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A Vegetarian Mistake

jessy777 — Mon, 11 Aug 2008 14:04:06 -0700

So I was in Lansing, MI this past week/weekend to check out my law school and look for a place to live. I decided to try a Mexican food restaurant near my hotel to see what it was like North of Texas. Do I believe Bowling for Soup or not? I ordered a black bean and rice burrito and some queso and chips on the side. I have been a vegetarian for almost 3 years and Mexican food is my favorite veg friendly option. So, my burrito comes out and I take a bite because it smells so good. I begin to chew when I notice a funny flavor. I promptly remove the bite and notice bits of ground beef in my burrito. Needless to say I was slightly horrified. I opened up the tortilla to find ground hamburger meat is mixed with the black beans throughout my entire burrito. I politely (despite my personal anger and disgust) call the waiter to my table and explain my situation. I was very nice considering I have a temper and am quick on the draw with my mouth. The waiter stares at me forever and the asks in a "put upon" tone if it should be remade or will I eat what is on my plate. SERIOUSLY!! I just explained the faux pas, that I understood but I do not eat meat. I didn't want to get another plate because I was unsure I could trust this establishment not to make the same mistake. So I enjoyed my queso, chips and corn tortillas. The experience served to remind me to inspect my food carefully before consuming and only eat at locations that I am more certain are veg friendly. When I got back to Austin, Texas I headed over to Serrano's and enjoyed mushroom enchiladas and a big ole margarita. It was nice to be back.

Mayan Waffles (vegan)

nicospitsjive — Thu, 17 Jul 2008 22:25:49 -0700

I have always loved experimenting in the kitchen and I have been a dietetic (health reasons as opposed to moral/ethical) vegan for a little over a year now -- while my diet has expanded to encompass vegetarian choices at present because my budget is somewhat limited while on the job search (^-^) I do plan on following vegan guidelines again as soon as possible, but I figured I'd share the wisdom I've garnered over my year-long journey as the Big V.

Today I've decided to share my own recipe for home-made, Mayan Waffles; chocolate with a little kick to get you going in the morning (but don't let me limit you -- some of my best dinners have circled around breakfast foods). The special equipment you'll need for this recipe is a handy waffle iron. If you can't find yours or don't have one available, feel free to turn waffle day into pancake day!

Ingredients:
1 ripe banana
2 cups soy milk
.5 cup oatmeal
1.5 cup flour
2 tsp baking powder
.5 cup baking cocoa*
.25 cup vegan chocolate, shaved
cayenne pepper

*for a richer, more intense depth of flavor, replace .25 cup baking cocoa with .25 cup vegan hot chocolate mix. A friend of mine living in Burlington, VT sent me "Aztec Spicy Hot Chocolate" mix from Lake Champlain Chocolates as a gift and it is still my favorite. Not only is it all-natural, but it has a little spice of its own which I think is delicious.

Directions:
Turn on your waffle iron/stove top and grease cooking surfaces of the iron or griddle. Mash your banana with a fork or your hands until most of its shape has left (leaving some texture only improves on the taste); Combine ingredients in a mixing bowl (leave some lumps -- if you over-mix it will toughen the waffles); pour enough batter of the iron to JUST cover the bottom reservoir (overfilling will result in spillage -- however, delicious spillage that is safe to eat as it will not contain raw egg) and close the iron; if cooking on the stove, I believe you know what to do from here out. When the iron light turns on, signalling completion, open iron away from face (steam safety) and remove the waffles; Immediately arrange on plate with shavings and cayenne pepper sprinkled over the top so as to melt; Serve.

Suggestions:
My personal favorite chocolate bar for this dish is Green & Black's "Mayan Gold" Chocolate (with orange and spices), found in most large grocery stores. It is Fair Trade Certified, vegan, and muy delicioso -- need I say more? If you're looking for a vegan version of the original or plain waffle, try my Blonde Waffle; substitute cocoa, chocolate and pepper for cinnamon, nutmeg, and vanilla. A nice treat with So Delicious' vanilla dairy-free ice cream or even go crazy and opt for some pure Maine maple syrup.

xoxo
Nico

What is the easiest way for you to lose weight?

kittyprincess — Tue, 15 Jul 2008 20:24:32 -0700

If you've ever dieted before, what do you think works best?

Creating a Vegetarian Pantry

supermommie — Sat, 17 May 2008 17:16:48 -0700

Creating a Vegetarian Pantry
I was working on creating my own vegetarian pantry and I decided to share with you!!

--------------------------------------------------------------------------------
NON-PERISHABLE DRY GOODS
Beans, canned: Look for good-quality beans, without additives, or better yet, organic canned or jarred beans from natural food stores or co-ops, including your favorites from the following:
Black beans
Black-eyed peas
Chickpeas (garbanzos)
Great northern beans (cannellini)
Pink beans
Pinto beans
Red or kidney beans

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Beans, dried: If you're inclined to cook beans from scratch, I don't object! Black beans, adzuki beans, and navy beans are particularly good cooked from scratch; there's also pink, kidney, red, and large white beans; brown and red lentils, and split peas.

