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!
- 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!