Fettuccine with Eggplant and Peppers alla Norma

Culinary legend has it that this simple but delectable dish was invented by an Italian chef to mark the first performance of Sicilian-born Vincenzo Bellini’s grand opera, Norma, in 1831. Deep-frying the eggplant is traditional, but baking works well and is less caloric and far less work.

Serves 4 as a first course

1 medium globe eggplant, about 3⁄4 pound, trimmed but not peeled
Olive oil spray
Fine sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 (14–15-ounce) can Italian plum tomatoes, drained (save the juice for another use)
2 garlic cloves, finely chopped
Pinch hot red pepper flakes
10 to 12 ounces gluten-free fettuccine
1⁄2 cup loosely packed basil leaves, chopped just before serving
Wedge of Pecorino Romano

Heat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil.

Slice the eggplant into ¾-inch thick slices and lay them on the baking sheet. Spray each one with olive oil. Turn them over and spray again. Bake until browned on the underside, about 15 minutes, then turn and bake for a further 10 minutes. Season lightly with salt and pepper.

Meanwhile, warm the olive oil in a skillet over moderate heat. Add the onion and sauté until softened, about 5 minutes. Quarter the tomatoes lengthways and then once across, to make large, even chunks, and add to the skillet. Stir in the garlic and hot pepper flakes and season with salt and pepper. Reduce the heat to low and simmer, partially covered, until the liquid has almost evaporated, about 15 minutes, stirring often. Quarter the eggplant slices and add to the sauce.

While the sauce cooks, boil the pasta in salted water, taste testing often, until al dente, about 7 minutes. Add to the sauce with the chopped basil, and toss gently. Divide the pasta among four heated shallow bowls. Garnish with curls of pecorino, shaving them off the wedge with a vegetable peeler.

From Gluten-Free Italian by Jacqueline Mallorca,
published by Da Capo Lifelong

Eggplant Meatballs

Makes 20 to 24, Serving 4 to 6

2 to 3 tablespoons extra virgin olive oil, or more if needed
1 medium onion, diced
1 medium eggplant, unpeeled, cut into ¼ - to ½ -inch dice
1½ cups walnuts, toasted (see page 86) and coarsely chopped (optional)
Fine sea salt and freshly ground black pepper, to taste
2 cups dried bread crumbs
2 large organic eggs, beaten; or ½ cup firm tofu, processed until smooth
½ cup dairy or vegan Parmesan, grated
½ cup grated Pecorino, or vegan cheese
3 garlic cloves, crushed
Zest of 1 lemon
¼ cup chopped fresh parsley or 1 tablespoon dried
1 tablespoon dried oregano
½ cup coarsely chopped basil
vegetable oil spray

Store-bought vegetarian meatballs are expensive—and a bit too bland for my taste. This recipe is the perfect alternative: easy, affordable, and delicious. (It’s also one of the few recipes in which I substitute dried parsley if I don’t have fresh, so do make these even if that’s the one ingredient you’re without.) I drizzle the meatballs with a little basil-oil slurry and serve with a side salad of tomatoes and onions. You can shape them into burgers and serve with Lemony Garlic-Smashed Potatoes. Use leftover meatballs in lasagna or as a taco filling. To give these a Middle Eastern flavor, replace the basil with a generous handful of chopped mint and serve with garlicky Tzatziki.

1. Preheat the oven to 375ºF. Lightly oil a baking sheet.

2. Heat a large skillet and sprinkle in 2 tablespoons olive oil. When the skillet is hot, add the onion and sauté on medium-low until translucent, about 5 minutes. Add the eggplant and a sprinkle of salt and sauté until the vegetables are soft and fragrant, 8 to 10 minutes. If the eggplant dries out too quickly and begins to stick, add a bit more olive oil. Transfer to a large mixing bowl.

3. Add the walnuts, if using, to the eggplant and mix thoroughly. Transfer a generous cup of the eggplant mixture to the food processor. Process until pureed and return to the bowl. Add the bread crumbs, eggs, Parmesan, Pecorino, garlic, zest, parsley, oregano, basil, 1 teaspoon salt, and black pepper and mix well. If the mixture seems too dry, add the remaining tablespoon or more olive oil. Rub a little olive oil on your palms and shape the meatballs with your hands, using 2 heaping tablespoons of the mixture at a time. Each meatball should be about the size of a golfball.

4. Place the eggplant balls on the prepared baking sheet and spray with vegetable oil spray. Bake 25 to 30 minutes, until a deep golden brown with a nice crust. Don’t let them overbake or they will get too dry. Remove the pan from the oven, cover with foil to slightly steam the balls, and allow them to rest for a few minutes.

From Totally Vegetarian by Toni Fiore,
published by Da Capo Lifelong

Grilled Vegetable Stromboli

(Italy)

Typically, this Italian rolled sandwich is made with a filling of cheese and meat, but I like a filling of grilled eggplant and zucchini instead. Next time you pull out the grill for a vegan BBQ, you can throw on a few extra veggies and save them for stromboli.

Makes 4 Servings

1 large eggplant
2 medium zucchini
Kosher salt as needed
Olive oil for grilling
1⅛ cups warm water (110°F)
1 tablespoon active dry yeast
Pinch of sugar
2 tablespoons olive oil
1 teaspoon kosher salt
2 ½ to 3 cups all-purpose flour or white bread flour
1 head of Roasted Garlic (see page 64)
Italian herb seasoning mix, to taste
Salt and freshly ground black pepper, to taste
½ teaspoon poppy seeds

To make the vegetables, trim off the tops of the eggplant and zucchini, then slice them lengthwise into strips, cutting them as thinly as possible (a mandolin may be helpful here). Lay the strips out in a single layer and sprinkle both sides of them with salt. Let the strips sit for 30 minutes (this will help remove some of the moisture from the vegetables).