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Chilies, green, in 4 or 7-ounce cans, chopped, mild or hot, as preferred

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Grains: If you are going to store whole grains at room temperature, don't buy more than what you will use up in about 3 months. During hot summer months, refrigerate them.
Barley
Bulgur
Couscous
Rice (long-grain brown, basmati, arborio,
quick-cooking, etc.)
Quinoa
Wild rice

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Herbs and spices, dried: Keep a good range of commonly used varieties on hand; seasoning blends, especially an all-purpose salt-free herb-and-spice blend, a good-quality curry powder, as well as an Italian herb seasoning blend, are especially useful.

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Oils:
Dark sesame oil
Extra-virgin olive oil
Light olive oil

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Pastas and noodles: Keep a good supply of different sizes and shapes of pasta in your pantry. Some useful shapes to have on hand include angel hair, thin spaghetti, spirals (rotini), ziti or penne, fettuccine, and linguine. A few Asian noodles, such as udon, soba, and rice vermicelli, are available in natural food stores and are nice to have on hand too.

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Soy sauce: Sometimes marketed under the name tamari or shoyu; buy a good natural brand for best flavor.

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Tomato products, canned:
Diced, in 14- to 16-ounce cans
Crushed or pureed, in 14, 16, and 28-ounce cans
Tomato sauce

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Vinegars:
Balsamic (dark and/or white)
Red wine or white wine vinegar
Rice vinegar (for Asian-style cooking)

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PREPARED CONDIMENTS, SAUCES, AND SUCH
Barbecue sauce (great for broiling or stir-frying tofu, tempeh, or seitan)
Pasta (marinara) sauce (this comes in so many natural and flavorful varieties)
Pizza sauce
Salad dressings (choose natural, low-fat varieties of your favorites; I find red wine vinaigrette, balsamic vinaigrette, and ranch most useful)
Salsa, tomato-based, mild to hot as you prefer
Salsa, tomatillo (Salsa verde)
Thai peanut sauce
Stir-fry sauce

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PANTRY VEGETABLES
Garlic
Onions (yellow, red, or both)
Potatoes, white (red-skinned are an excellent all-purpose potato)
Potatoes, sweet (for fall and winter)

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REFRIGERATOR STAPLES
Refrigerator staples are more subjective to define than pantry staples. That being the case, this is a fairly short list, concentrating on the ingredients that I feel are essential to have on hand to ensure flexibility in meal preparation. This doesn't include fruits and vegetables, which you should buy as often as you need them.
Butter or margarine (both to be used quite sparingly; I like natural soy based margarines;look for a brand that is free of hydrogenated oils and trans-fatty acids)
Cheeses, shredded (low-fat if preferred, or soy cheese)
Parmesan cheese, grated fresh (or if you prefer, try Parmesan-style soy cheese)
Ketchup
Lemons
Mayonnaise (preferably commercially prepared tofu mayonnaise)
Milk, low-fat, or soy milk
Mustard, prepared (Dijon-style is excellent)
Tofu (in various forms including silken, soft, firm or extra-firm, and baked. See more detailed description of the various forms of tofu on page 000)
Yogurts, plain and flavored

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FREEZER STAPLES
Burger and hot dog rolls (for veggie burgers and soy hot dogs, of course)
Hero or sub rolls
Pastas, frozen (any of ravioli, tortellini, cavatelli, gnocchi)
Pita bread
Pizza crusts
Soy bacon
Soy hot dogs
Tortillas, corn and flour
Vegetables of your choice (corn kernels, green beans, green peas, and chopped spinach are useful)
Veggie burgers

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FRESH FRUITS AND VEGETABLES
Though fresh produce is undoubtedly a staple in this book's recipes and menus, it would be cumbersome to list all those used. Produce is the food I shop for most frequently, since I like to have it as fresh as possible. Though the seasonality of produce has been stretched by imports, I like to stick with what is truly seasonal as much as possible. Please support family farms by shopping at local farm stands and farmers markets if you have access to them. Cast a vote for organic produce (as well as organic eggs and dairy products) by buying them as often as you can; they are more expensive, to be sure, but if there is more of a demand, prices will come down.

Fast & Easy Dinner: Linguine with Caper and Green Olive Sauce

amusesbouche — Tue, 13 May 2008 22:26:31 -0700

This dish is inspired by the classic Mediterranean-Italian pasta puttanesca. Puttanesca traditionally calls for anchovies, but the recipe below excludes them, making it the perfect weeknight dinner for both vegetarians and non-vegetarians alike. The meal is wholesome enough for either, with beefy tomatoes, bright, bold flavors and al dente linguine.

