Crispy Eggplant, 3 Ways!
The trick to this recipe is all in how it's served. While the eggplant itself is obviously the key component, that won't matter if you don't like what you serve it with. In other words, go with the option above that makes your mouth water, and roll with it! 

1 Medium Eggplant, peeled and cut*
1 Cup Almond Meal*
1/2 Cup GF Flour of your Choice (I tried Trader Joe's brand, and Chickpea flour... both worked great!)
3 Tbsp Flax Seed Meal
2 Tbsp Nutritional Yeast
1/2 Cup Water
~1/4 Cup Olive Oil, to drizzle 
2 Tspn Salt
S & P to season

1-2 Hours Before Preparing: Place eggplant in a colander. Toss with Salt, and set in a larger bowl or sink, to drain. When ready to use, rinse thoroughly under cold water, and squeeze excess water out gently with a tea towel or paper towels. Set aside.

Preheat oven to 400. 
1. Whisk flax seed meal into water and set aside. 
2. Combine almond meal, nutritional yeast and gf flour in another bowl. 
3. Lightly grease a baking sheet (or 2) to fit all of the eggplant.
4. Using the two-hand battering method (one hand dips in wet, the other tosses in dry), batter eggplant a few pieces at a time, first in the flax "egg," and then in the flour mixture. 
5. Place battered eggplant on baking sheet, and bake for 30 minutes* or until crispy and golden. Note: Every 10 minutes, flip eggplant and very lightly drizzle additional oil over it. This will give it that golden crisp. 
6. Sprinkle with salt and pepper!

*For meatballs, cut into cubes (below, left). For nuggets or wings, cut into quarters lengthwise, then slice into 1/4" pieces (below, right). 

Finalize Eggplant to your liking!

As meatballs: Serve over your favorite noodles, warm, with stewed tomatoes, parsley, and basil.
As nuggets: Dip in ketchup or vegan ranch dressing. The kids will love it!
As buffalo wings: Toss lightly in your favorite hot sauce and dip in vegan ranch. 

Enjoy!

In case you couldn’t already tell, I am an artist through and throughout. It didn’t occur to me until years after college how fortunate I was to grow up taking art classes every year from, kindergarten all the way through college.

In fact, it was so deeply ingrained in me that, like any high-schooler may with certain comforts, I rebelled against it. Now, don’t get carried away with the possibilities there. (Have I also shared that I was a Bible-banger?) I could only “rebel” but so hard when given the choice between art-elective or ...wow, I don’t even know what other classes were offered! However, what I did do was resist the use of color with all of my might and soul. I was classy and dammit I was NOT going to be seen with a splash of paint on my jeans. (Sharpie doodles did not count, obviously.)

My brother once even commented on how cool it was that my entire wardrobe was black. I really wasn’t as cool or goth as that makes me sound. The reality is that I was fearful of self-expression yet also of blending in. Black in the 90s was safe and unique at the same time. 

Fast-forward to my first year of architecture school, and I rebelled by painting an entire metals project hot-pink. Color has since found it’s way through the back door into many aspects of my life, from my use of language (fkuc!!) to my wardrobe (occasionally) to hands-down-without-fail MY COOKING. 

I actually use color as my guide to creating meals. I believe that vibrance on the plate means more nourishment for my body and soul. I don’t care how “healthy” anything is - if it’s dull and dead, I don’t want it. Further, it’s just fun to make meals as colorful as possible. Instead of thinking in terms of protein, vitamins, minerals boring boring boring… I much prefer to nourish myself with livelihood, contrast, energy, and pop! These are words I think of when my eye is drawn to a beautiful painting, or rather, a beautiful plate.

The next time you’re in a food rut, try thinking in terms of colors that appeal to you! Sometimes I eat all green things simply because it’s fun to see what I can come up with (without boring myself)! You’ll be surprised what this new perspective can do to bring out your inner artist, while nourishing your tummy and spirit at the same time. 

What foods do you love for their visual appeal? Share in the comments below, and I’ll make a point to create recipes with them! I’ll give you a hint as to mine… (scroll down!)

To Love and Lavender,
Hannah Joy 

Twice-Baked Butternut Squash (3-4 Servings)
1 Medium Butternut Squash
1 Medium Zucchini, chopped
1 Cup Lentils, cooked*
1 Cup Cherry or Grape Tomatoes, sliced in half
1-2 tbsp Coconut Oil
1 Tbsp Rosemary, finely chopped
1 Tsp Garlic Powder 
Salt & Pepper to taste

1. Cut squash in half lengthwise. Remove and discard seeds. Use a sharp knife or fork to stab into the outer skin several times. Place cut-side down on a lightly oiled pan. Roast on 400 for 15 minutes, just until soft. The squash does not need to be fully cooked, since it will be returning to the oven for a second bake. It just needs to be fork-tender. Remove from oven and flip over to cool. 
2. In separate dishes, drizzle cherry tomatoes and zucchini very lightly with oil. Sprinkle with rosemary, salt and pepper. Roast for 10-15 minutes until zucchini is tender and tomatoes are caramelized. (You will probably have to remove the zucchini first since it requires less cooking time.)
3. Once squash has cooled enough to handle, use a large metal spoon to scoop out squash "meat" into a bowl. Leave about a 1/2" margin around edges so that the squash does not collapse. 
4. Fold in lentils, cherry tomatoes, and zucchini. Sprinkle in garlic powder.
5. Fill halves of the squash with the vegetable mixture. Return to a pan, and cover with aluminum foil. Bake for another 15-20 minutes until heated through. Cut each side in half and serve!

*Note: Cooking lentils is super easy, but you can also buy them pre-cooked at Trader Joes! Alternatively, use Red Quinoa or Brown Rice. 

Enjoy!