Eat Veggies, save the planet

Khoresh-e Bademjan Persian eggplant stew, vegan
September 13, 2022, 11:13 pm
Filed under: recipes

Persian Eggplant Stew or in Farsi,-Khoresh-e Bademjan ,is a delicious way to use up an abundance of eggplant.

My son has veganized the recipe and it takes time to prepare and cook, about 1.5 hours. But is well worth it. If you don’t have sour grapes you can substitute lemon juice or Tamarind paste or sour limes. I prefer using the Japanese style long skinny eggplants with the skins on, but you could probably make it with peeled Italian globe eggplants too. I’ve just never tried it that way. I prepare for making this dish in the Spring by gathering and freezing unripe wild grapes in my neighborhood.


  • 5 Japanese eggplant, medium to large
  • 1.5 cups sliced white onions
  • olive oil approx. 2 TBSP
  • 7 Campari tomatoes, halved
  • 2 TBSP tomato paste, dissolved in 1.5 cup  water
  • 1 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1.25 tsp salt
  • 1/2 cup sour grapes


  1. Cut eggplant the long way into 1/2 inch pieces.
  2. Brush olive oil on the bottom of a cast iron pan. Heat on medium.
  3. Brown eggplants slices on both sides in approximately 3 batches. Re-oil pan for each batch.
  4. Put epplant slices in the bottom of a a heavy duty pan with a lid.
  5. Put tomato halves, skin side up. on top of eggplant.
  6. Add 1 TBSP of olive oil to the cast iron pan. Heat on medium and add onions.
  7. When onions are brown add tumeric and pepper. Shut off heat(electric stove) and stir well.
  8. Put onions on top of eggplant slices and tomatoes
  9. Place sour grapes on top of onions.
  10. Add salt to diluted tomato paste. Stir and then pour the mixture over the vegetables in the pan
  11. Cover and cook over medium-low heat for 30 minutes.
  12. Uncover and cook for 15 more minutes
  13. Serve  over Basmati rice.

If you don’t have Campari tomatoes use cherry tomatoes or any you have.

I TBSP of tamarind or 1 TBSP of lemon juice can substitute for the sour grapes.



Peanut Sauce with Tamarind paste, vegan
July 27, 2022, 10:32 pm
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I harvested eggplant, zucchini and okra from the garden and roasted them in the oven. I want to make a dipping sauce for them and decided on Peanut Sauce, John’s favorite. But I also wanted to use Tamarind paste and this is what I finally came up with.


  • 2 tsp of grated ginger
  • 1 large clove of garlic
  • 1 TBSP soy sauce
  • 1 tsp  maple syrup
  • 2 tsp of grated ginger
  • 1/3 cup peanut butter
  • 1 TBSP lime juice
  • 2 TBSP Tamarind paste
  • 1/3 cup water


  1. Pulse the garlic in a small food processor.
  2. Add ginger and pulse again
  3. Add the rest of the ingredients and mix well
  4. Use a silicon spatula to make sure everything is mixed well and pulse again.

Vegan Ranch Salad Dressing
July 12, 2022, 8:59 pm
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I am really enjoying learning to cook with cashews. And the results. I do use a Vitamix, which is a high speed blender, to make the dressing extra creamy and smooth..


  • 1.5 cups raw cashew
  • 3/4 cup cold water
  • 2 TBSP rice vinegar
  • 2 TBSP lemon juice
  • 1 scant tsp sea salt
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 2 tsp dried dill


  1. Soak the cashews in hot water for 10 minutes. Drain. Put soaked cashews in blender
  2. Add the next 6  ingredients to the blender and mix on high speed for about one minute.
  3. Add the dill and pulse once or twice.
  4. It is ready to use but will thicken in the fridge.

Garlic Roasted Okra, vegan
July 11, 2022, 8:34 pm
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I have a plethora of okra in my garden. I have pickled 4 pint jars and made a favorite Indian recipe 3x. . Here is a roasted one that my partner really enjoyed. Something different than my usual.