To make the dish even heartier, you can toss in a few large portobello mushrooms or a chopped chicken breast. If you're concerned about the sauce being too salty, you could always substitute the green olives with a milder black olive variety.

I recommend serving this out straight out of the pan, topped with a generous sprinkling of shredded Parmigiano-Reggiano.

Linguine with Caper and Green Olive Sauce

from Real Simple

Ingredients

1 tablespoon olive oil
2 cloves thinly sliced garlic
1/4 teaspoon crushed red pepper flakes
1 26-ounce jar of marinara sauce
6 3/4 ounce jar of Spanish olives, drained and chopped
3 1/2 ounce jar of capers, drained and chopped
1/2 cup chopped flat-leaf (Italian) parsley
1/2 teaspoon lemon zest
1 pound dried linguine

Directions

1. Heat the olive oil, garlic and crushed red pepper in a large saucepan over medium heat until fragrant, about 2 minutes.
2. Add the marinara sauce, olives, capers, parsley and lemon zest.
3. Reduce heat to low and simmer for about 15 minutes.
4. Meanwhile, cook the linguine according to the package directions.
5. Drain and add the linguine to the sauce, tossing to coat.
6. Transfer to a large serving dish and serve family-style.
Serves 4 to 6.

Excuse Me? I'm an advocate for animal torture because I'm a meat eater?

hartsfull — Thu, 03 Apr 2008 10:21:29 -0700

I certainly don’t want to belittle anyone’s compassion for animals. I would never want to downplay compassion at anytime. I'm also not against anyone being vegetarian/vegan however:

If you don’t like the inhumane treatments of animals at factory farms/slaughter houses, then you should work toward making them better.

The fact that YOU feel sad or guilty, or just can’t bear the thought of eating animals is fine. I certainly have no problem with how you feel. I even appreciate your compassion, an admired trait. But do not assume that because others do eat meat, that they are less compassionate. Please do not project your choices as supreme justifications.

Please see following link that discredits Gail Eisnitz group (HFA), about the editing of videos etc.
http://www.fsis.usda.gov/OA/news/2001/humanestatement.htm

In contrast, many farmers and ranchers applaud and appreciate Dr. Temple Grandin, in her efforts in finding better humane treatments of farm animals.
http://www.grandin.com/
http://en.wikipedia.org/wiki/Temple_Grandin

Speaking from a cattle ranching family, we do not advocate animal torture for the sake of sadistic pleasure, but also, because stressful deaths of the animal creates an inferior quality of meat. Which is detrimental to our business.

These are links that would better support your humane animal treatment for human consumption. Rather than telling everybody they are terrible people for being meat eaters. If you are a vegetarian, that is your right and choice. Stick to what is good for you, is for you.

This is an example of a more constructive advocacy to more humane animal treatment. Note the “funding” link if you really want to be involved. If you do, it reads that Whole Foods started it, and another option to buying meat that hasn’t been tortured or raised without compassion.

http://www.animalcompassionfoundation.org/about.html

The first link is from Illinois. Going to one of them might be a nice drive in the country. Also, it would give someone the chance to actually witness how animals, not in slaughterhouses, are living. Some of the farms listed do also have deliveries in the city for those who just can’t make it to the country. I have only listed some. Anyone in any state I’m sure can find something like these, or just go to Whole Foods.

http://www.eatwild.com/products/illinois.html#jordan

This is from Wisconsin.
http://www.reapfoodgroup.org/atlas/farms/index.htm

This is a list of farms in Michigan.
http://www.sweetwaterlocalfoodsmarket.org/farmersgallery.swf

This is in Oregon.
http://www.siskiyoucoop.com/meat-grass.htm

Lastly, that cows are worse than an SUV in polluting the environment. Other large methane producers are: horses, elk, deer, elephants, termites and VEGANS, but NOT necessarily in that order.

7-Layer Tortilla Pie

partysugar — Thu, 06 Mar 2008 10:00:06 -0800

7-Layer Tortilla Pie
From Campbell's Kitchen

2 cans (about 15 oz. each) pinto beans, drained
1 cup hot or medium salsa
2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 15 oz.) black beans, drained
1 small tomato, chopped
7 flour tortillas (8-inch)
2 cups shredded Cheddar cheese

Mash pinto beans. Stir in 3/4 cup salsa and garlic.
Mix remaining salsa, cilantro, black beans and tomato.
Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2" of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more.
Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
Bake at 400°F. for 40 min. or until hot. Uncover. Top with remaining cheese.
Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.

Serves 6.

Vegetable Chow Mein

partysugar — Wed, 05 Mar 2008 05:32:35 -0800

Vegetable Chow Mein
From Betty Crocker

1 cup vegetable or chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles

Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 3 g); Sodium 690 mg; Total Carbohydrate 42 g (Dietary Fiber 5 g); Protein 7 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 24 %; Calcium 6 %; Iron 20 % Exchanges: 2 Starch; 2 Vegetable; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Basic Quiche

partysugar — Thu, 28 Feb 2008 10:00:32 -0800

Basic Quiche
From Real Simple magazine

1 tablespoon olive oil
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

Heat oven to 375° F.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes.
Add the parsley and cook, covered, for 2 minutes more.
Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.
Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full.
Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Serves 4.

