Impatient Eggplant and Cabbage

I baked some pieces and fried some pieces. Sliced eggplant into discs after removing skin.
Then sprinkled salt on them and let them sit a half hour or so. Finally blotted moisture off before egg dipping and bread coating.

Marinade/Egg Dip

2 tbsp soy amino
1/2 tsp pepper
3 tbsp nutritional yeast flakes
1-2 tbsp water

Bread Crumbs 
(there was extra, and didn't get wet clumps, so saving it for tofu breading)
1/3 panko
2/3 regular bread crumbs
2 tsp paprika
1 tsp marjoram
1/2 tsp powdered onion
1/2 tsp powdered garlic
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp black pepper

The pieces minced and baked in oven after marinade went on to toasted bread with sliced and toasted tomatoes, like a bruschetta.

The shallow fried discs went onto sandwiches with tomatoes, lettuce, avocado salsa/mayo.


The Magical Left-over Stew

Today there is a head of purple cabbage begging to be sliced and sauteed, add some cooked pintos, veg shwarma, leftover raw spinach, some more seasonings, and turned into a sort of stew.



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