This dish is the perfect in between seasons meal. You could treat it as a celebration of late summer bounty or a hot meal to be eaten under fuzzy blankets on the first day of fall. Japanese eggplant is a wonderful vegan stand-in for scallops that beautifully soaks up the miso marinade. Serve these miso glazed "scallops" over black lentils, brown rice, or over a smashed baked sweet potato.
MISO GLAZED EGGPLANT 'SCALLOPS' [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
101SERVES
4COOK TIME
15INGREDIENTS
- 2 tablespoons white miso
- 3 tablespoons mirin
- 3 tablespoons rice wine vinegar
- 1 tablespoon grated ginger
- 1 teaspoon sugar
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce or gluten-free tamari
- 1 juice of one lime or lemon
- 1 clove garlic, minced
- 1 pound Japanese eggplant
PREPARATION
- Peel your eggplants and slice into 1 1/2 or 2-inch disks.
- Make a criss cross pattern with a sharp knife in the cut sides on the eggplant on both sides. You can see this in the photos.
In a medium bowl stir, miso, water, mirin, rice wine vinegar, soy sauce, grated ginger, sugar, and sesame oil.
Heat to medium-high a skillet big enough to contain the eggplant disks in one layer. Pour in the sauce and swirl. Place you eggplant disks into the pan in one layer and cover with a lid. Allow to cook until the eggplant is just tender but not falling apart. About 6-8 minutes. - Remove lid and and flip the eggplants with a spatula. Cook until you have a good caramel on the bottom and the sauce is mostly evaporated to a rich glaze.
- Remove from the heat. Juice your lime into a bowl with the minced garlic and pour over the “scallops.” Serve.
NUTRIONAL INFORMATION
Per Serving: Calories: 101 | Carbs: 20 g | Fat: 1 g | Protein: 3 g | Sodium: 971 mg | Sugar: 9 g
A fun twist on traditional carrot cake! This recipe takes all the flavors of carrot cake (carrots, cinnamon, nutmeg, ginger, cloves and orange) and loads them into tasty carrot cake ice sandwiches. Soft and chewy oatmeal cookies loaded with lots of grated sweet carrots sandwiching a generous filling of creamy pineapple-banana ice cream. These cookies make an excellent vehicle for sneaking more ice cream into your life. It’s creamy, sweet, tangy, rich, and makes a refreshing dessert.
CARROT CAKE ICE CREAM SANDWICH [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
6COOK TIME
150INGREDIENTS
FOR THE COOKIES:
- 10 soft dates
- 1 sweet apple, peeled, cored and grated
- 1 cup shredded carrots
- 1/2 cup of oat flour
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Seeds of a half vanilla bean
- Zest from 1 orange
- 1 cup rolled oats
FOR THE PINEAPPLE ICE CREAM:
- 1 1/2 overripe banana, frozen
- 1 cup fresh pineapple, cut into chunks
- Splash of coconut milk
PREPARATION
- To prepare the cookies, combine the following ingredients: dates and grated apples in a food processor and process for few seconds. Add oat flour, shredded carrots, orange zest, spices and process until the mixture starts to come together. Add rolled oats and pulse together. Remove from food processor and roll out between two piece of parchment paper. Cut them into whatever shape you desire, I used circle cookie cutters. Transfer cookies to a dehydrator tray and dehydrate at 115°F about 1 hour both side. Remove from the dehydrator, place them on the wire rack and let it cool completely.
- To prepare filling, place banana and pineapple chunks and splash of coconut milk into blender/food processor and blend until smooth. You may need to scrap down the sides a few times or add another splash of milk to help the mixture move.
- To assemble sandwiches, remove cookies from the wire rack. Place a large scoop of ice cream on the center of half of the cookies. Then place another cookie on top and gently press down.
- Store it in the freezer for a couple of hours before eating. Serve and enjoy.