Heat a nonstick grill or grill pan. Pat the vegetables dry and brush them lightly with olive oil. Grill, turning halfway, until the strips are soft and have brown grill marks. Set the vegetable strips aside to cool, or refrigerate until needed.

To make the dough, place the warm water in a mixing bowl. Sprinkle the yeast and sugar into the warm water and stir well. Let the mixture sit for 5 minutes to dissolve the yeast.

Add the olive oil, salt, and 2 cups of the flour. When the dough begins to form a ball, turn the dough out onto a lightly floured surface and knead. As you knead, add just enough of the remaining flour to keep the dough from sticking. Knead for about 10 to 15 minutes, until the dough is smooth, elastic, and supple.

Place the dough in a well-oiled mixing bowl, turning to cover the top of the dough with some of the oil. Cover with plastic wrap and a kitchen towel, and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.

Preheat the oven to 375°F. Line a baking sheet with parchment paper, spray with nonstick spray, and set aside.

Turn the dough out onto a lightly floured surface and roll into a flat rectangle, about 10 x 12 inches.

Squeeze all the roast garlic out into a small bowl and mash together with a fork. Spread the mashed garlic across the surface of the dough and top with one or two layers of grilled vegetables. Sprinkle with the Italian herbs, salt, and pepper.

Roll up the bread (like rolling up a cinnamon roll) to form a long narrow loaf, pinching the seam and ends closed. Place on the prepared baking sheet. Brush the top of the loaf with a little water and sprinkle with poppy seeds.

Bake 30 minutes, until the loaf is nicely browned. Allow to cool before slicing.

VARIATION: Feel free to substitute other grilled vegetables, such as bell peppers strips, onions, or thin slices of portobello mushroom, for the eggplant and zucchini. Just make sure that all vegetables are sliced thinly and grilled well. If your filling is too thick or too wet, you’ll have a soggy Stromboli on your hands.

QUICK AND EASY VARIATION 1: Use prepackaged pizza or bread dough from the store.

QUICK AND EASY VARIATION 2: Substitute vegan turkey or ham deli slices and slices of vegan cheese for the grilled vegetables and roasted garlic.

Allergen Information: Soy-free, nut-free. Contains gluten and wheat.

Balsamic Strawberries

You can make cheap, watery balsamic vinegar from the grocery store taste like expensive, well-aged balsamico by reducing it a bit on the stovetop. Add a touch of sugar and lemon and you have a wonderful topping for fruit.

Makes 4 Servings

½ cup balsamic vinegar
3 tablespoons sugar
1 ½ teaspoons freshly squeezed lemon juice
2 pounds (about 4 cups) fresh strawberries, hulled and halved

Combine the vinegar and sugar in a small saucepan (note: don’t use an aluminum saucepan for this one or the taste will be off). Bring to a boil over high heat and simmer until syrupy and reduced by half, about 5 minutes.

Pour the balsamic mixture into a small bowl and add the lemon juice. Allow to cool completely (the syrup can be made a day ahead and stored in the refrigerator).

Drizzle cooled syrup over the strawberries.

Allergen Information: Gluten-free, wheat-free, soy-free, nut-free.

From Vegan Lunchbox Around the World by Jennifer McCann,
published by Da Capo Lifelong

Fajitas Bonitas

Serves 4 to 6

This dish can be made regularly because it is so simple and yet impressive. We love the flavor and meatiness of the mushroom here, but the recipe also works well with tofu or tempeh instead of the Portobello. Taking the time to serve with rice and beans would make the meal even more traditional. Salsa (page 82), Vegan Sour Cream (page 289), and sliced avocado or Guacamole (page 88) also go well with fajitas.

6 whole-grain flour tortillas
2 tablespoons olive oil
2 large garlic cloves, pressed or minced
1 yellow onion, cut into half-moon slices
1 red bell pepper, seeded and cut into ½-inch strips
1 green bell pepper, seeded and cut into ½-inch strips
2 Portobello mushrooms, cut into ½-inch strips (about 8 ounces)
1 teaspoon seeded and minced jalapeño, or to taste (optional)
½ cup corn, either frozen or fresh off the cob (optional)
2 teaspoons ground cumin
1 teaspoon chile powder
¼ teaspoon cayenne, or to taste
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon soy sauce
2 cups thinly sliced lettuce (about 4 ounces)
1 cup cubed and seeded tomato

1. Preheat the oven to 200°F. Place the tortillas on a baking tray or a plate and cover them with a moist towel to warm them up without drying them out. Let them heat up gently while you make the rest of the meal.

2. Using a large skillet or wok, sauté the olive oil, garlic, onion, red and green bell peppers, mushrooms, and jalapeño, if using, over medium heat for about 5 minutes, or until the peppers are bright and soft, stirring occasionally. Add the corn, if using, cumin, chile powder, cayenne, salt, pepper, and soy sauce, and cook for 5 minutes more, or until all veggies are cooked through.

3. Remove the tortillas from the oven. Serve the sautéed vegetables, lettuce, and tomatoes in separate bowls along with the warm tortillas still under the towel, and let everyone make his or her own.

Variations

• Add 8 ounces of extra-firm tofu or tempeh, cut in strips, to the recipe after the onions in step 2. You can try roasting them for extra flavor (see page 28), in which case you can toss them in at the end or serve on the side as an optional ingredient.

• Substitute 8 ounces of seitan for the Portobello mushrooms and add to the recipe after the onions in step 2.

• If you have more time, serve the fajitas with the Taco Filling (page 228).

From The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray,
published by Da Capo Lifelong