Eggplant Rollatini-Vegan with Spinach

I was so happy I had this to go to for a quick snack and meal out of the fridge… I love leftovers that are tasty cold and hot! This can be so much prettier, but the flavor rocked. Use all organic or farmer’s market sourced veggies if you are able!

INGREDIENTS:

  • two large eggplants
  • 1 Tblspn Himalayan pink salt and your choice of dried italian herbs
  • 2 cups homemade red sauce or organic marinara
  • shredded vegan cheese (I used aged nut cheese from Parmela Creamery)
  • pinch of black pepper
  • 1 pound of spinach (sauteed with truffle salt or just salt and seasoned to your preference, then let liquid drain out and squeeze as much of rest out as you can)
  • 1/2 cup fresh chopped basil if you don’t want to do spinach or use it as garnish before serving.
  • FOR TOFU RICOTTA: (will all go in food processor until smooth)
  • 8 ounce firm organic tofu
  • 1/4 cup of pine nuts (I used raw)
  • 1/3 cup non-dairy yogurt (I used raw coconut plain)
  • 5 Tblspn nutritional yeast
  • fresh squeeze juice of 1/2 medium lemon
  • 1 tsp apple cider vinegar
  • 1 tsp each powered onion, garlic
  • pinch of Himalayan pink salt.

WHAT TO DO:

  • Make your red sauce as you typically do, but let it cook down so it is thick and not watery or just pull out your chosen jar from the store
  • Heat up oven to 400 degrees and prepare baking sheet with parchment or silicone liner or whatever option you have
  • Press tofu by wrapping in clean cloth and putting something like a heavy cast iron plan to press out excess liquid (20 minutes)
  • slice eggplant lengthwise 1/4 inch thick and salt on both sides to make the eggplant sweat for 20 minutes
  • Sop up the sweat from the eggplant with clean towel or paper towel
  • Brush lightly with olive oil and lay out eggplant slices on baking sheet and bake in oven for 15 minutes to soften for rolling
  • Spread 1.5 cup of red sauce on bottom of 8×8 or bigger baking pan
  • Pull out roasted eggplant when ready and let cool since you need to handle it by hand
  • Food process all tofu ricotta ingredients until smooth… it is alright if a few pine nuts are not fully incorporated because the texture addition is nice
  • Spoon about 1 full heaping Tblspn of the tofu ricotta on one end of each slice of eggplant and roll up!
  • Place seam side down into the prepared pan
  • Bake in oven for 20 minutes and let all get warmed together
  • Take out of oven, top each one with a little bit of your red sauce and sprinkle with your vegan cheese of choice and chopped of basil or parsley you have it.

LOVE THIS WITH RED WINE! Or for a quick breakfast 🙂 It’s filling, yet not too heavy…

Plus, I learned from Pink Lotus Breast Cancer Institute that organic soy is good for me to eat… especially as a cancer overcomer. Unlike most of the long-standing belief that soy feeds hormonally fueled cancers, new research shows that sustainably-sourced, non-gmo soy exposure as a child helps prevent breast cancer and that that estrogen from soy does is not the culprit it has been thought as (when you are eating soy that has not been genetically altered. Here are my notes from Kristi Funk:

On the fence about soy?  Here’s the research:

You have two receptors in your body for estrogen : alpha and beta.

Alpha is attached to the cancer cells but with 1600% more affinity, the phytoestrogens in soy products bind to beta receptors and what that activates is fascinating. 

1=Activated beta receptors shut alpha down, so it literally takes away the activity of the cancer receptor and it goes flying out into your body to your fat cells where every where you have a fat cell you have enzyme inside of it aromatase busily churning away hormones from your adrenal gland (androsteindione, and testosterone) … into estrogen. Soy via the beta receptor goes out and inactivates the aromatase so now you’re getting less conversion of other hormones into estrogen. So, you’re decreasing your estrogen that can fuel that alpha receptor.

Alpha receptors.  So I said it mostly it’s beta, but what does soy do with it…does hit alpha?

It activates that receptor with 1/10th to 1/100th  of the capacity of your actual estrogen, so acting like a molecule… Tomoxifin… a commonly used breast cancer anti-estrogen drug that hits the receptor like a car sitting in parking space you really want. And it just sits there and blocks it but doesn’t have very much downstream activity.

Soy is not only safe to consume, but it’s beneficial to consume. But before 2009, the literature had not reported good longitudinal studies about health effects of soy consumption in cancer patients.  ( a large study of 73,000 women in China showed the soy consumption helped prevent breast cancer by the tune of 58% reduced risk.)  A multiethnic study by Life After Cancer Epidemiology Study–of 2000 women on Tomoxifin showed that those consuming soy had 63% reduction of reoccurrence of cancer than those consuming soy in low amounts and 20% less death from breast cancer.   Later study of 6200 multiethnic US and Canadian patients over 9 years… (1/2 to 1 servings a week) had 21% decrease in all cause mortality. 51% drop in estrogen neg cancers 51% drop of estrogen driven cancers…

So very safe phytonutrient to consume… 2-3 servings a day recommended… non-GMO is a must. Organic is preferred!