  • 1 lb. okra
  • 1 tsp paprika
  • 1 tsp dried minced garlic
  • 1/2 tsp. salt
  • 1/2 TBSP olive oil
  1. Trim the stems and the pointy parts at the bottoms from the washed and dried okra
  2. Cut them into 1/2″ pieces
  3. Mix together the spices and salt.
  4. Mix the spices and sprinkle over the okra. Add the olive oil and mix well.
  5. Line a cookie sheet with parchment paper and put the okra on it in a single layer
  6. Bake the okra for 15 minutes in a preheated oven (450 degrees F).
  7. Serve hot, but  also good cold from the refrigerator the next day

Vegan Sour Cream with cashews
June 29, 2022, 8:00 pm
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Growing up my mom would always serve Borscht  Soup and Shav(sorrel) sSup with sour cream.. For years I have tried to make a mock sour cream with tofu unsuccessfully. I feel like I hit the jackpot with this vegan sour cream made with cashews.

If you put a dob in your soup and stir it is delicious.

You need to use a high speed blender like a Vitamix to get it right.


  • 1 cup raw cashews
  • 1/2 cup water
  • 1 Tbsp. fresh squeezed lemon juice
  • 1 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1 tsp dehydrated onions ground in the coffee grinder


  1. Soak cashews in water for 30 miutes and drain thoroughly
  2. Put all ingredients in the high speed blender
  3. Slowly bring the blender up to speed so it doesn’t splatter everywhere
  4. Blend until creamy on high for a minute
  5. Scrape down the sides and blend for another minute or so.
  6. Use a silicon spatula to get it out.

Taste when done and make adjustments as necessary. I would use vinegar and not lemon juice to make it a little sourer.

You can also add 1 tsp dried dill for taste.

Mock Turkey Salad
May 25, 2022, 9:00 pm
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Mock Turkey SaladThis is my go to tofu salad that I make with frozen tofu.  I freeze the extra firm or firm tofu for at least 3 days. Then I take it out of the freezer and defrost it in the sink overnight. The tofu is seasoned and cooked first and put in the freezer to cool while I make the soy mayonnaise and cut celery and parsley.

It reminds me of the turkey salad my mom would make after Thanksgiving. But vegan of course.

It is great on a sandwich with sprouts and tomatoes.

Ingredients for the tofu marinade

  • 1 TBSP peanut or almond butter
  • 1 TBSP  soy sauce
  • 1 TBSP apple cider vinegar
  • 1 TBSP ketchup or 1 TBSP tomato paste and 1/2 tsp of agave
  • 1 tsp poultry seasoning
  • 2 TBSP oil


  1. Mix the first 5 ingreients together.
  2. Squeeze the water out of the tofu
  3. Tear the tofu into pieces . It shold come apart in layers
  4. Add tofu to marinade and squeeze in the marinade with your hands
  5. Heat oil in a cast iron pan on medium
  6. Add tofu and turn after it is brown on side one.
  7. Cook side 2 being careful not to let it burn, turning down the heat to medium low.
  8. Put tofu in freezer to cool to room temperature.

Ingredients for salad

  • 4 TBSP soy mayo (recipe on blog)Mock Turkey Salad
  • 1/2 cup fresh chopped parsley
  • 1.5 cups chopped celery


  1. When tofu has cooled to at least room temperature, add the above ingredients and combine.
  2. Let sit for at least 20 minutes before serving so the flavors meld.

Soy Mayo, vegan
May 25, 2022, 8:53 pm
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This soy mayo is an ingredient in many of my recipes including,Mock Turkey Salad and Vegan Waldorf Salad . I mix the soy mayo with horseradish and use as a condiment with broccoli and with cauliflower. It is tastier than store bought vegan mayo and fresher for sure. I tis very simple to make if you have a stick blender. I am sure you can find many more uses for it..


