Ingredients
6 cups baby eggplant, halved
2 tablespoons curry powder
1/4 cup extra virgin olive oil
1 teaspoon salt
1 cup plain Greek yogurt
2 garlic cloves, peeled
1/4 cup fresh cilantro, plus more for garnish
Juice of 1 lemon
1 serrano or jalepeno pepper*, chopped
Salt, to taste
Directions
1. Preheat your oven to 375 degrees.
2. Toss the baby eggplant halves with the olive oil, curry powder and salt in a large baking dish. Arrange the baby eggplant in a single layer, cut side up. Cover with aluminum foil and bake for 20 minutes.
3. Uncover the dish and roast for another 20-30 minutes, or until the eggplant are tender and lightly browned. Remove from the oven and set aside to cool.
4. Place the Greek yogurt, garlic, cilantro, lemon juice and hot pepper, if using, into a food processor. Pulse until smooth and season with salt to taste.
5. Place each eggplant half cut side up and top with cilantro yogurt to taste.
Source: meatlessmonday.com
Ingredients
4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese
Black pepper to taste
Alfalfa sprouts
Balsamic vinegar for drizzling
Directions
1. Preheat the oven broiler.
2. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Sprinkle with black pepper. Top each with a slice of Swiss cheese.
3. Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.
4. Top with desired amount of alfalfa sprouts and drizzle with balsamic vinegar if desired.
Adapted from allrecipes.com
Ingredients
1/4 cup plus 2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch
thick slices
4 tablespoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini, or white mushrooms (about 10 ounces)
1/2 cup dry Marsala wine
1 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon tomato paste
Directions
1.Preheat oven to 300°F.
2.Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4.Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
5.Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
Source: eatingwell.com
St. Patrick's Day is almost here! A holiday celebrated far and wide by the Irish and non-Irish alike. Methods of celebrating vary, but most tend to wear green, enjoy a good beer and some delicious Irish food! With that in mind, we present to you a few recipes for a healthy St. Patrick's Day meal! Starting next week, we will have corned beef for $6.99 lb. and South End will have Irish Bangers for $3.99 lb. And of course, you all know that HHM has the best selection of beer in town!
Ingredients
1 Field Roast Mexican Chipolte Sausage
1 c crumbled firm tofu
1/4 cup yellow onion, diced
1 tbsp oil
1/4 tsp cumin
1/8 tsp oregano
1/2 tsp garlic, fresh, chopped
3 oz vegan cheddar cheese
1 large flour tortilla
2 tbs fresh salsa
Sprig of fresh cilantro for garnish
Directions
Saute onion in oil until translucent, add spices and garlic and cook until just fragrant. Add sausage and cook until browned. About 5 minutes. Add crumbled tofu and stir until incorporated into sausage/onion mixture. Prepare quesadilla by sprinkling grated vegan cheese over tortilla. Place tortilla on a sheet pan beneath a broiler until vegan cheese melts. Place sautéed sausage & tofu mixture on half of the tortilla and fold in half. Garnish with fresh cilantro and salsa.
Source: fieldroast.com
6 cups baby eggplant, halved 
