"Reinventing Indulgence" One meal at a time!

Archive for the ‘Parties’ Category

Sprouted Chick Pea – Red Pepper Hummus

Vegans and hummus go hand in hand. More frequently than not, it’s our saviour. Well.. mine anyway. It’s like a safe food. Non-vegans generally adore it and so will offer it as a snack at parties. Many restaurants will carry it, especially the Mediterranean ones and for sure.. a falalfa place is always nearby. In New york at least!

HummuIMG_4799s goes well with breads, crackers, crisps as well as carrots, celery, peppers and other raw vegetables. I’m starting to see snack pack sizes of hummus in the grocery stores- that’s a positive move for kids and people on the go.

On the flip side, it’s actually really easy to make it yourself. I have blogged hummus many times;  I even thought I specifically blogged “sprouted chick pea hummus” but I guess I didn’t. I’m gearing up to go raw vegan (join me) for a little while, since the weather is finally breaking into consectutive days of sunshine and warmth here in New York.

Raw vegan for me- means it’s time to get sprouting. I starting to soak a few things the other day and Instagramed it. Someone asked me to post the outcomes so here goes one of them:

Recipe and how to make:
Sprouted Chick Pea – Red Pepper Hummus:

  • I soak the chick peas overnight and then dIMG_4794rain and rinse them.IMG_4792
  • Let them sit until you see the sprouts coming out. Usually within one or two days (even three). It’s good to rinse them and move them around to shake the water off.
  • Now I have a live food full of enzymes.
    I like this quote from Brenda Davis:
    “We can live about 3 weeks without food and 3 days without water, but we would likely survive only about 3 minutes without enzymes.”
  • I toss a little over one cup of the sprouted chick peas into the food processor
  • I put in my tahini and extra virgin olive oil; at least two big tablespoons of both. Taste test as you go!
  • Crush some garlic and let it sit for a few minutes, then add it in
  • Add freshly squeezed lemon; i used a few cut wedges
  • Hot sauce; the title should really be Sprouted Chick Pea – Red Pepper Hummus; the Spicy Version!
  • Organic red pepper cut into pieces and then added to food processor
  • Sea salt

So delicious!

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Buffalo Cauliflower bites

IMG_4502Let’s cut to the chase- you could make anything “buffalo” style, serve it with a great dip and it would taste good. Admit it! I have never seen such a reaction to my vegan food as with this picture. It’s not like my friends are about to become vegan (although a girl can wish) but moreso that they can see the connection between something not healthy to something healthier. I’m all for that! Hence, my mission and name – Reinventing Indulgence.

Perhaps others can share my early addiction to buffalo chicken wings. One thing for sure, I had the best comparison there is. The best wings I had ever indulged in were at BJ’s in Fredonia, upstate New York and they were 10 cents; sorry folks but I don’t think it’s there anymore. I have been to Anchor bar in Bufflao where they boast “Home of the Original Buffalo Wing”; they were good but I still thought BJ’s wings were better- crispy not wet. Anyone from Buffalo can tell ya.. they know wings! It’s interesting how we all get so far removed from the animal when discussing eating choices, good times and the memories associated. It’s actually so odd now even saying it.. wings. We eat (ate) the wings off a bird and deep fry them in hot sauce. It’s kinda gross and of course not to mention – cruel. So I’m glad to see the craze returning for something that does not involve an animal part. Although like I said, you can pretty much deep fry anything and throw it in hot sauce.

Cauliflower. Here we go – you don’t have to deep fry or even fry it. You can bake these. I have heard a few of my friends making these and have been excited to try it. I have had pretty good vegan wings – V Spot in Brooklyn, made from soy and Champs, also in Brooklyn, made from tempeh.

Cauliflower works for me so I made a first attempt.

IMG_4428IMG_4430Umm- not so good!
I somewhat followed a PETA recipe with my nonchalant ADD type of way.
Take (1) – it didn’t taste very well. I used whole wheat flour. I have four flours in my home at the moment – coconut, potato, whole wheat and Teff. The funny part is- I don’t even use them except to experiment. And that’s what this was. I used the whole wheat flour and soy milk. I dipped the cauliflower pieces in and baked it.

