Tag Archives: vegetarian

Eggplant Tomato Zucchini Mushroom Bake

Fall is here! I’ve been loving this vegan, gluten-free oven roasted vegetable dish so much that I just bought three jars of this Wildtree Bruschetta Blend. I am constantly in need of easy and tasty dishes, that I can serve in many ways so that I can eat them for a couple of nights for dinner without getting bored. I’m a busy momma! I have served this dish over gluten-free noodles, served over rice, eaten as a side dish, and even served as an appetizer bruschetta style on top of a vegan gluten-free baguette. It is so versatile!

One Sunday evening, as I was meal prepping for the week, I pre-made the veggies in the pan and let them marinate overnight. I was amazed at how good the veggies were when they had time to soak in all the herbs and spices! I have also let them marinate after work before going to the gym for a couple of hours and I enjoyed the extra burst of flavor the marinating provides. However, if you are the wait-until-the-last-minute mom like I am, then don’t worry, you can just quickly chop and bake.

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Eggplant Tomato Zucchini Mushroom Bake

  • Servings: 10
  • Difficulty: easy
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Oven-roasted savory herbaceous veggies steal the show in this low-carb meal. Serve it alone, as a side dish, over rice or gluten-free noodles as a main dish, or over a sliced gluten-free baguette as a bruschetta-style appetizer. Features the Bruschetta Blend by Wildtree.

Tip: (1) My favorite gluten-free vegan baguette is Schar (they are reasonably priced on Vitacost or try your local grocery store). (2) If you do not have Wildtree Bruschetta Blend I have tried this when I was out of the spice blend: 1 tablespoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon organic garlic salt, 1/2 teaspoon organic dried onion, and 30 twists of pepper instead of 11. (3) Marinate overnight for maximum flavor. (4) You can substitute zucchini with a yellow summer squash.

Credit: My Real Dish

Ingredients

  • 3 portobellos
  • 1 medium eggplant
  • 1 zucchini (or yellow squash)
  • 1 large sweet onion
  • 2 sprigs fresh rosemary
  • 1 cup sliced cherry tomatoes
  • ½ cup olive oil
  • ¼ cup balsamic
  • 1 tablespoon garlic
  • 1 teaspoon real salt
  • 11 grinds of peppercorn medley grinder
  • 2 tablespoons Bruschetta Blend from Wildtree


Directions

  1. Heat oven to 400 degrees
  2. Chop vegetables
  3. Add ingredients to a large baking pan, and stir to coat vegetables with sauce and spices.
  4. Cook for 40 minutes, or until vegetables are tender. Stir every 15 minutes while cooking.

susanellenlogoweb

Protein Loaded Pizza Sauce

pizza-sauce

We love pizza, but finding gluten and dairy-free pizza in a restaurant is hard. So we make “pizza night” into a fun activity to do with the kids! It’s great, until my daughter has a breakdown after she slops the sauce onto the edge of the crust or doesn’t spread the cheese evenly (I keep my Tranquil Roll-On handy with this child at all times). Sometimes she complains that sauce is too spicey too. So, I set out to make my own. I found a recipe on food.com that included fennel seed, and I changed it a lot. I hate that most sauces have cane sugar and parmesean cheese. If I’m going to have cane sugar, it better be a very tasty dessert – preferably with chocolate.

I’m always trying to find more ways to increase protein in our diet. I was at Fresh Thyme looking for Baking Powder, and I came across Bob’s Red Mill High Protein TVP (textured vegetable protein). The bag says “it takes on the flavor of whatever recipe to which it is added.” I thought it would be great not only for the pizza sauce I was making, but also chili and soups. The sauce turned out great, and you wouldn’t know that I added anything to the sauce by the taste. It does have soy; if you have a soy allergy, make the pizza sauce without it!

This recipe makes 4 small gluten-free pizzas, and I tripled it in order to make 4 small gluten-free pizzas, and an eggplant pizza bake. I love it when I can to turn one dish into two for multiple nights! Plus, it’s always convenient to make extra sauce and have it ready in the freezer!

Ingredients

  • 2 tablespoons organic olive oil
  • ½  cup shallots finely chopped
  • ¼ cup celery (~1 stick) finely chopped
  • 1 clove garlic minced
  • 1 (14.5 ounce) can organic tomato sauce (I used Kirkland brand from Costco)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon Redmond’s Real Salt
  • ½ teaspoon coconut sugar
  • ¼  teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed
  • 1/3 cup Bob’s Red Mill High Protein TVP (textured vegetable protein) (optional)

 

Directions

  1. If you are going to include Bob’s Red Mill High Protein TVP, boil the water. Add a little less than ⅓ cup of boiled water over ⅓ cup of protein. The bag recommends 1 cup protein to ⅞ cup water, so that’s how I did the math as best as I could. Set the protein mixture aside and let it set for 10 minutes.img_0779
  2. Finely chop shallots and celery (I sliced the celery stick into 4 tiny strips and then chopped it).img_0778 
  3. Smash your garlic with the flat part of your knife and then mince.
  4. Sauté veggies in a large skillet until very tender and almost translucent.
  5. Add all remaining ingredients and let simmer for 30 – 60 minutes.
  6. Get your pizza ready!!!img_0804