Eggplant Parmigiana + Potato Gnocchi With Tomato Sauce

Eggplant parmigiana (parmigiana di melanzane):
2 large (1kg) eggplants coarse cooking salt
1/2 cu (125ml) olive oil
2 tablespoons olive oil, extra
1 medium (150g) onion, finely chopped
2 cloves garlic, crushed
2 * 425g cans tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1/4 cup shredded fresh basil
400gmozzarella cheese, thinly sliced
1/3 cup (25g) grated Parmesan cheese

Preparation:

1. Cut eggplants into 1 cm slices, place on wire racks over oven trays, sprinkle with salt; stand 30 minutes. Rinse under cold water, drain on absorbent paper.

2. Place eggplant slices in single layer on lightly greased oven trays. Brush with oil. grill on both sides until lightly browned; drain on absorbent paper.

3. Heat extra oil in pan, add onion and garlic, cook, stirning, until onion is soft. Add undrained crushed tomatoes. paste and sugar, simmer, uncovered, about 10 minutes or until mixture is thickened slightly Stir in basil.

4. Grease shallow ovenproof dish (2 litre / 8 cup capacity). Pour half the tomato mixture into dish, top with half the eggplant slices, then half the mozzarella slices; sprinkle with parmesan. Repeat with remaining tomato mixture, eggplant slices, mozzarella slices and parmesan. Bake, uncovered, in moderately hot oven about 40 minutes or until cheese is melted.

Serves 6.

* Recipe can be made a day ahead.
* Storage: Covered, in refrigerator.
* Freeze: Suitable.
* Microwave: Not suitable.

POTATO GNOCCHI WITH TOMATO SAUCE (Gnocchi di Patata alla Salsa di Pomodororo)

5 medium (1kg) old potatoes, peeled, chopped
1 egg yolk
1/3 cup (25g) grated parmesan cheese
1/2 cup (75g) plain flour
TOMATO SAUCE
1 tablespoon olive oil
2 cloves garlic, crushed
12 medium (900g) egg tomatoes, pleed, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

1. Boil, steam or microwave potatoes until just tender, drain well, cool 10 minutes; mash. Combine mashed potatoes, egg yolk and cheese. Gradually add flour, mix well.

2. Divide dough into 4 portions. Roll each portion on lightly floured surface to from a sausage 2cm in diameter. Cut diagonally into 2. 5cm slices.

3. Just before serving, add gnocchi to large pan of boiling water, boil, uncovered, about 2 minutes or until gnocchi float to the surface; drain well. Serve gnocchi with tomato sauce.

Tomato Sauce: Heat oil in pan, add garlic, cook, stirring, 1 minute. Add tomatoes, simmer, uncovered, about 10 minutes or until thickened. Stir in herbs.

Serves 4.

+ Gnocchi can be prepared several hours ahead. Tomato sauce can be made a day ahead.
+ Storage: Gnocchi in a single layer on tray covered with baking paper, dusted with plain flour. Tomato sauce, covered, in refrigerator.
+ Freeze: Sauce suitable.

Original article

Dairy-Free and Vegan Potato Salad Recipe With A Kick of An Unexpected Spice

This meat-free & dairy-free potato salad will have you getting rid of the usual & predictable conventional potato salad for sure. In the event your family holiday gatherings are anything like mine, people are asking "where is the potato salad" as soon as they hit the door. This dairy-free, Curried Potato dish is a far cry from the everyday "yellow" or "southern style" potato salad that you've been served year-end and year out. Add a little spice and a unique flavor to your holiday menu. Your guests will welcome the change!

Dairy-Free Curried Potato Salad Recipe:

Potato Salad Dressing:

Ingredients:

·Vegetable or Olive Oil for sautee

·Small chopped red onion

·1 chopped red bell pepper

·1/2 small finely chopped jalapeño pepper

·1 teaspoon celery salt

·1 teaspoon ground cumin

·1 teaspoon ground coriander

·1 teaspoon turmeric

·2 tablespoons of curry powder

·1 cup of raisins (make sure you soak them first in hot water)

·Fresh juice of 1 lime or lemon

·1 cup of Veganise

·2 teaspoons of chopped cilantro

Dressing Directions:

1. In a small skillet, drizzle oil, over medium heat, and allow to get warm. Add the onions, bell peppers, and jalapeño peppers. Cook vegetables until they are soft. Next, add the celery salt, cumin, coriander, turmeric, and curry powder. Cook for about 5 minutes. To de-glaze the pan and get the spices from the bottom of the pan, drizzle some lemon juice in the pan.

2. In a food processor or blender, add the vegetable mixture and raisins. Pulse until chopped and smooth. Add half of the lime or lemon juice and the veganaise and cilantro and continue to pulse. Next add the dressing to a bowl and add the remainder of the lime or lemon juice. Stir well and refrigerate.

Salad Ingredients:

·1 pound of cooked and cubed red skinned potatoes

·1/2 pkg of drained extra firm tofu

·1/2 cup of raisins (make sure these have been soaked in hot water)

·Chopped cilantro (optional)

Salad Directions:

1. In a large bowl, crumble the extra firm tofu (with your hands). Next, add the cubed potatoes, raisins and cilantro and toss well.

2. Next, add the dressing to the salad and mix well. Refrigerate for at least 4 hours before serving.

Which dishes do you "traditionally" serve during the holidays? Is potato salad among them? What are a few of your favorite potato based meals?

Want to watch EJ as she prepares this delicious recipe? Watch this vegan curried potato salad video recipe. Ebony Johnson is a vegetarian and a vegetarian cooking enthusiast and the creator of Vegetarian Like Me. She invites you to visit Vegetarian Like Me at http://www.vegetarianlikeme.com/ to help you become a healthier and more informed vegetarian. Get access to vegetarian and vegan articles, tips, and vegetarian video recipes. To receive your 5 Free Vegetarian Video Recipes, visit today to join the vegetarian revolution.

Original article