Honey-Glazed Tofu with Beet Purée, Roasted Mushrooms, and Eggplant Crisp
This dish started with a trip to the farmer’s market, where the deep purple of late-season eggplants and the vibrant reds of fresh beets caught my eye. A few days later, with some tofu and mushrooms already waiting in the fridge, it all started to come together. This recipe is a great way to make use of what you have and stop you from being so quick to toss older vegetables in the fridge. It took a while for me to use the Japanese eggplant!
The beets were roasted and blended into a smooth, earthy-sweet purée. The eggplant was sliced thin and baked until golden and crisp around the edges. Tofu was pressed and roasted until perfectly crisp, then tossed in a sticky glaze of honey and soy sauce. Mushrooms, slightly forgotten in the back of the fridge, got a second life in the oven with olive oil and ras el hanout—a North African spice blend that adds warmth, complexity, and just a hint of spice I love cooking with.
What came together was a dish full of contrast and character: soft and crisp, sweet and savory, humble and elegant. It’s proof that a few fresh ingredients and some leftovers can become something unexpected and deeply flavorful. Whether served as a starter, a shared small plate, or the centerpiece of a plant-based meal, it delivers on texture, color, and bold flavor, with just the right touch of comfort and creativity.
Tips for Making Beet Purée Smooth and Velvety
1. Roast or Steam the Beets Thoroughly
Roasting (wrapped in foil at 400°F/200°C for 45–60 minutes) brings out their natural sweetness and softens them deeply. Steaming also works well and helps preserve the vivid color. Make sure the beets are fork-tender—completely soft—before blending.
2. Peel for Smooth Texture
After cooking and cooling slightly, remove the skins by rubbing them off with a paper towel or your hands. Leaving the skins on can lead to a gritty texture in the purée.
3. Use a High-Speed Blender
A blender will yield a much smoother purée than a food processor. Add a small amount of liquid to help it blend evenly—this can be water, olive oil, cream, coconut milk, lemon juice, or vinegar, depending on your flavor goals. Blend in stages, starting slow and increasing speed for 1–2 minutes to achieve a silky consistency.
4. Strain for Extra Smoothness (Optional)
For an ultra-smooth finish, pass the purée through a fine-mesh sieve or chinois after blending. This removes any remaining fibrous bits.
5. Add a Fat or Binder for Creaminess
Incorporating a bit of butter, cream, Greek yogurt, or olive oil enhances texture and richness. For a vegan option, use tahini or avocado oil.
Honey-Glazed Tofu with Beet Purée, Roasted Mushrooms, and Eggplant Crisp
A beautifully plated vegetarian dish that balances bold flavors and contrasting textures: crisp honey-glazed tofu, silky beet purée, roasted mushrooms, and crunchy eggplant slices. Perfect for showcasing seasonal produce in a refined and modern way.
Ingredients
- 14 oz (400 g) firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- Sesame seeds, for garnish
- Sprouts or fresh parsley, for garnish
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 4 teaspoons sesame oil
- 4 teaspoons rice vinegar
- 2 large beets, roasted or boiled
- ¼ cup + 3 tablespoons olive oil (total: 7 tablespoons or ~105 ml)
- 2 teaspoons rice vinegar
- 1½ teaspoons salt
- ½ cup broth or water (about 120 ml)
- 8 oz (225 g) wild or brown button mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon rice vinegar
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1 Japanese eggplant, sliced
- 1 to 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Start with the beets, since they take the longest. Remove the stems, peel, and dice. In a bowl, toss with olive oil, salt, pepper, and oregano. Wrap tightly in foil and bake at 400°F (200°C) for 45–60 minutes, tossing halfway through, until fork-tender.
- Remove excess moisture from the tofu. Either microwave the block wrapped in paper towels for 2 minutes or gently press and let drain for at least 10 minutes.
- Slice the tofu into 1-inch cubes. In a bowl, toss with soy sauce, teriyaki sauce, garlic powder, onion powder, salt, oregano, paprika, black pepper, and chili flakes. Coat well, then add baking powder to help crisp the surface. Spread the tofu on parchment paper and bake at 400°F for 35–40 minutes, flipping halfway, until golden brown. Be careful not to burn.
- In a bowl, toss mushrooms with olive oil, ras el hanout, oregano, garlic powder, and rice vinegar. Spread on a baking sheet and bake at 400°F for 25 minutes, flipping halfway. Season to taste if needed.
- Trim the top and slice very thinly (a mandoline works great). Discard any discolored sections. Toss slices in olive oil, salt, and pepper. Spread on a baking sheet and bake alongside the mushrooms for 25–30 minutes, flipping halfway, until crisp and slightly golden.
- Once the tofu is ready, combine soy sauce, honey, and sesame oil in a small saucepan over medium heat. Cook for 3–5 minutes, stirring, until thickened enough to coat the back of a spoon. Do not overcook. Toss the tofu in the glaze just before serving. If the sauce thickens while sitting, rehydrate with a splash of soy sauce and rice vinegar.
- Once the roasted beets have cooled slightly, transfer to a blender. Add rice vinegar and begin blending. Slowly drizzle in olive oil and/or broth as you blend until the purée is smooth—this can take up to 10 minutes. Taste and adjust seasoning. If you like a bit of texture (as I do), leave it slightly rustic.
- Spoon the beet purée onto the plate first. Add 2–3 pieces of glazed tofu on top, followed by roasted mushrooms and crispy eggplant slices. Garnish with sesame seeds, fresh sprouts, or parsley. Drizzle with extra glaze if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
As usual, this dish started at the farmers market — one of my favorite places to find inspiration. I love picking up vegetables I haven’t cooked with before, or ones I don’t use often enough. Sometimes it’s the shape or color that draws me in. This time, it was a mix of eggplants: a striking graffiti eggplant, a classic American, and some slender Japanese varieties. I didn’t end up using the Japanese eggplants in this recipe (they’ll star in something else soon), but the others became the foundation for this vibrant, plant-based plate.
I also came across a basket of purple, white, and white bell peppers — softer, sweeter, and more delicate than the standard green or red. The white ones almost looked like frosted glass, and the purples had this beautiful, muted lavender tone. I couldn’t resist grabbing a few, even though I wasn’t sure how I’d use them yet. They ended up being perfect for blistering: their thinner skins charred quickly, adding a subtle smokiness without overpowering their natural sweetness.
I cross-hatched the eggplants and pan-seared them first to give them a beautiful char, then finished them in the oven for that perfect melt-in-your-mouth texture. I had carrots on hand and was originally going to roast them, but visually I knew they’d shine more as a purée. Since I’d also picked up a sweet potato, I blended them together for a purée that’s not only naturally sweet, but also thick enough to support the roasted vegetables on top. The blistered peppers, in all their unusual colors, add not just contrast, but personality to the finished dish.
This is a recipe that’s all about contrast: tender eggplant, creamy purée, and blistered skins, all coming together in one beautiful, nourishing plate.
Why I’m Choosing Graffiti Eggplants from Now On
I used both graffiti and American (globe) eggplants in this recipe, and the difference was clear. Graffiti eggplants are smaller with thin, purple-and-white striped skin and a naturally sweeter, creamier flesh. American eggplants are larger, darker, and have a firmer, spongier texture with a hint of bitterness. While both roasted well, the graffiti eggplants stood out for their tender texture and balanced flavor. For future versions of this dish, I’ll be reaching for graffiti eggplants — they’re perfect for plant-based recipes where texture and flavor really matter.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
Inspired by a farmers market bounty, this vibrant dish features charred eggplant, a silky carrot–sweet potato purée, and blistered heirloom peppers. It’s all about contrast—creamy, tender, smoky, and sweet in every bite.
Ingredients
- 2 medium to large graffiti and/or American eggplants
- Drizzle of olive oil
- 2 tablespoons coconut, sesame or peanut oil
- 2 teaspoons sea salt crystals
- 2 teaspoons black pepper
- 2 teaspoons Aromat (or all-purpose seasoning)
- 1 bunch carrots (about 4–5 medium carrots)
- 4–6 white and purple bell peppers
- 1 tablespoon + 1/8 cup olive oil
- 1 tablespoon Aromat (or all-purpose seasoning)
- 1 tablespoon black pepper
- 1 medium or large sweet potato
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano (dried or fresh)
- 1/4 teaspoon garlic powder
- 1–2 tablespoons milk or cream
- 1–2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon chili flakes (plus extra for garnish)
- Mexican crema or crema sauce, for drizzling
- Pumpkin seeds (optional), for garnish
Instructions
- Preheat the oven to 450°F (or use a grill if preferred).
- Toss the peppers with 1 tablespoon of olive oil and season with Aromat and black pepper.