CALRVBrWgAAcqOvThey looked, felt and tasted gummy – in addition, I made a mess. The messy part was not surprising but the gummy was. Yuk. I dosed it in this amazing Brown’s Tahini Buffalo sauce that I bought at this past NYCVEGFEST. It was beginning to taste pretty good. I re-baked it like a few recipes say to do. The flavor seemed to get lost a bit. Afterwards, it was just ok. (For the record they were better on day 2.)

I had to try it again.

Take (2). This time I asked my friend Rachna and she jumped in excitement with her method which was using chick pea flour and club soda. Hmm.. now it’s getting interesting. I bought another head of cauliflower and tried it again. This time though I didn’t have that cool hot sauce. I had mexican hot sauce. I stopped by my favorite place to pay for over market-price fun niche items. I went in for E3 Live- came out spending $166 and didn’t even get the hot sauce because they didnt have Franks, which is my favorite. Funny thing, Whole Foods had a bunch of other sauces but I had to put a few down because of corn syrup (GMO) and egg whites, butter etc. It really shouldn’t be so difficult. It’s just hot sauce. It’s suppose to be vegan. IMG_4493

Back to the recipe; The buffalo sauce part called for butter – us vegans.. we got butter! No probs.. lets do this. I start mixing my hot sauce but it was super hot and not that thick so I had to add more butter. I started thinking.. this is not healthy lol But hey.. you think it is right because it’s cauliflower. I didn’t even get to the dip part. Just because it’s vegan- doesn’t mean it’s healthy. So I try to stop adding butter because I dont want a heart attack. I instead switch to tahini. Ok.. I like this. Next time though, when I’m in the mood for this, it’s Frank’s Red Hot or that cool Brown’s Tahini Buffalo sauce. Frank’s Original is definitely vegan. Surprisingly, even though the Frank’s “Wings” sauce says Natural Butter Type Flavor – it too is VEGAN! Major score!

Back to the butter ingredient in the recipe for a moment; dairy butter is fattening with a higher percentage of saturated fat than the vegan butter. It also comes from dairy cows fed a diet of GMO feed. Knock yourself out with the argument that you are using grass fed butter. Maybe one in 100k of you are. Do what you want but it’s still abuse at the animal level. As for those who want to indulge in vegan butter, it isn’t the healthiest thing either although you aren’t hurting any animals or supporting the dairy industry. There is plenty of research that saturated fats (especially from animals) and excess omega 6 fats should be minimized and I will definitely add to that and say especially when heated. That being said, remember my Mom’s favorite words.. “everything in moderation”! Food for thought: some doctors even say “no oil” at all – have you ever heard Dr. Caldwell Esselstyn MD. It’s definitely worth checking out. My favorite fats are flax, avocado, raw cacao, nuts, seeds, extra virgin olive oil (not for heat) and extra virgin coconut oil, raw or to heat for sautés.

I know this blog is for my non-vegan friends so let me get to it:

  • Preheat oven to 450 degrees
  • Wash and cut the cauliflower into bite size pieces like 1 to 2 inches
  • Make a flour batter. I used Bob Mills garbanzo & Fava flour but regular garbanzo bean flour is good. I used between 1/4 to 1/3 of the bag for one head of cauliflower.
  • Mix it with some club soda– not too little, not too much. You don’t want the batter dripping thin but also not too thick and clunky. My friend said to use a cookie wire rack for the pieces of cauliflower to drip off after you dip them in the batter. I said, “do I look like a cookie maker to you?” lol. I had no idea what she was talking about! If you have it – use it!  You can put tin foil underneath so you don’t make a mess like I did. Actually, it’s called a cooling rack. I learn something new everyday! I’m not sure if they are technically made for inside the oven so please check what it’s made of. Many people do use it for that purpose but you should be careful of non stick surfaces in high oven temperatures. My friend likes it because the cauliflower can cook from underneath while dripping off excess batter. I am researching as I write; the oven friendly version is called a roasting pan if you want to get fancy.
  • Cook for 18 minutes. This is important. It’s best you don’t over cook it or they will be mushy. If you aren’t a professional baker with all sorts of equipment, then they might stick to the pan even, if you did grease it with coconut oil like I did.
  • Prepare the hot sauce mixture: approximately, 1 cup hot sauce and 1 tablespoon of vegan butter (have extra on hand of both if needed). I’d be lying if I didn’t say I used less hot sauce and more vegan butter. I added tahini as well. As previously mentioned, next time I will use Frank’s Red Hot and follow the recipe more precisely.
  • I put the baked cauliflower in a stainless steel bowl. I slowly and gently added the hot sauce mixture. You dont want the cauliflower to break apart or get mushy.
  • IMG_4495The recipes generally say to “rebake” for another 8 – 10 minutes. My friend said don’t rebake.”  I agree. I may try it again and do a taste test. Honestly, it was already great! How was i to wait another 10-15 minutes to eat it?
  • The “blue cheese”. Urgh.. you know how I feel about the overrated marketing trap of the dairy industry. Who needs blue cheese? The Buffalo Cauliflower Dip I made was so delicious. I used Hampton Creek’s JUST MAYO. Non vegans are raving about this. Weird but great! I roughly followed this recipe from 86lemons except I used more tahini and forgot about the tofu. Will try that next time.
  • So to sum up the dip part: I used approximately 3/4 cup Just Mayo, 1/4 cup tahini, fresh squeezed lemon, teaspoon apple cider vinegar, almost a tablespoon red wine vinegar and then garlic powder, give or take. I’m sorry, I need a class in recipe writing for sure!

