Okay… this could NOT be more simple. I had an eggplant, a couple of yellow squash, and some fantastic tomatoes. What to do?

INGREDIENTS:
1 Eggplant
2 medium yellow squash
2 tomatoes
Olive Oil
12 thin slices Swiss Cheese
8 oz (or so) shredded cheddar cheese

PREHEAT OVEN to 350 degrees f.

Peel the eggplant… soak in salt water.

Peel the squash, slice in half and then make long, thick planks.

Slice the tomatoes, too, also kind of thick.

BE CAREFUL… try to make the slices as even as possible, and not wonker-jawed.

Okay – here’s the tough part (NOT!)

Place largest eggplant slice in baker… then follow for next 5 largest so that you have six large eggplant discs in the baker.

Then, put thin slice of Swiss Cheese on top of each eggplant slice.

Then, two long and wide slices of yellow squash on each, followed again by swiss cheese.

Then, tomato slice on each… followed by – shredded CHEDDAR!

Spray olive oil on and around each (using olive oil mister).

Bake for 30 minutes… serve hot.

Wow.

VEGAN VARIETY: Use vegan cheese!

Serves six (as a healthy, good sized side).

Okay – This comes from page 196 of the FANTASTIC book: Totally Vegetarian by Toni Fiore… if you don’t own it, buy it! You can find it in my “Favorite things” on the site.

I’m copying it intact from her amazing book. I have made this… and it is FANTASTIC! AMAZING! GREAT! YUM!!

From Her Notes: AFTER A VISIT to Baltimore, where I was unsuccessful in tracking down a vegetarian alternative to those famous Maryland crab cakes, I developed this version. The replicate the flavors and textures of traditional seafood-based croquettes quite well. Serve with a side of oven fries.

Ingredients
3 tsp canola or other veg oil
1/2 cup minced celery
1/3 cup minced carrot
1/2 small green or red bell pepper, minced
1/2 onion, minced
1/4 cup chopped parsley
One 14 oz pkg firm tofu, drained and pressed dry
5 slices whole wheat bread, toasted and processed into fine crumbs
1 cup panko (Japanese bread crumbs)
1/2 cup regular or vegan mayo
1 sheet nori seaweed, chopped into flakes (Note – I mix with toast to make breadcrumbs… works great)
1 tblsp Old Bay seasoning
2 tsp dry mustard
1 tsp fine sea salt
wedges of fresh lemon, for squeezing
Wasabi Mayo (4 oz reg or vegan mayo, 1 to 2 tsp wassabi powder, 1 tbsp dairy or soy milk… blend together)

1. Heat 1 tsp of the oil in a skillet over medium heat. Add the celery, onion, carrot, pepper, and parsley and saute until softened but still firm. Process the tofu in a food processor until the consistency of cottage cheese; do not puree. In a large bowl, combine the sauteed vegetables, tofu, half of the bread crumbs, the mayo, seaweed, Old Bay, mustard, and salt and mix very well. Add the remaining crumbs a little at a time, until the mixture is easy to shape into patties.

2. Using a 1/3 cup measure, shape the mixture into ten 1/2 inch thick cakes. Spread the panko on a plate. Carefully dredge the cakes in the panko to coat. These patties are delicate and must be handled gently to avoid having them crumble.

3. Heat the remaining 2 teaspoons oil in a nonstick skillet over medium heat. In batches, gently place the cakes in the hot oil and cook on one side, without fussing with them, until they’re golden brown and move easily when you shake the pan, 5 to 8 minutes. With a spatula, gently flip the cakes and cook until golden brown on the other side. Serve hot with wedges of fresh lemon and the Wasabi Mayo.

THESE ARE AMAZING… TRY THEM as SOON as you can.

Best!

This was mentioned via chat on the show on 3/22… and I wanted to share it with everyone. Sounds yummy!

Mock Sausage
1 Cup dried lima beans or three cups cooked beans of any kind
2/3 cups bread crumbs (I like Progresso Italian)
3 eggs or egg substitute equivalent
Olive oil, canola oil, corn oil (just something to coat a frying pan)
½ tsp. sage
Salt and pepper

Pick over and wash beans, cover with water and let soak over night. Drain, cook in boiling salted water until tender, and then force through a strainer (sometimes a food processor or blender makes this too wet). Add sage and some of the bread crumbs to bind the mixture, shape into the form of link sausages, and roll in crumbs, egg, and crumbs again. Sauté until brown and serve with tomato sauce.
This recipe makes six to eight sausages, three inches long and three-fourths of an inch thick.

