Eggplant dishes are very popular in Georgia and there are many variations. In this family recipe we show how to make eggplant ‘caviar’.

Ingredients: 3 large eggplants, 1 large tomato, 1 large carrot, 1 large sweet red pepper, 1 hot green pepper, 3 cloves of garlic, 1 level tbs of dried hot red pepper, 1 tsp of dried blue fenugreek, 1 tsp of dried coriander, 25 grams of fresh parsley, salt (amount dependent upon personal preference) and 10 tbs of oil.

Preparation: Remove and discard the skin from the eggplant, slice and add, together with 6 tbs of oil, to a pan. Sprinkle with salt and fry for up to 15 minutes on a medium heat.

Finely chop the carrot and onions and add to a pan of 4 tbs of oil. Fry on a medium heat until soft, stirring frequently.

Cut the red pepper and crush together with…

Vegan Flat Breads

Happy Friday beautiful mommas!!!!

Growing up in our family we always had pizza on Friday nights. I have enjoyed carrying on that tradition with my own family and I am always looking for ways to make to make healthier pizzas without sacrificing taste. These flatbreads are a great substitute for the typical cheesy pizza.

Ingredients

• 2 cups of Artichokes
• 1 red onion
• 6 cloves of garlic
• 1 cup of red tomato sauce
• 3 ½ cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1 cup of almond milk
• ¼ cup of Olive oil

Directions

1). Sift together the flour, salt and baking powder. Add in the milk and oil and mix together.
2). Knead dough well for 10 minutes. Add flour as need if dough gets too sticky.
3). Place dough in a greased bowl…

Vegetarian Recipes

Apple Walnut Kale Salad
This is my favorite!  You won’t believe how delicious it is!

Dressing:
1 cup chopped walnuts
1/4 cup apple cider vinegar
2 Tbsp. raw honey
1/2 tsp. salt
Process the walnuts in a food processor until finely ground.  Add all other ingredients and process until smooth.  Add a tablespoon of water to thin, if needed.

Salad:
1 large bag of organic kale (about 4 cups chopped)
Wash the kale and remove large stems, then dry (I use a salad spinner to remove excess water after washing, or you can spread it out on paper towels and blot).  Put the kale in a large bowl and sprinkle with a pinch of salt and drizzle about a teaspoon of olive oil on it.  With your hands, massage the oil and salt into the kale for a few minutes; this is what tenderizes the kale and removes the bitter…

Have you made vegan poutine yet?  If not, you better get to it ASAP.

I am actually new to the poutine scene.  I hated gravy growing up, and it wasn’t until I was an adult (and eating a vegan diet) that I was open-minded enough to give it another chance.  So, my first poutine ever was about six months ago at Poutini’s (they make a vegan one!).  It was amazing!  What was I thinking all that time with all the gravy-hate?  As an aside, I’m not usually a fan of Daiya cheese, but I find that in dishes that are very hot and ensure that the Daiya is melted and well-incorporated (like when it’s covered with gravy!) it actually works well and provides quite a cheesy experience.

For this very quick dinner I used frozen shoestring/julienne french fries, cooked until crisp, cheddar-style Daiya (though R informs me that mozza-style would…

Although we are nearing the holidays and I’d normally be dreaming up all kinds of chocolatey desserts, I have decided to take control of my sugar cravings and nip them in the butt before Christmas rolls in and the indulgences would start.  It really is unbelievable how little time it takes to kick the sugar habit, usually within 2-3 days I no longer crave it.  On this day though, I was trying to stick to my goal, but I wanted a little something sweet.  I decided rather than caving, I’d smother some squash in maple syrup and not beat myself up over it!  My husband said it was the best way he’s ever had butternut squash. I’d love to know what you think!

This meal went over well with my preschooler.  I’m always trying to sneak kale into his meals, and if you’re curious, I find the easiest most enjoyable…