  • 8 oz of firm tofu
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 TBSP apple cider vinegar
  • 2 Tbsp canola or mild olive oil


  1. Put all ingredients in your stick blender jar.
  2.  Blend until creamy.
  3. If necssary, thin with a TBSP or 2 of soy milk.


Roasted Chickpeas
May 10, 2022, 7:48 pm
Filed under: recipes

Seasoning and then roasting the chickpeas makes them tasty and crunchy. Quite satisfying. You can also call them cece beans, Egyptian peas, Bengal gram or garbanzo beans.  If you don’t like the seasoning leave out the ingredients you don’t like. At the bottom of the post is an alternate seasoning suggestion. Or invent your own seasoning.

Ingredients for seasoning

  • 2 TBSP coriander seeds
  • 1 TBSP cumin seeds
  • 1 TBSP fenugreek seeds
  • 1 TBSP ground ginger
  • 1 TBSP ground tumeric
  • 1 TBSP ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp chili powder
  • 1 TBSP dried sage leaves.

Put all the ingredients in a grinder and grind them thorughly. Put in a glass container and use within a month. I always make 1/2 of a new recipe so do that if you prefer.

Ingredients for roasted Chickpeas

  • 3 cups of drained chickpeas, preferably not jarred or canned ones
  • 1//2 TBSP of above seasoning
  • salt 1/2 – 1 tsp per your taste


  1. Preheat the oven to 350 F
  2. Mix the chickpeas with tthe seasoning and salt.
  3. Spread out the chickpeas in a single layer on a greased cookie sheet.
  4. Bake until crunchy, about 50 minutes.

Alternate seasoning.

  • 1 TBSP coriander seed
  • 1 TBSP fennel seeds
  • 1 TBSP cumin seeds
  • 1 TBSP cardamon seed
  • 1 TBSP ground tumeric

Vegan onion, mushroom and cabbage burgers
May 8, 2022, 1:45 am
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These are the first burgers besides soy burgers that I have ever liked. John is a burger person but not usually me. These are so good they don’t need buns, mustard or ketchup imho. But again they are burgers, serve as you wish.


  • 1 cup garbanzo bean flour
  • 2 flax eggs (2 TBSP of ground flax in 6 TBSP of water- soak 5 minutes)
  • 1 cup water
  • 1 TBSP soy sauce
  • 2 garlic cloves minced
  • 1 medium onion thinly sliced
  • 8 oz mushrooms broken into little pieces, no stems
  • 8 oz of thinly sliced green cabbage
  • 3/4 tsp salt
  • 1/2 tsp pepper


  1. Combine first 5 ingredients and stir until well combined.
  2. Add salt and pepper and mix again.
  3. Add onions, mushrooms, cabbage and stir
  4. Let batter sit for 30 minutes before cooking.
  5. On low medium, heat cast iron frying pan. Add 1/2 TBSP oil.
  6. Put in 4 burgers, a scant 1/2 cup each.
  7. Press down with fork. Cook for about 7 minutes and turn. Cook 5 more minutes on 2nd side.
  8. Remove and make the next batches, using 1/2 TBSP of oil for each batch.
  9. Serve hot.

How to measure salt in a recipe
March 8, 2022, 1:01 am
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My Rye sourdough recipe says 2 tsps of salt. I wanted to know what 2 tsps meant.

So I took out my scale and weighed 3 kinds of salt.

2 tsps of sea salt weighs 10 grams

2 tsps of kosher salt weighs 12 grams

2 tps of iodized salt weighs 14 grams.

Another recipe for a Rye sourdough bread I like says 11 grams of salt. This is more helpful to me.

That is why I like gram measurements better than teaspoon measurements and gram measurements better than cups.

Alas most of my American cookbooks do not use grams; this makes for too much guess work.

For example, I often make whole wheat waffles. With the same 2 cups of flour in the recipe sometimes the batter is thin and sometimes thick(often just right also) depending on the type of flour I choose.