- Roast on a tray until the skins blister and begin to blacken (about 15–20 minutes), turning once or twice.
- Once done, place the peppers in a bowl with the remaining olive oil. Peel off any extremely charred skin and slice.
- Peel and chop the sweet potato and carrots into chunks.
- Boil or steam until tender (15–20 minutes); test with a fork.
- Drain, then add olive oil, milk or cream, honey, salt, pepper, and spices.
- Add a splash of rice vinegar or lemon juice for brightness, if desired.
- Blend until smooth, adding more olive oil or milk for a silky texture.
- Slice the eggplants in half lengthwise.
- Score the flesh in a crosshatch pattern (deep but not all the way through).
- Drizzle and brush with olive oil, then sprinkle sea salt over the surface to help release moisture. Let sit for 10 minutes.
- Blot off excess moisture, then season with black pepper and Aromat.
- Heat coconut or peanut oil in a grill pan over medium-high heat. Sear the eggplants cut-side down for 5–7 minutes, then flip and cook the other side for 3 minutes.
- Transfer to a baking dish, cover with foil, and roast at 375°F for 25–30 minutes or until soft and golden inside. Check often, as time may vary based on eggplant size.
- Spoon a generous layer of warm carrot–sweet potato purée onto each plate.
- Place a roasted eggplant half on top.
- Drizzle with Mexican crema and layer the blistered peppers over or around the eggplant.
- Garnish with pumpkin seeds, fresh parsley, and chili flakes.
- Optional: Finish with a drizzle of olive oil or use the pepper-infused oil for extra flavor.
Notes
Serving Suggestions:
- Serve warm or at room temperature.
- This makes a beautiful vegetarian main course or a vibrant side dish alongside grilled chicken, fish, or tofu.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Harissa Cauliflower Steak and Puree with Chimichurri
Cauliflower steak is proof that a humble vegetable can take center stage with the right preparation and bold flavors. Thick-cut slices of cauliflower are roasted or grilled until golden and tender, transforming into a hearty, satisfying dish. What truly sets this version apart is the use of North African spices—think warm cumin, smoky harissa, and toasted nuts like almonds or pistachios. These aromatic, earthy flavors bring depth and complexity, turning a simple cauliflower steak into a magnificent, flavor-packed experience.
Not Your Hospital Cauliflower
I remember the first time I heard of cauliflower steak. It didn’t immediately appeal to me. In fact, I only started paying attention to it when I went vegan for about nine months. Like many people, I associated cauliflower with bland, overcooked hospital food—soggy, flavorless, and uninspired. But I quickly learned how wrong I was.
When prepared the right way, cauliflower can truly shine. It becomes tender and crisp, rich with flavor, and—yes—magnificent. Especially when paired with bold seasonings like cumin, toasted almonds, or North African spice blends like harissa, cauliflower in steak form is elevated into something special. These flavors bring out its natural nuttiness and depth, turning a humble vegetable into the star of the plate.
Tips for Perfect Cauliflower Steaks
1. Choose the Right Cauliflower
Pick a large, firm head of cauliflower with tight, white florets. A larger head gives you more surface area to cut sturdy "steaks" without them falling apart.
2. Cut Carefully
Slice straight through the center to get thick steaks—about ¾ to 1 inch thick. You’ll usually get 2–3 solid steaks from one head. The rest can be roasted as florets.
3. Don't Skimp on Seasoning
Cauliflower loves bold flavors. Use a generous amount of oil and spice rub so the steaks get a nice crust. North African spices like harissa, cumin, coriander**, paprika, and a dash of cinnamon really elevate it.
4. Preheat Your Pan or Oven
Whether roasting or pan-searing, make sure your cooking surface is hot. This helps caramelize the edges and gives a golden-brown crust without overcooking the center.
5. Use a Cast-Iron Skillet (If You Can)
For the best sear, use a cast-iron skillet. It distributes heat evenly and gives the steaks a nice char.
6. Finish with Texture and Acidity
Top with toasted almonds or pistachios for crunch, and a drizzle of lemon juice or tahini sauce to brighten the dish and balance the spices.
7. Don’t Waste the Extra Bits
Any florets or broken pieces left over can be roasted alongside the steaks, tossed into a salad, or blended into soup later.
Why Chimichurri Is the Perfect Match for Roasted Cauliflower
If you're looking to take your roasted cauliflower to the next level, chimichurri is your secret weapon. This vibrant Argentinian sauce — made with fresh parsley, garlic, vinegar, olive oil, and a hint of chili — adds a zesty, herbaceous punch that beautifully complements cauliflower's earthy sweetness.
When the cauliflower comes out of the oven golden and crisp, a generous drizzle of chimichurri instantly livens up each bite. The acidity from the vinegar balances the caramelized edges, while the herbs bring a fresh, garden-bright contrast to the warmth of the roasted veggies.chili flakes.
For more cauliflower recipes, check out more on the website including Cauliflower Tumeric Chickpea Soup, Cauliflower Piccata, Fried Cauliflower 'Chicken’ Sandwich, Cauliflower Kedgeree with Farro and Raisins, Creamy Roasted Broccoli and Cauliflower Bake, and Mushroom, Broccoli and Cauliflower Stirfry.
Harissa Cauliflower Steak and Puree with Chimichurri
Elevate your veggie game with cauliflower steak—roasted or grilled until golden, then infused with bold North African spices like cumin and harissa. A hearty, flavor-packed plant-based dish that proves cauliflower is anything but bland.
Ingredients
- 1 tablespoon harissa spice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups steamed cauliflower
- 2 tablespoons olive oil
- 1 garlic clove (optional)
- Pinch of nutmeg
- Splash of rice wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- 1 cup Italian parsley
- 3 garlic cloves
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon chilli flakes
- 1 tablespoon sesame oil
- 2 tablespoons slivered almonds
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- 1 tablespoon ghee
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 tablespoons butter
- Splash of lemon juice
- Fresh herbs and butter (optional, for finishing)
- Water or broth (for steaming)
Instructions
- Slice thick a steak or two from the center of the cauliflower head. Set aside remaining florets for the purée.
- Steam or blanch the extra florets for 8–10 minutes (test with fork). Drain and cool slightly.
- While the cauliflower cools, mix the harissa spice, olive oil, garlic powder, tomato sauce, salt, and pepper until it forms a thick paste, set aside.
- Take the cooled cauliflower, blend in a food processor with olive oil, garlic (if using), vinegar, water, salt, pepper, and nutmeg. Blend until smooth and creamy and adjust seasoning to taste.
- In a dry pan, lightly toast the almonds, coriander seeds, and caraway seeds in sesame oil over medium heat until fragrant (about 5–6 minutes).
- In a pan with a bit of butter or ghee, bloom the harissa paste for 5 minutes on low heat. Let it cool slightly, then rub generously over the cauliflower steaks.
- In a hot pan, add a mix of ghee, sesame oil, and olive oil. Sear the cauliflower steaks for 5–7 minutes on each side until golden and crispy.
- After searing both sides, pour a splash of water or broth around the steaks, cover with a lid, and steam for 2–3 minutes until tender.
- Plate the steaks over the cauliflower purée, drizzle with chimichurri, top with the toasted aromatics, a squeeze of lemon, and fresh herbs or butter if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Coconut Eggplant and Lentil Masala Curry
A cozy, plant-based curry with creamy lentils, tender eggplant, and fragrant coconut—served with spiced rice.
Hearty, fragrant, and deeply satisfying, this Eggplant and Lentil Coconut Curry is comfort in a bowl. Slow-cooked eggplant melts into a spiced lentil base, infused with ginger, garlic, and creamy coconut milk for a rich, velvety finish. Served with fluffy aromatic rice—steamed with warming spices like cardamom, cinnamon, or bay leaf—it’s a nourishing, plant-based dish that’s as cozy as it is flavorful. Whether you're looking for a weeknight dinner or a meatless showstopper for guests, this curry brings warmth and depth to any table.
Cooking eggplant is all about unlocking its rich, silky texture and ability to soak up flavor. When properly cooked, eggplant transforms from firm and spongy to tender and luscious, making it perfect for curries, stews, and roasts. Salting it beforehand can help reduce any bitterness and improve its ability to brown, while slow cooking allows it to absorb spices and sauces deeply. Whether roasted, sautéed, or simmered, eggplant acts like a sponge for bold aromatics—especially in dishes like coconut curries where it adds both body and depth.
