Another favorite is Baked Eggplant Stacks with Tofu Cheese, Fire-Roasted Tomato Marinara, and Sauteed Greens. Some people wonder how I'm able to get the eggplant rounds so crisp on the outside and tender on the inside without dredging them in an eggwash and flour. The trick is a mixture of cornstarch, tahini, and water. I mix it into a thin paste, dip the eggplant slices in, then place them on an oiled baking sheet and sprinkle lightly with sea salt. These get baked in a hot 400 degree oven for about 10-15 minutes on each side.
The result is pure creamy heaven when combined with a tofu ricotta mixture and topped with a rich and savory marinara. Yum! I hope you find some inspiration in these menus!
Kabocha Squash, Kale and Azuki Bean Sautee with Brown Rice
Shiitake, Pistachio and Snap Pea Penne Pasta with Pumpkin Cashew Creme and Fresh Basil Chiffonade
Baked Tofu and Cabbage with Indonesian Peanut Sauce on Rice Noodles
Dijon Agave Glazed Tempeh with Mashed Root Vegetables and Brussels Sprouts
Baked Sesame Tofu with Mashed Root Vegetables and Kale, Pine Nut, Raisin Sautee with Balsamic Reduction
Italian "Sausage" and Portobello Sautee with Stewed Zucchini on Baked Polenta
Pan-fried Tempeh with Cremini Mushroom Gravy, Wild Rice, Cranberry and Toasted Pecan Pilaf with Savory Vegan Bacon Brussels Sprouts