This is my lunch for the week, a healthy dish of roasted eggplant and a guilt free topping of cashew mozzarella!!! I really want to make my own cheese in the next few weeks, I’ve seen plenty of recipes to make a nice cashew cheese but I have yet to try them myself, so the time is coming soon, hopefully I will have a new recipe up for you on that next month. For this dish though, I went to Whole Foods and found a block of ‘Mozzarella’ cheese (vegan of course) for about $5 and used 2/3 of it to top this dish with.
The reason why I wanted to make this dish actually is because I have a little garden right outside my window in recyclable pots. Well November is almost over, so everything has practically died from the cold in NYS, but my eggplant is still surviving!! And sort of so is one of my pepper plants. So to my surprise, I came outside and saw a large healthy formed eggplant just waiting to be picked hanging from a half dead branch! Although one was not enough to make this dish, I had to buy another in store to make this dish with, but thats ok:)
FYI, this dish is traditionally made with eggs, and I did choose to make this with eggs (I am vegan with the exception of eggs and rare occasions wild caught fish), but you do not Have to, it will Still taste scrumptious. If you want to make it with a “vegan egg”, Follow Your Heart has came out with a new product!! I have yet to try it, but I know this company is a respectable and amazing company, and the reviews are great, you can try these New ‘Vegan’ Eggs out to replace eggs in your dish! I will be checking it out soon though. Yes it won’t be a sunny-side up egg, but it will be a very close cooked replacement:)
This recipe came from The Brick Kitchen🙂 Alrighty lets get started.
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