This afternoon I decided to invent another new recipe. I have always enjoyed cooking. Vegan cooking now makes it more fun than ever. Here is what I call my Eggplant Creole recipe. Here is my cookbook entry, with pictures. Have fun with it!

Keeping It Simple

All I did was to peel and cut up one eggplant and put it into a frying pan with some coconut oil. This is the best cooking oil there is, in case you didn’t know. Olive oil is so twentieth century.

Then I took some leftover green beans, cut them up, and added them to the eggplant.

I chose an Organic Three Pepper Pasta Sauce for the base.

I stirred in some sea salt and my new favorite spice mix, Cajun Spices. (Thus, making it ‘creole’ – fabulous flavors and not too spicy.) Then I stir-fried the eggplant and green beans until they looked a little toasted.

This is when I decided that they needed some red color, so I cut up and threw in a couple of fresh tomatoes. Now they looked fine to my Artistic Iron Chef eye!

Finally, I added the sauce, then covered and let simmer for about 30 minutes. Here is the result … yummy!

Serve On A Bed Of What?

This took a little more vegan-brain creativity. I happened to have some quinoa grain and buckwheat in the cupboard. So I decided to nuke them up together … must be the first time this combination has appeared in human history! … for use where you might normally have pasta. (I’m down on pasta, which is another story.)

Both of these so-called grains are actually seeds. Calling them grains is one of those silly things the USDA does. They are seeds! They aren’t even in the same family as wheat, rye, barley, and rice, all of which produce true grains. Nope. Not even close.

One heads up if you use quinoa and buckwheat is to add about twice as much water as the directions call for. Buckwheat is like a sponge and will soak it up pretty fast, which might keep the slower-cooking quinoa from getting done. Here is what it looks like … brown!

And Now For The Drumroll Please…

The new dish here is accompanied by a few slices of avocado, just to round out the meal. Actually, I served it with salad, too.

This really nice thing about this recipe is that it is really simple. The final dish is delicious, too.