Eggplant Parm

Ingredients - (Serves 4)

-1 large eggplant
-2 eggs
-1 jar marinara sauce
-1 can diced tomatoes
-1 box spaghetti
-approx 1 cup panko or bread crumbs
-approx 1/2 cup grated parm
-2 cup shredded mozzarella
-minced garlic
-basil to taste
-pepper to taste
-onion salt or powder to taste
-garlic salt or powder to taste
-parsley to taste

Slice it, Dip it and Stack It -

-Preheat oven to 375 degrees
-Rinse eggplant and slice width-wise into about1/8"-1/4" circles
-Beat eggs (you can add some minced garlic to this if you want)
-In separate bowl, mix bread crumbs or panko, basil, pepper, onion salt, garlic salt and parsley
-Dip eggplant slices into egg, then coat both sides into bread crumbs and seasonings
-Place on a greased cookie sheet and bake on one side for 15 minutes, flip and bake on opposite side for 10 minutes
-Grease a 9X13 dish
-Layer eggplant, cheese, marinara, diced tomatoes - 2-3 layers
-Increase oven temp to 475 degrees and bake for 15 minutes

Serve over spaghetti or eat it on it's on! So yummy!!!!!

Udon Noodle Salad

This is the world-famous recipe you've heard of, but have yet to make. Enjoy it when you do. This has been adapted from Neal Barnard's The Get Healthy, Go Vegan Cookbook.

Ingredients:

20 snow peas, trimmed (I don't actually count; just grab a handful or two at the grocery store)
1 udon noodle package (recipe calls for an 8 oz package, but i can only buy 10.5 oz ones)
6 tablespoons rice vinegar
4 tablespoons soy sauce
2 teaspoons minced fresh ginger (you can add more, mother!)
3-5 garlic cloves, minced (your choice)
2 teaspoons agave nectar
1 teaspoon chili paste (I don't have this and use one pinch of red pepper flakes instead)
1.5 cups chopped cucumber
1 cup shredded carrot
1 cup chopped red bell pepper
6 scallions, sliced

Method:

Bring a large pot of water to a boil and drop in snow peas. Cook for 30 seconds and then remove from boiling water with a slotted spoon (you can re-use the water for the udon noodles) and put peas on bowl of cold water to stop the cooking. Drain and pat dry peas with paper towels and set aside.

Combine sauce ingredients: vinegar, soy sauce, ginger, garlic, agave nectar, and chili paste/red pepper flakes. Stir with whisk. FYI, I've doubled the sauce recipe, as I don't think the original recipe was saucy enough. Do as you wish.

Cook udon noodles according to package instructions, drain and rinse under cold water.

Combine all the veggies in a big bowl and pour half the dressing on them and mix. Top veggies with noodles, pour remaining dressing on the noodles, then stir.

Enjoy whether you just made it or cold the next day. It's delicious. Seriously.

3 Layer Tortilla Casserole

I've got a lot of good vegan recipes up my sleeve these days. This one is adapted from Neal Barnard's The Get Healthy Go Vegan Cookbook. If you can resist the temptation don't add sour cream and cheese, but I won't judge you for topping this flavorful dish off with either.

Ingredients:

Veggie cooking spray
1 15 oz can black beans, drained and rinsed
1/2 c veggie broth
3 garlic cloves, minced
1 tsp dried oregano
1/4 tsp cayenne pepper
1 large red onion, chopped
2 c chopped zucchini
1 c frozen corn, thawed (I just used 1 can instead)
1 tsp ground cumin
2 Tbsp minced fresh cilantro
3 8-inch tortillas
1 jar of salsa (any kind you want and use as much as you want)

Method:

1. Preheat oven to 350; coat 10-inch pie plate with cooking spray and set aside.
2. Combine beans, 1/4 c veggie broth, garlic, oregano, cayenne in a bowl and blend until smooth and thick.
3. Heat 1/4 c veggie broth in a skillet over medium heat; add onion and saute for 5 mins; add zucchini and corn and saute for 3 mins; add cumin and cilantro and saute for 1 min. Season with S&P.
4. Place one tortilla in the pie plate; spread 1/3 of bean mixture over tortilla; use slotted spoon and spread 1/3 of veggie mixture on top of beans; spread 1/3 of salsa over veggie mixture; cover with tortilla and make two more layers in the same way.
5. Bake uncovered for 30 mins; cut into wedges; try not to eat it all in one sitting!

