This Crispy Tofu And Vegetable Stir Fry is the perfect simple and healthy vegan dinner. I know you’ll love it.
Crispy Tofu is probably the only way I eat tofu. I just don’t like it mushy. I used to think the only way to get it crispy enough was in the air fryer. And while air frying is easy, my air fryer just isn’t large enough to make as much as I want for a dish like this at one time. And I hate having to repeat the process more than once. My need for immediate gratification isn’t satisfied that way.
Enter… this recipe for Crispy Tofu and Vegetable Stir Fry. It’s all made on top of the stove. In the same pan. The tofu is really crispy. The veggies are really tender and flavorful. Well, it’s really just awesome. And, as an added benefit, it holds up really well in the fridge for a few days. I like to put the whole pan in the fridge, covered, and then just reheat on the stove.
I’m embarrassed to say that for many years I avoided tofu. All of the conflicting info about it being good or bad or bad for women or bad for menopausal women… it was just a mess. I’ve done my own research and now I do use soy products as long as they are unadulterated and organic. I’m still not a fan of soy milk, but give me a good block or organic tofu or some fermented soy products like tempeh and I’m happy.
I first saw this recipe on a great blog: Dinner A Love Story. Since then, I’ve made this recipe a few times and I’ve changed it up a bit to suit my needs. It’s one of the great things about this dish… it can be customized to your liking. You can use whatever veggies you like. You can make it spicy. Or not. You do you.
Here are some of the great healing ingredients in this Crispy Tofu And Vegetable Stir Fry recipe:
Tofu is touted in Chinese medicine for its ability to help detoxify the body. It also can help you with energy and with dryness in the body. NOTE: many people don’t do well with a lot of foods that are cold in property, and tofu is cold. So, don’t eat too much if you fall into this category.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
In Chinese medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.
In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used shiitakes in this recipe. Shiitake mushrooms are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.
Crispy Tofu And Vegetable Stir Fry
The tofu is crispy and the vegetables are flavorful. This vegan dish is simple, delicious, and healthy.
1blockextra firm tofusliced into 1/2-in thick slices, then those slices cut diagonally in half to form large triangles.
3 Tbscoconut aminos
1/2 cupcornstarch, arrowroot, or tapioca flour
3Tbsavocado oil
3headsbaby bok choysliced
6ozmushroomssliced or cut into quarters or halves
8clovesgarlicsmashed
1/2cup water
Instructions
Put the tofu in a large shallow dish and drizzle with 1 Tbs of coconut aminos.
Put the cornstarch in another large shallow dish or pie plate.Carefully lift the tofu slices into the cornstarch, then gently flip them over so they are coated in cornstarch.
Heat 2 Tbs oil in a large skillet until hot.
Add the tofu to the skillet and let cook, over medium-high heat until golden on the bottom, then carefully flip and cook until golden on the other side. Remove tofu to a plate.
Add more oil to the pan if necessary and add the bok choy. Stir, for 1 min.
Add mushroom and garlic and stir for about 2 mins or until softened a bit.
Pour in 1/2 cup water and stir until combined.
Add tofu back into pan and let simmer, on low heat, until the sauce is thickened a bit.
Serve as is in the pot, or arrange on individual plates. Enjoy!
Here are the best cozy soup recipes for the season… They are easy, delicious, and healthy.
Soup, Soup, Soup… It is repetition worthy
Soup is the most amazing food. Honestly, soup has saved me on many an occasion. If I have a big pot of soup sitting in my fridge, I’m good. It means I have food for when I’m hangry. Or for when someone just drops by. Or for when I feel a bout of gluttony coming on while I’m watching The Great British Baking Show. If I have a big bowl of healing soup instead of let’s say… cake… I am so much better off.
If you follow me on Instagram then you already know I can be obsessed with certain food groups or preparations. Soup is a happy obsession. Pasta is another one… but that’s a post for another day. There are plenty of worse things than cooking and making way too much soup. Don’t get me started on that though…
There are two types of soup eaters. Those who like a thin, delicate soup and those who feel it should be more like a stew and the thicker and heartier the better. I am part of each. Steve, on the other hand, needs his soup to be more like a Stoup, if I may borrow that word from Rachael Ray. When I worked at Food Network for a stint, I thought that word was so corny, but now I find myself actually using it in sentences. I guess I’ve evolved. Thanks Rachael.
Anyway, this list of the Best Cozy Soup Recipes includes both types. Because diversity is always good. I always like to switch things up. So if you think you only like thick soups, try making a thinner one. And if you always make brothier soups, go for one with a thicker consistency sometimes. These recipes are easy enough so you can make several of them. Or all of them. So go for it.
What makes a good soup?
Well, taste, obviously is the number one factor. Duh. But there’s so much more than that. To earn a spot on this best cozy soup recipes list, it’s got to be more than tasty. It has to have a great mouth feel. And it has to have healing ingredients, be kind to my digestive system, and be nice to look at. It also has to have some textural complexity. Some of my favorite great soups are made exceptional by the addition of amazing toppings. Kind of like what makes a smoothie bowl good. But then again, this is nothing like a smoothie bowl, but my point is that it can be all about the toppings if you want it to be.
