Vegan Recipe Collection Over 800 Vegan Recipes

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quarters cooked add the tomatoes and salt to taste. Continue to simmer until the chickpeas are very soft
and the broth has thickened slightly, about 1 hour. Remove and discard the cinnamon, ginger, and
cilantro stems. Taste for seasoning, garnish with the reserved cilantro leaves and serve over cooked
couscous. Serve with a dollop of harissa paste.
Eggplant, Tomato and Onion Gratin
3 large sweet white onions
3 cloves garlic
olive oil
2 or 3 sprigs thyme
1 bay leaf
salt and pepper
3 medium Japanese eggplants
3 ripe tomatoes
Peel and chop the onions and garlic very fine. Stew them over a medium flame for about 5 minutes until
soft in a couple of tbsp olive oil, with the leaves of the thyme, the bay leaf and salt and pepper.
Slice the eggplant into ¼ inch rounds. Slice the tomatoes slightly thicker.
Preheat oven to 400F. Oil a shallow gratin dish.
Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with
overlapping rows of alternate tomato and eggplant slices. Each slice should cover two thirds of the
preceding one. Season with salt and pepper, drizzle with some more olive oil, cover and cook in the oven
until the eggplant is soft enough to be cut with a spoon, about 45 minutes. Uncover for the last 15 minutes
or earlier if the tomatoes are giving up too much liquid. Brush or spoon the juices over the top
occasionally to prevent the top layer from drying out. This gratin should be moist but not watery.
Baked Stuffed Eggplant
Use small and pretty eggplants. Cut them in half and scoop out about half the pulp. Make a stuffing by
chopping the pulp and combining it with pitted black olives, chopped garlic, capers, parsley and
marjoram. Mix in breadcrumbs soaked in soymilk and squeezed dry. Mound the stuffing in the eggplants
and put them in an earthenware gratin dish, drizzle generously with olive oil and bake loosely covered in a
preheated 350F oven for an hour.
Fava Bean Ragout with Potato Gnocchi
For the gnocchi
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