Not only do we have a delicious recipe, but we have delicious vegetarian version of a great Emeril Lagasse (you know, the guy from The Food Network) recipe that is as easy as it is yummy.
And how did we get a vegetarian Emeril Lagasse recipe? Well, first we called our friend at VegCooking, and . . .
Vegetarian Mains for Your Holiday Feast
By Amy from The VegCooking Blog
Vegetarians can find a delicious holiday meal saying "bring it on" to the sweet potatoes, mashed potatoes, green beans, and stuffing—classic side items that somehow seem to taste better when prepared during the month of December. Sometimes though, you have extra time — or a momentary lapse in sanity — and you want to try your hand at a little something more for the special meal.
That's where this post comes into play! Here is one recipe for a delicious (and I mean that with every ounce of my being) vegetarian main course—Herb "Cheese"-Stuffed Eggplant Steaks Over Sautéed Greens.
This recipe is a simplified, and veganized, version of Emeril's recipe I found on FoodNetwork.com and it will most definitely be making an appearance at my holiday meal. If the herb "cheese" ingredients aren't for you, try creating your own recipe for the creamy filling. I'm sure it will still be delicious.
Happy holidays and enjoy!
Vegetarain recipe: Herb "Cheese"-Stuffed Eggplant Steaks Over Sautéed Greens
1 large eggplant, cut into 1/2-inch thick rounds
2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
Herb "Cheese," recipe follows
1 cup all-purpose flour
1 tsp. paprika
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 cup soy milk
Vegetable oil, for frying
Chopped parsley, garnish
Preheat the oven to 400˚F. Rub both sides of each eggplant slice with oil, salt and pepper. Place on a baking sheet and roast until tender, about 15 to 20 minutes. Remove from the oven and cool on the baking sheet.
Spoon herb "cheese" onto half of the eggplant slices, spreading outward but leaving a border at the edges. Top with the remaining eggplant slices, pressing to seal.
In a shallow bowl, combine the flour, paprika, salt, garlic powder, pepper, cayenne, oregano, and thyme. Pour the soy milk into a separate shallow bowl.
Dredge the stuffed eggplant in the seasoned flour, then dip in the soy milk, letting the excess drip off. Dredge the eggplant again in the seasoned flour, coating each side completely.
In a large skillet or saute pan, heat enough vegetable oil over high heat to come 1/4-inch up the sides of the pan. When the oil is hot, carefully add the eggplant and pan-fry until golden brown, 2 to 3 minutes per side. Remove from the pan and drain on paper towels.
Serve on sautéed greens of your choice and garnish with parsley.
1/2 cup firm tofu
1/2 cup soy cream cheese, softened
1 1/2 tsp. finely chopped parsley
1 tsp. thyme
1 tsp. finely chopped shallots, or onions
1/2 tsp. minced garlic
1 Tbsp. margarine, softened
3/4 tsp. sherry vinegar
1/4 tsp. salt
Press the tofu (to remove liquid) by wrapping in paper towels, and applying pressure. Next, place in a food processor and process until smooth, about 30 seconds. Add the remaining ingredients and pulse to blend, being careful not to over process.
The extra "cheese" will keep, refrigerated, for up to 5 days, and can be used as a dip.
* * * * *
For more vegetarian main courses, check out the guide to celebrating a vegetarian holiday at VegCooking.com.
* * * * *
And happy, happy almost vegetarian holidays to all. Cheers!