Eat Veggies, save the planet

Okra pickles
August 5, 2008, 4:29 am
Filed under: recipes

Okra loves the heat so I am harvesting vast amounts of pods. We are eating fried okra breaded in cornmeal, but I cannot keep up with the bounty so I am pickling the excess.


  • 1 quart of water
  • 1/3 cup salt
  • 2 tsp of dill seeds
  • 1 pint of vinegar
  1. Bring brine to a boil and simmer until ready to use.
  • 3 pounds of okra
  • 4 large cloves of garlic
  1. Wash 4 pint canning jars in very hot water.
  2. Fill jars with washed okra tightly packed
  3. Add a clove of garlic to each jar.
  4. Pure brine over okra leaving 1/2 inch of room on the top. Put on canning lids and screw bands.
  5. Process for 10 minutes in a boiling water bath.
  6. Remove from bath and cool overnight.
  7. Check that jars are sealed.
  8. Write date on top and put away for at least 2 months to pickle.
  9. Enjoy.

Baba Ganoush
August 2, 2008, 8:13 pm
Filed under: gardening, recipes

In my garden I have not only Black beauty eggplants, but also Rosa Bianca, Rosita, Prosperosa, Green Goddess hybrid and Ichiban hybrid. They all make excellent baba ganoush. The secret to making it is to NOT over process or you will end up with eggplant smoothie.


  1. Eggplants
  2. olive oil for drizzling on top
  3. 2 Tbsp of raw tahini
  4. 2 Tbsp of lemon or lime juice, freshly squeezed
  5. salt approx .5 tsp
  6. 2 medium garlic cloves


  • Pierce with a fork all and any eggplants you have and bake in a 350 degree oven until shriveled looking, about 45 minutes.
  • Take out to cool.
  • When cooled cut in half and take out the pulp
  • In your food processor put the lime juice, salt, garlic cloves and tahini and process until well combined.
  • Add .5 cup of eggplant pulp and process well.
  • Add rest of eggplant and PULSE until Just mixed.
  • Remove from bowl and enjoy on crackers, toast or just plain.

Eggplant Parmesanless
August 2, 2008, 7:55 pm
Filed under: recipes

This is my vegan version of eggplant Parmesan. The eggplant plants in my garden are relentless. I am harvesting so many I am always looking for new ways to cook it. This recipe isĀ  always a success and actually makes a good sandwich. I use a commercial tomato sauce because it is fast, but you can make your own if you wish.


  • 1 large or 2 medium eggplants
  • 1 cup flour
  • 1 tsp salt
  • 1/2 tsp garlic
  • 1 tbsp nutritional yeast
  • 1/4 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp soy sauce
  • 1.5 cups commercial of pomadoro sauce, the better the sauce the better the results.
  1. Combine flour, salt, garlic, pepper and paprika in a bowl.
  2. Whisk together well.
  3. In a separate bowl combine the 2 Tbsp of soy sauce with 1.5 Tbsp of water.
  4. Peel eggplant and cut into 1/2 inch rounds.
  5. Mix tomato sauce with .5 cups water.
  6. On bottom of your Pyrex cooking pan with lid pour in tomato sauce until it just coasts the bottom.
  7. Dip eggplant slice into soy sauce mixture and then flour mixture.
  8. Make one layer of eggplant breaded round.
  9. Put tomato sauce sparingly on top of this layer.
  10. Continue until all the eggplant is gone and cover with rest of sauce.
  11. Bake at 350 for approx. 40 minutes until eggplant is bubbling and soft.
  12. Cool before serving.
  13. Even better the next day.