like the type you would find at a sandwich bar or the kind served on hamburgers. As the eggplant browns, slice the tomato in “standard” cuts i.e. Broil on low for 6-7 minutes on each side, until lightly browned, turning once. Spread pieces on a lightly oiled broiler pan or cookie sheet large enough to avoid overlap (a little overlap is ok, and probably unavoidable depending on the size of your eggplant). Slice eggplant cross-wise to create circular pieces of 1cm thickness.
Add the cashew-artichoke mixture gradually, and stir to combine.
Mash/crumble the tofu with a fork or your hands, to achieve a texture similar to ricotta cheese. The result should be mostly smooth, enough to pulverize the chia seeds and artichoke hearts-with a texture that resembles a thick sauce. Add more water/brine if additional liquid is needed for the ingredients to blend. Let sit for 2 minutes until it forms a gel.Īdd the cashew butter, artichokes, lime juice, and 2 Tbsp water/brine from the artichokes. Eggplant Ricotta Stacks Ingredientsģ artichoke hearts (from a can packed in water)Īdd 1 Tbsp chia seeds and 2 Tbsp water to a blender or food processor. Of course, this version is vegan-and eliminates the carb- and gluten-laden breadcrumbs and the oil typically present in eggplant parmesan or similar dishes. The book is gorgeous and deliciously vintage in terms of typography and photography however, I always found it confusing when turing to a page that exhibited a photograph of a very thin, vibrant-looking individual (or group of individuals) riding bikes or picnicking, when the majority of recipes involved such an asinine amount of fattening diary products. I wondered why the moosewood recipes involved so much butter and cream. That book always fascinated me due to its endorsement by Francis Moore Lappe (author of Diet For a Small Planet) and influenced by Mollie Katzan, founder of Moosewood Restaurant, author of Moosewood Cookbook, and The Enchanted Broccoli Forest.ĭespite my infatuation with those books ever since I can remember knowing what “vegetarian” meant, as I grew older and cut out dairy, eggs, etc.
These eggplant-tomato stacks are inspired by a recipe for eggplant parmesan I found in The Meatless Gourmet, a cookbook published in ’95 by Bonnie Hinman (co-author of the Lean and Luscious book series, as indicated on the cover), a cookbook of my mom’s that for as long as I can remember has sat nestled between New Recipes from the Moosewood Restaurant (1987).
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