NUTRITION PER SERVING: CALORIES 587.76(65% from fat); FAT 42.42g (sat 17.55g); PROTEIN 26.89mg; CALCIUM 687.46mg; SODIUM 703.71mg; FIBER 1.67g; CARBOHYDRATE 24.89g; IRON 2.89mg

Vegetarian Stuffed Peppers

music_jewel321 — Tue, 26 Feb 2008 09:56:00 -0800

It took me a long time to get used to brown rice, but I really like the nutty flavor it adds to this recipe. I received this recipe from my nutritionist, and I find it particularly flavorful. Tell me what you think.....Is there anything you think you might add?

Photo courtesy www.dvo.com

4 medium green bell peppers
2 cups cooked brown rice
1 cup canned pinto beans, rinsed and drained
¾ cup finely chopped onion
¾ cup corn kernels (fresh or frozen)
½ tsp dried basil
2 tsp olive oil
1 tsp lemon juice

Preheat oven to 375 deg. F.

Spray an 8 inch square baking dish with cooking spray. Cut the tops off the bell peppers and set them aside. Remove the seeds. To help the peppers stand firmly, trim a thin slice from the bottom, taking care not to cut through. In a large bowl combine the rice, beans, corn, onion, and basil. Spoon the filling into the bell peppers, packing them lightly. Place the peppers in a baking dish and cover them with the reserved tops. Place the baking dish on the middle rack in the oven. Carefully add water to the baking dish to a depth of 1 ½ inches. Bake until the peppers are soft when pierced with a knife, about 45 minutes. Remove the pepper tops and discard. In a small bowl, combine the oil and lemon juice and spoon over the peppers. Let the stuffed peppers stand for 20 minutes before serving.

Makes 4 servings.

Calories: 284
Total Fat: 7g
Carbs: 48g
Protein: 9g
Fiber: 8g
Sodium: 475mg

Avocado Tacos

ALSW — Wed, 20 Feb 2008 06:51:45 -0800

For Lent this year, I've given up eating most meats, so I've been trying to find delicious mainly vegetarian recipes that aren't just pasta, pasta, pasta. So I've been trying out a lot of YumSugar and TeamSugar recipes and I've had great success with the ones that I've tried. But this recipe comes from Allrecipes, so I thought that I'd share it with you.

I was a little concerned that it wouldn't be enough food, but we had 3 hard tacos each with some leftover taco filling as well. And we both really enjoyed it! Definitely something I'll make again - and maybe make a little more my own. But if you enjoy guacamole, you'll really love this dish!

Avocado Tacos

3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas - or hard shell corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

I personally left out the cilantro and the jalapeno pepper sauce. We had no cilantro and I wasn't in the mood for hot, so instead, I added a little lime juice. Yum! Some other great suggestions for fillings are:

Lime juice
Shredded cheese
Baby spinach
Corn
Tomatoes
Red pepper
Black beans
Shrimp

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, mix avocados, onions, and garlic salt.

Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.

Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Smoky Chipotle Hummus

partysugar — Tue, 19 Feb 2008 08:30:57 -0800

Smoky Chipotle Hummus
From Bon Appetit magazine

2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
3 tablespoons plus 2 teaspoons fresh lemon juice
2 tablespoons olive oil
21/2 teaspoons minced canned chipotle chilies**
1 large garlic clove, minced
11/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro
2 6-ounce packages roasted-garlic bagel chips

Reserve 3 tablespoons garbanzo beans for garnish.
Blend remaining garbanzo beans and next 7 ingredients in processor until smooth.
Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

Serves 20.

*Sold at Middle Eastern markets, natural foods stores and some supermarkets.
**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Group Therapy: My Boyfriend Doesn't Take Into Consideration That I'm a Vegetarian

Thu, 14 Feb 2008 16:00:00 -0800

I arranged something very nice for my boyfriend for Valentine's Day: a couple's massage. I got it because I will like it and I know he will like it. Meanwhile, my boyfriend has reserved dinner for us at a very nice restaurant neither of us have been to yet. I went to the website to check out the menu. and I was shocked to see the majority of it is meat and seafood items.

My first thought was that my boyfriend doesn't even think of me at all when booking a restaurant. In fact, when I asked him if he even bothered to check the menu online, he said no, but he did say he asked the woman when he called and she said I could have a baked potato or the fresh vegetable of the day as a side option, which doesn't sound all that great. All the appetizers are meat or seafood. There are only one or two soups and four or five salads that I can actually eat. He, on the other hand, gets to dine like a king with extravagant dishes such as NY strip steak and lobster tail.