JOY. MANIFOLD. EACH MORNING.

Because I was handmade. Because I was chosen to travel the wilderness. Because I am blessed to see the end of much as well as the victorious end of beginnings… I awaken to embrace just how thankful I am to be find an entire landscape of my life razed because a greater promise comes to be established upon a surer foundation within and around me.

Tearfully acknowledging there must be God-reasons so much of my life is starting again from ground zero… I am quickening in the realization that the most preeminent physician is presiding by my welcome and surrender. I am being intentionally broken in every physical and intangible place my Maker. I asked and wanted…and welcome more of this betterment process. Hurts everywhere but for better life later. So I give thanks for Resurrection more than ever as I continue to walk through humbling, resetting rehabilitation of my innermost being and physical one too… Consider how earthly doctors break to heal so that a ideal, proper human functionality can take hold and thrive by design. That has limits but THE I AM THAT I AM does not. In HIM, my potential is most capable of bearing full fruit. This excites and motivates me to see beyond the temporary to a profound, perfecting permanence. BEAUTY — BECAUSE BROKENNESS BRINGS LIGHT THROUGH.

I rejoice in this time of learning. I am blessed. I walk this way, never truly alone… unto greater promises through the pain which serves His purpose by my asking… BECAUSE I AM LOVED BY GOD. I am overwhelmed often in this meditative place before Him and burst forth into the unknown with JOY.

What a timely awakening for this RESURRECTION SUNDAY. Thank you ABBA YHWH for my YESHUA!

KETO-NOLA … earthy, grainless Granola greatness- Vegan, Keto

This crunchy goodness is hard to stop eating! It’s so light, but delights the crisp hankering I get sometimes with a good balance of salty sweetness…. it is, however, NOT sweet. Take out the bit of monkfruit entirely and just rely on the freeze dried berries and let your tastebuds enjoy a nutty earthy satisfaction that will help break the addictive very-sweet-addictive granolas often found in your grocery stores…!

  • INGREDIENTS:
  • 1 cup wild soil almonds
  • 1 cup halved and coarsely chopped Indonesian cashews
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 4 Tablespoons chia seeds
  • 8 Tablespoons ground flax seed
  • 1 cup sliced almonds
  • 1/2 Tablespoon cinnamon
  • 1/2 teaspoon Himalayan pink salt
  • 6 Tablespoons coconut oil
  • 2 teaspoon vanilla extract
  • 3/4 cup freeze dried berry of choice
  • 2 cups coconut flakes (1/2 in at start and 1/2 mixed in later)
  • 1 teaspoon cayenne (more for option… and have turmeric on hand.)
  • 1 Tablespoon of golden monkfruit granules (omit if you want NO sweetened flavor outside of berries!) It’s still soo good with mylk!

WHAT TO DO:

  1. Line two baking trays with silicone baking lining and set your oven to 250 degrees Fahrenheit.
  2. Meld together coconut oil, vanilla, and sweetener…turn off heat.
  3. In very large mixing bowl, put together rest of ingredients EXCEPT 1/2 of your coconut flakes (do not use shreds, please.)
  4. Pour melty oil mixture into the large bowl and toss well.
  5. Divy up the granola mixtures between the two pans… you can spice up one of the pans with more cayenne or other savory powder like turmeric! Spread the mixture well in order to bake evenly.
  6. Bake for 25 minutes and sprinkle rest of your coconut shreds and stir into the mixture.
  7. Bake for another 20 minutes… watch carefully so it bakes evenly and crisps to a golden level. Burning would be sad thing … 😦
  8. Remove from oven and let cool for 30 minutes
  9. Add your freeze fried berries.
  10. This is enough to make a batch for yourself and have a giftable goodies for a foodie friend!

NOTE: for the most nutritious option would be to do all but bake and instead use a dehydrator for 12 -24 hours after soaking and activating each seed and nut prior to mixing. It takes more time, BUT the granola would be raw and living–offering you more than a baked option. Bake if you really prefer the crunch factor! Honestly, sometimes, I need a good crunchy snack!

I really love eating this when I need something with texture… or on top of my chia puddings… or actually, anytime. I’ve become more drawn to the the savory side of this than the sweet side, so I’ve surprised myself and avoided the berries at times! I think you’ll enjoy this over most store-bought varieties of granola laced with way too much sugary stuff.