Eggplant Puttanesca

 It's been years since I've had eggplant, in fact I can't remember the last time I had it. I remembered it not being so good for my taste at the time but I thought I'd give this recipe a try. It was delicious ! A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right...absolutely a meal to fulfill all your senses and wanting more. This is one warm, hearty and cozy meal. It has that rustic feel that I love. I would have more but one bowl filled me up...I'll have to wait for the leftovers which I think will be even better.

Eggplant Puttanesca

Ingredients

• 2 medium eggplants, cleaned and cut into 1 inch cubes
• 1 medium onion, chopped
• 1 tablespoon extra virgin olive oil
• 3 cups pasta sauce (I used an organic roasted bell pepper sauce)
• 1/2 cup olives (kalamata, green or greek)
• 2 tablespoon capers
• 1 tablespoon red pepper flakes

In large skillet/saute pan heat olive oil over medium high heat, cook eggplant and onion until tender, about 8- 10 min. Add sauce, olives, capers, red pepper flakes, cover and simmer for 20 min. Serve with a light dusting of Almond Parmesan over pasta of choice (I used whole wheat) or with crusty bread.

Serves four.

Enjoy !

Heirloom Tomato Salad + Olive Bagna Cauda

Let's explore this wonderful salad for a moment...

First gather some of the season's heirloom tomatoes...big or small...red, yellow or orange...

Add in some endive, or arugula, and a nice handful of chickpeas...then top it off this wonderful thing called Bagna Cauda. This is one salad that will knock your socks off...Seriously!

So what is this Bagna Cauda?

Bagna Cauda, meaning 'hot bath' (etymologically related to Italian root bagn-, meaning "wet") and pronounced bayn-ya code-a, originated in the Peidmont region of Italy and dates back to the 16th century. It is traditionally used as a dip and served somewhat like a fondue for raw, broiled or roasted vegetables. It can also be used to dip your freshly sliced bread. And let me tell you it was so good with this fresh Italian loaf! A sourdough, whole grain or artisan loaf would be heavenly too. For this recipe we will be using the Bagna Cauda as a warm dressing, an ever so wonderful dressing to top this salad filled with heirloom tomatoes, chickpeas and endive. Traditionally Bagna Cauda is made with anchovies, olive oil, butter and garlic. Here we are veganizing this dish and using the saltiness of olives and/or capers as a replacement for the anchovies and omitting the butter all together. I used kalamata olives as they are my favorite but you can use regular black olives as well, or your favorite olives. I also added the chickpeas into this salad as a way to add more protein to the dish. Everything paired together beautifully and I have really enjoyed this salad a few times since sharing it here! 

I hope you will enjoy this salad and Bagna Cauda as much as I did, garlic breath and all. Keep this dressing/dip in mind for other uses as it will pair well with most vegetables. It's a simple and wonderful recipe...a true keeper! Now, bon appetit...

Heirloom Tomato Salad + Olive Bagna Cauda

Salad (serves two)

• 2 medium heirloom tomatoes (any color), sliced into wedges
• 1/2 cup grape heirloom tomatoes, sliced in halve 
• 1 cup cooked chickpeas
• 2 endive, sliced (arugula would be great too)
• lemon wedges for serving

Olive Bagna Cauda

• 1/4 cup good olive oil
• 1/4 cup black olives and/or capers (I used a mix), pitted and minced, or diced
• 3 large cloves garlic, minced
• pinch of red pepper flakes, optional
• juice of 1/2 lemon
• salt and freshly cracked pepper to taste

Prepare your salad ingredients and set aside.

In a small saucepan over low heat, add the garlic, black olives/capers and optional red pepper flakes and cook, stirring often, for about 7 minutes. The garlic should soften and the flavors will permeate the olive oil nicely. Add in the lemon juice and gently cook for another 2-3 minutes. Taste for seasoning adding salt and pepper as needed. Remove from heat.

Arrange your salad on serving dishes and top with the warm bagna cauda and a squeeze of lemon juice.