I know I am not being selfish over this because my sister is a vegetarian too, and her boyfriend always checks out the restaurants in advance. I really feel like he doesn't even care that I have limited options, as long as there are plenty of choices for him! When I have suggested we go to a vegetarian or vegan place to eat, he always throws a fit and says there will be nothing there for him. Am I in the wrong here? What should I do?

[EDITOR'S NOTE: To be involved in more GROUP THERAPY, click here]

Source

Cheddar Beer Soup

partysugar — Thu, 14 Feb 2008 11:45:15 -0800

Cheddar Beer Soup
From Everyday with Rachael Ray magazine

5 tbsp. butter
2 carrots, finely chopped
2 leeks, white and light green parts only, finely chopped
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle amber beer, such as Dos Equis*
1 1/2 tablespoons Dijon mustard
10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
Croutons, for garnish

In a large saucepan, melt the butter over medium heat.
Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes.

Add the flour and cook, stirring often, for 2 minutes.

Slowly pour in the milk, whisking constantly.

Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.

Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined.

Season to taste with salt and pepper. Top with the croutons.

Serves 4.

*I couldn't find Dos Equis so I used Pacifico.

Croutons
From Inger Bareilles

7 slices thick white bread, crusts removed
2 tbsp. melted butter
2 tbsp. extra virgin olive oil
1 tbsp. garlic, minced
1 tbsp. fresh thyme, minced
salt and pepper

Preheat the oven to 375°F.
Slice the bread into small cubes, about half-an-inch by half-an-inch.
In a large bowl toss the bread cubes with the butter, oil, garlic, thyme, salt and pepper. Toss well to coat all of the bread pieces.
Spread out on a baking sheet covered with foil.
Bake in the oven, checking often for 20-25 minutes.
Remove and let cool 5 minutes. Serve in a bowl alongside the cheddar cheese soup.

Baked Eggs with Spinach and Tomatoes

partysugar — Thu, 14 Feb 2008 10:00:49 -0800

Baked Eggs with Spinach and Tomatoes
From Real Simple magazine

1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained
Kosher salt and pepper
2 8-ounce bunches spinach, trimmed
8 eggs, separated (yolks kept whole, if possible)
4 ounces cream cheese (optional)

Heat oven to 400° F.
Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20 to 22 minutes.
Divide among individual plates. Add dollops of the cream cheese, if desired.

Serves 4.

NUTRITION PER SERVING: CALORIES 128(28% from fat); FAT 4g (sat 1g); SUGAR 4g; PROTEIN 13g; SODIUM 547mg; FIBER 6g; CARBOHYDRATE 12g

Baked Millet

k8 rckstr — Wed, 06 Feb 2008 09:11:45 -0800

I just attended my first vegan cooking class last night, and the theme was breakfast! This is the first dish we prepared, and the teacher recommended serving it with honey poured over top for added sweetness! It sounds a little odd, but man its delicous!

3/4 Cup raw millet
1/2 Cup coconut
4 Cups water
2/3 Cup oats
1 teaspoon vanilla
1/2 Cup soy milk powder (optional)
1/2 Cup dates
1 teaspoon lemon juice
1/4 teaspoon salt

Place dry ingredients in 9x9 inch pan
Boil water, salt, lemon juice, and vanilla
Pour over dry ingredients
Bake at 375 F for 45 mins - 1 hour or until nicely browned
Serve with milk or fruit juice

Serves 6

Butternut Squash Fries

hlm584 — Tue, 05 Feb 2008 11:23:00 -0800

Found this quick and simple recipe on iVillage's Hot Food Trends slideshow:
Create butternut squash fries. Cut squash into fry shapes, bake at 400 degrees for 30-40 minutes.
Sounds delish! Need to keep my eyes open for butternut squash at the grocery store (here in Mexico, summer squash is more common). If anyone decides to try this recipe, let me know how it works out!
*image taken from www.pulseorganics.com

Bok Choy with Broccoli

partysugar — Tue, 05 Feb 2008 08:30:50 -0800

Bok Choy with Broccoli
From Everyday Food magazine

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely grated
1 to 2 tablespoons soy sauce

Cut white stalks from bok choy; slice stems into 1-inch pieces. Coarsely chop green leaves.
Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
In a large skillet, bring 1/2 cup water to a boil. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until water evaporates, 2 to 4 minutes.
Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes. Add ginger and soy sauce; stir to combine.

Serves 4-6.

