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Crispy Eggplant, 3 Ways (Gluten-free!)

9/21/2014

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Many of my fondest childhood memories involve getting my hands dirty with food, or trying things with food that perhaps no adult should even try. There’s also the truth that, as a child, I wanted everything to be edible. My mom repeatedly found me sitting on the sidewalk, trying to eat ants. Around the age of 5, I secretly ate the lipgloss and toothpaste found in my super fancy travel kit that my aunt gifted me. I can still taste how delicious I found it, to this day!

I also attempted food wonders, like trying to collect honeysuckle juice - to sell, of course - often tiring before the jar even carried teaspoonfuls. When I was in 3rd or 4th grade, I snuck outside with a russet potato and a sharp knife, having heard through the grapevine that one could make a stamp with a potato. Of course, I slipped, and to this day I have a prominent scar that I proudly wear on the knuckle between my thumb and forefinger.

Around that same time, I convinced my mom to let me take cooking classes at the 4H club, where I first learned how to use silken tofu as a smoothie base. Most kids my age were eating ice cream, yet none of them had their mother pick up tofu for the week’s food experiment. I look back at that now, and wonder if that was hard for my mom, since she was a single mom of two at the time, working her butt off to put food on the table.

Fast forward, and in high school I was still to be found messing around in the kitchen. This truth escaped me until a recent conversation with my step-dad, who shared that in high school I said I wanted to own a restaurant “when I grew up.” (I clearly had no idea what that meant when I said that!) Yet it only makes sense, because for years I held onto recipes that I would randomly find, making them for my family as often as possible.

Even after creating this Crispy Eggplant, I was sweetly reminded that my family had a favorite  that they often begged me to prepare. I found the recipe for Oven Fried Chicken in my old Brownie Scout Handbook, and my mom swore that she could never make it quite as good as I did. I must have prepared that chicken 10 times before moving out for college. Of course, at that time I had no concept of vegetarianism or gluten-free eating, so I had to giggle a little at the irony of this eggplant recipe “magically” coming to me, and surprisingly working out great! 

I sincerely hope that you enjoy it. It is not only super easy and simple, but can also be prepared in ways for everyone to enjoy. This recipe even convinced me that I could indeed enjoy eggplant, something I never before believed. And now I not only do that, but I have a go-to crispy crunchy “fried” something to replace my old love of Oven Fried Chicken.

So, I’m curious… what was your favorite way to play with food in your youth? Share it with me in the comments below.

To Health, with a Crunch!

Hannah Joy L.


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...as "meatballs!"
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...as "nuggets!"
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...as buffalo "wings!"
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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). 

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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!
3 Comments

Cooking with Color: Twice-Baked Butternut Squash

9/10/2014

0 Comments

 
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.
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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.)
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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. 
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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.
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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. 
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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!
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