Grilled Vegetable Eggplant Rollups

Care of Andrea Howe at  Serves 4 Rollups Ingredients: 1 eggplant, 1/4” sliced 2 tbsp olive oil 2 cloves garlic, minced 1 red pepper, thinly sliced 1 zucchini, 1/4” sliced length wise 1 bunch asparagus 1 block tofu 1 lemon, juiced 1 bunch basil 2 cups marinara sauce salt and pepper Cheese Sauce Ingredients: 2 cups cashews 2 cups soy milk 1 tbsp miso 1 cup nutritional yeast 1/2 tsp garlic powder 1/2 tsp onion powder Directions: 1. Preheat oven to 375 F and line a baking dish with parchment paper. Salt the eggplant and lay it flat to extract moisture. 2. Heat a large skillet over medium-high heat with olive oil. Add garlic, red pepper, zucchini, and asparagus. Sauté 5 minutes, until slightly browned. 3. Place tofu, lemon juice, basil, and seasoning into food processor and pulse until crumbly. 4. Prepare roll ups by placing marinara sauce over eggplant slices, followed by grilled vegetables, and tofu ricotta. Roll and place in a baking dish. 5. Prepare cheese sauce by placing ingredients in blender and blending until smooth. Pour extra marinara over roll ups followed by cheese sauce. 6. Read More

Filed under: elifelines Food of the Month News News from the Toronto Vegetarian Association Uncategorised Vegan & Vegetarian Recipes

Food of the Month: Eggplant

Care of Andrea Howe at  Eggplants are that one peculiar vegetable we have never been sure if we like or not. They’re found in traditional dishes like ratatouille, baba ghanoush, or caponata. We see them more lately as a healthy alternative to pasta noodles, meat substitutes, or just a delicious component to a salad. Not only are they such a versatile ingredient, they also have very unique health components. Eggplants have zero fat or cholesterol, as well as high fibre making it great for weight loss. They contain phenolic compounds that give it their unique colouration. These compounds benefit bone health which is essential for those at risk for bone degradation and osteoporosis. They’re also high in iron and calcium which aid in overall bone health and strength. Eggplants are also great for our brain due to its nasunin content, which is an antioxidant found to protect lipids in brain cell membranes. Their chewy texture is a great pasta noodle substitute for a lower carbohydrate dish. Try our delicious recipe for Grilled Vegetable Eggplant Rollup to gain these amazing health benefits. Read More

Filed under: Eat Veg elifelines Food of the Month News from the Toronto Vegetarian Association Nutrition

The Almighty Eggplant!

Care of Amy Symington Eggplant, or aubergine to our Queen loving commonwealth mates, is the king of the nightshade plant family for good reason. Although anywhere from white to green varieties are available, generally eggplants have a deep, glossy, purple skin.  They are spongy in texture and are mild, yet bitter in flavour.  They grow from vines just like their cousins the tomato and the pepper, and are native to India, Pakistan and Bangladesh. The antioxidant content of eggplant is tremendous, helping to fend off unwanted free radical invaders.  Specifically, a great deal of research has been found on the phytonutrient called nasunin, a member of the anthocyanins, which has been shown to protect the lipids found in our brain cell membranes. This strong antioxidant presence may also help to reduce inflammation in those who suffer from rheumatoid arthritis.  A link between the consumption of eggplant and reducing blood cholesterol levels and cholesterol build up in artery walls has also been made in current research. Aside from its obvious regal prosperity, eggplant is also rich in vitamin C, vitamin K, thiamin, niacin, vitamin B6, magnesium and phosphorus. It is also an excellent source of dietary fibre, folate, potassium and manganese. Read More

Filed under: elifelines Food of the Month Healthy Living