Longevity Noodles

partysugar — Tue, 05 Feb 2008 08:30:36 -0800

Longevity Noodles
From Food and Wine

2 quarts water
5 ounces mung bean or soybean sprouts (2 cups)
1 1/2 teaspoons salt
1/2 pound fresh Chinese egg noodles
1/4 cup chicken stock, vegetable stock, or canned low-sodium broth
1 tablespoon plus 1/2 teaspoon light soy sauce
1/2 teaspoon Asian sesame oil
1 tablespoon peanut oil
One 1/4-inch-thick slice of fresh ginger, lightly smashed
1/4 pound snow peas
3 large fresh water chestnuts, peeled and sliced 1/8 inch thick

Bring the water to a boil in a large saucepan. Put the bean sprouts in a strainer, lower it into the boiling water and blanch the bean sprouts for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.
Add the salt to the water in the saucepan and bring it back to a boil. Add the noodles and cook, stirring, for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water; drain. Rinse again then drain, lifting them to separate and dry the strands.
In a small bowl, combine the chicken stock with the soy sauce and sesame oil to make the sauce.
Warm a wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the wok. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.
Stir the sauce, add it to the wok and bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 1 1/2 minutes. Transfer the noodles to a platter and serve at once.

Serves 4.

Vegetarian Chili

partysugar — Sun, 03 Feb 2008 01:30:23 -0800

Vegetarian Chili
From Joe Bonanno

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
1 large carrot, chopped medium
1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles
2 cloves garlic, minced
1 pound dried lentils, rinsed
1/3 cup tomato paste
1 (15-ounce) red kidney beans, drained and rinsed
1 (15-ounce) pinto beans, drained and rinsed
1 stewed (28-ounce) tomatoes
1/3 cup chili powder
4 teaspoons ground cumin
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.

Serves 10.

Belle needs a new life, a new body, a better mind

Belle yun — Fri, 25 Jan 2008 08:41:10 -0800

hey fit dieters!
I'm a newbie to this site and I'm at my wits end when it comes to dieting and fitness.
I'm going back to college in a few days and I HAVE to start a diet and excercise program so that I can return home with a healthier body.
I've been a vegetarian for about a year now but it hasn't made much of a difference in my rather large appearance.
I've been jogging on the treadmill but it hasn't helped, I'm still fat lol.
I really need anyones help at this point, getting started on excercise, what foods to eat....please help..anyone!

Broccoli Cheese Soup

partysugar — Thu, 24 Jan 2008 11:45:25 -0800

Broccoli Cheese Soup
Modified from William Broderick at the Port Charlotte Hotel in Scotland

For Soup:
1/4 cup butter
1 onion, finely chopped
1 head broccoli, thick stems removed, chopped
6 tbsp. flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton or other blue cheese, crumbled
Salt and pepper
4 to 5 tbsp. heavy cream
For Croutons:
2 slices of white bread per person, crusts removed, cut into 1/2 inch cubes
olive oil to coat
salt and pepper
1 heaping tbsp. per person finely grated extra sharp cheddar cheese

Melt the butter in a large soup pot over medium heat.

Add the vegetables, and fry gently for 5 minutes until soft but not browned.

Stir in the flour and cook for 1 minute. Remove from heat.

Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.

Meanwhile make the cheddar croutons: preheat the oven to 350°F. Place the bread cubes on a cookie sheet covered with foil. Toss with olive oil, salt, and pepper to coat. Sprinkle with cheddar cheese.

Bake in the oven until crisp and brown 12-15 minutes. Set aside to cool.
Cool soup slightly and blend with an immersion blender or regular blender.

Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Reheat slowly allowing the cheese to melt, over low heat for 10-15 minutes. Do not allow soup to boil at this point, it will curdle.

To serve, garnish with croutons.

Serves 4-6.

Pesto Portobellos

partysugar — Thu, 24 Jan 2008 10:00:08 -0800

Pesto Portobellos
From Vegetarian Times magazine

8 large portobello caps, about 6 inches round
2 Tbs. olive oil
Salt to taste
2/3 cup seasoned breadcrumbs
2/3 cup prepared basil pesto
1 Tbs. grated lemon zest from 2 large lemons
1 Tbs. balsamic vinegar
1/4 cup finely chopped hazelnuts, optional
1/3 cup grated Romano or Parmesan cheese
Chopped parsley or mint for garnish

Preheat oven to 450F. Line two shallow roasting pans or baking sheets with aluminum foil.
Gently wipe mushroom caps with damp towel. Use paring knife to pry out any bits of stems; chop stems finely.
Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans. Sprinkle lightly with salt.
Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each mushroom.
Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue roasting until tender, 10 to 15 minutes total.
Sprinkle grated cheese liberally on each mushroom, and garnish with parsley. Serve warm or at room temperature.

Serves 8.

15-Minute Pumpkin Risotto

partysugar — Thu, 17 Jan 2008 10:00:02 -0800

15-Minute Pumpkin Risotto
From Sunset magazine

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups vegetable broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
Mix the cornstarch smoothly with a little of the vegetable broth. Add to pan along with remaining broth, wine, pumpkin, and rice.
Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Serves 4.