Here’s my list of the Best Cozy Soup Recipes…
These recipes are mostly dairy-free, grain-free, and easy to make. Remember, it’s only soup, not rocket science. Change up the recipes as you see fit. You do you and have it your way. All of these soups are healing and in each recipe I describe the healing ingredients and how they can help you out. There are no bad choices here.
This one is comfort food to the max. I love to serve it with dairy-free quesadillas made with grain-free wraps. Or, with sourdough croutons. It doesn’t sound decadent, but it is.
This soup came to be when I was craving burgers and dogs but it wasn’t the season to be standing outside at the grill yet. This one will make you feel like a kid again. Or still.
One of the first soups I learned to make was black bean soup. It was good way back then and it’s still good now. I like to top mine with scallions, dairy-free cheese, and some avocado. Oh, and if you add a dollop of dairy-free yogurt, it takes it to a whole other creaminess level. So there’s that.
This soup is a mashup between chicken soup and onion soup. The broth is like an onion soup broth but the ingredients in the soup are like those found in a more traditional chicken soup. It is so healing.
I don’t like to play favorites. But as I sit here and write this post now, this one is my baby. Beets are like magic. They are one of the most healing foods and this soup calls my name loudly. I just love it.
This is one of the most flavorful soups around. It’s warming and cozy and just plain delicious. Make it vegan by substituting cauliflower for the chicken if that makes you happy.
Let me know which one is your favorite. My recipes are always a work in progress, so I love any and all feedback. Pick one or two and make them now. Make a big pot and keep it in your fridge for the week. Maybe soup will save you too.
This Vegan Butternut Squash And Bean Chili is so delicious and so comforting. Nobody’s going to miss the meat in this one!
Fall means big pots of warming comfort food on the stove. It means soups and stews and homey foods. It means chili. Lots of chili.
A few months ago, Steve and I moved out of Manhattan and bought The Harvest Inn in wine country on the North Fork of Long Island. I guess most people know this already, but for those who don’t, I’m telling you now because I am sitting here trying to create a recipe for some type of breakfast chili — so far it’s been pretty fun experimenting, and eggs really do seem to go pretty well with chili… but that’s for another time…
This chili, this Vegan Butternut Squash And Bean Chili is not a breakfast chili… it’s a perfect football Sunday, snuggling on the couch with a blankie pot of chili.
I’m not one for re-making the same foods all the time. And sometimes this is to my detriment. I’ll create a recipe, cook it up, serve it to willing (or even not-so-willing) participants and then even if they love it, sometimes they’ll never see it again. Yes, it’s a problem. Well, it can be a problem for my eaters, not for me…
Anyway, I make lots of chilis. Did you know you can make chili out of anything? Yes, literally anything.
Okay, back to this particular chili… tis the season for everything winter squash. So, it’s got to go into a chili. I mean, it only makes sense. Oh, and you really can substitute any winter squash or pumpkin that you like. A cheese pumpkin would be awesome. I say that with a big smile on my face because last week I bought and roasted a cheese pumpkin for the first time ever and now I’m a huge fan. Really, it’s pretty awesome that no matter what you put into your simmering pot of chili, it always ends up tasting awesome. So, even though when we think of eating seasonally, oftentimes we think of big fruit and veggie platters or salads, eating seasonally is the forte of a chili cook.
I know that it could be a concern of football Sunday fans that a pot of vegan chili may not be what your guests are looking for me. We are a big football Sunday house here, and trust me when I tell you, that nobody will be unhappy with a big bowl of this Vegan Butternut Squash And Bean Chili. I make this and serve it with a big dollop of plant-based yogurt or sour cream on top and omg when you stir it, it gets all creamy and even more amazing.
Also, I love to top it with diced avocado, shredded vegan cheese, and even sourdough croutons.
It’s 8:00 in the morning as I type this, and I want chili. Ugh… I ate the last bowl that was left in my fridge yesterday afternoon. I spent the last 3 days in Manhattan, came home ravenous, opened the fridge and there was one bowl left. Score!
Here are some of the great healing ingredients in this Vegan Butternut Squash And Bean Chili:
Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.
Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
Garlic is amazing in its antiviral and antibacterial capabilities. It’s also a Chinese herb called Da Suan. It is used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.
White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.
Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia.
This Vegan Butternut Squash And Bean Chili is perfect, simple comfort food. It will warm you up and make you smile... and it makes for great leftovers.
Add the onion and sauce 3 mins, then add the squash, garlic, bell peppers and salt. Cook, stirring, 5 mins.
Stir in the chili powders, cumin, and turmeric. Cook, stirring, 1 minute.
Add the bay leaf, tomatoes with their juices, beans, and broth.
