Eggplant Casserole; Carrot Loaf; Squash and Millet Stew; Vegan Farinata (cornmeal, kale and beans);.old fashioned Vegetarian-Vegan Recipes

These are great recipes for dinner or lunch dishes..all vegetarian-vegan, & all delicious.


Eggplant and cheese casserole..serves 4

2 cups peeled and chopped eggplant..cook in boiling salted water for 15 mins. The drain and mashed well.

Preheat oven 350F

2 slices whole wheat bread
milk to soak (nut milk is fine)..pour milk over the bread and allow to soak for 10 mins. Then squeeze dry, pull apart and lightly chop then add to the mashed eggplant.

2 large eggs beaten
1 1/2 cups shredded cheese
Add to the eggplant-bread mix and pour into a greased  ovenproof casserole dish.
Bake middle of oven for 1 hour or until lightly browned on top.

Remove from oven and wait 10 mins to serve.
Carrot Loaf  serves 4

3 cups grated carrots
2 cups cooked brown rice
1 cup raw nuts
1 cup roasted nut butter
2 cups milk
1tbsp dried sage/thyme or oregano
2 large eggs beaten

preheat oven 325F

Mix the carrots, nuts and rice together well.
Blend the milk, eggs, herbs and  nut butter to a smooth sauce.
pour this over the carrots and rice; mix well then pour into a greased ovenproof casserole dish.
Bake middle oven 45 min or until set.
Remove from oven and wait 10 mins before serving

Squash and Millet Stew  serves 4
this is a wonderful high protein, very hearty stew

2tbsp neutral oil
1cup minced onion
1 cup peeled butternut/acorn squash in 1/2 cubes
1cup whole hulled millet 
4 1/2 cups water
3tsp soy sauce
 chopped cilantro/parsley for garnish 
Roughly chopped raw nuts also for garnish (optional)

Saute the onion in the hot oil, adding the squash and cook for 5 mins.
Add the millet ..saute for 2 mins, then add the water and soy sauce, stir well then bring to boil, and simmer on high simmer for 45 mins..tightly covered.
Stir to mix and allow to stand 10 mins before serving.
Serve with chopped fresh herbs and raw nuts.



Farinata delicious Vegan dish  serves 4

2 cups cooked beans ( pinto, kidney beans, chickpeas)

1 cup minced onion
2 cloves garlic smashed and minced
1cup minced parsley
3 cups fresh kale washed well and torn into small pieces ( remove tough ribs)
1 cup minced celery
1 1/2 cups cornmeal
2tsp soy sauce
1/4 tsp ground black pepper
Hot sauce (optional)
1/2 cup olive oil

4 cups boiling water


Add the onion, celery and garlic to the boiling water, cook for 5 mins on rolling boil.
Reduce heat to high simmer and add the kale and cook for 10 mins.
Add soy sauce and cooked beans.
Cook for 5-10 mins.
Add the cornmeal and beat well, cook for 30 mins on medium simmer, stirring well to avoid lumps.
Add salt and pepper to taste.
Gently fold in the olive oil.
Serve hot as is or allow to cool, slice and fry in hot oil