General Tips for Cooking Eggplant
Salt First (Optional but Helpful):
Lightly salt sliced or cubed eggplant and let it sit for 20–30 minutes. This draws out excess moisture and any bitterness, helping it cook more evenly and brown better.Don’t Undercook It:
Eggplant should be fully tender when done—undercooked eggplant can be spongy or rubbery. Cook it until it’s soft and creamy inside.Use Enough Oil (or Bake/Roast):
Eggplant absorbs oil quickly, so don’t be afraid to use a bit more when pan-frying or roasting. Alternatively, brush with oil and bake at a high temperature for a healthier option.Pair with Bold Flavors:
Eggplant soaks up spices and sauces beautifully. It works especially well with garlic, ginger, curry spices, tomatoes, and coconut milk.Roast or Grill for Extra Depth:
Roasting or grilling brings out eggplant’s natural sweetness and gives it a smoky, rich flavor—perfect for dips, salads, or hearty stews.
A rich, spiced plant-based curry inspired by East African flavors, with tender eggplant, hearty lentils, and creamy coconut milk.
Combining lentils and eggplant creates a beautiful balance of texture and depth—soft, creamy eggplant melds with hearty lentils to form a rich, comforting base that’s both nourishing and satisfying. This pairing is common in many African and Indian-influenced dishes, especially in East African coastal cooking, where flavors are bold, layered, and full of warmth.
In East African cuisine, particularly along the Swahili coast, the use of spices like cumin, coriander, turmeric, and cloves is deeply rooted in centuries of trade with India and the Arabian Peninsula. Coconut milk is another hallmark of the region’s cooking, adding creaminess and a subtle sweetness that tempers the heat of spices while enriching the overall dish. When combined, lentils, eggplant, aromatic spices, and coconut create a dish that’s deeply flavorful, comforting, and rooted in tradition—perfect for sharing and savoring.
Coconut Eggplant and Lentil Masala Curry
Discover the rich, comforting flavors of lentils and eggplant simmered with creamy coconut milk—a staple in East African coastal cuisine. This nourishing plant-based dish blends hearty lentils with silky eggplant and bold, layered spices for a satisfying vegan meal inspired by African and Indian culinary traditions. Perfect for fans of coconut curry and wholesome comfort food.
Ingredients
- 1 large eggplant, chopped
- 1 small onion, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon paprika
- 2 teaspoons masala curry powder
- 1 teaspoon oregano
- 1 teaspoon salt (plus 1 teaspoon extra to remove water from eggplant)
- 1 teaspoon chilli flakes
- 1 can coconut, full cream
- 1/2 cup green lentils
- 2 cups chicken broth
- 1 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon Royco Usavi mix, chicken (optional)
- 2 bay leaves
- 1/2 cup fire-roasted tomatoes, diced
- 3 garlic cloves
- 2 tablespoons ghee
- 2 tablespoons olive oil
- 2 tablespoons sesame seed oil
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons + 1/2 cup fresh cilantro, roughly chopped (optional)
- 1/3 cup silvered almonds (optional)
Instructions
- Slice the eggplant in half and sprinkle with 1 teaspoon salt to draw out excess moisture. Let sit, then pat dry when ready to prepare.
- Peel and mince the garlic cloves. Roughly chop your washed parsley.
- In a separate bowl, combine your spices: ginger, masala curry powder, paprika, oregano, salt, pepper, chili flakes, and any other spices.
- Chop the eggplant into bite-sized pieces and sauté with the sesame oil until softened and golden brown. Remove from the pan and set aside.
- In the same pot, melt ghee over medium heat. Sauté the onion and garlic for 2–3 minutes, or until the onions are translucent. Add the spice mix and stir to bloom the flavors for about 1 minute (add a bit more ghee or the olive oil if needed.
- Deglaze the pot with soy sauce. Add the tomato, red wine vinegar, and lentils. Stir and cook for 1–2 minutes, then pour in the broth to cover and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the lentils are softened.
- Add the eggplant back to the pot, followed by the coconut milk, bay leaves and 2 tablespoons parsley. Simmer for another 10 minutes.
- Finish with a splash of fish sauce and rice vinegar. Season to taste. Remove from heat and let sit for 2–3 minutes.
- Serve topped with extra parsley, sliced almonds, and a scoop of aromatic rice.
Nutrition Facts
Calories
378Fat (grams)
24.9 gCarbs (grams)
27.5 gFiber (grams)
12.6 gSugar (grams)
8.8 gProtein (grams)
10.2 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms
If you're looking for a delicious, gluten-free alternative to pasta, spaghetti squash is a game-changer. This versatile winter squash transforms into tender, noodle-like strands once roasted, making it perfect for soaking up sauces, tossing with fresh ingredients, or enjoying on its own with a simple drizzle of olive oil. Not only is it low in calories and carbs, but it's also packed with fiber, vitamins, and antioxidants. Whether you're trying to eat healthier or just want to mix up your meals, spaghetti squash is a tasty and satisfying option worth adding to your kitchen rotation.
Roasted Mushrooms with Basil: A Flavorful Upgrade
Roasted mushrooms bring a rich, savory depth to any dish, and when paired with fresh basil, they add an aromatic, slightly sweet contrast that elevates the flavors of spaghetti squash. As the mushrooms roast, they develop a deep umami flavor with crispy edges and a tender bite, making them the perfect complement to the squash’s delicate texture. Tossed with olive oil, garlic, and a sprinkle of sea salt, these mushrooms become irresistibly flavorful, while the fresh basil adds a burst of brightness. Together, they turn this simple dish into a satisfying, restaurant-quality meal.
Beet Greens: A Nutrient-Packed, Flavorful Boost
Beet greens are often overlooked, but they’re a powerhouse of nutrients and add a beautiful pop of color to any dish. Rich in vitamins A, C, and K, along with iron and calcium, these leafy greens bring both health benefits and a mild, earthy flavor. When sautéed and combined with a creamy sauce, the beet greens soften into a velvety texture that beautifully balances the roasted mushrooms and spaghetti squash. Their slight bitterness is mellowed out, making them a perfect addition to this dish, creating a harmonious blend of flavors and textures that’s as nourishing as it is delicious.
A Cozy, Flavor-Packed Dish
If you’re looking for a satisfying, veggie-forward meal that’s both comforting and nutritious, this **Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms** is the perfect choice. It’s a delicious balance of earthy, roasted mushrooms, silky creamed greens, and tender spaghetti squash that twirls beautifully on your fork—no pasta required!
Roasting the squash enhances its natural sweetness, while the mushrooms develop a deep umami richness. The creamed beet greens tie everything together with their vibrant color and luscious texture, making this dish feel indulgent yet wholesome. Whether you’re looking for a light but hearty dinner or a creative way to incorporate more vegetables into your meals, this recipe delivers on both flavor and satisfaction.
Serve it as a meatless main or alongside your favorite protein for a complete meal. Either way, get ready to enjoy a dish that’s simple, nourishing, and packed with bold flavors!
Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms
If you’re looking for a satisfying, veggie-forward meal that’s both comforting and nutritious, this Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms is the perfect choice. It’s a delicious balance of earthy, roasted mushrooms, silky creamed greens, and tender spaghetti squash that twirls beautifully on your fork—no pasta required!
Ingredients
- 1 medium to large spaghetti squash
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/4 cup water
- 2 tablespoons olive oil
- 8 oz Bella mushrooms
- 2 teaspoons seasoned salt
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 4 tablespoons olive oil
- 1 bunch beet greens
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chilli flakes
- 1 cup half-and-half or heavy cream
- 1/4 teaspoon cornstarch (if using half-and-half)
- 1 tablespoon soy sauce
- 1/3 large yellow onion, chopped
- 2–3 garlic cloves, minced
- 2 green onions, chopped
- 2 tablespoons fresh Thai basil (plus extra for garnish; smaller leaves preferred)
- 2 tablespoons fresh sage, chopped
- Optional:Parmesan cheese for garnish
- Optional: 1 teaspoon spaghetti squash or pumpkin seeds per serving (or substitute with walnuts)
Instructions
- Microwave the spaghetti squash for 4–6 minutes if large, or 1–2 minutes less if medium. Set it aside to cool slightly before cutting it in half. In the meantime, turn your attention to the other vegetables you’ll be roasting.
- Drizzle the mushrooms with olive oil, then season with seasoned salt, black pepper, garlic powder, oregano, and onion powder. Set aside.
- Preheat the Oven and turn the it on to 400°F.
- Using a sharp chef's knife, hold the squash steady with a paper towel or kitchen cloth. Pierce down vertically in the center and push down slowly and carefully lengthwise to cut it open on one side. Turn it around and repeat the process on the other side. You’ll feel some resistance, but microwaving the squash softens it enough to cut through.
- Scoop out the seeds with a spoon and transfer them to a small bowl. **Optional:** Pat them dry, drizzle with oil, and roast them separately with the mushrooms and squash until toasted and crunchy—just be careful not to burn them! This reduces waste and adds texture to your final dish.
