Wine

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PUBLISHED: “The Art Of Handmade Pasta” - Sweet Potato Magazine

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“The Art Of Handmade Pasta”
for Sweet Potato Magazine
April 2022

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RECIPE: Vegan Eggplant Meatballs

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Vegan Eggplant Meatballs 
 
I was asked to photograph some prepared dishes for the BC Greenhouse Growers Association, and in addition, I made some of my own for it! 
 
I’m not a huge eggplant person – I've TRIED to like eggplant parmesan, and will tolerate it in a curry – but these vegan “meat”balls are a perfect solution. 
 
Easy to make, and even freeze, get more veggies into your meal routine.

INGREDIENTS 
 
- 1 medium sized eggplant, cut into small cubes 
- 4 cloves garlic, minced 
- 1 cup breadcrumbs (possibly more if needed) - panko, regular, or gluten free 
- 1 flax egg 
- ¼ cup parsley, finely chopped (more for garnish) 
- ¼ cup basil, finely chopped 
- salt & pepper  
- olive oil 
 
OPTIONAL: 
- ½ cup nutritional yeast 
- tsp red pepper flakes 
 
INSTRUCTIONS 

Pre-heat oven to 400 (lower if your oven runs hot). 
 
In a large pan, heat a tablespoon of olive oil over medium-heat, then add the minced garlic. 
Cook, stirring until fragrant, then add the eggplant, and about ¼ cup of water, and season with some salt and freshly ground pepper. 
Cook for about 10-15minutes until the eggplant is tender (add a bit more water if needed). 
In the meantime, make the flax egg, and let thicken. 
 
Drain the eggplant mix and set aside. 
 
Line a baking sheet with either a silpat, parchment paper, or spray it with cooking oil. 
In a large bowl, add the breadcrumbs, chopped parsley and basil, and the nutritional yeast and pepper flakes if desired, and combine. 
 
Place the eggplant in a food processor, and pulse, add the breadcrumb mixture ¼ cup at a time and pulse, until everything is combined, then place the mix into the bowl. Taste for seasoning and add more salt and pepper, or herbs as desired. Add the flax egg, and stir until it is just combined.  
 
Form meatballs of your desired size - about 1.5 inch works well – and then place on prepared baking sheet. Bake for about 10 minutes, rotate the meatballs, and then bake for approximately another 10 until nice and brown.  
 
Heat your desired sauce, cook your pasta, mix, add your meatballs and serve with option vegan parmesan, and chopped parsley, on top. 
 
ENJOY! 

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RECIPE: Cold Soba Noodle Salad

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Soba Noodle Salad
for BC Greenhouse
August 22, 2021

This light, refreshing and veggie-forward noodle salad is an excellent lunch or starter. The vegetables themselves take center stage, and the dressing is just enough to add a flavorful punch. 
 
INGREDIENTS 
 
For the Salad: 
- ~125g soba noodles 
- 1.5 bell peppers (red, orange, yellow or a mix), thinly sliced 
- 1 medium carrot, peels and then shaved into ribbons 
- ¼ cup cilantro, chopped 
- green onions, chopped 
- sesame seeds (white and/or black) 

For the Sauce: 
- ¼ cup low-sodium soy sauce, or tamari 
- 3 tbsp sesame oil 
- 1 tbsp lime juice 
- 2 cloves of minced garlic 
- 1 tsp ginger (fresh), finely minced 
 
INSTRUCTIONS 

Cook the soba noodles according to package instructions, then drain and immediately run under cold water to stop the cooking process. 

While the noodles are cooking, whisk the sauce ingredients together in a bowl. Taste for seasoning, you may want to add a bit more soy sauce, or water to thin it down. 

Place the drained/cooled noodles in a bowl, add in the carrot, peppers, cilantro and green onions. 
Add in some of the dressing at toss until combined, adding more dressing as needed. 
 
If you are not serving right away, reserved some of the sauce until right before serving to loosen everything up. 
Top with sesame seeds in serving bowl or in individual portions. 
 
Serves Approx. 4 

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