Pumpkin Pie

Ingredients

• 1 teaspoon vanilla


• 1 teaspoon cinammon


• chopped walnuts (optional/to your liking)


• 2 large eggs


• 1 can (30 oz.) LIBBY'S® 100% Pure Pumpkin


• 1 can (5 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk


• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell


• Whipped cream (optional)

Directions

MIX Beat eggs in large bowl. Mix pumpkin, eggs, cinnamom, walnuts, vanilla together and gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Mushroom Soy Glazed Mahi Mahi w/ Stir Fry - A Paddy Special

Fish Ingredients :

2 6oz Mahi Filets

1/3 cup Mushroom or Lite Sodium Soy

1/3 cup Rice Wine Vinegar

2 tbsp. Light Brown Sugar

1 tbsp. Sesame Oil

Place fish in a Ziploc Bag.

Mix all ingredients together pour over fish. Let marinate for at least 3hr.

Vegetable Stir Fry Ingredients:

Sugar Snap Peas

Carrots, cut however you want

Sliced Shiitake Mushrooms

1 clove Garlic

2 tbsp veg or canola oil

2 tsp of sesame oil

1 tbsp of Soy Sauce

Salt and Pepper

Crushed Red Chili Flakes

Method:

On high heat heat both oils.

Add Snap Peas, saute 2 minutes

Add mushrooms cook for a minute

Add a little Salt and Pepper to taste

Add Garlic,Carrot and Chili Flake

Add splash of rice wine vinegar

Add soy and let cook for 30 seconds

Saute Fish on Medium high heat 4 min on each side.

After the last 4min add 1/2 cup of the marinade cover and cook for 3 more min.

You can also take the rest of the marinade and bring to a boil in a seperate pot and reduce by a 1/4. Use lightly as a sauce, its salty.

Plate it and Enjoy.

Fish Taco Recipe 2 - Paddy's Style

1lb Tilapia, Cod or Mahi Mahi.
1/4 c. canola oil
1 lime Juiced and Zested.
1 Tbsp. Hot Chili Powder
1 Jalapeno, diced and seeded
1/c Cilantro Chopped.
Salt to Taste
Corn Tortillas

Mix all the ingredients above (not the corn tortillas) and marinate the fish for at least an hour in mixture.

Saute or grill fish until done and you can flake with a fork.

Fill a Stock Pot with 2 in of Canola oil. Heat to 350 F. Lightly fried Corn tortillas for 15 seconds and drain on paper towel.

Pickled Red Onions:

1 red onion sliced

1 cup red wine vin

1 cup water

1tsp Salt

4 tbsp Sugar

Pinch of Red Pepper Flake

Heat all ingredients until sugar is dissolved. Pour over onion and let cool to room temp. Store in container and refrigerate until ready to use. Should last up 1-2 weeks.

Serve tacos with Sour Cream, Shredded Cabbage, Cotija Cheese( or Grated Parm can work), Pickled Onions.

Enjoy!

Joy's Mangozpacho

4 cups diced mango
1 cup water
1 cup gingerale
1/2 cup light olive oil
1/2 cup rice wine vinegar
1 Tblspn sugar
Salt/pepper to taste

Purée in a blender or food processor. Set aside in fridge for at least 4 hours.

Mix in separate bowl the following (all diced very small):

4 cups mango
1/2 cup red onion
1/4 cup cilantro
1 cucumber

Top soup with mixture before serving.

* I would improvise on the measurements depending on quantity you want to make. This makes enough for about 4-5 people.