We made this on the Show on March 22… and we made it vegan with vegan cheese – that’s the only “maybe” item.

HUGE hit… we loved it and will be making it again.

Ingredients:
4 Portobello Mushroom Caps
1/2 (8 ounce) bottle Italian Salad Dressing
1 (14 oz) jar Marinara (we used Wintertime Recipe found on this site)
1 (7 oz) jar roasted red bell peppers, drained and sliced
8 slices mozzarella cheese (vegan or real)
1/2 tsp dried oregano
1/2 tsp dried basil

1. Place mushrooms in large re-sealable plastic bag with the salad dressing. Seal and marinate for at least 15 minutes (note – can use re-usable plastic or other, too).

2. Preheat grill for medium high heat. Heat the marinara sauce in a saucepan over medium heat and keep warm.

3. Oil the grill grate. Place the mushrooms on the grill and cook for 7 to 10 minutes on each side, until lightly toasted.

4. Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish, bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom… and sprinkle with oregano and basil.

5. Broil for 3 to five minutes, or until the cheese is melted.

Serve hot.

SOURCE: www.allrecipes.com

From: Judith Finlayson, 125 Best Vegetarian Slow Cooker Recipes

Nothing could be simpler than this delicious recipe for an old family favorite. Use leftover raisin bread for a more fulsome version. Serve hot or cold, depending on your preference.

*Lightly greased slow cooker stoneware – (PVO recommends NOT using a 3 quarter, use 5 or 6)

1.5 cups packed brown sugar
1/4 cup butter, softened
3 eggs
1 tsp Vanilla (or 3 tbsp dark rum or whiskey)
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 1/2 cups milk
6 slices white bread cut into 1 inch squares (crusty bread is best)

1. In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon, and nutmeg and beat until blended. Stir in milk.

2. In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on HIGH for 4 hours.

I know, right?

Gourmet… Grilled cheese?

You betcha.

So – you start with the RIGHT bread.  You can use French or Sourdough… depending on what you want to end up with.  But the magic – is in preparation and ingredient.  The first time I made this… my family went from “oh, we’re going to have a low-key night…” to amazed and confused and overjoyed.  Seriously.  This is some good stuff.

Start with

INGREDIENTS

Fresh Loaf French Bread (will make smaller sandwiches, you’ll have to give everyone TWO!  They won’t mind…)
– Could use Sourdough.  But don’t. Unless you must.

8 oz Havarti Cheese
8 oz Philadelphia Cream Cheese (1 brick)
8 oz Cheddar (or WHITE cheddar) cheese
6-8 oz pepper jack (or monterey jack)
2 tblsp Mayonnaise
1 stick of butter
1 fresh tomato

THE PROCESS

Grate the hard cheeses into a bowl.  Large grating is fine.  I love to use my SALAD SHOOTER… works great.

Add the mayonnaise and the cream cheese.

Mix it together with a large spoon.

SLICE the bread.  A bit thick is nice.

Soften the butter in the microwave… about 25 seconds should do the trick.

Okay – time to assemble the sandwiches.  IDEAL way – butter one side of the bread, apply a generous portion of cheese mixture to the unbuttered side, butter another slice of bread, make the sandwich SET ASIDE on a plate.  Make them all first.

Then – turn on the heat!  Using a griddle or pan, turn heat to 4 out of 10… and add a few pats of butter to get things rolling.

place the sandwiches… intact… on the hot griddle.

DON’T FLIP OUT (or flip the sandwiches) for a good 4-6 minutes.  If they burn – it was too hot.  Most people try to microwave their slices of cheese on bread (meaning go too fast)…

When they’re done… cheese is melting… bottom is golden… FLIP ‘EM.

Another 5 minutes… and you’re done.

SUGGESTION:  Buy extra bread.  The mixture goes a long way.  AND they’re great in the microwave the next day.

TOMATO: The tomato… is amazing… if sliced VERY thin and placed on the bread before the cheese mixture.

SERVE WITH TOMATO SOUP.  You can make it from scratch… or buy a high quality organic in the green aisle at your grocery store or whole foods.

You’ll LOVE it!

Let me know what they think.