People new to oil-free vegan diets often ask what they can put on baked potatoes. If you’re used to using margarine or butter, it can be intimidating to be told that you need to either (a) get used to potatoes plain or with new toppings such as salsa or (b) make a cheesy sauce or gravy from scratch. I’ve been eating a lot of potatoes lately while following my personal version of the McDougall Maximum Weight Loss Plan, and I can tell you from experience that (a) I don’t care for salsa on baked potatoes and (b) if I had to make a difficult sauce in order to eat them I never would.
Instead, I make a gravy that is so ridiculously easy that I wasn’t going to write about it here. But then I posted the following photo of my breakfast on my Instagram account, and a couple of people wanted the recipe: Continue reading →
In mid-September, My husband D and I joined a local CSA that will be delivering a big box of vegetables to us every Thursday for the next 3 months. Because it’s still warm here in Mississippi, summer crops are still pouring in, so every week the box has been full of zucchini, yellow squash, and eggplant. We try to finish up the bounty from one box before the next one arrives, but we aren’t always successful. The veggies have made their way into stir-fries, fajitas, and spaghetti sauce and have been pan-fried and roasted in half a dozen ways, and frankly we’re both in danger of losing our taste for the summer squashes, in particular. And you know I love eggplant (it has its own category on this blog, with 49–no make that 50–recipes) but there are limits to how often even I want to eat it.
But we have to eat it. It would be wasteful not to (and our cats won’t!) and I’m not really fond of frozen squash, so I’ve been resisting freezing it for future use. As for the eggplant, I had been making a lot of baba ganoush and re-making some of my old favorites, such as this incredible Eggplant Paprikas, when D asked me to try using the Oven-Fried Eggplant that he loves in a vegan eggplant parmesan. Well, I already have a great eggplant parmesan recipe that doesn’t call for battering the eggplant, so I decided to adapt it a little and, while I was at it, make it gluten-free and soy-free to boot. Continue reading →