Whatever the wing is.. soy, tempeh, cauliflower or any other vegetable, it’s still going to be all about the hot sauce, the dip and the lovely cut carrots and celery that make you feel like you didn’t just consume 500 calories. But hey.. if that helps you save the wings of one chicken then so be it. Go for it!

Visit my Pinterest to see other fun things you can do with cauliflower. Next up for me is cauliflower pizza. Enjoy!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

Perfect Vegan Lasagna

I’m beginning to think I’m obsessed with lasagna but in reality it’s something I only eat around the holidays. I did however make a few perfect lasagnas back to back and they truly need to be documented- first for my friends and second so I don’t forget! If one were to go through my blog, they would find so many lasagnas. One day it’s about raw lasagna, the next without pasta and then just trial & error. Today’s blog is just simply… “perfect vegan lasagna”.  I nailed it! Yes, I can take joy in that – if you only knew the number of experiments. I’m a virgo perfectionist and a diehard Italian pastaholic – don’t forget that.

lasagnaperfect
First things first, they may revoke my Italian status here, but I used “oven ready” whole wheat lasagna noodles. I have never done this before. This time my focus was in the filling and hoping it wouldn’t melt away into vegan watery vegetable land nor burn in it’s attempt to make a sweet potato perfectly soft. Did I say sweet potato?  Yes I did. Hey my Grandmother, may she rest in peace, was the best pasta/ best sauce maker and best baker that I know of. Sorry Mom and sorry to my brother Rob – they both fight for title every holiday and I’m not even allowed in because mine is “special”. Anyway, my Grama.. she always tossed a pinch of sugar in there. Luckily, GMOs weren’t  around back then! The sweet potato is my way of adding in some sweetness, healthy fiber and a vegetable that won’t disintegrate like a zucchini I once knew.

megram

My Grama! This blog is for you- I bet anything you would have made me special vegan Italian food if I asked! RIP.. years ago due to diabetes related causes. And yes.. that’s me!

I wanted to add my meat too. I know.. one day I hate the word and the next it’s mine to empower. Whatever.. I wanted my vegan meat layer and I used soy crumbles and mushrooms to get it. My sauce of course is always on point; thanks Grama! Next up.. Daiya cheese. Again.. to cheese or not to cheese and then to call it cheese or not to call it cheese. I’m in a simplistic mood right now so vegan cheese it is and the best melted vegan cheese out there hands down and slammed shut. Mozzarella shredded style to be exact. Be careful not to use too much like me or you will be swimming in lasagna fondue. Spinach – talk about disintegrating. I don’t use frozen; I use fresh and a lot of it due to shrinkage. A lot- get a few bags or bunches. I outed myself again by saying bags. This is a shortcut perfect lasagna. Ready to bake lasagna, bags of spinach and sweet potato puree to avoid having to bake the sweet potatoes first. For the record, I don’t boil any vegetables unless making a broth or soup. This lasagna is really for a party- not so much something I would eat every week- at all!

