Eggplant Parmesan

Crumble French bread, quarter cup of adagio and parmesan cheese and seasons to liking in one bowl

Wisk together 6 egg yolks in second bowl

Preheat oven to 400

Peel and slice ¼ in thick 1 eggplant and dip in eggs and then breadcrumbs

Lay tin foil on cookie sheets and brush with olive oil

Place slices of eggplant on foil and bake till golden brown

Stack eggplant into layers with tomato sauce and mozzarella cheese. Sprinkle top with parmesan cheese and seasonings

Bake until cheese is melted and eat with a hearty appetite!

Baked Alaska:

Pre-heat oven to 425

Cook Brownies in desired shaped pan using any great brownie recipe ☺
Cool brownies and remove from pan

Use same shaped pan for ice cream by allowing the ice cream to soften, lining the pan with saran wrap and molding ice cream to the same shape and then freezing hard (can be done over the top of the brownies if sufficient room is available)

Place ice cream & brownies on an open pan (no sides)
Cover ice cream and brownies with meringue so that absolutely nothing is exposed

Meringue:
Wisk 6 egg whites until soft peaks form with ½ tsp cream of tartar
Gradually add 1 ½ cup super fine sugar
Beat until glossy and thick

Bake in oven for 5 minutes or until meringue is golden

Vegan Chocolate Milk Shakes

Honestly, there is very little science or measuring involved in this recipe... But it requires...
1 cup almonds
Approx 3 frozen bananas
1 heaping tablespoon (approx) Cacao powder
agave nectar, honey, or real maple syrup (to taste)

Boil the almonds for a few minutes so they will be easy to peel. Peel them. Blend the pealed almonds with enough water to make about 1 quart of almond milk. Then just throw everything else together and blend to the consistency you like. Anywhere from ice cream to thinned down milk shake. The bananas give this dessert a great creamy texture and its still vegan!

Whole Wheat Tortillas

Ingredients

• 1 cup unbleached white (or all-purpose) flour
• 4 cups whole wheat flour
• 1/2 cup coconut oil
  
• 2 teaspoons salt
• 1 1/2 cups boiling water
• flour for rolling, if needed.
  

Directions

1. *In a large bowl, stir together 1 cup white flour, the whole wheat flour, and salt. Rub in the coconut oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. (Since we used Coconut Oil instead of lard, it helps to wet your hands a little when rolling the balls, they stick together better that way)
   
3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. (medium high heat) ** Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

*We followed this pretty closely, but 1/2ed it and didn't need any extra flour. In fact, our dough balls came out dry and we needed to wet our hands to roll them. That worked out great.
** If you don't have a cast iron pan, lightly oiling the pan with olive oil on a paper towel will help the texture. They'll be more pliable.

These also make great chips if you cut them up and stick them under the broiler for a bit.
Also, to make into naan bread, just don't roll them out as much...

Sweet and Spicy Vegan Curry

I don't have a picture of this yet, but if you take one, feel free to add it. Yum!

*4 potatoes, peeled and cubed
2 Tbsp. olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tsp. cumin
1/2 tsp cayenne pepper
2 tsp. curry powder
2 tsp garam masala
1/2 to 1 inch fresh ginger root, peeled and minced
1 tsp salt
1 can diced tomatoes
1 can garbanzo beans, rinsed and drained
1/2 package frozen petite peas
1 can coconut milk (or cream of coconut)
Rice of your choice

Boil potatoes until tender, about 15 minutes. Drain and allow to air dry.
Heat oil over medium heat. Add onion and garlic. Cook for about 5 minutes.
Add rest of seasonings, incorporate, and cook for about 2 minutes.
Add remainder of ingredients and simmer for about 15 minutes.
Serve over hot rice.
Enjoy!

*I adapted this recipe from "Spicy Vegan Potato Curry" on allrecipes.com. Because I suggest putting this over rice, the potatoes may be redundant. Judge for yourself.

Note: if you don't do the potatoes, feel free to add additional beans or peas--or whatever you imagine up might be good! If you like it more spicy, by all means add more spice. Just be warned that it gets a little more spicy the more you eat.