Imam Bayildi (Turkish Stuffed Eggplant)

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The name of this famous Turkish meze dish literally means “the Imam fainted” or “the Imam was thrilled;” I’ve read it is because of the liberal amount of olive oil used. Often served room temperature or cold, this dish is delicious served hot, too. Some versions of this recipe use different herbs; others bake it; and some cook the filling, first. I like this version because it’s easy to put together and benefits from the slow cooking on the stove top.

eggplant imam

Imam Bayildi (Turkish Stuffed Eggplant)

2 large eggplants, halved lengthwise
1 yellow onion, finely sliced
3 large tomatoes, finely chopped
4 to 6 cloves garlic, finely chopped
1 small handful each: fresh flat-leaf parsley, fresh dill, fresh basil
1 teaspoon fine sea salt, plus more to taste
1/2 to 3/4 cup extra-virgin olive oil
1/4 to 1/2 cup water
1 teaspoon unrefined sugar or agave nectar
1 lemon

Use a sharp knife to remove a shallow amount of the innards of the eggplant. You don’t want to scoop it all out, but instead create a shallow indent for the filling to have somewhere to sit.

Finely chop the part you scooped out, and put in a mixing bowl.

Put the eggplant in a wide saucepan with a lid, skin-side down. Sprinkle with salt.

Add the onion, tomatoes, garlic, parsley, dill, basil and salt to the eggplant innards. Mix well, adding salt to taste.

In a small bowl, mix the oil and water. If you are wary about using 3/4 cup of oil, use 1/2 cup oil and 1/2 cup water. If not, use 3/4 cup oil and 1/4 cup water. Either way, it will total one cup.

Mix in the sugar. Drizzle the mixture over the eggplant and into the bottom of the skillet. Distribute the filling onto the eggplant halves.

Cover and cook for 1 1/2 to 2 hours, basting every 20 to 30 minutes. Let cool in skillet.

Squeeze with lemon juice and serve room temperature.

Slow Cooker Creamy Scalloped Potatoes and Parsnips

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An easy side dish featuring ingredients you probably have on hand, this lighter version adds extra fibre from the potato skins and a hint of sweetness from the parsnips. Using heart-healthy olive oil and nondairy milk keeps the excessive richness of most scalloped potato dishes to a minimum.

potatoes

Creamy Scalloped Potatoes and Parsnips

1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/4 cup sorghum flour
1 tablespoon fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon yellow mustard
2 cups unsweetened nondairy milk
Paprika and freshly ground pepper6 medium red-skinned potatoes, cleaned and cut in 1/4-inch thin slices
2 medium parsnips, peeled and cut in 1/4-inch thin slices

Heat the olive oil in a medium skillet over medium-high heat. Add the onions. Cook for 5 minutes until softened. Add the garlic, flour, thyme, salt, and mustard. Cook for an additional minute. Add the nondairy milk, a little at a time, whisking constantly until smooth. Reduce to low heat and cook until thickened, about 5 minutes, stirring often.

Meanwhile, layer half of the potatoes in the crock. Top with half of the parsnips. Once the sauce has thickened, pour about a third of the sauce over the potatoes and parsnips. Layer the remaining potatoes and parsnips. Top with the remaining sauce. Sprinkle with paprika and pepper.

Cook on high for 4 to 5 hours, until potatoes and parsnips are tender. Let cool 15 to 20 minutes without the lid on before serving to thicken up the sauce.

Rum Raisin Cookies

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This recipe is based on an old-fashioned raisin cookie that I have written down from a pile of magazines from the past. This mash-up of rum, eggnog, and raisins delivers a soft cookie with holiday-inspiration, but can be made any time of year using nondairy milk instead.

gluten-free vegan rum raisin cookies

Rum Raisin Cookies

Cookies
1 cup raisins
1/2 cup water
1/4 cup rum (I used Bacardi, the white one, which I called and confirmed it was safe to use)
1 tablespoon ground flaxseed
1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
1 1/4 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup unrefined cane sugar
1/2 cup nondairy margarine/vegan buttery spread
3 tablespoons nondairy milk/vegan egg nog

Glaze
2 tablespoons rum
Icing sugar, as needed

Position an oven rack to the lower third of the oven. Line a baking sheet with parchment paper or a Silpat. Preheat the oven to 375 degrees F.

Put the raisins, water, and rum in a small saucepan over high heat. Bring to a boil, then reduce to a simmer, until the liquids have been completely absorbed, about 30 minutes. Remove from heat. Stir in the flaxseed.

Put the sorghum flour, tapioca flour, quinoa flour, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk until well combined.

Put the sugar and nondairy margarine in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat until well combined, about 2 minutes. Turn to low speed. Add the flour mixture and 2 tablespoons of the nondairy milk. Beat until combined. Add the raisin mixture. Beat until just mixed.

For each cookie, scoop out 1 rounded tablespoon of dough and drop it onto the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches for a bit of spreading.

Bake for 9 to 11 minutes, until the edges are firm and starting to turn golden. Let cool on the baking sheet for 5 minutes. Carefully remove the cookies from the baking sheet and put them on the cooling rack. Let cool to room temperature before glazing.

For the glaze, put the rum in a small bowl and add enough icing sugar so it is a thick, but drizzly, texture (unfortunately, I didn’t measure it). Drizzle it over the cookies. Let harden before serving or storing.

These cookies are good the day they are made, but they are even better after the sit awhile and before more rum-like in flavor.

Rum Raisin Cookies (gluten-free, vegan)