Bring to a boil, then lower heat and simmer, covered, about 30 mins or until the squash is tender -- check on it often so it doesn't overcook.
When the squash is tender, add the spinach, stir, and cook just until wilted.
Ladle into bowls and top with yogurt, avocado, and cheese.
3.5.3251
https://kitchenofyouth.com/wp-content/uploads/2021/10/butternut-squash-and-bean-chili-vertical-overhead-1741.jpg1000667Stacey Isaacshttps://kitchenofyouth.com/wp-content/uploads/2018/04/mainlogo@2x-e1524021900779-180x180.pngStacey Isaacs2021-10-04 12:05:072021-10-04 12:12:38Vegan Butternut Squash And Bean Chili
This Healthy Babaganoush recipe is fresh, smoky, creamy, and just plain delicious. This will become your new go-to dip for barbecues, picnics, and everything in between.
Eggplant is one of my favorite vegetables. And eggplant dips… well, I just love them. I guess that’s why babaganoush has always been a go-to dip for me. But, I never used to make it myself. I’d buy it at a Mediterranean restaurant or a deli, or wherever I could find it. For some reason, I had no problem making my own hummus, but when it came to making a Healthy Babaganoush, I never gave it a second thought.
And then I tried it.
And it was awesome.
And I saw how easy it is.
Really. It couldn’t be easier. Roast the eggplant. Put everything in the food processor. Whiz it up. Done. Sooooooo good…
Everyone needs an easy go-to dip in their cooking repertoire. This is it. There are only a few ingredients and the processor does the heavy lifting… and it’s good for you!
My sister-in-law’s family used to own a restaurant and they made the best babaganoush. So every time we’d go to their house, I would hope that there would be a big bowl of this creamy eggplant dip on the table. Sometimes I lucked out lo and behold it would be there. I’m not sure why I never attempted to make this on my own… usually, if I like something I make it myself, especially if it’s something simple. This dip always tasted so good that I guess I never realized how easy it is to make it myself. I feel like I have a big “L” on my forehead for not having realized this until now. Oh well, better late than never.
So, don’t be like me… make it now. You won’t be sorry.
My favorite thing to dip in this Healthy Babaganoush is big fat homemade sourdough croutons — I almost always have these on hand. And radishes… it’s so good with radishes…
In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. Isn’t it awesome when healthy food is actually really delicious?What an awesome way to use food as medicine.
Here are some of the healing ingredients in this Healthy Babaganoush recipe:
In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Sesame seeds have many great nutritional benefits. They are an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. Black sesame seeds are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This recipe uses tahini sauce, which is a paste made from sesame seeds and oil (I buy this read-made in a can or a jar).
Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.
This Healthy Babaganoush is the creamiest, most deliciously smoky eggplant dip -- and it's so easy to make.
Ingredients
2 medium eggplants, sliced in half vertically
3 medium garlic cloves, minced
juice of one large lemon
¼ cup tahini
salt, to taste
⅓ cup extra virgin olive oil, plus 2-Tbs to rub on the eggplant prior to roasting
pinch of cumin
pinch of smoked paprika (or traditional paprika), optional
chopped cilantro or parsley, for garnish
Instructions
Preheat the oven to 450°F or 425°F if using a convection setting.
Rub the cut sides of the eggplant with the 2-Tbs oil.
Place the eggplant, flesh-side down, on a baking sheet lined with parchment paper. Roast in the oven until very soft, about 50 minutes.
When soft, scoop the eggplant flesh into a food processor.
Add the rest of the ingredients (except the paprika) into the processor with the eggplant. Whiz it up until creamy, but not watery. I like to leave a few small chunks in mine.
Sprinkle the top with paprika and cilantro or parsley.
Spoon it into a pretty bowl, and enjoy with croutons, bread, or veggies.
The sauce on these Vegan Creamy Zoodles is so creamy and so delicious that you won’t even realize you are fueling your body with an amazingly healthy dish.
I’m a big fan of vegetable noodles… BUT not as a replacement for pasta. I mean, nothing can replace the greatest food on the planet… So, as long as these zoodles or noodles are not trying too hard to mimic my beloved pasta dishes, I’m happy.
So, why then do I say I love veggie noodles? Oh… let me count the ways: I love serving all types of these amazingly colorful veggie spaghettis and noodles and rices as a side dish for just about everything. They can be served hot as a healthy side to chicken or eggplant Parmesan. When served chilled, they pair perfectly with whatever protein you are serving — BBQ anything, roasted fish, a veggie burger. Really, there are so many ways to prepare veggie noodles, that you can safely keep some in your fridge without ever having to worry that you won’t use them.