Nutritional Information: CALORIES 461(16% from fat); FAT 8.3g (sat 4.9g); PROTEIN 16g; CHOLESTEROL 20mg; SODIUM 402mg; FIBER 3.2g; CARBOHYDRATE 75g

wild mushroom enchiladas w/ancho chili cream sauce (vegetarian)

GratefulGrl80 — Tue, 08 Jan 2008 05:30:11 -0800

2 cups water
2 dried ancho chilies
4 large garlic cloves, peeled
2 cups whipping cream
4 teaspoons fresh lime juice

3 tablespoons butter
3/4 cup chopped onion
12 ounces fresh wild mushrooms (such as oyster and/or stemmed and
sliced shiitake and portobello)
5 ounces feta cheese, crumbled
6 tablespoons chopped fresh cilantro
2 medium tomatoes, seeded, chopped
1 small avocado, pitted, peeled, cut into 1/2-inch pieces

8 6-inch-diameter flour tortillas

Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add
chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking
liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard.
Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and
puree until smooth.
Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet.
Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with
salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and
chill.)

Melt butter in another heavy large skillet over medium heat. Add onion and
mushrooms and sauté until onion is translucent and mushrooms are tender, about 5
minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer
until just heated through, about 4 minutes. Stir in avocado. Season filling with
salt and pepper. Remove from heat.

Coat tortillas in cream sauce, individually. Cover remaining sauce
and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll
up tortillas, enclosing filling completely. Arrange seam side down on same
baking sheet. Cover enchiladas with foil.

Bake enchiladas until heated through, about 10 minutes. Transfer to plates.
Spoon some sauce atop each. Serve, passing any remaining sauce separately.

Little Mushroom Tarts

partysugar — Wed, 02 Jan 2008 15:30:53 -0800

Little Mushroom Tarts
From Sunset magazine

4 ounces fresh shiitake mushrooms
8 ounces fresh common mushrooms
3 tablespoons butter, plus 6 tablespoons chilled butter cut into chunks
2 tablespoons olive oil
1 onion (8 oz.), peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons sherry vinegar
1 tablespoon minced Italian parsley
About 1/2 teaspoon salt
Fresh-ground pepper
1 cup all-purpose flour
1 large egg, beaten to blend

Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix.
Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg.
Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet.
Gather remaining dough, roll again, fill, and cut out more tarts.
Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer.
Serve warm.

Makes 12 to 16 tartlets.

Indian Watermelon Curry

nymphetamine — Sun, 30 Dec 2007 17:24:10 -0800

from FXcuisine.com

All these winter-ish and holiday recipes left me yearning for a taste of summer; I discovered this recipe last year and made the dish no less than six times over the last summer; it's that good. Enjoy!

Watermelon Curry - A savory curry by Camellia Panjabi

Half a small watermelon
4 garlic cloves
1 pinch turmeric powder
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp hot chili powder
salt
1 lemon
1 pinch sugar

1. Peel the watermelon and cut the flesh into bite-sized cubes.

2. In a mortar grind together coriander seeds, salt, turmeric and chili.

3. Add the crushed garlic and a cup watermelon cubes to the spices.

4. Mash everything to a pulp. (If you don't have a mortar and pestle, a bowl and a blunt object or the back of a very large spoon will work.)

5. Fry the cumin seeds in a little oil a deep frying pan. Wait until they start to smoke before moving on to the next step.

6. Pour the watermelon-spice mixture into the frying pan. Reduce heat and let it thicken a bit, 3-5 minutes. Taste and add a bit of sugar if needed.

7. Add the watermelon cubes to the sauce. Cook for 3-4 minutes, gently tossing the watermelon cubes until each is fully coated with sauce.

8. Season with a little lemon juice.

Serve as a side dish or with rice.

Indian Watermelon Curry

Roasted Red Pepper and Fresh Herb Frittata

partysugar — Wed, 26 Dec 2007 08:15:23 -0800

Roasted Red Pepper and Fresh Herb Frittata
From Dan Smith and Steve McDonagh

3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish

Preheat the oven to 350 degrees F. Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes.
Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan.
Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven.
Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes.
Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter.
Slice into 12 wedges, garnish with basil leaves and serve.

Serves 12.

