Recipes

RECIPE AND PHOTO COURTESY OF VERVANA, WWW.VERVANA.COM

SERVES 4

2 eggplants, sliced into ¼-inch thick rounds 2 eggs, beaten 2 cups bread crumbs (Panko, Italian-style, gluten-free or homemade) 1 jar Vervana Organic Marinara sauce 2 bell peppers (any color), sliced 1 tsp. Italian Seasoning & Dipping Blend 1- 4 Tbs. Vervana Organic EVOO (or cold-pressed basil, or garlic olive oils) 10 oz. organic mozzarella cheese, sliced or shredded Optional: handful of chopped fresh basil or parsley 1 bag of organic red lentil or chickpea pasta, prepared according to directions Savory salt and pepper & juniper blends

Preheat oven to 350º. Wash and slice the eggplant. Grind sea salt onto both sides of each eggplant slice and lay the slices on a plate to reduce moisture. Let eggplant sit for 30-60 minutes, then blot with a paper towel to absorb the excess moisture. Dip each slice into the eggs, then into the bread crumbs (or flour mixture) and place onto a greased baking sheet. Bake each side for 8 to 15 minutes until crispy. While the eggplant is baking, warm the olive oil in a frying pan on medium heat. Add sliced peppers and Italian Seasoning & Dipping Blend, and sauté until soft. Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish followed by a layer of eggplant, then peppers, more sauce, and evenly spread some of the mozzarella out over the top of the layer. Repeat until all the eggplant and cheese is used. Bake for 40-60 minutes until bubbly and browned on top. Place 1/4 of the prepared pasta onto a serving plate or in a bowl and top with a spoonful of marinara sauce or a drizzle of cold-pressed olive oil if desired. Top with a serving of eggplant Parmesan, and finish with a drizzle of extra virgin or flavored olive oil. Garnish with fresh, chopped herbs.

RECIPE AND PHOTO COURTESY OF BEYOND MEAT, WWW.BEYONDMEAT.COM

1 package Beyond Meatballs ¼ cup Tbsp. olive oil 1 28 oz. can whole San Marzano tomatoes ½ yellow onion, diced 1 cup sliced cremini mushrooms 5-6 garlic cloves, slivered ¼ tsp. red pepper flakes 1 tsp. dried oregano 1 tsp. salt 2 sprigs basil 2 small/medium spaghetti squashes

Preheat the oven to 400º. While the oven preheats, use a fork to poke holes into the spaghetti squash and microwave for 4 minutes. Cut the squash in half and scoop out the seeds with a spoon. Drizzle ½ Tbsp. olive oil on each half, and season with salt and pepper. Place the squash cut side down on a baking sheet and cook for 30 minutes. For the sauce, pulse 1 can of tomatoes in a blender or food processor until it reaches your desired consistency, recommend smooth. Alternatively, you may crush by hand. Dice the onions into ¼-inch pieces. Thinly slice the garlic and mushrooms. Place a large saucepan over medium-high heat and add 2 Tbsp. olive oil. Once the olive oil is hot add the Beyond Meatballs to the pan. Allow them to cook for two minutes, flip, and cook for an additional two minutes or until they have formed a golden crust. Remove the meatballs from the pan and set aside. Using the same pan, reduce to medium heat. Add the onions to the pan, let cook, stirring occasionally for 3-4 minutes or until the onions have turned translucent. Add the mushrooms, garlic, dried parsley, and red pepper flakes. Cook for an additional 5-7 minutes stirring throughout. Reduce the heat to low and add the tomato sauce and ½ tsp. salt. Let simmer uncovered for 10 minutes. Then add the meatballs back to the sauce and cook for an additional 15 minutes stirring occasionally. To serve, use a fork to separate the spaghetti squash “noodles.” Pour the sauce and the meatballs directly into the spaghetti squash boat. Top with torn fresh basil.

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