I like to buy my zoodles and sweet potato spaghetti, and cauliflower rice, ready-to-go in the clamshell packages you find in so many grocery stores now. My spiralizer (and I do have one) is now way in the back of a really high cabinet in my kitchen. It’s easy to use, but I don’t want any excuse not to eat my veggies this way, and believe me, I can come up with plenty of reasons not to set up the spiralizer…
Anyway, let’s get back to these Vegan Creamy Zoodles. This recipe is genius. I got the original recipe from one of my favorite vegan bloggers, Healthy Living James. I’ve made this recipe many times this summer and each time I change it up a bit to suit my needs. So, feel free to make it your own by adding whatever veggies you have in the back of your fridge. Feel free to spice it up a bit with some chipotle peppers — that’s been making my family happy. I think the next time I make this dish, I’m going to add tons of scallions and garlic to really boost our immune systems. If you think of any creative ways to make this recipe, I’d love to hear them in the comments below — just be aware, I may borrow some of your awesome ideas…
If you know me, you know how much I absolutely love to eat what my body needs at the present time. Well, right now, I’ve been needing foods to lessen my stress and anxiety. I know I’m not the only one who’s feeling these things lately. So, I urge you to eat the foods that will help you with this… and as luck would have it, zucchini is one of these foods.
I wrote an ebook just for this purpose. Download it for free, right here. It’s all about what foods you can eat to help you manage your stress.
I’ve been serving these Vegan Creamy Zoodles to tons of people this summer while we are at the beach. This is one of those dishes that everyone loves. My mother-in-law loves them (we just don’t tell her she’s eating raw zucchini), my family loves them, and younger people love them also. And, the fact that this recipe is so easy to make, means we can have it as much as we want.
Here are some of the amazing healing ingredients in these Vegan Creamy Zoodles:
Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.
Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.
Cuisine: vegetable, vegetable noodles, side dish, salad
Author: Stacey@Kitchen Of Youth
Prep time:
Total time:
Serves: 4
These Vegan Creamy Zoodles are the perfect side dish for everything. The sauce is so creamy and delicious that you will forget you are eating your veggies!
Ingredients
1 large clamshell container of zoodles (or you can spiralize a few zucchini yourself)
2 ripe tomatoes, cut into wedges
½ cup fresh basil leaves, torn into bits
For sauce:
1-1/2 cups raw cashews (I don't soak mine but if you don't have a high-speed blender, I recommend you soak your nuts in room temperature water for at least an hour.)
1 cup unsweetened plain non-dairy milk (I like to use oat milk or cashew milk)
2 garlic cloves
1 tsp sweet paprika
1 tsp onion powder
½ tsp chipotle chili powder (or more, to taste)
½ tsp chili powder
salt and pepper, to taste
Instructions
Place all of the sauce ingredients in a blender and whiz it up until really creamy and smooth.
Combine the zoodles, tomato and basil in a large bowl.
Pour the sauce over and stir with tongs to distribute.
These Vegan Burrito Bowls are healthy and delicious. The taste is incredible — sort of a Mexican-Asian party for your mouth. Oh, and did I mention how easy they are to make…?
Everything tastes better in a bowl. Everything is easier to make in a bowl. Everything is easier to eat in a bowl. Yes… I love my bowls…
My obsession with food bowls began many years ago, and now it seems it’s an actual real trend. Everywhere you go now, there are various bowls on menus — poke bowls, burrito bowls, Asian bowls, grain bowls, etc.
Have you jumped on the bowl bandwagon at home yet?
If not, this Vegan Burrito Bowl is the perfect starting point.
I’m someone who meal-preps… not for specific meals, but for everyday life. What I mean by this is that when I go to the market with my list (that I invariably don’t follow), and I buy all of the produce that strikes my fancy, when I get home, I like to prep it before I store it in the fridge and on the counter.
I do this not because I’m uber-organized, but because I know myself well enough to know that if I don’t cook, prep, and store it all immediately, by the end of the week I’ll be left with a fridge full of rotting mystery items. I always have big eyes in the market and high expectations of my cooking schedule. And, as the week goes on, I find that life gets in the way, or I end up eating out more often than I thought I would and then I’m left with a boatload of stuff that I don’t know what I’m going to do with.
So, what does this have to do with bowls or with this Vegan Burrito Bowl in particular?
Bowls are like artwork. They are like a creative outlet for me. I make them based on what’s in my fridge that’s ready to be eaten. So, whatever veggies I’ve roasted or steamed or sautéed can go into the bowl. Whatever veggie noodles or rices or slices I have cut up can go into the bowl. Avocados often make it into my bowls. Sometimes a fried egg graces the top. Whatever protein I have on hand, that’s going in too.
As to flavors… I love to mix it up. This Vegan Burrito Bowl mixes some Mexican flavors with some Asian flavors — and it is just perfect.
Also, having some favorite condiments in the fridge at all times, makes it really easy to dress the bowl. I’m a big fan of chipotle anything and different salsas so oftentimes my bowls do have a Mexican flare.
Wow, that’s a lot of talk about bowls, and I haven’t even gotten to my favorite thing about them: eating this way allows you to customize a bowl specifically for your specific health needs. And this is an awesome perk. Sometimes I make my bowl to heal a digestive issue and then I’ll make Steve’s bowl with some added stress-reduction foods…
If you want to learn more about how to heal your digestion with foods, download my free ebook here!
