iEat Green - 06/27/13

This week, my guest on the Progressive Radio Network is Miche Bacher, chef and author of a beautiful, new cookbook called Cooking with Flowers.This is the first book I have seen that actually uses flowers for flavor, both in sweet and savory dishes, and not just for decoration. Her bakery, Mali B Sweets, in Greenport, Long Island, has been using flowers to enhance their baked goods for years. One of Miche’s wedding cakes was featured in Brides Magazine as one of America’s most beautiful cakes. Please tune in and discover all the creative ways in which we can make food even more stunning by using flowers.

Vegan, Gluten Free, Eggplant Parmesan

Ingredients

EGGPLANT 2 large eggplants (or 3 medium), cut lengthwise into 1/4-inch slices

1 Tbs. Flax seeds

1 cup almond milk

extra-virgin olive oil salt and freshly ground black pepper

3 cups GF Bread crumbs

2 t. oregano. 3 t. Basil, 2 t. garlic powder, S & P

Marinara Sauce SAUCE 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 6 cloves garlic, minced

1 = 8oz, pk. of mushrooms- sliced thin

1 organic yellow pepper- chopped

1 teaspoon dried oregano Salt and Freshly ground pepper 10 organic sundried tomatoes- pureed

1 bay leaf

2- 32 oz Jar Organic Marinara Sauce

2 Tbs. chopped parsley

Cashew Ricotta 3 cups cashews- soaked for 3 hours in water

2 cups water

1 teaspoons sea salt 1 Tbs. Nutritional yeast

2 garlic cloves

TOPPING

1 package Rice Mozzarella

Directions Lay the eggplant slices out on a large cookie sheet, and sprinkle with salt. Let stand for 20 minutes, then, with paper towel, wipe off salt and extracted water from eggplant. In glass pie pan, make a mixture with the flax seeds and almond milk. Dip the eggplant slices into the almond milk mixture and then into gluten free bread crumbs, seasoned with oregano, basil, garlic powder, salt and pepper. Line 2 baking sheets with parchment paper. Brush with olive oil and lay out the eggplant. Spray the tops with olive oil. Bake at 400 degrees F. for about 20 minutes, turning over half way through, until golden brown on both sides.

Marinara Sauce. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the peppers, mushrooms and garlic and continue cooking for about 5 minute. Add the Marinara Sauce, Bay leaf, sundried tomatoes, and spices. Let simmer for about 30 minutes.

Make the Cashew Ricotta. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, garlic and nutritional yeast. Puree until very smooth.

Assemble the Eggplant. Lower the oven to 375 degrees. Spray a large Pyrex casserole pan, approx. 10 x 14 x 2-inch with olive oil. Cover the bottom with Marinara Sauce. Cover the bottom of pan with the eggplant slices. Ladle marinara Sauce on top. Spread half of the Cashew mixture evenly over the eggplant, Repeat with another layer of eggplant, marinara and cashew cheese. Top with one more layer of eggplant, marinara sauce and sprinkle with the Rice Mozzarella. Cover with tin foil and bake for 30 minutes. Remove foil and cook for 10 more minutes, uncovered.