- Drizzle the squash with olive oil and brush it all over before seasoning with salt and black pepper. Line a baking tray with parchment paper and place both halves face-down.
- Place the squash on the middle rack and the mushrooms on the top rack. Roast the *mushrooms for 35 minutes and the squash for 45 minutes.
- Halfway through, flip the mushrooms with a spatula. For the squash, check to ensure it isn’t burning. When 10 minutes remain add 1/3 cup of water to the tray, ensuring the squash sits in the pooled water to steam rather than burn in the final stage of cooking. Remove both when done.
- Prepare the creamed beet greens. This will serve as the sauce for the spaghetti squash and mushrooms. Crush and mince the garlic, then place it in a bowl. Chop the yellow onion and add it to the bowl.
- Remove basil leaves from their stems, roll them tightly, and slice thinly (a technique called chiffonade..
- Trim the roots from the green onions, then finely chop both the white and green parts.
- Roll the sage leaves, slice them thinly, then chop across the sliced sage.
- Wash the beet greens. Remove the leaves from the stems and separate them from the center rib. Roll the leaves together and slice thinly.
- Cook the sauce. Melt butter in a pan over medium heat. Add the yellow onion and sauté for 1–2 minutes. Stir in the green onions and garlic and cook briefly. Add salt, cumin, black pepper, and other desired spices, along with the olive oil, then mix well, then deglaze the pan with soy sauce.
- Stir in the beet greens and cook until slightly wilted. Pour in the half-and-half, followed by the chili flakes, and cook for 1–2 minutes, seasoning as needed.
- Assemble the dish. Using a fork, gently pull the spaghetti squash strands with a raking motion. Transfer them to a bowl. Depending on the squash's size, you may want to set some aside for another meal and add the bulk to the creamed beet greens.
- Using tongs, gently incorporate the spaghetti squash, ensuring it’s well mixed. Add in the roasted mushrooms.
- Plate and serve. Use tongs to twirl the spaghetti squash onto the center of your plate. Sprinkle with parmesan cheese, toasted seeds (if using), and the smallest basil leave for garnish. Serve while hot!
Nutrition Facts
Calories
304Fat (grams)
19 gCarbs (grams)
31.2 gFiber (grams)
4.4 gSugar (grams)
3.2 gProtein (grams)
8.7 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Creamy Roasted Broccoli and Cauliflower Bake
A Comforting, Flavor-Packed Side Dish
If you're looking for a dish that’s equal parts comforting, delicious, and packed with veggies, this Cheesy Roasted Broccoli & Cauliflower Bake is the perfect choice! Roasting brings out the natural sweetness and nuttiness of the vegetables, while a velvet-textured, Bechemal sauce and cheese topping takes it to the next level. Whether you're serving it as a hearty side or enjoying it as a main dish, this bake is a guaranteed crowd-pleaser. Get ready for golden, bubbly cheese, tender roasted veggies, and a dish that’s as easy to make as it is to devour!
Casseroles: The Ultimate Comfort Food
Casseroles have been a staple in home kitchens for generations, loved for their convenience, versatility, and hearty flavors. These one-dish meals are perfect for busy weeknights, potlucks, or holiday gatherings, offering a delicious way to combine proteins, vegetables, starches, and creamy sauces into a warm, baked delight.
While this recipe is a classic cheese and vegetable bake, you can add some lean protein like chicken breast if you like. Cook it separately and fold into the vegetables along with the onions and garlic.
Why People Love Casseroles
Easy to Make: Most casseroles involve minimal prep—just layer the ingredients, pop them in the oven, and let the heat do the work.
One-Dish Wonder: No need for multiple pots and pans; casseroles keep things simple.
Great for Meal Prep: Many casseroles can be made ahead of time, stored in the fridge, and reheated when needed.
Customizable: From cheesy and creamy to light and veggie-packed, casseroles can be adapted to fit any dietary preference.
Tips for a Perfect Casserole
Use the Right Dish: Glass and ceramic baking dishes work best for even cooking.
Don’t Skip the Cheese or Topping: A crispy breadcrumb or cheese topping adds a delicious finishing touch.
Let It Rest: Allow casseroles to cool slightly before serving so they set properly.
Casserole Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze casseroles before or after baking for long-term storage.
Reheat in the oven at 350°F (175°C) for the best texture, or use the microwave for quick servings.
Roasting Cauliflower and Broccoli in the Oven
When it comes to adding vegetables to bakes and casseroles, some people prefer to boil or blanch them before baking. In my recipe, I treat the cauliflower and broccoli the same way I do when cooking them to eat on their own—by roasting at 350-400°F for about 15-20 minutes. In my opinion, vegetables taste better this way, and that goes for cruciferous veggies, mushrooms, onions, sweet potatoes—you name it. The dry heat enhances the flavor, improves the texture, and caramelizes the veggies, concentrating their natural sweetness.
Follow these tips to get perfectly roasted veggies every time!
1. Start with Dry Vegetables
After washing, pat the broccoli and cauliflower completely dry with a towel. Excess moisture leads to steaming instead of roasting, preventing that delicious crispiness.
2. Cut Evenly
Chop the florets into similar sizes to ensure even cooking. Smaller pieces will roast faster and get crispier, while larger ones may stay too firm.
3. Use High Heat
Roast at 400-425°F (200-220°C) for the best caramelization. Lower temperatures won’t achieve that golden-brown crispiness.
4. Don’t Overcrowd the Pan
Spread the vegetables in a single layer with space between them. Overcrowding leads to steaming instead of roasting, making them soft instead of crispy.
5. Use Enough Oil
Toss the florets with olive oil or avocado oil to coat them evenly. This helps achieve a crispy, golden-brown texture. About 1-2 tablespoons per sheet pan is ideal.
6. Season Well
Salt and pepper are a must, but try adding garlic powder, smoked paprika, chili flakes, or lemon zest for extra flavor.
Parmesan cheese or nutritional yeast sprinkled on before the last few minutes of roasting adds a savory kick.
7. Roast on a Preheated Baking Sheet
For extra crispiness, place the baking sheet in the oven while it preheats, then spread the veggies on the hot pan. This helps them brown faster.
8. Flip Halfway Through
After 15-20 minutes, give them a good stir or flip with a spatula to ensure even browning.
9. Finish with a Flavor Boost
Squeeze fresh lemon juice or drizzle balsamic glaze right before serving for a bright, tangy contrast.
Add crushed nuts or crispy breadcrumbs for extra crunch.
10. Watch for Doneness
Roast for 15-20 minutes, or until the edges are golden brown and crispy. If you like them extra crispy, leave them in for a few more minutes.
Creamy Roasted Broccoli and Cauliflower Bake
Ingredients
- 32 oz cauliflower florets
- 32 oz broccoli florets
- 1/8 + 1/8 cups olive oil (use more if needed)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon seasoned salt
- 1 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 1/2 cups grated cheese (I used pepper jack)
- 3 tablespoons grated parmesan cheese (optional)
- 1 tablespoon butter
- 8 oz heavy cream
- 1 chicken bouillon cube + 1 cup water (or 1 cup chicken broth)
- 3 tablespoons flour
- 1 tablespoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon Royco Usavi Mix (or an all-purpose seasoning)
- 1 teaspoon salt (optional)
Instructions
- Trim any undesirable ends from the florets and cut them into uniform pieces if needed.
- Toss the vegetables with oil and season to taste.
- Bake at 350°F for 15-20 minutes, tossing halfway through for even cooking.
- Remove from the oven and let cool slightly.
- In a skillet, sauté the chopped onion and garlic until translucent, then mix them into the vegetables in the baking dish.
- Pour the béchamel sauce over the vegetables, mix gently, and top with pepper jack cheese.
- Bake at 350°F for another 15-20 minutes, then broil at 500°F for 3 minutes until the top is golden and crispy. Keep a close eye to prevent burning!
- Finish with a dusting of Parmesan cheese and serve hot once set.
- To make the sauce, melt the butter over medium-low heat, then whisk in the flour to form a smooth paste.
- Crush the bouillon cube and add it along with the water, whisking continuously. Then, pour in the cream.
- Stir until the mixture comes to a gentle boil, ensuring there are no lumps, then add the seasoning.
- Reduce the heat to a simmer and continue stirring until the sauce is thick, smooth, and creamy but still easy to mix.
- Adjust seasoning to taste before removing from the heat.
Nutrition Facts
Calories
830Fat (grams)
57.9 gSat. Fat (grams)
34.2 gCarbs (grams)
57 gFiber (grams)
21.1 gProtein (grams)
34.4 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Creamy Coconut Cornbread Ice Cream (No Churn)
Who isn't down for eating ice cream regardless of the season? As Summer ends and makes way for the Fall, flavours change, and various fruits and vegetables will take the stage, from pumpkins and sweet potatoes to corn and apples, pears and figs. When people think about corn (or maize, or mealie cobs), ice cream probably doesn't come to mind--although some of the more experimental producers, companies like Van Leeuwen and Jeni's may have made that the case.