And if you are looking for a totally different type of bowl, try my amazing Vietnamese Meatball bowls.
Also, customizing meals for people is my favorite thing to do, so feel free to reach out in the comments below and I’ll be happy to help you work out your optimum bowl.
Steve is making a rare appearance here, because he loved his bowl.
Here are some of the amazing ingredients in this Vegan Burrito Bowl:
I used to avoid soy, but after lots of research, I’m happy to say that organic soy products can be really good for you. In this bowl, I’ve used tofu. Tofu can be great for digestion and it also can help provide moisture to dry conditions in the body.
In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.
Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.
I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.
When I make these bowls, I generally have meal-prepped the ingredients beforehand, and I highly recommend doing this. Here are the instructions for when you have not meal prepped:
Preheat your oven to 425°F.
Lay the cut up broccoli on a baking tray covered with parchment paper.
Drizzle oil over and toss. Season with salt and pepper.
Roast the broccoli until it is a little charred, about 20 minutes.
Meanwhile, heat a skillet over medium heat and add 2-Tbs oil.
Sauce the pea pods until a little bit softened, about 5 mins.
Remove with a slotted spoon and add the bok choy and the garlic. Season with salt and pepper.
Saute over med-high heat until it begins to char, then add ¼ cup of water, cover, and cook until done, about 5 mins.
Remove with a slotted spoon, and then add the cauliflower rice. Season with salt and pepper. Add scallions. Sauce until only slightly cooked -- be careful not to overcook it; it should be only slightly softened, not mushy.
NOTE: feel free to cook your veggies simultaneously in separate pans.
To assemble your bowl: lay cauliflower rice in the bottom, and then arrange the tofu, beans, bok choy, and broccoli in sections on top.
This fresh vegetable minestrone soup is packed with fresh veggies and herbs — it is truly amazingly delicious and healing. It’s like a hug in a bowl… Food really is the best medicine!
We are not vegetarians here in my house. I lean that way, but the rest of my family does not. So, oftentimes when I make a vegan or a vegetarian dish, some people — who shall remain nameless — don’t feel like they’ve had a “real” meal. They feel gypped. I, of course, think this is ridiculous, but sometimes it’s just not worth the fight or even an explanation.
And then sometimes I can make a vegetarian dish that’s so hearty, nobody thinks twice about it. That’s this Fresh Vegetable Minestrone Soup. It’s so jam-packed with so many things, nobody will miss the meat.
Vegetable-forward soups are my favorite kind of soups. Don’t get me wrong, I love a meatball soup and my Cheeseburger Soup is a huge favorite in my house. BUT, they are not my beloved fresh veggie soups.
Some people like creamy, smooth soups. Some people like hearty, chunky soups. I love them all. This Fresh Vegetable Minestrone Soup is of the hearty, chunky variety and it is awesome. It’s a great clean-out-the-fridge soup because really, almost anything you’ve got will taste great in this recipe.
I like to add lots of immune-boosting ingredients to my soups and this one is no exception. Oregano, scallions, and garlic are present in this recipe. Each one of these ingredients packs a big immune-boosting punch and together they are exceedingly powerful, making it perfect for the cold damp months of winter here in New York. And, because I’m not concerned with keeping this soup completely vegetarian, I like to use bone broth for the base of it — extra healing power!
One of the things I teach my clients is that’s it much easier to stay on track with whatever healthy eating/lifestyle plan you are on, if you always keep a big pot of soup in your fridge. I love to make one soup each week and then I can have something healthy and delicious to eat when I come home ravenous. This soup serves this purpose really well because it makes for great leftovers — I’ve even eaten it cold straight from the fridge. Others in my house will heat it up with some Parmesan cheese on top or with a piece of crusty bread hidden at the bottom of the bowl. Have it your way…
And, if you want to switch up your minestrone game, take a look at all of the minestrone recipes on Feed Feed — they look awesome!
Here are some of the amazing healing ingredients in this Fresh Vegetable Minestrone Soup:
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.
Oregano is a powerful antioxidant and it is great at fighting bacteria. It’s also known as an herb that brings joy and happiness to people. I even just bought a bottle of oregano essential oil and I put a drop in our smoothies a few weeks ago when Steve had a cold… it’s powerful stuff!
Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.
Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.
Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus. You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.
Are you still looking for some simple healthy Thanksgiving side dishes? I’ve got you covered…
There are two types of Thanksgiving cooks. One type plans and plans and plans the menu and relishes in this planning. Then there’s the type who kind of wings it. Which type are you? I’m the planner… but I also end up winging a few recipes at the last minute because I almost always think of something else that will make the meal “just perfect”.
I’ve included recipes here for both types. Pick a few of these recipes that resonate with you. They are all simple and healthy and delicious. They are all crowd pleasers, and they all make for great leftovers.
