A few days ago I was trying to decide what to do with eggplant. I came across a recipe in The Mediterranean Vegan Kitchen by Donna Klein that sounded good called Rotelle with Mixed Summer-Vegetable Sauce on pg.119. It has onions, garlic, eggplant, zucchini, red bell peppers and tomatoes, yummy. It turned out awesome, it’s a keeper. (Update: I posted the recipe here.)
I don’t have before and after pictures of the ingredients because I made it before I started this blog. I did have it for leftovers last night and took pictures. I paired it with some fresh made pumpernickel bread and some kalamata olives. It was amazing.
I used a small loaf pan for the bread, it makes just the right amount for tonight’s dinner and tomorrow’s lunch.
For dessert, I had some ice cream made with coconut milk, it’s dairy-free. As far as I can tell from the ingredients it is vegan, yea! Have you tried this stuff? It’s amazing, my favorite flavor is chocolate… it tastes like a mounds (you know almond joy w/out the almond). Last night, I tried the cookie dough, it’s really good!