DAY 179

Hot, Sweet & Sour Eggplant

 Ingredients

2 Large eggplant

1 Large yellow  pepper, diced

1/2 medium onion chopped

1 tsp. Coconut oil

2 Tbsp Tamari

1 Tbsp Braggs Liquid aminos1/4 cup Rice wine vinegar

2 tsp. Raw blue Agave

2 cloves garlic, minced

1/4 tsp. chili powder

2 tsp. cornstarch

1/4 cup water

1 tsp. olive oil

Diced eggplant into medium sized dice.

Place on a baking sheet and sprinkle well with salt.

Roast in oven at 400 for 25 minutes or until tender. Heat olive oil in a small frying pan, and saute the onion and peppers until soft but not brown, add the garlic and saute 1-2 minutes. Combine Tamari, Aminos,rice wine, Agave, chili powder, and cornstarch in small bowl and wisk till smooth, add to eggplant and cookfor several minutes until glaze is thick and coats all the eggplant well. Add 1/4 water to think if sauce is too thick, cook additional minute if you add the water. Serve warm. Serve with Brown rice or Quinoa.

DAY 176 - Part two

Ginger-Molasses Cake with Candied Cashews

For the Nuts

1 cup chopped cashews

1 tsp. olive oil

1 Tbsp. Cane sugar

1/8 tsp. Sea Salt

For the Cake

 1/2 cup whole wheat flour

1 cup flour

1 tsp baking soda

1 Tbsp. ground ginger

1 " piece fresh gingers, minced into a paste

1/2 tsp sea salt

1/2 cup Organic maple sugar

1 cup coconut milk

1/2 cup molasses

6 Tbsp. coconut oil

1 Tbsp. Apple cider vinegar

For the nuts

Combine nuts, oil, molasses, cane sugar and sea salt. Mix very well.

Heat cast iron pan over med-high heat add nuts, and cook till carmelized but not burnt.

Set aside to cool

For the Cake

Heat oven to 350- oil and flour 2 mini-loaf pans

Sift flours baking soda, ginger and salt into bowl. add fresh ginger.

Combine: maple syrup, coconut milk, molasses, coconut oil, and apple cide vinegar and wisk till well blended.

add to dry ingredients and mix until just combine ( will have some lumps)

fold in the nuts. Pour into pans and bake for 40-50 minutes until center is firm and toothpick inserted come out clean.

* Adapted fromThe Inspired Vegan

DAY 176

Japanese Eggplant in Spicy Garlic Sauce

Ingredients

4 Japanese Eggplant, cut into chunks, sprinkled with Sea Salt

2 tsp. Coconut Oil

1 small red pepper, sliced

1/2 white onion, sliced

2 Scallions chopped

2 Garlic cloves, finely chopped

1" piece of ginger, minced

2 Tbsp. LEE Kum Lee Spicy Garlic paste

1 Tbsp. Vegan Oyster sauce

1 Tbsp. Tamari

1 tsp. Agave

1/4 tsp. Chili powder

1/2 cup water

Heat 1 tsp. Coconut oil and saute onion and red pepper till softened, remove from heat.

heat remaining oil, getting the wok very hot and stir fry the eggplant till browned and slighty crisp on the edges, and almost tender. Add the onion and peppers, as well as the garlic and ginger and stir fry for 1 minute. . Add the Garlic paste, oyster sauce, tamari, agave, chili powder, and cook together till well combined. Add water as necessary to thin out sauce.

Serve with brown rice or, as I did with Coconut Quinoa.

DAY 174

Braised Cabbage with Senegali Garlic & Parsley Rice

Ingredients

1 Tbsp. Coconut oil
1 onion, chopped
1/4 tsp chili powder____

Saute these ingredient until carmelized about 10-15 minutes

1 Habanero pepper, minced
5 cloves garlic, minced  _____

Add to the saute and cook about a minute

1 Cup short grain brown rice ( soaked for an hour)

___add to the saute and cook for about 2 minutes until the water evaporates

1 large can organic whole tomatoes with juices
1 Tbsp tomato paste
1/2 tsp. sea salt
2 cups vegetable stock

____Add to the saute and bring to a boil.

1 small cabbage, cut into 4 wedges
4 organic carrots, diced___

Push cabbage wedges down to the bottom of the pan, add carrots
 Cover and on low heat  cook for about 60 minutes.
Remove from heat and

Add-3 Tbsp fresh thyme and leave covered for 10 minutes.

** The Inspired Vegan

Day 173

Warm Vegan Fingerling Potato Salad

1 small bag, multi-color fingerling potatoes
2 tsp. Coconut Oil
1 medium red onion, sliced and chopped

2 cloves or garlic, minced
3 Tbsp. Raw apple cider vinegar
2 tsp. Grey Poupon mustard
1/2 tsp. Course black pepper
1/4 tsp. Sea Salt

1 Tbsp. capers
Handfull of parsley minced
1 tsp. Raw Blue Agave

 Steam the potatoes  until you can easily pierce them with a knide

Heat the coconut oil and saute the red onions until soft add garlic and cook for a minute or so.

 Turn to low heat and add the vinegar, capers, mustard, pepper, and salt and agave. Cook until combined. Slice the potatoes as desired. Pour liquid over potatoes and mix well, add the parsley and combine. Serve warm or room temp.

DAY 152

Quinoa Sushi Rolls with Avocado and Spicy Cabbage Slaw

2 Nori Sheets

1/2 cup Pearl Quinoa cooked and cooled

Avocado Slices

Spicy Slaw- Recipe below

Roll , Wrap, and Enjoy

Spicy Cabbage Slaw

1/4 head of cabbage, sliced and chopped thin

1 Carrot, shredded

1/4 small onion, finely diced

1/4 tsp Red Chili powder

1 Tbsp. Veganaise

1 tsp. Raw apple cider vinegar

Mix everything together and chill