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Mini Eggplant Pizzas!

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We love pizza! The boys ask for it just about everyday, but I compromise & serve it once a week. The problem? It’s just so darn messy to make the dough! I needed an easier solution for days when I don’t feel like dusting the whole house due to an indoor flour storm. (Seriously, I’m a bit of a mess in the kitchen. It happens when I get “in the zone”.) So, I found a big ol’ eggplant in my refrigerator just waiting to be sliced. I had seen recipes for eggplant parmesan but had never tried it. It was all an experiment & I was afraid of how they would turn out since I didn’t use eggs or cow’s milk for the breading.

However, they were so good! I mean, really, they came out delicious! My “tasters” liked them so much I could barely snap any pictures before they were all gone! They’re crunchy & a perfect size for little hands.

Ingredients:

  • 1 large Eggplant
  • 3/4 cup Flour (any type will do)
  • 4 tbsp Ground Flax Seed
  • 1 cup Almond Milk
  • 2 cups Bread Crumbs
  • Garlic Powder to taste (appx 1 tbsp)
  • Salt & Pepper to taste
  • 1 cup Pizza Sauce of choice
  • 1 cup Dairy-Free Mozzarella Style Shredded Cheese (Daiya Foods)

Steps:

  • Combine ground flax & almond milk in a bowl & set aside.
  • Place flour in a bowl & season with salt & pepper.
  • Place bread crumbs in a bowl & season with garlic powder.
  • Preheat oven to 400F
  • Peel eggplant & slice into 1/2″ thick circles.
  • Coat 1 eggplant circle at a time in flour covering both sides & then dip in the almond & flax bowl. (Allow excess to drip back into bowl.)
  • Coat in bread crumbs & place on a non-stick baking pan.
  • Bake at 400F for 15 minutes or until circles are golden brown.
  • Remove from oven & top with pizza sauce & shredded cheese & bake until cheese is melted.

The hubby & I used them as a side to our three bean & veggie soup instead of bread…

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You can also top them with bruchetta, hummus, pesto or even guacamole! The possibilities are endless. If you happen to make this recipe, let me know how you enjoyed it! I’m sure you could also try this recipe with zucchini instead of eggplant. I just so happen to have one in my fridge. Hmmmm…

Happy Eating!

– Lesley

Vegan French Toast – A Brunch for Dinner Valentine

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I love French Toast & I don’t know anyone who wouldn’t agree. So, I thought, why not make a meal we all love on a “lovey-dovey” day like today? (I also figured the boys would be thrilled &, hopefully, stuffing their faces which meant the hubby & I could enjoy a somewhat peaceful meal.)

Now, I’ve made vegan French Toast before & I’ve always used Ezekiel 4:9 Bread (which you’re more than welcome to use in this recipe) but I wanted something extra special tonight. Something that breaks a few “rules”. Something like…Texas Toast! *gasp* Ooooh calm down, it’s only 1 night!

Like I said, we usually eat the sprouted grain breads, but when I managed to find 100% Whole Wheat Texas Toast, I thought, “It’s still kinda healthy & perfect for the occassion!” Was it ever!

Ingredients:

  • Bread of your choice
  • 1 1/2 cups Almond Milk
  • 1 tbs Ground Flax Seed
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1 Ripe Banana
  • 4 tbs Pure Maple Syrup
  • 1 tsp Pure Coconut Oil

Steps:

    1. Put all ingredients (except for the bread) in a blender & blend until smooth.
    2. Pour the mixture from the blender to a bowl.
    3. Dip your bread in the mixture to coat. (Make sure you let excess mixture drip back into the bowl.)
    4. Place bread slices on a medium-heat, non-stick, pan or skillet & cook until golden brown on both sides.

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*Served with Tempeh Maple Bacon, fresh fruit, & orange juice.

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It worked out perfectly…stomachs were full & hearts were happy. I hope you try it & enjoy it as much as we did!

Happy Eating!

– Lesley

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