and grind about 4 to 5 minutes until flour.
  3. Add millet flour, unbleached white flour, sea salt and baking powder to the mixing bowl and mix thoroughly.
  4. In a separate bowl combine the oil, vinegar and EdenSoy. Mix and let sit for 3 to 4 minutes. It will become thick like buttermilk.
  5. Add soy buttermilk to the dry ingredients and blend well.
  6. Heat a waffle iron and lightly oil. When hot reduce the temperature setting to low (1 to 3).
  7. Add a ladle of batter in the waffle section, close the cover and cook until done, about 2 to 3 minutes or until the cover lifts without sticking. Remove the waffle and repeat.
  8. Serve with maple syrup.
Nutrition Info
295 calories, 7 g fat (20% calories from fat), 5 g protein, 56 g carbohydrate, 2 g fiber, 0 mg cholesterol, 200 mg sodium

Chickpea Tagine

Chickpea Tagine
Prep Time
40 minutes
Number of Servings
4
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 4 carrots, chopped into [q:1/2]-inch pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground ginger
  • 1 (15 ounce) can chickpeas, drained
  • 2 cups low-sodium vegetable broth
  • 1 medium lemon, juiced
  • [q:1/2] cup chopped dates
  • [q:1/2] cup chopped dried apricots
  • Salt and freshly ground black pepper
  • [q:1/4] cup slivered almonds, toasted
  • Handful cilantro, chopped
Directions
  1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
  2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
  3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
  4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.
Nutrition Info
Tagine only: 455 Calories, 14 g Protein, 75 g Carbohydrates, 38 g Total sugars (0 g Added sugars), 16 g Fiber, 15 g Total fat (2 g sat), 615 mg Sodium, [nutrition:5] Vitamin A, Folate, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B6, E, [nutrition:2] Vitamin B2 (riboflavin), Iron, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), C, Calcium

Beet Tea Sandwiches with Dilly Tofu Cream Cheese

Beet Tea Sandwiches with Dilly Tofu Cream Cheese
Number of Servings
5 tea sandwiches (serves 5)
Ingredients

Beet Sandwiches

Dilly Tofu Cream Cheese

  • 1 block Extra-firm tofu, pressed
  • [q:1/2] cup Cashews
  • [q:1/3] cup Fresh dill
  • 2 Tbsp Lemon juice and zest
  • 1 tsp Lemon zest
  • 1 tsp Salt
  • [q:1/2] tspPepper
Directions

  • Dilly Tofu Cream Cheese

    1. Using a food processor, combine the tofu, cashew, non-dairy milk, lemon juice, zest, salt, pepper, and pulse until smooth and creamy. Add in the dill and pulse until just mixed through.
    2. Add the dilly tofu cream cheese to a large bowl and refrigerate until time to assemble, setting aside [q:1/4] cup to make the beet spread.

  • The Sandwich

    1. Using the same food processor, scoop in [q:1/4] cup of dilly tofu cream cheese and the 1 cup cooked beets. Blend until combined.
    2. Toast both slices of bread. Spread one side with the dilly tofu cream cheese and the other side with the beet spread. Layer on the avocado slices, and slices of cucumber.
    3. Top with the other slice of toasted bread. Using a large heart shaped cookie cutter or a knife, cut out the sandwich into a heart shape. Save the scraps for snacking, and serve!
Nutrition Info
391 Calories, 20 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 10 g Fiber, 17 g Total fat (3 g sat), 507 mg Sodium, [nut:3] Phosphorus, [nut:2] Vitamin B6, Calcium, Folate, Iron, Magnesium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin C, Vitamin K, Potassium, Zinc

Hiziki with Sweet Potatoes & Black Soybeans

Hiziki with Sweet Potatoes & Black Soybeans
Prep Time
10 minutes, plus 10 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Set the hiziki in a large bowl or pot and pour an ample amount of boiling water on top. Cover and let sit for 15 minutes. Drain and rinse hiziki. Set aside.
  2. In a large skillet heat the oil and sauté the garlic for several seconds, stirring frequently. Stir in the mirin and continue cooking over high heat until the mirin evaporates, about 30 seconds.
  3. Add the reserved soybean liquid, hiziki, shoyu, ginger, and sweet potatoes. Bring to a boil. Cover and lower heat to medium.
  4. Cook until the sweet potatoes are soft, about 15 minutes. Add a bit more water during cooking, if the mixture becomes dry.
  5. Just before serving, stir in the beans and leeks, cover and cook until the beans are hot and the leeks are tender. Delicious over any Eden Soba or Udon Pastas.
Nutrition Info
248 calories, 7 g fat (27% calories from fat), 11 g protein, 35 g carbohydrate, 8 g fiber, 0 mg cholesterol, 462 mg sodium
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