Eggplant Meatballs

 Vegan Eggplant Meatballs

1 medium sized eggplant

1 small sweet onion

1 cup finely chopped fresh spinach

1 cup gluten-free breadcrumbs ***I used ½ cup x 2 from different brands for better texture

1-2 Tbsp olive oil

2 Tbsp nutritional yeast

2 cloves garlic

1 ½ Tbsp flaxseed

1 tsp oregano

¼ tsp salt

2 tsp parsley

pinch of pepper

PREHEAT oven to 375F.

Chop the eggplant in little ½ inch pieces and place into a frying pan with your chopped plus minced garlic, oregano, parsley and salt and pepper. Add the 1-2 Tbsp olive oil and saute over a low heat until the eggplant is very tender and onions translucent. Add your spinach towards the end for about 3-5 minutes of cooking time. Once the veggies are finished, set aside and let cool.

Once the veggies are cooled enough, you are going to use your food processor (or blender) to puree the veggies. Add your nutritional yeast and flaxseed equally to each section being blended. Place the pureed veggies into a large bowl and add 1 cup of breadcrumbs. Stir with a large spoon making sure the crumbs are evenly distributed.

Roll the mixture into balls and place on a baking sheet lined with parchment paper. Bake at 375F for 20-25 minutes. Serve on top a bed of quinoa noodles along with your favorite tomato sauce. Healthy and vegan doesn't mean you have to miss out on your childhood favorite of spaghetti and meatballs!!!

Apple Banana Crumble

Apple Banana Crumble

serves 4-6

4 apples - I like to use 3 different types to add a bit of a different flavor but any variety will do

3 bananas

3/4 cup chopped walnuts

3 Tbsp agave or honey or even maple syrup (whatever you have on hand!)

2 tsp olive oil (or coconut oil)

1/2 cup vegan chocolate chips

2-3 Tbsp peanut butter (depending on your infatuation with the stuff)

3/4 cup crushed gluten free graham crackers 

pinch of salt

dash of cinnamon

PREHEAT the oven to 350F.

Skin and core your apples then slice into small squares. Place the sliced apples into a bowl and add 1 tsp olive oil, 2 Tbsp agave/honey/maple sweetness, a dash of cinnamon, and a sprinkle of salt...coat evenly. Place the apples on a lined baking sheet and roast for about 10-15 minutes at 350F.

While the apples are cooking, toast your crushed walnuts in a frying pan over a medium heat. Toast until a very slight browning begins. Set aside.

Next, slice the bananas (not too thin--think 2 cms thick) and place into the frying pan with 1 tsp olive oil and 1 Tbsp of sweetner (agave/honey/maple) with a dash of cinnamon and salt. Cook until very little liquid remains in the frying pan. In little bowls, layer your roasted apples, a bit of toasted walnuts, bananas, crushed graham cracker and top it off with a melted blend of the vegan chocolaty chips and peanut butter - in a small po,t simply melt your chocolate chips over a low heat then stir in your peanut butter. I transferred the chcocolate peanut butter into a plastic baggy for topping but could ladle with a spoon. 

This would go great with a nice vanilla coconut ice cream!