Sauce:

  • Italian canned tomatoes, usually crushed but maybe one or two as puree. I like Tuttorossa and Sclafani. I use at least (4) 28oz cans. Always go more! (5) cans is good! I usually make 2 big trays.
  • Tomato paste – the small cans. I use 1 or 2.
  • Onions
  • Garlic
  • Fresh basil
  • Olive oil
  • Spices – salt, pepper, oregano, hot chili flakes if you can handle it etc.

I start with an olive oil, onion and garlic sauté; then I add one can of paste and simmer. After a few minutes I add the sauce cans and water. Give it time. Add spices in too as you are taste testing.

Vegan meat:

  • I used Boca soy crumbles. There are a few different brands so feel free to experiment. Boca makes PETA’s favorite vegan substitutes list. 
  • I used portabella mushrooms. Again.. experiment! Mushrooms are king in the health world.
  • I am a spice girl! Well, not the London kind although I love them. I like my spices so I use them intensely here – bay leaf, basil, oregano, chili flakes, pepper, salt etc.

I also began this sauté with olive oil, onions and garlic.

Lasagna:

  • First I put a little oil in the baking dish and a little sauce to prevent sticking. Then I placed in the bottom layer of pasta. I think I used about 1 1/2 boxes per tray. Again, buy more so you don’t have to run out later!
  • Then I layered on the vegan meat.
  • I added dollops of sweet potato puree. I’d say 1/2 to 3/4 can of organic sweet potato puree. I have made it with thin slices of baked sweet potato but the puree melts in more perfectly. Trust me.
  • Another layer of pasta.
  • A plentiful layer of sauce and Daiya cheese
  • Another layer of pasta
  • A heavy full layer of spinach. Press down gently.
  • The top layer of pasta with sauce on top to cover it nicely and some Daiya cheese. Make sure you get sauce in all the corners too so it doesn’t dry out.

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Approximately 45 minutes baking time at 350 degrees. Be careful not to use too much salt with the vegan meat and sauce because the Boca and Daiya have salt too. 

Bake, set, cut, eat! Approximately 45 minutes baking time at 350 degrees. Be careful not to use too much salt with the vegan meat and sauce because the Boca and Daiya have salt too.

Party time- have fun!

 

 

 

Vegan lasagna

I love making lasagna and have mastered it quite often and in all different ways- regular meat lasagna (yes before I went vegan), vegetarian lasagna, vegan lasagna, pasta-less lasagna and even raw lasagna! So I decided to have a mini vegan get together and I do not know what happened! I guess I got confused with all my lasagnas. I must have had my meat/ whole wheat lasagna hat on when I made my vegan pasta-less lasagna. Hence I cooked it too high and too long. I guess at this point you could call it lasagna soup. It was delicious none-the-less but not of too much substance nor of health for that matter. 

So- I did what any determined blogger would do. I made it again and invited more people over. This time.. lol.. I wore my pasta-less/ vegetable lasagna hat.. and didn’t cook it long enough. It was like reverse fear! Oh my God! Take me out of the world of pasta for three years and look what happens! This was easily rectified though. I cooked it longer and there is goes.. a beautiful (vegan) whole wheat vegetable lasagna with daiya cheese (vegan) and all! I of course, made a pasta-less vegan one on the side for me which finally came out good! The key was– longer times with the whole wheat pasta and shorter times for just vegetables. Also zucchini and squash create possibly too much liquid unless you cook them slightly before hand. When using other vegetables like eggplant or sweet potato – be sure to cut them thinly. Spinach and mushrooms also work great. 

First things first- you have to make a slamming sauce. This I have mastered from my Grama for sure.. and then my Mom and believe it or not.. my brother too is a great cook! I have ventured away from the meat infused recipes so it’s all about the olive oil, garlic, onions, spices, tomato sauces and letting it cook for a while!

Next up is the pasta cooking. I know they make those ones that just bake in- but where do I find them in whole wheat? Since I do not know, I went ahead with boiling the whole wheat lasagna noodles. While that was cooking, I sliced my vegetables thin. The first time I used eggplant, zucchini and squash- the second: eggplant, spinach and sweet potato. I have a mandolin but I don’t like using it as I almost lost skin a few times. I admit- I must learn how to slice thiner! 