Here Are The Best Simple Healthy Thanksgiving Side Dishes
This Raspberry Lavender Cranberry Sauce is traditional with a little twist. It can be made in advance, served at room temperature, and it’s great on sandwiches during the week following Thanksgiving.
This Paleo Brussels Sprouts Gratin is a comforting casserole. I make it Paleo friendly by using vegan cheese, but feel free to use whatever cheese you like.
Roasted Carrots With Lime Zest is the easiest side dish. It has the great taste of traditional roasted carrots, but the lime zest gives it a little something special.
Make one of these meals each day this month, and you will be a new person… food really is medicine! Scroll down for 30 quick meals to heal you this month. Let’s get cooking and you’ll see how much more energy you will have, how your digestion will improve, how you will sleep better, how your mood will be lifted, and how your health conditions will start to melt away…
Each one of these meals will heal different conditions in your body and each one can be on the table in 30 minutes or less. If you commit to making one meal each day for 30 days, you will be on the road to looking and feeling healthy and youthful.
Do you remember when you used to have the energy to want to do so many things? Remember when your skin was glowing and healthy? Remember what life was like before you had those chronic aches and pains? Let’s bring those days back. Just one meal a day will put you on that track… after that you will want to add in more meals… the possibilities are endless!
I’m on a big customized-recipe-creation kick right now… let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a quick healthy meal with your name on it… So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.
When I tell you that this creamy mint avocado pasta sauce is amazing, I really mean it. The avocado makes it creamy. The flavor of the mint can be as strong as you like, or it can just peak through. And, if you make this dish with grain-free pasta, it’s one of the healthiest comfort foods around. It’s like happiness in a bowl — ugh, did I really just say that…?
Mint boosts your immune system and avocado is great for your digestion and your skin.
The simple sauce is made by pulsing the ingredients in a blender very briefly. It’s a cold sauce. And it is the most delicious and refreshing sauce you will ever have.
Oh, and did I mention that the sauce only has 4 ingredients? Yup, it’s like when you eat a great meal in Italy, and everything tastes so simple and fresh. This is just like that. Fresh and simple. Fresh tomatoes. Fresh garlic. Oil. Vinegar. Done.
Salmon is great for your blood, for anemia, and for energy. Tomatoes are great for your digestion.
Soup still hits the spot even when the days start to get warm. This instant pot spring vegetable soup is perfect for those days — it will boost your immune system and make you feel good!
This soup is especially satisfying because it contains buckwheat groats that mimic pasta. Buckwheat helps lower blood pressure and is good for some intestinal issues.
4. Paleo Beefaroni
If you liked beefaroni when you were a kid, you will love this healthy grownup Paleo Beefaroni.
Beef is good for swelling or edema in your body and it can be good for bloating too. Tomatoes are good for your digestion.
This healthy soup really is comforting. And it’s healing. It’s one of those soups that lets you actually feel the energy seeping into your body as you eat it. Really, you can.
White beans give you energy and calm your mind. Kale is filled with vitamins and minerals, including calcium.
The noodles here are made from butternut squash. This squash is good for your heart and your digestion. Shiitake mushrooms help lower blood pressure and cholesterol.
This vegetable noodle lo mein is the perfect recipe to try out your favorite type of veggie noodle. You can even mix it up and use a few different kinds here. This tastes better than Chinese takeout and you won’t feel bloated or tired after you eat!
This Baked Lemon Cod is delicious. And, it’s simple. There’s no sautéing involved. There’s no flipping of delicate fish. There’s no complicated sauce. But it is truly delicious.
Fish is a great thing to eat when you feel like you need more energy. Cod, in particular, is good for your heart. Lemon peels are great to detoxify your body and to smooth your digestion.
9. Peanut Butter Banana Oatmeal
Oats are good for your digestion. Walnuts are considered a Chinese herb that treats constipation. Honey gives you energy and quiets coughs.
This recipe is warming, comforting, and can be customized with whatever ingredients you like.
10. Shaved Brussels Sprouts And Apple Salad
I’m kind of a freak about leftover salad. I love almost anything straight out of the fridge as a leftover. Except salad. I just hate it when it goes all wet and limp. Enter this salad… it’s even better leftover the next day. The Brussels sprouts stand up so well to the creamy dressing that there is no ick-factor involved. This makes it perfect to make for a crowd because you can make it way in advance. This is just awesomely easy and convenient.
Brussels sprouts are an anti-cancerous vegetable and they are also great for weight loss. Apples are good for your heart and your digestion.
11. Zoodles With Creamy Avocado Pesto
The avocado makes the pesto so creamy and it’s so easy to make. It’s a really pretty green… And the noodles are made from zucchini… deliciously creamy and healthy.
Zucchini calms your mind. Avocados are good for hot flashes and for your heart. Basil calms your mind and boosts your immune system.
This is a warming and comforting vegan dish… and nobody will miss the meat.
Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness.
It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold.
This tomato pomegranate salad is beautiful, simple, delicious, healthy, and easily customizable with the ingredients you have on hand.