But what if you want to make some corn ice cream in your own at home? Better yet, still decadent, possibly dairy-free, and without an ice cream maker.
Be sure to explore the website for other sweet recipes, the no churn ice cream recipes listed below which you can use with dairy or alterative milk products to make.
Nature's Charm produces two main ingredients (linked below) you need for your ice cream base - whipped cream (to help add air to the mixture, especially since you won't be getting the smooth, light texture that typically comes from the churning motion of an ice cream maker) and condensed milk (which supplies the sugar and fat content). I am a fan of their quality, organic products and recommend trying them. They even make condensed oat milk! Even if you don't have specific dietary requirements and restrictions, check out some of my favourite gluten-free and vegan baking items here.
If you are in need of some quality loaf pans, for ice cream, bread, or whatever else, try these!
These Nordic Ware Aluminum Loaf Pans (Set of 2) , 1.5-pound pans can do it all—and then some with oven-safe aplomb. They’re made of pure cast aluminum reinforced with steel, so they’ll heat up in a flash and bake extra-evenly time after time. Even more: They’ve got galvanized steel rims to prevent warping, and they’ll never rust either.
Have you ever used coconut milk products as your base?
How to Make Non-Dairy No-Churn Ice Cream
This website has several recipes that do not require an ice cream maker. There is no need to purchase an overpriced machine; you have total control over what goes into your easy, homemade sweet treat.
As previously noted, an integral part of making ice cream is the churning process or adding air into the mixture, which you can achieve using a hand mixer (in addition to the whipped cream). There is also no need for eggs or to cook the main ingredients. You can substitute the coconut products with another alternative or dairy milk with this recipe. One thing to note is that using products with less fat or sugar could impact the creaminess factor and how hard the ice cream turns out. This is because fat doesn't freeze, and sugar helps keep ice cream softer in texture (by preventing some of the water from turning into ice, but it works both ways, so there's no need to overdo it!)
You can substitute the coconut products with another alternative or dairy milk with this recipe.
Why is My No Churn Ice Cream hard?
Yep, I had asked myself this question before and even tried homemade ice cream recipes a few times before getting it right, especially when switching to low-fat and reduced-sugar products. The main potential drawback or challenge with no-churn ice cream is the consistency and texture not meeting expectations. You will likely need to leave it out longer once it is frozen.
Be sure to do two things during the process:
Mix your ingredients well, but don't beat to the point of separating or depleting your whipped cream.
Make sure the container is airtight when you freeze the ice cream.
These are not the only factors; for example, cling wrap helps prevent water particles from crystalizing on top of the ice cream. You can add alcohol to the base mixture, which does not freeze, ensuring you whip your cream adequately. There are also natural additives known as 'stabilizers' like guar gum or thickeners like tapioca flour (used in gelato), and keeping all your ingredients and the freezer cold!
Creamy Coconut Cornbread Ice Cream (No Churn)
Ingredients
- 1 can (14-ounces) coconut condensed milk
- 1 can (15-ounces) coconut whipped cream
- 1 can (8.5-ounces) creamed corn
- 1 box gluten-free cornbread (I used Bob's Red Mill Mix)
- 1 tablespoon pure vanilla extract or paste
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- Pinch of cinnamon
Instructions
- Follow the instructions for the cornbread premix: bake, cool and crumble the desired amount into pieces, set aside.
- Combine the condensed milk, creamed corn, and vanilla, whisking until well incorporated in a large bowl.
- Add the (chilled overnight) whipped coconut cream to another separate bowl and beat for about three minutes on high speed and/or until stiff peaks form. Watch for curdling or separation in the coconut mix; you will want to mix sparingly, or else the ice cream may have an undesirable texture.
- Using a large spoon or whisk, fold the whipped cream into the corn mixture, starting with two or three initial portions--this will help ensure you don't deflate the whipped air.
- Fold in the crumbled cornbread pieces, then pour the mixture into a loaf pan or ice cream container. You can also swirl in any extra creamed corn and condensed milk mixture.
- Cover with cling film, laying it directly on the ice cream's surface, then place in the freezer overnight or for at least four hours.
- When ready to serve, leave the ice cream at room temperature for about 10 minutes, then enjoy it in cups or cones!
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms
Red wine is my favourite alcoholic beverage, hands down. How ideal that some studies show a glass a day is good for the heart! You can use cooking wine to mimic the taste as an alternative, but I would recommend going for high quality in both cases. It doesn't have to be vintage from the 18th century at $100 a bottle, but something with body and good flavour! I used a merlot from Bogle.
The great thing about pasta is that we can infuse it with many non-traditional ingredients, from greens to starchy fibres to herbs to, well, wine! I used some red wine rigatoni from the Pasta Palette. You should find something similar in a speciality store near you. If not, regular rigatoni will do!
As for the mushrooms, shiitake mushrooms are the way to go! Not only do they add a striking visual component, but the natural umami makes them perfectly balanced and an ideal meat substitute (although braised beef or short rib would compliment this dish just fine).
Homemade Falafel Salad with Sesame Tahini Dressing
I love chickpeas in every shape and form, but falafel makes the top of the list! Most people wait to enjoy falafels at the store, but they are pretty simple to make in the comfort of your own home. All you need are dried chickpeas, fresh herbs and some spices. A food processor for appliances will make this a lot easier. I used this one from Hamilton Beach.
I'm not going to assume everyone reading this knows what falafel is or where it originated! As a Southern African, I was introduced as a young adult on the streets of New York, from one of the many mouthwatering Halal trucks parked on the side of the road or one of the shawarma stores littered throughout Lower Manhattan. Falafel balls are deep-fried fritters that came out of the Middle-East, and can also be made using fava or broad beans. They can be eaten as they are, on top of a salad or bed of vegetables, but typically stuffed in a pita or flatbread pocket.
Served with what you may ask? Tahini-based sauces, derived from sesame seeds.
This small women-owned business makes natural vinaigrettes and dressings. Their Sesame Tahini is not only one of my favourites but goes perfectly with my homemade version of falafel; I recommend giving it a try; it will give a lot of other dishes a toasty tang. It has two awards for a reason: a 2018 Good Food Award and a 2018 SOFI Award! No junk, just delicious flavour to compliment the food! This recipe calls for a condiment you can find at your local grocery store or online at dressitupdressing.com.
Ingredients
2 cups dried and (soaked overnight) chickpeas--don't use canned!
1/2 teaspoon baking soda (to help soften the chickpeas)
1/2 cup fresh dill
1 cup fresh parsley
6 fresh garlic cloves
1/2 medium yellow onion
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne
1/2 jalapeno
2 tablespoons toasted sriracha sesame seeds
1/2 teaspoon ground cardamom
1 tablespoon smoked paprika
1/2 teaspoon baking powder
1/2 teaspoon fenugreek powder
1 tablespoon cumin
1 tablespoon coriander
Peanut oil for frying
Salad:
1/2 bag arugula
1 cup purple cabbage, shredded
1/2 cup cherry tomatoes
1/2 large seedless cucumber
Sesame oil
2-4 scoops roasted red pepper hummus
1-2 avocadoes
Sriracha mayo
Wasabi sauce
Sesame tahini vinaigrette
Instructions
You'll need to start this recipe the day before to soften the pulses. Soak the dried chickpeas by submerging them in water with baking soda. Drain when ready to use.
Combine the chickpeas, dill, parsley, garlic, onion, sesame seeds, jalapeno, spices, salt, and pepper in a bowl. Transfer to a food processor, then pulse or blend ib high until thick paste forms.
Heat the oil in a frying pot—mix in the baking powder then cook the falafel in batches at 350F until brown and crunchy. Use a cookie dough scooper for uniform balls. To freeze the remaining dough, allow scoops to harden, then transfer to a zip lock bag for up to 3 months.
In a large serving bowl for the salad, combine the cabbage and arugula, drizzle lightly with sesame oil and toss. Slice and overlay the tomatoes, avocado, hummus, and falafel, then drizzle with the sesame tahini dressing and a bit of sriracha drizzle. Serve!
The recipe makes about 24 falafel balls; salad serves 3-4. Freeze the falafel dough once scooped into balls to fry another time.
Pumpkin Alfredo and Roasted Mushrooms with Sage Butter
Who doesn’t want a bowl of flavorful pasta swimming in a homemade sauce?
Depending on the season and the star ingredient, you can get quite experimental to make a rich alfredo to coat your pasta. The only thing you need to add is seasoning and parmesan cheese and adjust to your liking! This recipe uses pureed pumpkin, which lends itself well to the sauce, but you could also use sweet potato, squash, etc.
