here's what you'll need for lasagna for 4...
1 eggplant, sliced into 1/4-1/3 inch rounds
1 large onion, chopped
1 tsp garlic, minced
1/2 cup ricotta
2 oz mozzarella, thinly sliced
3/4 cup marinara sauce
basil
salt & pepper
olive oil
1. preheat your oven to 400. on an oiled baking tray, lay out eggplant and season with salt and pepper. drizzle more olive oil over top and roast for approximately 30 min, flipping the rounds half way through cooking.
2. while the eggplant cooks, saute the onion in a bit of olive oil until caramelized. season with salt, pepper and garlic. once onions are done, mix them into the ricotta.
3. when the eggplant is done, allow it to cool slightly and then put a layer in an oiled pie dish or baking dish. top with 1/3 of the ricotta mixture and 1/3 of the marinara and some basil. add another layer of eggplant and again top with ricotta mixture, marinara, and some mozzarella and basil. finally, add on more layer of eggplant and the ricotta mixture, and finish it with mozzarella and basil.
4. put the "lasagna" back in the 400 degree oven for 15-20 min or until the edges are bubbling and the cheese is gooey.
trust me, with this recipe you won't even notice the lasagna noodles are missing!!!
enjoy :-)
here's what you'll need for pizza for two...
1 cup cooked, mashed, drain cauliflower (approximately 1/2 medium head)
1/4 cup almond meal
1/4 cup shredded parmesan
2 tbsp flaxseed meal
1 egg
salt
olive oil
preheat your oven to 425
1. combine the cauliflower, almond meal, parm, flaxseed, egg and salt.
2. oil your baking sheet or pizza stone well with olive oil.
3. use your hands to press the "dough" into your desired shaped (the crust should be 1/4 inch thick), and drizzle top with more olive oil.
4. bake for 15 min +/- or until edges are browned and center is no longer mushy.
5. remove from oven, and top with desired ingredients -- i used caramelized onions, sauteed red peppers, kale pesto, kalamata olives, red sauce, bleu cheese, ricotta and mozzarella!
6. put back in the oven for another 5 min or so until the cheese is bubbly. (don't bake for too long otherwise the crust will get mushy again...)
the pizza was truly delicious. the cheesy, flavorful crust only added to the deliciousness of the toppings. the only thing is that the crust can be a little "weak" at the center of the pie. the edges held together well -- sturdy enough to eat with your hands -- but as you reach the center of the pie, you may need a fork and knife. i read a lot of different recipes, and this seems to be a common occurrence, but if you figure out a way around this issue, let me know!
bon appetit!
here's what you'll need for chickpea salad for two...
1 can chickpeas, drained and rinsed
1/2 shallot, lightly sauteed if desired to take the "edge" off
2 tbsp mayonnaise
2 tbsp plain, full-fat yogurt (or sour cream)
1 tbsp horseradish sauce
salt & pepper
herbs - i used chopped basil and chives
1. lightly mash 1/2 of the chickpeas and leave the other 1/2 of the can whole (for texture reasons :-)
2. mix everything together!
serve by itself, with a pickle or over lettuce to make it into a true salad.
i think this could also be great with chopped nuts -- like walnuts or pecans -- and sliced grapes. i'll let you know if i come up with any other concoctions that are worthwhile.
enjoy!