Where can you buy daiya cheese and vegan ricotta? Well, daiya is becoming more popular every day – it may even be in your local supermarket. I used the shredded mozzarella version. Vegan ricotta– lol- I wasn’t even sure it existed but it did! I found this at Whole Foods. I will admit though that it almost tasted like a vegan ice cream of some sort. In any case, melted daiya is heavenly and can carry the whole lasagna!

Layering is always fun. Just dive in with the pasta, the vegetables, the sauce and the vegan cheeses! Have fun and watch the lasagna for timing. It should obviously be not too soupy and not too tough!


The final lasagna picture is up top. This one here is the pasta-less vegetable one that could have been layered a little better but was still remarkably delicious!

Enjoy! For the record, here is the raw lasagna recipe from an earlier blog.

Vegan Bobó de Camarão

I love the memories of consistent home cooked meals with friends and family around. Growing up, this was more of a weekly event but later with my friends, I recall more of a monthly get together. What is especially on my mind is the times of hanging out with my Brazilian friends. One friend specifically, Janaina, did the cooking. Today she is a chef and it’s of no surprise to me. Her food was always amazing! I must have asked for the Bobó de Camarão so many times that I had no choice but to learn how to make it. I guess you will have to ask her for the non-vegan secrets but for now, I will share the recipe as I veganized it! This was a dish that I made in December for a work holiday party. 

Bobó de Camarão is a delicious Brazilian dish made with shrimp and a beautiful puree involving coconut milk. This dish is inspired from the region of Bahia, Brazil. There are probably a few different ways to make it and I’m confident that this way is up there among the best. 

This is the recipe how I made it using an extra large pot!

Ingredients
Shrimp– I used fake shrimp that actually resemble the real ones quite well except for the texture which may take a little getting used too. It’s vegan though!

Onions– 1 red onion
Scallions– 1 bunch
Garlic– 3 cloves

Tomatos– 3-4 medium sized
Bell peppers– 2- 4 colorful ones
Cilantro– 1 bunch
Water- about 4 cups but use your judgement
Tomato sauce– 1 or 2 cans
Coconut milk– 1 or 2 cans
Yucca– I use 1-2 frozen packages but you van use fresh too
Sazon con Azafran– 1-2 packets. I hear they have MSG free ones! 
Talisca– Azeite De Dente Talisca 1/5 bottle

  • Begin with a sauté using the oil, garlic, onions and scallions.
  • Add in the tomatoes and bell peppers, chopped and diced finely (and water to almost cover it)
  • Add the Sazon, salt, pepper and cilantro
  • Once this gets going I add in more water and really let that build flavor
  • Next I use the canned tomato sauce.
  • Later if I want it even thicker I may add a small can of paste. What’s interesting is watching the color and flavors of this puree as it changes and builds momentum.
  • Once this has absorbed and cooked, I add in the coconut milk. I use between 1 and 2 cans depending on the flavor and how much I am making.
  • Next I add the shrimp.I like the shrimp from MAY WAH. This VEGAN SHRIMP is a different taste for many, but certainly one that you can get used to that doesn’t harm shrimp or other fish caught from the shrimping industry; not to mention that they are bottom dwellers- so they are not the healthiest of the seafoods to begin with. Here are the ingredients: INGREDIENTS• Water • Konjac Powder • Beta Glucan • Modified Potato Starch • Paprika • Sugar • Sea Salt • Carrageenan • Alginate • Calcium Hyroxide 
  • The yucca I cooked first in a separate pot. I blend it in a good food processor- this is where I had a problem. The yucca burnt out my Montel Health Master and yes I am mad about it. I had to resort to my regular and smaller food processors. This was not easy. Perhaps I needed more liquid or perhaps I just needed a new high end processor like the Vitamix that I got for Christmas. In any case, I added this yucca to the mix but was not able to achieve the floating masterpiece that she so eloquently and deliciously makes.

To recap the secrets: Work in steps, build the flavor, track down the Brazilian oil.. and then learn how to float the yucca on top like a dumpling! Have fun with it!

Thank you Janaina for inspiring me how to cook and thanks for the final tip- I needed to add more of the actual puree to my yucca mixture in the blender. I guess it’s not Montel’s fault after all. Just kidding, I always take responsibility for my cooking errors no matter how many!