Tomatoes are good for your digestive system. Pomegranate seeds nourish the blood. In Chinese medicine, we know that many illnesses and conditions are caused by the body making poor quality blood. Pomegranate seeds are great at helping the body make good quality blood. They are also good to combat diarrhea, anemia and incontinence.
14. Sheet Pan Chicken Fajitas
I used grain-free almond tortillas to wrap up these sheet pan chicken fajitas. And I added turmeric to the spice mix. And lots of scallions. Yup, this is not only delicious, but it’s healing too!
Chicken is a healthy protein to eat when you are feeling weak. Bell peppers can help relieve that bloated feeling in your stomach.
15. Buckwheat Ramen Soup
Ramen soup is so delicious, but if you eat grain-free, you can’t have traditional ramen. I used buckwheat ramen noodles in this soup; buckwheat is a seed, not a grain.
Buckwheat helps lower blood pressure and it’s good to stop diarrhea. Ginger is great for your immune system and for your digestion.
This recipe is great on 2 different fronts. First, there’s the pesto. OMG — this is sooooooooo good! And, it takes only 5 minutes to make. Next, there’s the beauty and deliciousness of the grain-free pasta made from chickpeas. Well, this is nothing short of genius!
Arugula boosts your libido and cools your body down. Chickpeas calm the spirit.
Slow-roasting this fish at a really low temperature keeps it so tender, juicy, and fresh tasting.
Parsley is considered an anti-cancerous herb. And, it freshens your breath! So, if you get a chance to use it for something other than a garnish, I say go for it!
Salmon is great to nourish your blood and can help with asthma.
Wild salmon is a great thing to add into your diet to help increase your athletic performance — this fish can help reduce aches and pains in your muscles and joints, and it’s a good source of iron.
Lemons help detoxify your body and they are great for your immune system.
As an added extra benefit, this salmon makes for awesome leftovers.
Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections. This recipe uses both fresh and sun-dried tomatoes.
This chicken is crispy. The outside layer actually crunches in your mouth, but the chicken itself stays so moist. And, the coating mixture… it’s so easy to make and it contains superfoods to heal your body. Ummmmm…. what are you waiting for? You’ve got to try this one!
This is one of my most popular recipes — make it and see why! And, make sure you make extra because this chicken is great sliced up on salads or sandwiches too.
21. Buckwheat Sweet Potato Arugula Salad
Let me tell you, rather immodestly at that, that this salad is incredible. It hit all it’s marks. The buckwheat is chewy. The sweet potatoes are warm and sweet. The tempeh tastes like unexpected little pieces of smoky bacon. The spinach and arugula are refreshing. The cherries are tart. The dressing is tangy. The pecans are crunchy. Okay, enough praises. But you’ve got to make this!
Buckwheat is a seed, not a grain. It is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E, and has antioxidants that can help fight cancer and heart disease.
Arugula boosts the libido and helps cool the body down.
Fish is great to eat if you feel like you need more energy. It’s also helps with diarrhea and hemorrhoids. I used cod for this recipe, but any firm fleshed sturdy white fish would work great. Cod, like many fish varieties, is good for the cardiovascular system; it helps protect against heart attacks and strokes and helps regulate blood pressure.
Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.
23. Simple Fresh Vegetable Soup
One of the things that I tell my clients is that if you make a big pot of healthy soup at the beginning of the week, you will have no reason to grab unhealthy snacks when you come home famished.
This vegan soup contains lots of fresh vegetables to heal you.
This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta.
Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.
Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.
Almost all meatballs are awesome. But these meatballs are extra awesome. They are made with pork and infused with some traditional Vietnamese flavors. They are bit-sized, juicy, mouth watering, amazingly flavorful meatballs.
Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.
I like to put these meatballs on top of cauliflower rice. Cauliflower contains a healthy amount of vitamin B, vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. It also helps the body with detoxification.
27. Paleo Fettuccine Alfredo
This is a grain-free pasta dish made with a dairy-free cream sauce… and it is the most delicious and creamy pasta you can have.
The sauce is made with cauliflower, which helps fight cancer and is good for your digestion.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body.
There’s nothing easier than a sheet pan dinner. And this one is awesome!
Shrimp are high in protein and low in calories, so really, they are a pretty good thing. In Chinese medicine, shrimp are actually recommended as a food to promote longevity because they nourish the kidneys, and in Chinese medicine, the kidneys are the key to life. Shrimp are great to boost libido, lessen some lower back pain and weakness, and they can help new moms with lactation.
Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better.
I used a grain-free pasta and the creamy cheese sauce is made with potatoes and carrots… yum!
This one will make you smile as you eat it. There’s just something about this that feels so decadent… but the sauce is made from healing veggies.
30. Lemon Pesto Fish Filets
This recipe is so easy, and you can use any thin white fish that you like.