Please keep in mind that the bagna cauda can also be made raw and served at room temperature. Combine the bagna cauda ingredients in a small bowl. Mash the olives and capers a bit to allow the juices to escape,  let the mixture sit for an hour or two before serving. Serve as a dip or dressing with raw vegetables like fennel, zucchini, tomatoes, endive, arugula, radishes, carrots, cauliflower, celery and bell peppers to name a few.

Simple, easy and beautiful...

Enjoy!

CANNELLINI BEAN & FENNEL FLATBREAD

Happy New Year to you all! As much as I enjoyed 2013, I'm happy to begin a new year. I hope everyone finds themselves at peace, healthy and happy as we begin 2014. I'm starting our year with this white bean and fennel flatbread. It's a great way to use this creamy white bean and fennel that I have been loving so much lately. Cannellini beans have a good amount of protein per serving, about 10 grams, and adds a subtle taste and nice texture the the recipe. Fennel, one of my favorite flavors at the moment, pairs so well with the beans and capers. Kalmata olives would also be spectacular as well. If your not a fan of capers, olives will be a great replacement or addition with their wonderful saltiness and flavor. You may even like to make an olive spread as your base for the flatbread, a quick recipe is in the notes for this option! As is, this was a great flatbread....so easy to make, visually appealing, protein enhanced and full of flavor. I could easily serve this as a meal or as an appetizer to friends and family.

Cheers to a new year of great vegan food, at least I hope you find it all to be as good as I do!

CANNELLINI BEAN & FENNEL FLATBREAD

Ingredients

• 1 pizza or focaccia dough (see notes for homemade dough)
• olive oil
• 1 fennel, thinly sliced about 1/4 inch or smaller
• 1 can (15 oz.) cannellini beans, drained and rinsed
• 1 -2 tablespoons capers
• 2 - 3 teaspoons fennel seeds (thyme or herbs de provence would be great too)
• mineral salt & cracked pepper to taste
• red pepper flakes to taste, optional
• chopped flat leaf parsley, to garnish
• almond parmesan, to garnish

Preheat oven to 425 degrees F.

Let dough rest in its package or covered at room temp for about 15 minutes. On a baking sheet, grease or line with silpat or parchment paper, flatten dough into a rectangular shape using the heel of your hand. Use your fingertips at the edges to press and flatten outward.

Drizzle olive oil over dough and spread with your fingers, back of a spoon or silicon brush. Spread cannellini beans in a single layer over the dough. Layer with sliced fennel. Sprinkle with capers, fennel seeds, salt, pepper and optional red pepper flakes. Add an extra drizzle of olive oil over top if desired.

Bake for 20 - 25 minutes, until edges are golden and bottom is crisp.

Let cool a few minutes and slice. Top with chopped parsley. Serve with a light dusting of almond parmesan.

Serves 2 - 3 as a meal or 4 - 6 as an appetizer.

Notes: 

For ease, pre-made pizza or focaccia dough works great. If you prefer to make your own dough I recommend this recipe from Food 52. I suggest using spelt flour or a gluten free flour blend. I used a ready made rosemary foccacia dough for this recipe.

Feel free to replace the capers with sliced kalamata olives, or you may like to use both.

You may even like to add an olive spread before topping as pictured below. This was so delicious! In a blender/food processor, add 1/2 - 2/3 cups kalamata olives and a tablespoon or so olive oil, pulse until roughly blended. Spread mixture evenly over dough before topping. This will add a wonderful flavor to every bite!

I also used a Himalayan Salt with Truffles from Trader Joe's which added another layer of flavor! In the store it was $5.99, in the link it sells for $10 (glad I found it in the store). Yes, it's a bit for salt but I'm a foodie and this is what I like to spend my money on. :) I believe it's a holiday product so keep your eye out if your a truffle fan and pick up a can. I have only used the salt here and on little hassleback red potatoes with herbs...so far so delicious!

Here's a quick tutorial on how to cut fennel from Better Home & Garden

Enjoy!

Inspiration for this recipe was drawn from Bon Appetit and Food 52

Loving this tune from Little Dragon-Cystalfilm