Tofu “Ricotta” Stuffed Eggplant Rolls

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Making ricotta-like filling is one of my favorite ways to use tofu. I often prepare it and use it in lasagna, shell noodles, peppers, portabellos and, here, eggplant. A vegan version of eggplant rollatini, this is a perfect primer for those who are new to trying tofu.

eggplant rollatini

Tofu Ricotta-Stuffed Eggplant Rolls

2 to 3 large eggplant, sliced about 1/4-inch thick lengthwise (8 slices in total)
Olive oil
1 batch tofu “ricotta” (below)
About 4 cups (960mL) your favorite marinara sauce (I use a homemade version with lots of chunky vegetables)

Preheat the oven to 425F. Put the eggplant on a baking sheet. Drizzle with olive oil. Bake for about 8 to 12 minutes until softened. Remove from oven and set aside. Reduce oven temperature to 375F.

Put a small scoop of the tofu “ricotta” on one end of each of the 8 slices of eggplant. Roll each securely, then place in a baking dish that will fit them all snuggly (such as an 8-inch square). Top with the marinara. Bake for 30 to 40 minutes until eggplant is tender and sauce is bubbling. Let stand 10 minutes before serving.

Tofu “Ricotta”

1 (350g) package extra-firm tofu, drained
2 tablespoons (30mL) nutritional yeast
1 tablespoon (15mL) cashew butter
1 tablespoon (15mL) lemon juice, plus more to taste
2 teaspoon (10mL) Italian seasoning
1/8 teaspoon (1mL) onion powder
1/8 teaspoon (1mL) garlic powder, plus more to taste
Sea or Himalayan salt to taste
Fresh ground pepper to taste

Put all ingredients in the food processor. Pulse until well combined. This can be made up to 2 days in advance. If using immediately, test for seasoning after pulsing. If you’re making it in advance, test for seasoning before using.

Popcorn and Everything Else Seasoning

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This recipe doesn’t just work for popcorn: it’s a versatile topping for any dish. Salads, toast with olive oil, home fries, and pasta… the list goes on. Or, you know, you might just eat it with a spoon. And that’s okay, too.

Popcorn and Everything Else Seasoning

Popcorn and Everything Else Seasoning

6 large kale leaves, washed and dried, torn into pieces
1 small lemon
3/4 cup (180mL) walnut pieces
1/4 teaspoon (2mL) smoked paprika
1/8 teaspoon cayenne pepper
Fine sea or Himalayan salt to taste
3/4 teaspoon (4mL) dulse flakes

Preheat the oven to 300 degrees F. Put the kale on a single layer on a parchment lined baking sheet. Finely zest the lemon over the kale and sprinkle with the smoked paprika, cayenne pepper, and salt. Put the walnut pieces on the pan, but not on top of the kale. Bake for about 15 minutes, until the kale is crisp but not burnt. Let cool completely—the kale should be crisp. If not, put the sheet back in the oven until it is, about 5 more minutes. Let cool completely.

Put all of the contents of the tray, as well as the dulse, in a food processor. Pulse the mixture finely ground. Serve on popcorn that has been tossed with roasted walnut oil, or anything and everything else.

 

Lavender Chocolate Chip Cookies

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Fragrant, floral lavender adds complexity to this classic chocolate chip cookie. These are a direct adaptation from our “family” recipe, but gluten-free and vegan (and a touch a lavender). Be sure to use lavender that’s meant for cooking/baking. You can get Culinary Grade Niagara Lavender locally at NEOB Lavender Boutique in Niagara-on-the-Lake.

gluten-free vegan lavender chocolate chip cookies2

Lavender Chocolate Chip Cookies

3 tablespoons (45mL) warm water
1 tablespoon (15mL) ground flaxseeds
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1 teaspoon (5mL) baking powder
1/2 teaspoon (3mL) fine sea salt
1 1/2 tablespoons (7mL) Culinary Grade Lavender
1/2 cup plus 1 teaspoon (125mL) granulated sugar
2/3 cup (160mL) vegan buttery spread, such as Earth Balance
1/2 cup (120mL) loosely packed brown sugar
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) mini semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the water and flaxseeds in a small bowl. Mix to combine. Let sit until thickened, about 3 minutes.

Put the flour, baking powder, and salt in a small bowl. Whisk to combine. Put the lavender and 1 teaspoon (5mL) of the sugar in a mortar. Use the pestle to crush and combine the mixture until the buds are broken and the mixture is fragrant.

Put the remaining sugar, vegan buttery spread, and brown sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the vanilla extract and lavender mixture. Beat to combine. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.

Drop the mixture in heaping tablespoonfuls on the prepared baking sheet, press down slightly. Leave about 2-inches of space between each portion.

Bake for 10 to 12, until edges start to brown.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.