I was given these two gigantic — GIGANTIC! — eggplants the other day and I couldn’t stop thinking about how good they would be in a layered casserole.
I cut the eggplants into thin lengthwise strips and treated them like lasagna noodles. Once you layer that shit up with some sauce and cheese, you get a lasagna-less lasagna.
I hope I blew your mind with that.
This hot, veggie-filled casserole is the perfect cold weather dinner. It’s also gluten-free as long as your sauce is too. As for the vegans and vegetarians out there, this dish has pork and cheese in it but it can be veganized with things like tofu ricotta, Field Roast Italian grain meat sausage, and cheese substitutes.
Today is the last day of National Bourbon Heritage Month so I figured I should end September indulgently with a boozy, creamy cocktail.
I’ve been trying to get my sister into baking especially because she’s vegan and she often forgets to check the ingredient list on packages. When you have dietary restrictions, it’s sometimes easier to DIY since you have more control over the ingredients and the products. Baking is pretty scientific though and one would assume that it would come naturally to my science-minded sister [with a legit science occupation] — it would be the perfect new hobby for her.
We made these vegan chocolate avocado cookies together recently but it was a little stressful for me. No! Stop measuring it like that! Don’t mix it like that. STOP WHAT YOU’RE DOING! I’m normally not a nag like that but I think it’s just one of those annoying things you do when you’re around your [younger] siblings.
If baked goods were potentially explosive [Edit: Wait…], she would probably be a little more careful about substitutions and measurements…etc. The next time we bake together, I’ll have to explain things like a lab procedure, put the soy milk in pipettes, and weigh the ingredients like the classically trained pastry chefs do.