Cauliflower Rice Filled Eggplant

Aubergines, brinjals, eggplant.  So many different names for this weird cone head vegetable.  Yes, when I think about eggplants I do  think about this scene:

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Love them or hate them, eggplants sure are beautiful.  They have a beautiful colour and they taste like a squeeshy heaven to me! During all the selling chaos I felt like making a fancy-ish dinner, and what is fancier than something stuffed?! It looks impressive, but without all that standing in front of a hot stove nonsense.  I decided to make a cauliflower rice, because it was quicker and it added another vegetable up in the mix.  Mostly I was just really lazy.

These stuffed eggplants are simple and filling, with a touch of pretty! ¬†The perfect ” Look at what I made? Yes, worship me now!” meal.

CAULIFLOWER RICE FILLED EGGPLANT4 halves

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Ingredients

  • 2 large eggplants , halved
  • 3/4 cup cauliflower rice
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 large tomatoes, diced
  • 2 tsp oregano
  • pinch cayenne pepper
  • salt and pepper to taste
  • 2 tbsp olive oil

Directions

Preheat oven to 180 degrees C/350F

Scoop out the insides of each eggplant half, leaving a shell of about 1 inch.  Set aside.

Chop the scooped out eggplant.

Heat a frying pan over medium high heat.  Add the olive oil.  Add the onion and garlic, and cook until fragrant.  Ad the tomatoes, cauliflower, chopped eggplant, oregano, pinch of cayenne pepper.  Stir fry  lower heat and cover.  Cook for 3 minutes.  Remove from heat and season with salt and pepper.

Stuff the eggplants with the rice mixture. And place on a baking tray.  Cover with foil.  Cook for 30- 40 minutes. or until the eggplant is tender.  Add cheese over the top if you like.

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Serve with your favourite sides.

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Fried Polenta Triangles with a Vegetable Stir-Fry

Going gluten free has been surprisingly easy,  except when I smell freshly baked bread, its enough to drive anyone crazy! The benefits outweigh the negatives though.  Being able to lose some stubborn pounds, get rid of bloat,  constant clear skin and my teeth feel amazing!  Yes, gluten ,you are a wiley minx, but I shall have you no longer, you harlot!

You don’t have to be gluten free to enjoy this recipe, its delicious and a great foundation for any meal. ¬†I decided to pair it with a simple vegetable stir-fry, but you can top it with what ever you like. ¬†Yes, its that versatile. ¬†I also don’t let the polenta sit overnight, that’s just a ridiculously long time to wait and I have not patience. ¬†It still works great! Some of you that can plan your meals ahead, by all means let it sit overnight, but for us procrastinators, just pop it in the fridge.

FRIED POLENTA TRIANGLES WITH A VEGETABLE STIR- FRYserves 4

Fried Polenta

Ingredients

  • 1 cup polenta
  • 2 cups water
  • 3 tbsp coconut oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 eggplant diced.
  • 1 cup sliced button mushroom
  • 1 large tomato, diced
  • 1 green pepper diced
  • 1 cup zucchini diced
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Directions

In a small pot bring the 2 cups of water to boil.  Lower heat and slowly add the polenta.  Continue to stir until, the polenta is thick.

Pour or spoon the mixture into a greased 9 inch baking dish.  Place in fridge and let sit, until firm.

Cut polenta into triangles.

Heat 2 tbsp of oil in a frying pan.  Place the triangles on the pan.  Season with salt and pepper.  Flip and cook the other side. Remove from pan and set aside.

Fried Polenta

In a large frying pan heat 1 tbsp oil.  Add onion and garlic and sauté until translucent.  Add the mushrooms, eggplant, green pepper, zucchini and tomatoes.  Lower heat and give everything a big stir.  Add spices and cover, cooking for 5 -10 minutes.  Season with salt and pepper.

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Serve the polenta and vegetable stir-fry.  Sprinkle with coriander. Enjoy

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Pancakes Filled with Creamed Spinach, Tomatoes and a Balsamic Reduction

I’m a big fan of savoury pancakes and the South African Dutch pancake makes a perfect stuffing pancake. ¬†Similar to a crepe, but with a thicker and fluffier, consistency, its holds the creamy creamed spinach perfectly. ¬†You can also overstuff this bad boy without any problem!

Just like the name of this recipe, this meal is a mouthful, and will keep you satisfied and full.  Its a perfect any time meal, that will impress your friends.  The cherry tomatoes adds a little freshness to the pancake and pairs wonderfully with the creamed spinach.  Drizzle with a little bit of balsamic reduction for a little bit of pizazz!

PANCAKES FILLED WITH CREAMED SPINACH, TOMATOES AND BALSAMIC REDUCTION Р serves 2

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Ingredients

Pancakes

  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • ¬†2 tbsp oil
  • pinch salt
  • 1 cup non dairy milk

Directions

Mix all the ingredients in a bowl, until you have a lump free batter.

Heat a large non stick pan, over medium to high heat.

Slightly grease the pan.

Spoon a ladle full of batter into your pan, swirl it around until you have a rather thin large disk.  When the pancakes start to show little holes all over flip and cook on the other side. Continue with rest of the batter.  Set aside.

Creamed spinach

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Ingredients

  • 2x 200g bags of spinach, steamed, cooled, drained and chopped
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 3 tbsp all purpose flour
  • 4 tbsp margarine or coconut oil
  • 2 cups non dairy milk
  • 1 tsp nutmeg
  • salt and pepper to taste
  • 1/2 cup nutritional yeast ( optional)

Directions

Melt the margarine in a medium sized pot over low to medium heat.

Add the flour and make a paste.

Slowly add the non dairy milk, whilst stirring the whole time, until you have incorporated all the milk.  Keep stirring, until you have a lump free sauce, add the spinach, onion, garlic and nutmeg. Cook for 2 more minutes, while stirring.

Remove from heat and season.

Balsamic Reduction

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Ingredients

  • 1 cup balsamic vinegar
  • 1/4 cup maple syrup

Directions

In a small  saucepan bring balsamic vinegar and maple syrup to a boil.  Reduce heat and let it reduce to 1/3 cup about 10 minutes.  Remove from heat.

Assembly

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  • Pancakes
  • Creamed spinach
  • Cherry tomatoes halved
  • torn basil leaves
  • Balsamic reduction

Directions

Fill your pancakes with creamed spinach. Fold arrange tomatoes around the pancakes and garnish with basil.  Drizzle balsamic reduction.  Sit back and admire your beautiful creations.  Now.  Stuff your face.