Sunday, November 7, 2010

More CSA Yumminess

Two CSA's in a row now (I only get them every other weekend) I have gotten eggplants. I had never really eaten eggplants so I was a little shy on what to do with them. The first time I tried my hand at baba ghanoush but the eggplants were so tiny that I didn't really get much flesh. What I did get was pretty decent but I did not fall in love with it.
Baba ghanoush, the aforementioned red pepper hummus (not Sabra), my attempt at meatless meatballs (kind of a flop), carrots, broccoli and the best freakin pita bread on the face of the planet. Seriously, when I first became contious of what I was eating and started liking pita bread, I had to drive really far to get good pita bread with the right texture but without a list of ingredients 10 miles long. I'm going to have to do a whole post dedicated to this pita bread one day. It has, I think, no more than 5 ingredients and is the most fluffy, pocketed yummy pita bread ever. I'm gushing. Over pita bread. You know you're a foodie when....

Meanwhile, back to the point. So the next time I got eggplants I wanted to go a different route. They ended up sitting in my fridge for days and days until they were some of the last vegetables in there. Then I ended up making pizza using dough I had bought at Trader Joe's (I love this dough!). I was going to make bbq seitan pizza for my boyfriend and was debating what type of pizza to do for myself. I was down to limited options in the veggie department so here is what I went with. I sliced and roasted with a little oil and salt, the two eggplants, a yellow bell pepper and some red onion. This got done roasting well before I was ready to make my pizza and so I decided to just try a bit of the eggplant and it was love! It was the most flavorful, delicious thing ever! Ok, so I say that a lot. But it was good. I snacked on it while my boyfriend's pizza cooked and my dough came to room temperature.

I then topped my dough with some jarred spaghetti sauce (it was a really thick one too, but that made it kind of extra yummy) and piled on the vegetables. When searching for vegan eggplant pizza online I had seen someone make a pine nut cheeze so I decided to add that as well. I blended together some soaked pine nuts, nutritional yeast, lime juice (didn't have any lemons...this is a recurring theme) and I think just some I can't remember. I should really try to find that recipe again... Let me tell you, I was a little worried. It was really chunky and didn't taste like very much raw, but it was so good on the pizza.

Yum! And even though it's not vegan, here is my boyfriend's pizza. Vegetarian at least with seitan strips from Trader Joe's.
I am so excited that my CSA will have eggplant again this week!

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