EGGPLANT WITH GARLIC SAUCE3 – 4 Tbsp. cornstarch
1 pound unpeeled Chinese eggplant,
cut in 1/2 inch pieces
( if not available, use regular eggplant )
2 – 4 Tbsp. oil
1 large clove garlic, thinly sliced
1/2 – 1 tsp. minced ginger
2 scallions, whites cut in fine julienne pieces
and green tops cut in 1-inch pieces
1/2 cup bottled garlic sauce
1 6 – 8 oz. package vegetarian sausage links
( Morningstar is best, but not vegan ),
cut in 1/4 inch circles
if you don't like "sausage", substitute 8 – 12 oz. seasoned, marinated tofu, cut into 1/2 inch cubes
Sprinkle eggplant with cornstarch and toss to coat all pieces.
Heat nonstick skillet on high. When hot, add 2 Tbsp. oil; cook eggplant until tender and brown on all sides, 5-10 minutes. Remove from skillet.
Saute sausage slices in 1 – 2 Tbsp. oil until browned;
remove from skillet.
Add garlic, ginger, and half of scallions; stir fry 10
seconds.
Return eggplant to skillet with remaining scallions
and sausage. Add sauce, and stir to coat and heat
through.
Makes 4 servings.
Thai Satay with Peanut Sauce
Ingredients:
4 Garden Burgers® (or any brand veggie burger)Marinade:
1 c. brown sugar
1/2 c. soy sauce
2 cloves chopped fresh garlic (or 3 T. garlic powder)
4 T minced fresh onion (or 2 T. onion powder)Sauce:
1 can (14 oz.) coconut milk
1 c. creamy peanut butter
1/2 c. soy sauce
3 T. garlic powder
1 T. ground cayenne pepper
1 t. ground lemon grassDirections:
1) To prepare satay, place one-fourth of the marinade ingredients into each of four
sandwich-size Ziplock bags; shake to blend. Then, place one thawed Garden Burger
into each bag and turn gently to coat with the marinade paste. Let sit for about 15
or 20 minutes, while the broiler preheats.
2) Cut each burger into four strips and place strips on a broiler-safe cookie sheet;
broil for about five or six minutes total, turning once. Serve with a bowl of sauce
on the side (also great with Sweet 'n' Sour Fresh Cucumber, see recipe on file).
3) To prepare sauce, combine all ingredients in a medium non-stick skillet or
shallow pan; stir well (a whisk is usually helpful). Bring to a boil, stir well, and
pour into a serving bowl. Best if served at room temperature, though some prefer
it chilled (nice contrast with the spicy-sweet tanginess of the sauce). Makes four
generous appetizer servingsThis recipe adapted from one by:
cscox@pitt.edu
Hazelnut Sage Pate
Serves 4-6
Ingredients:
1 cup hazelnuts
1/4 cup sesame seeds
8 oz cream cheese
2 cloves garlic, crushed
1/3 tsp sea salt
1/3 tsp freshly gound black pepper
1 Tbsp chopped sage
2 Tbsp olive oil
4 Tbsp milkDirections:
1) Preheat oven to 350 degree F
2) Place hazelnuts and sesame seeds on 2 seperate baking trays. Lightly roast in oven 5-10 minutes. When hazelnuts are cool, rub off skins.
3) Grind nuts and seeds together until they resemble fine crumbs. Or if you prefer a coarse pate, grind half nuts and seeds fine, grind trhe other half coarsely.
4) Beat cream cheese, garlic, salt, pepper, sage and oil together in a bowl.
5) Add nut and seed mixture, combining well. Add the milk to get a moist consistency. The mixture should be fairly wet because the nuts will absorb some liquid.
6) Serve chilled in ramekins or with small individual salads with toast.