Vegan day 325: Sweet Potato-Pear baked with Pecans and Raisins

SWEET POTATO-PEAR TZIMMES 
WITH PECANS AND RAISINS

This dish was such a hit with my family and friends that I promise right now- I WILL MAKE IT AGAIN for the holiday staff party lol.

Simply amazing.. 
Another recipe from VEGANOMICON by Isa Chandra Moskowitz & Terry Hope Romero


Ingredients
Yams or sweet potatoes – 2 or 3 large yams or more if using sweet potatoes
I happen to use yams for this recipe. I believe sweet potatoes will be even sweeter if you like that. 
Pears – I used 2-3 per tray that I made
Vegetable oil – I used 1-2 tablespoons of coconut oil (olive oil is great too)
Mirin –  2 tablespoons. If you haven’t heard of this… it’s time to go buy some!
Pure and organic maple syrup 1-2 tablespoons
Cinnamon 
Pecans 3/4 cup
Raisins 3/4 cup golden

I may have altered this recipe slightly due to my impatience to read all the way through. I cut the yams/ sweet potatoes into 1 inch cubes. I cut the pear into similar shaped pieces. Tossed everything into a party size baking tray. I poured the oil, mirin, maple syrup and cinnamon right on top. I didn’t really mix anything as I knew it would all melt around. I baked this for 30 minutes at 350. Then I mixed it gently to move the juice or sauce around. I added the pecans and raisins and baked another 30 minutes. 

Delicious!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Tuesday, November 20th 2012 blog]

Vegan day 295: Vegan Moussaka

VEGANOMICON is an amazing vegan cookbook that I was delighted to receive as a birthday gift not too long ago! My friend said.. “page 164.. MOUSSAKA”. First of all, I was impressed that a non-vegan friend of mine even opened the book! Then to say moussaka, ok.. you have my attention. I remember the last time I made moussaka and pastitsio and it was pretty intense. It’s basically the Greek version of an Italian’s lasagna. I have spoken of lasagna plenty of times- yes I consider myself a pro.. in a non-chef/ non-cook type of way. The Greek dishes were the same for me- planning, prep and execution! I love these types of dishes- perfect for parties and events. Now I had to veganize. 


I remember the last time making these but by no means the exact ingredients and they were far from vegan. I read through this recipe a few times and I was ready to tackle it.

I am so happy that I started Veganomicon with this one and so proud that it came out delicious! This is really a wonderful dish to try and it was even more amazing that it was animal-free.

Eggplant- Potato Moussaka with Pine Nut Cream
from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero
(slightly altered)

Vegetable layering

eggplant (2-3 medium size)
zucchini (2-3 medium size)
potatoes (4-5 large)
(sliced and brushed with olive oil)

Tomato sauce
1/4 cup olive oil
shallots (about 2 small)
garlic (3 cloves)
1/3 cup vegetable broth
1 large can of crushed tomatoes
spices: oregano, tiny amount of cinnamon, bay leaf, salt and pepper

Pine But Cream
silken tofu (1lb)
pine nuts (1/2 cup)
lemon juice (3 tablespoons)
arrowroot powder (1 teaspoon)
garlic (1 clove)
nutmeg, salt and pepper


This is the order I went in: vegetables, tomato sauce and then the pine nut cream. 

First thing was to cut, lightly oil and bake slices of potatoes, eggplant and zucchini. While these were cooking I started the tomato sauce and then prepared the pine nut cream sauce. 

The tomato sauce was basic. 

The pine nut cream flavor that I was trying to resemble was that of bechamel cream sauce. Interestingly enough, as I sit here and write, I find that the bechamel sauce is sometimes made with milk and flour. I knew it needed something creamier and now it makes sense. I wanted to add a nut milk but it was already on the thin side. I knew to add a little brown rice flour that I had on hand to compensate for the arrowroot powder that I was missing. In retrospect, I could have added some nut milk and more flour then to thicken it. Live and learn. The nut cream was prepared in a food processor- no pre-cooking. 

After the vegetables were cooked for about 20 minutes, I began the layering. 
I greased a baking dish with olive oil and then layered in the eggplant, potatoes, then tomato sauce, zucchini, pine nut cheese and then topped it all with some extra whole pine nuts. 

(Skipped days 286-294; ok it’s not a daily blog but I’m keeping up best I can!)

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Sunday, October 21st 2012 blog]