Vegan MoFo: Farmers' Market Haul + CAT!

Now is the perfect time to hit up a farmers' market or stand- get the last of the summer veggies and first of the fall veggies and fruits!

Our house is flooded with produce! Once we figure things out and prepare most of it it will vacate the fridge and move to the freezer. The brand new five foot chest freezer we just bought and stuffed into the laundry room of our apartment. Yes, I insisted we buy a freezer primarily for my breast milk which I anticipate producing in vast quantities. 

Neon Purple Eggplants, Strawberry Banana Jam, Cherry Jam, York Apples, Sweet Potatoes

 

Cabbage, Zucchini, variety of Hot Peppers

I didn't want to open the bag yet- giant thing of KALE! Yes, you're back!

Salad Mix, Mustard Greens, Garlic

  

Fresh Ginger! Organic seeds from Hawaii ooo la la.
We cut off the ginger part and have it freezing for now.

Licking the ginger plant.

Am I allowed to play with this?

Egg-Less Eggplant Parmesan

Semi-Vegan Eggplant Parmesan. We nix the eggs but keep the cheese- however, the cheese could easily be Daiya or some nutritional yeast concoction! We don't really follow a recipe but this is how we have learned to make it work:

The eggplants or aubergines were long and skinny so we ended up cutting strips. On the left if the egg replacement. The proportion we use for this is:

1 tablespoon ground flax seed ~ 2 tablespoons water

Stir and let it sit for a few minutes. It was soak and become thicker. Dip in the strips and then drench in breadcrumbs. 

Set in the frying pan on a high setting, otherwise they will become soaked in the oil. Flip when golden brown.

Ian whipped up this sauce. It is just tomato paste, basil from the garden, oregano, sugar, garlic powder, and onion powder.

The finished product with a couple servings missing! Basically, layer eggplant, sauce, and cheese or cheese-like substance. Bake at 350 degrees for 20 minutes. Let sit before serving. Nom!