Eggplant Delight
This is totally Vegetarian, part Raw and of course Vegan and Gluten Free, whew covered it all!! lol Oh yeah and it tastes pretty good.
I find though dishes that use fresh, alive ingredients usually do.
This is fairly simple but a little chopping time is needed.
Take one Eggplant and wash the outside, cut off both ends then cut the rest into approx 3/4 inch circles.
Sprinkle with a little salt and set aside for a little bit.
I rubbed a little cold pressed Olive oil on both side and I did cook this part in the oven at 375 for about 5mins flipping in between so both sides were done. If you wanted to stay completely raw, you could dehydrate them and it would take about 4 hours.
Pepper Salsa
2 Organic Tomatoes finely chopped
1 Organic Yellow pepper finely chopped
1/2 Organic Red Onion
1/2 cup chopped organic Chives & Parsley
1 minced organic Garlic
dash of celtic sea Salt
1 tbsp cold pressed Olive oil
juice of 1/2 organic Lemon
Mix all together, this will be added on top of the eggplant.
Cheese Sauce
1 cup raw Cashews soaked for at least an hour
1/2 cup water maybe a little more depending on consistency
juice 1/2 organic Lemon
1 tsp Miso
1 organic Garlic clove (optional)
dash celtic sea Salt
Mix all together in Vitamix, blender or processor until smooth, this may take scraping down the sides a few times.
I like to add the water in a flow not all at one time.
This is the topping on the salsa.
Serve immediately, makes a nice light lunch or a great side dish.
Enjoy!!
JB
{ 0 comments }