To enhance the flavour, lightly fry the sage leaves to extract the earthy, peppery taste in butter before combining with the cream, pumpkin and parmesan.
Ingredients
14-ounces pumpkin puree
3/4 cups heavy cream
1/2 cup parmesan cheese
1 teaspoon salt
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 stick butter
9-ounces tagliatelle pasta
Bunch of fresh sage leaves
Sundried tomatoes (optional)
4-ounces shiitake mushrooms
1/4 cup olive oil
1 teaspoon salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried thyme
1 tablespoon onion powder
Instructions
Place the mushrooms on a baking tray with parchment paper after coating and seasoning with fresh garlic, olive oil, salt, pepper, thyme, and onion powder. Bake at 400F for 12-15 minutes until crispy; observe to ensure they don't burn, remove from heat.
Prepare the pasta as directed by the package instructions, drain and set aside.
Add the butter to a large nonstick and melt, then add several sage leaves.
Cook on medium heat until leaves are lightly fried, and the butter has turned a goldish colour, but don't burn, or else it will have a bitter taste!
Remove the leaves, add the cream and pumpkin, and reduce heat to simmer for about 1-2 minutes, mixing the sauce is combined. Add the parmesan and seasoning and stir until smooth, adjusting as needed, adding a bit more cream if desired.
Pour the alfredo sauce in with the drained pasta, followed by the roasted mushrooms, sun-dried tomatoes, and crispy sage leaves as garnish. Dust with extra parmesan cheese and serve hot.
Serves 2.
Spicy Roasted Butternut and Peanut Soup
When the weather gets chilly, all you need is a hot bowl of soup. This recipe will give you something rich, creamy, smooth, and flavorful, thanks to the spices and, of course, the texture of the peanut butter.
Yes, butternut (or pumpkin and other members of the squash family) goes well with the nutty condiment. In Zimbabwe, it's a common practice to combine the two, whether it's the flesh of the vegetable or the leaves (muboora or pumpkin leaves cooked with peanut butter and chilies, for instance, is quite popular--the peanut butter serving as a substitute protein from meat and well, to enjoy!).
The trick to get the silky texture if you desire is to use a good quality blender, and to be patient; you'll get there! This soups is super easy and will impress anyone you make it for.
Ingredients
Spicy Roasted Butternut:
48-ounces chopped butternut
1 tablespoon chili flakes
1 tablespoon garlic powder
1 tablespoon steak seasoning (mixture of ground salt and black pepper)
1 teaspoon dried rosemary
1 tablespoon cayenne powder
1 tablespoon smoked paprika
1/4 cup olive oil
8-ounces mirepoix (mix of 2 parts onion, 1 part carrots and 1 part celery)
1 red bell pepper, diced
1 jalapeno, diced
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon cayenne powder
1 tablespoon curry powder
1 teaspoon Royco Usavi (optional)
1 teaspoon smoked paprika
1 tablespoon garlic powder
1 teaspoon ginger powder or fresh, grated ginger
2 1/2 cups broth (add more as needed)
1 2 tablespoons butter
12 tablespoons bacon fat (optional)
2 tablespoons tomato sauce
1/4 cup Worchester sauce
1/2 cup heavy cream
1/3 cup peanut butter
Cilantro
Peanuts
Instructions
Toss the diced butternut in the olive oil, spices and rosemary, and bake at 400F for 12-15 minutes on parchment paper and a baking tray. The butternut should be fully cooked and caramelized on the outside. Remove from oven and set aside, including a few pieces to garnish.
Heat the butter and bacon fat in a large pot, and bloom the spices (cook for about 1-2 minutes on medium-high heat to bring out the flavour).
Add the mirepoix and sauté for 3-4 minutes until fragrant, then add the Worchester sauce and tomato sauce, cook for another 1-2 minutes.
Add the broth and 1/2 of the heavy cream, stir and simmer on low heat for 10 minutes. Mix until peanut butter is fully incorporated. Stir in the butternut and cook for another 5 minutes, then remove from heat. Take out a 1/2 cup and use the hot broth to temper and smoothen the peanut butter before adding it to the pot.
Using a mesh spoon, remove the solids and add them to the blender. Cover the lid and blend the solids until smooth. Season to taste, mixing until you have your desired texture. Control this by using the remaining broth and cream to thin it out.
Return to heat and simmer for 1 minute, season to taste and ensure the cream is incorporated and there are no large chunks of butternut, then serve. Garnish with roasted butternut, peanuts and cilantro.
Fried Pumpkin Flowers
In Zimbabwean cuisine, the pumpkin leaves (nhanga) known as muboora are commonly consumed as a relish or dried first, often stewed with peanut butter. They can be bitter similar to mustard greens, and a little tough - but nothing a little bicarbonate soda can't fix. Neighbouring countries like Mozambique like to add shrimp and coconut milk to the mix.
This recipe is super easy and makes for a light and fluffy batter, thanks to carbonated tonic water and egg white.
You'll need to be gentle with them, not overly dredge in batter and shake the excess off, not wash them roughly, and try to keep them as dry as possible before frying. Inspect the flowers for pollen and anything else.
How do they taste? Next time you see the flowers at the farmer's market, give them a try! In this case, sweet and subtle, a floral taste, not like a pumpkin, but delicious and melts in your mouth. Not only can you fry them in a light batter, but you can also stuff the flowers with a filling of your choice and bake or fold them into tortillas.
Fried Pumpkin Flowers
Ingredients
- 12 clean pumpkin flowers
- 1/2 cup + 2 tablespoons flour
- 1 egg white
- 3/4 cups tonic water
- 1 teaspoon sugar
- 1/2 teaspoon table salt
- Sea salt crystals
Instructions
- In a shallow bowl, add the flour, table salt and sugar, set aside.
- Heat your oil in a pan; it should be about 300F+ at the time of frying - you can use a thermometer to check. Make sure the panhandle is turned away from you/not easy to knock over.
- Beat the egg white until stiff peaks form.
- Whisk the tonic water into the bowl into large lumps are gone, and flour is mostly dissolved - don't over mix to keep the batter airy and light from the carbonation. Gently fold in the egg whites.
- Dip each flower carefully into the batter, shaking off excess before placing it in the hot oil )(away from you to avoid the splatters). Keep a close eye; they fry quickly! Flip over after about 20 seconds (30 seconds if you want the batter a bit brown more, though it lightens up a bit after cooling).
- Remove from the pan with a draining spoon and place on paper towels to absorb extra fat. Sprinkle with sea salt crystals and enjoy hot.
Nutrition Facts
Calories
72Fat (grams)
3.5Carbs (grams)
8.7Sugar (grams)
5.1Protein (grams)
1.4
Lentil and Mushroom Salisbury 'Steak’
I love the combination of lentils and mushrooms. It made sense to put them together for this recipe. Familiar to many but obscure to some, a Salisbury steak is typically a ground beef burger patty served with gravy. Modern versions call for the addition of sauteed mushrooms, and the dish is generally paired with green beans or peas and mashed potato. I steamed some peas and made a quick sweet potato mash. http://npengage.com/nonprofit-fundraising/design-fundraising-appeal-that-raises-more-this-december/
I made sure the lentils and mushrooms were well-flavoured for the patty base. You could get pre-cooked vegetables and beans, which saves you time if you don’t meal prep, but it gives you more control. For a homemade mix, get dried lentils, soak them overnight, then cook in broth and store until it’s time to make the patties. As for the button mushrooms, you can roughly chop and saute in advance, then mix with the cooked lentils. I kept mine as larger chunks to give the patties textures.
For the mushrooms in the gravy, I used shiitake. They are juicy, packed with flavour and enhance whatever you add them to, serving as the perfect bite and umami. You get the creamy, ‘meaty’ taste while enjoying the lentil patties with even more mushroom.
Ingredients
Patties/’steak’:
1 1/2 cups cooked lentils
1/2 cup cooked button mushroom, roughly chopped
1 teaspoon Worcester sauce
1 large garlic clove, minced
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Fenugreek powder
1/2 teaspoon coriander
1/2 teaspoon cumin
2 vegetable bouillon cubes, crushed
2 tablespoons Italian seasoning
1/4 cup Panko breadcrumbs
1/4 cup regular breadcrumbs
1 egg
1/2 yellow onion, grated
2 tablespoons tomato sauce/ketchup
2 teaspoons Dijon mustard
Mushroom gravy:
1/2 cup Shiitake mushrooms
1/2 teaspoon salt
1 teaspoon cracked pepper
1-2 cup(s) vegetable broth
Olive oil
2 tablespoons butter
1/2 teaspoon lemon juice
2 tablespoons flour
1 tablespoon mustard
2 teaspoons Worcester sauce
1/2 yellow onion. diced
1 teaspoon minced serrano pepper
1 large garlic clove, minced
Instructions
First, make your steaks! In a large bowl, add the onion, garlic, and breadcrumbs, mix with your hands and set aside for 5-10 minutes.
