Tonight was about using leftovers, specifically a half of eggplant and a half of spaghetti squash. And since it is starting to heat up here again, the idea was not to use the oven.
The spaghetti squash was easy. I just put it in the toaster oven for about 10 minutes, let it cool and then scraped it with a fork to pull out the meat. All the insides went into a small pan with some olive oil and nutritional yeast. Stir it around a bit and done. Simple and quite good, also.
The eggplant was a bit harder. I thought about using a recipe I have for Barbecued Eggplant (from Vegweb), but really did not want to use the oven. However, it did occur to me that if the eggplant was diced fairly small and cooked on the stovetop, then covered with BBQ sauce, that could also be good and would make an open face sandwich. And that is exactly what I did, and yes it was quite good. The sauce I used is Annies Naturals Organic BBQ Sauce Sweet & Spicy. It is so good that I may never make my own sauce again. Just the right balance of sweet and heat. Also bonus, it is soy free.
On the side is just a simple salad of romaine, carrots, celery, and radishes; then topped with Drews Raspberry Vinaigrette. If you are looking for raspberry vinaigrette, this is not a bad one to use. It has a nice raspberry flavor. I still have some of the salad in the refrigerator and the rest of the eggplant is going on it in a wrap for lunch tomorrow. Should be good.
This blog concentrates on making vegan/vegetarian food that is free from tofu, or tempeh based products. I hope to show you that this is possible, even though it is not easy. If you have any questions please contact me at email@example.com