Fish is great to eat if you feel like you need more energy. It’s also helps with diarrhea and hemorrhoids. I used cod for this recipe, but almost any fish would be delicious with this preparation and creamy mustard sauce. Cod, like many fish varieties, is good for the cardiovascular system; it helps protect against heart attacks and strokes and can help regulate blood pressure. It’s also very low in calories… so have a nice big piece!
Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.
If you make this any of these 30 quick meals to heal you this month, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.
It’s my hope that you will enjoy these meals and the way they make you feel so much that you will move onto eating this way more and more often. I’d love to help you out, so CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.
And, be sure to click on the individual recipes for more health information about each ingredient used.
https://kitchenofyouth.com/wp-content/uploads/2017/08/creamy-mint-avocado-pasta-horizontal-overhead-6146.jpg8331250Stacey Isaacshttps://kitchenofyouth.com/wp-content/uploads/2018/04/mainlogo@2x-e1524021900779-180x180.pngStacey Isaacs2018-08-06 05:15:492018-08-21 13:50:5630 Quick Meals To Heal You This Month
This vegan stuffed eggplant is roasted in the oven so the veggies get caramelized and delicious!
Sometimes when I make a vegan dinner, I brace myself for complaints from my diners. When I say my “diners” I mean my family. And when I say complaints I mean I get grunts and groans because there’s no “real food” and “not enough protein.” This is B.S. But, I aim to please, so I’ve been working on more filling and “meatier” vegan recipes. This vegan stuffed eggplant is a crowd pleaser.
When I made this recipe last week, I knew the time was right because Steve had just come home from a guys trip and I know when he comes home from one of these trips, he feels like he needs to clean up his act and eat healthy. So, call me a chicken, but I waited for this time to test out this recipe on him. It worked like a charm. He loved it so much that he even took some of the leftovers with him for lunch the next day. In my book, that’s a big win!
I am not a big fan of meat substitutes. I just don’t appreciate faux foods, I guess. I see lots of recipes that look awesome using faux meat products, but I’d almost always rather eat my meals without them. And, I don’t like to eat a lot of soy, so I shy away from tofu.
I do, however, love eggplant. Eggplant, when cooked well, is as satisfying as meat.
This eggplant dish is filling, delicious, healing, and fills the need for “meat” that my non-vegan eaters look for. And I hid some semi-spicy peppers in the mix, so there are some delicious surprises inside.
In Chinese medicine, we use eggplant to help reduce inflammation, lessen pain, and smooth your digestion. What a delicious way to heal…
The filling here is made with lots of tomatoes and peppers and onions and it is amazing. The stuffed eggplant roasts in the oven and the tomatoes get caramelized and sweet. I melted some vegan mozzarella on some of these vegan stuffed eggplant and I left some plain. Melting the cheese really took them up a level… OMG this is so good!
Here are some of the healing ingredients in this vegan stuffed eggplant recipe:
In eastern medicine, eggplant is added to the diet when there is pain in the body because it’s great for relieving pain and reducing swelling. It’s especially good to eat eggplant when you are experiencing some nasty digestive issues. It relieves stomach pain, helps with dysentery, diarrhea, and painful urinary conditions. Eggplant has also been used topically to treat frostbite and canker sores… talk about a multi-tasking vegetable…
Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! During cold and flu season, I recommend onions to everyone, and in lots of ways and forms; they actually can rid the body of bacteria.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.
It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.
This is a vegan main dish that even meat eaters will love. It gets roasted in the oven, so the veggies get caramelized and sweet... it's so good!
Ingredients
4 slender eggplants
sea salt and black pepper
1 Tbs extra-virgin olive oil, plus more from brushing the pan
1 med onion, chopped
1 pint grape tomatoes, cut in half
1-1/2 cups baby spinach, torn into pieces
8 garlic cloves, smashed
¼ cup jarred sliced pepperonci or banana peppers
2 Tbs tomato paste
1 tsp coconut sugar
dried hot red pepper flakes, to taste
vegan mozzarella cheese (optional)
Instructions
Preheat the oven to 450°F.
Slice the eggplants lengthwise until they are almost sliced all the way through, but not all the way through.
Sprinkle a pinch of sea salt onto each half of eggplant, then place them in a colander and let them sit for 30 minutes (this helps remove some of the water and bitterness from the eggplant).
Place the eggplants, partially opened, on a baking sheet lined with parchment paper, and then place them in the oven and bake for 25 minutes.
Meanwhile, heat a large skillet over medium heat and add 1 Tbs oil.
Add the onion, tomatoes, spinach, garlic, peppers, and tomato paste to the skillet and sauté, stirring until the vegetables start to soften, about 10 mins. Season with salt and pepper.
Stir in the coconut sugar and red pepper flakes.
Open the eggplants so they are butterflied, and place them in a baking dish.
Reduce the oven temperature to 350°F.
Spoon the filling evenly into the eggplant.
Roast in the oven for 45 mins. (If using vegan cheese, slice some up and tuck it into the eggplants when there is about 10 mins of cooking time remaining.)
This 