Add cumin, coriander, fenugreek powder, Italian seasoning, salt, pepper, bouillon cubes, lentil and mushroom mix, mustard, tomato sauce, and egg. Give it another good mix until the ingredients are evenly distributed, then shape your patties to the desired size and thickness - don't make them too thick and make sure they are the same size and cook evenly. Chill in the fridge for 10 minutes.
Fry the lentil mushroom steaks on medium-high heat in some olive oil, 4-5 minutes each side or until the surface begins to brown and get crispy. Remove from the nonstick pan set aside.
Time for the gravy. Using the same large pan or a large pot, saute the onion, chilli pepper, and garlic with olive oil for about 3 minutes, until fragrant and softened. Add the butter followed by the shiitake mushrooms. Sweat out for another 6-8 minutes. Add the Worchester sauce, mustard, and broth, and stir.
Gradually add the flour in parts, mixing each time to thicken the gravy. Add the patties back and nestle in the gravy, scoping over each patty.
Serve hot with sweet mashed potatoes, butter and steamed peas.
Fried Avocado and Roasted Sweet Potato Tacos
Tacos. They're quick, easy, and delicious if you do them right. What prompted me to create these tacos was the Mexican holiday Cinco de Mayo, which I didn't realize for some time was actually a celebration of a victory that the Mexicans won in a battle over the French. For many, it's an opportunity to embrace Mexican food and the culture, and tacos are just one of those things everyone loves to come together for.
I decided to go simple with these and use a fruit and vegetable that I grew up constantly eating in Zimbabwe -- sweet potato and the avocado. I wanted to add texture and depth to the flavor for both, so I roasted the potatoes after tossing them in a combination of spices that I thought would enhance the natural flavor, including one of my favourite spice blends very common in Zimbabwean kitchens. As for the avocados, I coated them in panko breadcrumbs and parmesan cheese. I also used rice seasoning, which many people I don't realize can add great flavour to most savoury dishes. I used Robinson's, which is a South Africa brand and tastes great. All the toppings I included in the recipe add to the overall taste and texture to compliment the tacos.
I hope you enjoy these and make them a staple in your home; I certainly have!
Ingredients
Olive oil
1 large sweet potato, peeled and diced
1 tablespoon taco seasoning or your favorite spice blend (I used Royco Usavi mix)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon paprika
1/4 teaspoon nutmeg
1 Hass avocado, a bit under ripe/not too soft
1 egg, beaten
Lime juice
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
1 tablespoon spice for rice
1 teaspoon steak seasoning
3 taco flour tortillas
1/4 cup red cabbage, shredded
2 tablespoon corn
Cilantro
Limes
1 small thinly sliced radish
Feta cheese
Remoulade
Instructions
In a bowl, toss the cubed sweet potato with enough olive oil to coat with the first set of spices. Bake at 375F for about 25 minutes, turning/stirring once. Remove and set aside, don't overcook.
Slice avocado thickly, drizzle with lime juice.
Mix the breadcrumbs, parmesan, rice spice and steak seasoning. Drench the avocado in the egg, then the breadcrumb mix.
Coat the inside of an air fryer with cooking spray, and place each avocado piece separately. Spray with oil. Cool at 350 for 3 minutes on one side and 4 minutes after flipping. (You can also fry in a shallow pan of vegetable oil, then drain on paper towels).
In a non-stick pan, with some cooking spray, toast the tortillas until slightly crispy.
Assemble tacos with all your toppings and the feta and remoulade. Squeeze a bit of fresh lime over each taco. Enjoy!
Cauliflower Piccata
Is cauliflower underrated? Yes, and I think part of the reason is its association with broccoli, which many people don't like-- probably because they haven't had it cooked right! Strictly boiled is a terrible idea; generally, I recommend it roasted with parmesan, garlic, salt, and black pepper.
I'm sure you've seen cauliflower served in a variety of ways on restaurant menus. I'm talking cauliflower steak, rice, or soup to name a few.
This recipe, of course, treats the vegetable like a piece of butterflied, flattened chicken breast (or veal, actually) to make the classic Italian piccata. The dish combines capers and lemon juice with heavy cream (I used coconut to make it vegan), white wine, fresh parsley, garlic, and butter which brings everything together.
You can eat it as is Secondo style or with some hot pasta!
Ingredients
1 large cauliflower head (you will likely have a some individual florets left over)
2 tablespoons capers
1/4 - 1/3 cup olive oil
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
1/2 cup flour (more or less depending on what you need to drench the cauliflower)
1 tablespoon steak seasoning
1/3 cup white wine
2-3 tablespoons lemon juice + slices to garnish
1-1 1/2 cups vegetable broth (depending on how saucy you want the dish)
2 teaspoons garlic, minced
Cooking spray
2-3 tablespoons fresh parsley, chopped
5 ounces coconut cream
Instructions
Remove the leaves and stem from the cauliflower head and cut lengthwise into 1/2-1 inch slices - you want them thick enough to not break down while cooking, but not too thick. 1 large head will give you 3-4 slices; you can keep the extra florets for another recipe. Make sure the cauliflower is dry so that it does not become soggy!
Season the cauliflower with 1 teaspoon garlic powder, salt, and black pepper.
Season the flour with the steak seasoning and 1 teaspoon garlic, mix well. Drench the cauliflower slices one by one, set aside.
Pour the olive oil into the nonstick pan until the entire surface is covered (you can adjust accordingly) and turn the heat to medium-high.
Add the cauliflower slices to the pan and cook for 2-3 minutes, cooking each side until golden. Remove from the pan.
Add the butter to the remaining oil and melt, and deglaze with the white wine, cook for about 1 minute. Add the garlic and capers, cook for about 2 minutes.
Follow this with the lemon and broth, then simmer for about 5 minutes (you can reduce the heat if necessary).
Mix in the coconut cream and stir; the mixture should start to thicken—if too watery, add 1/2 teaspoon of flour. Add the cauliflower back to the pan and cook on both sides for 1 minute each (you don’t want to overcook though!), and make sure you flip over the cauliflower slices gently to prevent them from breaking down.
Sprinkle with fresh parsley and gently shake the pan to distribute the sauce and herbs.
Remove from heat and serve hot with extra capers and lemon slices - I used limes because that's what I had! Serves 2.
Asparagus, Snap Pea, and Blue Cheese Galette
Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!
Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere.
This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!
I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.
Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!
Ingredients
1 pie crust, thawed in the fridge
1 handful snap peas
1/3 cup ricotta cheese (I used a vegan brand)
1/3 cup parmesan cheese, grated finely
About 20 stalks of green asparagus (woody, thick part cut off)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish
1 tablespoon fresh garlic, minced
1 teaspoon lemon juice
2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)
1 spring onion, finely chopped - mostly the green part)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Pinch of hot chilli flakes
2 tablespoons crumbled blue cheese
1 tablespoon parmesan cheese, grated
1 egg + 1 teaspoon water
Sesame seeds
Instructions
Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.
Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!
Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.
In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.
Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.
Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.
Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.
Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.
Maque Choux (Creamy Corn and Green Pepper)
If you're a sucker for creamed corn, you'll like this recipe. It's a great side or even a standalone meal. The dish comes out of Louisiana, with history and origins rooted in Native American food and culture and French influence.
If you are looking for anything corn related, I have several other recipes that can speak to your soul, so check them out!
Maque Choux is a mix of corn kernels, and bell peppers sautéed, sometimes with the addition of celery and tomato. Many people use bacon fat to add a smokey flavour, but that can also overpower the natural flavour and subtly of the vegetables, especially when they are fresh. The addition of cream is another way to add a richness factor to the dish. In this case, I used coconut cream to make is plant-based and add a slightly different flavour dimension. I also add a little bit of vegan cheese to make it extra creamy.
Like most of the dishes I post, you can customize accordingly!
Ingredients
3-5 fresh corn cobs, kernels sliced off
1/2 teaspoon sugar
1 teaspoon red chili flakes
1/2 teaspoon smoked paprika
3/4 cup coconut cream (or heavy cream)
2-3 scallions, chopped
1 tablespoon garlic, minced
1 large stick celery, diced
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1 tablespoon black pepper
1/2 large red onion, diced
1 large green bell pepper, diced
1 tablespoon (vegan) parmesan, grated
1/2 chili pepper, diced
Instructions
Add the red onion to a nonstick saucepan with the melted butter, along with the garlic, chilli, green pepper and celery. Saute for about 5 minutes to sweat out the vegetables.
