Saturday Night Dinner
Baja Salad & Eggplant Parm
Baja Salad
Romaine wedge
grape tomatoes
carrot ribbons
zucchini ribbons
served with onion salsa, veg chili, guac
Onion Salsa
2 large tomatoes
juice of 1 1/2 limes
half white onion
2 cloves of garlic
cilantro
chili paste
pulse in food processor, add a little each of
worchester sauce
rice wine vinegar
soy sauce
a little salt, a lot of pepper
Vegetarian Chili
olive oil
white onion
after a few minutes add
a few cloves of garlic
after another couple of minutes add
carrots
celery
mushrooms
2 tbsp cumin
2 tbsp chili powder
lots of pepper
herbes de provence
bay leaves
after about 10 minutes add
a can of mixed beans
fresh tomatoes/canned tomatoes
2 cans tomato paste
Guacamole
in a food processor, blend
2 avocados
a few cloves of garlic
half white onion
chili paste
cilantro
juice of a lime
lots of pepper
Eggplant Parm
eggplant
brush with olive oil (or whatever)
coat with panko bread crumbs, pepper
bake 30 minutes @ 350
top with marinara sauce & parm
{could bake again but i didnt bother- the sauce was still hot & the cheese melted anyway}
Marinara Sauce
a little olive oil
a couple of cloves of garlic
after a few minutes add
a can of italian tomatoes (or fresh with celery)
fresh oregano
lots of basil
pepper
bay leaf
cook covered 20 minutes on medium-low, pulse with immersion blender/food processor