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2 whole eggplants
vegetable broth, low sodium
garlic powder
marinara sauce
nutty ricotta cheese (see recipe below)
faux parmesan cheese (see recipe below)
8 ounces (about 220 grams) of slivered or sliced almonds, cashews, or sunflower seeds
3/4 cup water
3 tablespoons lemon juice
2 teaspoons nutritional yeast
1/2 teaspoon salt or salt substitute
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning blend
3/4 cup raw cashews, sliced or slivered almonds, or sunflower seeds (nut free option)
3 tablespoons nutritional yeast
1/4 to 1/2 teaspoon salt or salt substitute
1/2 teaspoon garlic powder
Preheat the oven to 400 degrees Fahrenheit.
Slice eggplant lengthwise and lay on a cookie sheet lined with parchment paper.
Pour on a little low sodium broth and sprinkle on garlic powder.
Bake seasoned eggplant slices until softened, about 30 to 45 minutes, turning once.
Preheat the oven to 350 degrees Fahrenheit.
Line a nine- by 13-inch pan with parchment paper.
Put a small amount of your favorite marinara sauce mixed with a few tablespoons of water.
Place a layer of tightly fitted sliced eggplants in the pan. Cover with a layer of marinara sauce and dairy-free ricotta cheese (recipe follows).
Add the next layer of eggplant slices and repeat. Optional: Top with faux Parmesan cheese (recipe follows). Cover and bake for one hour.
Blend all ingredients in a high-speed blender or food processor. Begin with 1/2 cup water and add as needed. Adjust seasonings to taste. Freeze leftovers.
Blend all ingredients in a high-speed blender or food processor until it becomes a fine crumb. Sprinkle on any “dairy” entree to up its flavor profile.
Photo by Rivka Braverman
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