Little Mushroom Tarts

partysugar — Fri, 21 Dec 2007 19:34:51 -0800

Little Mushroom Tarts
From Sunset magazine

Rinse shiitake and common mushrooms. Trim and discard shiitake stems; coarsely chop both kinds of mushrooms (keep separate).
In a 10-inch frying pan over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shiitakes and stir often until browned, 4 to 5 minutes. Pour into a bowl.
Melt another tablespoon butter with another tablespoon olive oil in pan. Add common mushrooms and stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes. Add to bowl. Cool slightly, then finely chop mushrooms.
In same pan, over medium-high heat, melt third tablespoon butter. Add onion and stir often until beginning to brown, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.
Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes. Stir in parsley and the mushrooms; season to taste with salt and pepper.
Combine flour and 1/2 teaspoon salt in the bowl of a food processor. Whirl briefly to mix.
Add 6 tablespoons chilled butter and whirl until coarse crumbs form. Pour in 1/4 cup cold water and whirl just until dough comes together. Squeeze a little in your hand; if it doesn't hold together, add another tablespoon or two of water and pulse to mix. Pat dough into a ball, then flatten slightly into a disk, wrap in plastic, and chill until cold, 15 to 20 minutes.
Preheat oven to 375°. On a well-floured surface, with a floured rolling pin, roll dough into an oval 1/4 to 1/8 inch thick. Brush half with beaten egg.
Spoon tablespoonfuls of the mushroom mixture into one hand, squeeze tightly, and mound an inch apart on egg-washed side of dough. Fold bare half over mounds, and press between them to seal. With a 2-inch cookie cutter, cut out tarts and transfer to a baking sheet.
Gather remaining dough, roll again, fill, and cut out more tarts.
Bake until beginning to brown, about 15 minutes. Brush tarts with egg wash (discard any remaining) and continue baking until deep golden brown, about 5 minutes longer.
Serve warm.

Makes 12 to 16 tartlets.

Polenta With Beans and Roasted Vegetables

partysugar — Thu, 20 Dec 2007 11:00:53 -0800

Polenta with Beans and Roasted Vegetables
From Food and Wine magazine

Large pinch of saffron threads, optional
1 1/2 quarts plus 1 tbsp. hot water
2 medium red onions, cut into 6 wedges each
5 tbsp. extra-virgin olive oil
1 1/2 pounds cauliflower (from 1 small head), separated into 1-inch florets
1 medium sweet potato, peeled and cut into 1-inch cubes
Salt and freshly ground pepper
2 garlic cloves, very thinly sliced
One 15-oz. can pinto beans, drained
One 14-oz. can diced tomatoes with their juices
1/2 cup dry white wine
1 tsp. ground cumin
1/4 tsp. crushed red pepper
1 1/2 cups instant polenta
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 450°F.
In a small bowl, cover the saffron with 1 tablespoon of the hot water and set aside.
On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil. In a large roasting pan, toss the cauliflower and sweet potato with 2 tablespoons of the olive oil. Season all of the vegetables with salt and pepper and roast for 10 minutes, adding the garlic to the onions in the last 3 minutes. Remove the onions and garlic from the oven.
Add the beans, tomatoes and their juices, wine, cumin, crushed red pepper and saffron water to the cauliflower and sweet potatoes; roast for 10 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 1 1/2 quarts of water to a boil. Whisk in the polenta; cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil and 1/4 cup of Parmesan; season with salt and pepper.
Spoon the polenta into 4 bowls. Stir the onions and garlic into the other vegetables, season with salt and pepper and ladle over the polenta. Serve, passing the remaining Parmesan at the table.

Serves 4.

NOTES One Serving 640 cal, 24 gm fat, 4.9 gm saturated fat, 88 gm carb, 16 gm fiber.

Cheese Tortellini and Broccoli Rabe

partysugar — Thu, 13 Dec 2007 10:00:10 -0800

Cheese Tortellini and Broccoli Rabe
From Hallmark

8 oz. dried, shelf-stable cheese tortellini (or 12 oz. refrigerated or frozen)
1/4 cup extra-virgin olive oil
1 bunch broccoli rabe (1 pound), chopped (6 cups)
4 cloves garlic, minced
1/2 cup part-skim ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper

In a large pot of boiling water, cook the tortellini according to package directions. Drain and return to the pot.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and broccoli rabe, cover and cook, stirring occasionally, until the broccoli rabe is tender, 8 to 10 minutes.
Add the broccoli rabe mixture to the pasta and toss gently. Stir in the ricotta, salt and pepper. Serve hot.

Serves 4.

Each serving has: 463 calories, 23 g fat (7.1 g saturated), 19 g protein, 47 g carbohydrates (2.2 g fiber), 46 mg cholesterol, 679 mg sodium. Good source of: beta-carotene, vitamin C.

Garlicky Eggplant and Tomato Crostini

partysugar — Tue, 11 Dec 2007 08:30:51 -0800

Garlicky Eggplant and Tomato Crostini
From Food and Wine magazine

2 pounds small eggplants—peeled, quartered lengthwise, then halved crosswise
6 medium garlic cloves, halved
2 tablespoons extra-virgin olive oil
One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
1/2 cup coarsely chopped cilantro
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
toasted croutons, crostini, or crackers for serving

In a large saucepan fitted with a large steamer basket, bring 1/2 inch of water to a simmer. Add the eggplant and garlic to the steamer. Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
Drain the steamed eggplant and garlic in a colander, pressing gently to extract any excess water.
Transfer to a bowl and finely mash the garlic and coarsely mash the eggplant with a fork, then scrape them both into the tomato sauce.
Add the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a few times. Season the eggplant with salt and pepper and transfer to a serving bowl.
Serve the eggplant salad at room temperature or lightly chilled with croutons, crostini, or crackers for spreading.

Serves 6.