Add the seasoning and cook for about 2-3 minutes. Follow with the corn and cook until done, another 4-5 minutes.
Gradually add the coconut cream, stirring to thicken the mixture, then simmer for about 3-4 minutes. Add in the parsley and green onion, leave on heat for a final 1-2 minutes before removing from the stovetop. Serve hot!
Cheesy Mushroom Galette with Ricotta and Gruyere
You know this website has a series of galettes if you're looking for them! I will continue to add them to the repertoire, as they are easy to make, customizable and delicious. Also, if you are looking for a quick sure way to impress, I recommend these. Galettes naturally look sophisticated even though it's essentially a free form open-faced pie you can stuff with whatever you like. Try this Tomato, Thyme and Cheese, or this Pumpkin, Caramelized Onion, and Feta version for my savoury lovers. For my sweet lovers, you can find this Blackberry, Mint and Ricotta.
Since we're on the subject of ricotta, I love using it for both sweet and savoury recipes. It has a subtle yet distinct flavour that lends it's well to blend with other ingredients, adding a creamy element and moisture. From lasagna to pastry fillings, it should be no surprise you to see it used widely. If you're vegan or dairy-free, luckily, manufacturers now make a specific milk-free version (I use the one from Tofutti).
In this case, I add the ricotta as dollops to some juicy, sautéed shiitake mushrooms and caramelized onions. The mushrooms provide the umami which every dish needs, while the ricotta, along with the gruyere cheese, the creaminess and balance of sweet and salty wrapped up in a buttery, flakey crust.
You can have this for breakfast, brunch, or as a light fare branch of dinner - so any time of the day!
Ingredients
1 pack (5-ounces) shiitake mushrooms
1 pie crust, thawed to room temperature
1 small yellow onion, sliced thinly lengthwise
2 tablespoons olive oil
1 green chili, chopped
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon course salt and black pepper
1 teaspoon fresh parsley + extra for garnish
1 tablespoon Worcester sauce
1 tablespoon sherry
1/3 cup gruyere cheese
6-8 dollops or teaspoons ricotta cheese
1 egg + 1 teaspoon cold water (egg wash)
Truffle oil (optional)
Instructions
Wash and dry your mushrooms in a salad spinner or with paper towels; set aside.
In a large nonstick pan, sauté the onions in olive oil for about 2-3 minutes. Add the minced garlic, spices, salt, and pepper, then cook for another 2 minutes.
Add the mushrooms and sweat them out on medium-high heat (cook until much of the water is out and the mushrooms begin to brown, about 5 minutes), add the green chilli, cook for another minute.
Deglaze the pan with Worchester sauce and sherry by pouring each teaspoon around the mushrooms and edge of the pan before mixing in to finish, set aside.
Carefully unroll your thawed pie crust onto a parchment paper-lined baking tray. Leaving at least 1/2-1 inch border (remember you’ll need to fold this over before baking), add 3/4 of the gruyere cheese in the centre.
Top with the mushroom mixture, add dollops of ricotta cheese spaced out slightly. Use the remaining gruyere to fill in any spaces, making sure everything is in the centre, leaving some of the pie crust clean—season with additional salt and pepper and some fresh coarsely.
Gently fold over the pastry edges in your desired pattern. Brush the egg wash over the edges, then sprinkle a bit of salt and pepper (or sesame seeds if you have them and prefer).
Bake in the oven for at least 30 minutes at 425F, regularly checking to ensure you don’t burn the cheese and pie crust!
Set aside to cool and set for 10 minutes before serving. Drizzle a bit of truffle oil and enjoy!
Baked Feta Pasta "Tik Tok Viral"
#FetaPasta or #BakedFetaPasta. Some of you may have seen it already, the Tik Tok trend that went viral for its simplicity and deliciousness (at least from a visual standpoint. Last time I saw something like this was Dalogna coffee - which to be honest, I found overwhelming and well, gross.
I'm not one to jump on bandwagons, but this certainly looks like it is worth trying. Why?
I'm a huge fan of feta cheese, I love all the bold Italian flavours that one can incorporate into this recipe - I'm talking, basil, tomato, garlic, olive oil, and of course pasta. The pesto was to add another layer of flavour, and the chilli flakes some heat.
Also, it's easy. For a lot of people with busy schedules, this is all you want from a recipe.
Make this if you are looking for a filling dish or something vegetarian that still packs a flavour punch. I will note that I have seen comments and articles mentioning that tomatoes aren't currently in season, so this will probably taste better between May and October. Still worth trying in the means to see what the hype is about!
Ingredients
1 block feta cheese
1 cup grape or cherry tomatoes
1/4 cup fresh basil leaves, chopped
1 teaspoon dried basil
4-5 fresh garlic cloves, peeled
1 teaspoon salt
1 teaspoon black pepper
3 cups cooked pasta
3-4 tablespoons olive oil
Instructions
In a baking pan, toss the tomatoes half the salt and pepper, 2 tablespoons olive oil, and half the dried basil.
Place the feta in the centre, and the garlic cloves around the pan. Drizzle the cheese with more olive oil and remaining seasoning, and sprinkle with chilli flakes.
Bake at 400F for 35 minutes.
(Cook your pasta in the meantime if you haven't already).
Remove from heat. Crush the baked feta and garlic cloves, then stir in the fresh basil and pasta.
Serve immediately!
Eggplant Lasagna with Mushroom Ragu
This recipe is part of a two-part 3-course meal menu. Start with this Creamy Tomato Beet Soup.
Who doesn't love lasagna? Whether it's traditional with pasta and meat, vegetarian, vegan, gluten-free, you name it - it's a people pleaser and is super satisfying!
One of the most popular vegetarian, low-carb versions is substituting the pasta with eggplant. The vegetable cut into thick enough sheets (not too thick!) acts as the lasagna pasta sheets, and takes on whatever flavour you add to them like a sponge. Most people keep the meat, but I swapped that out for some baby Bella mushrooms, and it was just as delicious.
This a great main dish when you are hosting or looking for a tasty weekend dinner.
I also paired the lasagna with an easy Kale and Shaved Brussels Sprouts Salad. Even though eggplant is a vegetable, you may still want to balance out the cheese with something green!
I also recommend pairing this dish with a bold, red wine like a cabernet sauvignon or merlot.
Ingredients
2 eggplants
1/3 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1/2 cup ricotta cheese
1/3 cup parmesan cheese, grated
1 tablespoon Italian seasoning
1 teaspoon dried parsley
1 tablespoon fresh parsley, finely chopped
1 egg
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
9 ounces Baby Bella mushrooms ( a pack and a half)
1/2 red onion, finely chopped
3 spring onions, finely chopped
2 tablespoons fresh garlic, minced
1 teaspoon salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon fenugreek powder
1 teaspoon dried parsley
1 teaspoon Italian seasoning
2 tablespoon butter
1 tablespoon olive oil
1 jar marinara sauce
2 tablespoon sherry or cooking wine
2 tablespoons Worcester sauce
1/3 cup mozzarella cheese
Fresh parsley or basil
Instructions
Prepare the eggplant. Think of this like boiling pasta sheets before laying them into the baking pan to layer your lasagna. Pre-cooked eggplant will taste so much better seasoned and baked before assembly.
Line two baking sheets with parchment paper. Slice off the tips of your eggplants, then slice lengthwise into 1/4 inch slices (or just thick enough to handle the layers on top).
Brush with olive oil, then season with the salt, pepper and garlic powder.
Bake at 375F for about 20 minutes, until slightly browned and softened, remove from oven and set aside.
Make your ragu. In a saucepan, add the butter, olive oil, salt, pepper, fresh garlic and spices. Sauté for 2-3 minutes until fragrant. Add the spring and red onions, cook for another 2-3 minutes.
Add in the mushroom, and sweat them out for about 5 minutes.
Add in the Worchester sauce, sherry, and marinara sauce, reduce heat from medium to low and simmer for about 10 minutes, stirring occasionally. Season to taste.
While the ragu cooks, make the cheese filling. In a small bowl, beat the egg with the parmesan, ricotta, fresh herbs, salt, pepper, garlic and spices.
Once the ragu is done, assemble your lasagna! In a baking pan (I used 8 by 8 inches) spoon a level layer of the ragu, then layer the eggplant, ricotta mix, and mozzarella cheese on top. Repeat the process in equal parts each time. Your final layer should be mozzarella cheese which can melt on top, sprinkle some grated parmesan and fresh parsley if you care.
Bake for 30 minutes at 375F - you can cover the baking pan with foil if you like then broil at the end to melt or crispen the top.
Serve with the Kale and Brussels Sprouts Salad!
