Vegetarian Recipe Spot

Vegan Pasta Puttanesca with Eggplant

Ingredients

• 2 tbsp olive oil + 1/4 cup
• 2 eggplants, chopped into pieces
• 1/2 cup water
• 4-6 medium tomatoes, diced
• 1 14 ounce can tomato sauce
• 3 tbsp capers
• 1/2 cup olives, sliced
• 8 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• salt and pepper to taste
• pasta

Preparation

Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes. Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes. Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.

Bean Soup

Ingredients

• 1 lb. adzuki beans or black-eyed peas (tofu instructions in text)
• 1/4 tsp. Chinese 5-spice powder or 1/4 tsp. each ground cinnamon & cloves or your favorite sweet spice.
• Water
• 1/2 C brown sugar or turbinado sugar or the equivalent in your favorite sweetner

Preparation

Rinse the beans in a colander, then place in a large pan, bring to boil, boil 1 min.
Turn off heat, let sit one hour.Or don't cook and just let set overnight in water to the top of the pot. The beans will about triple in volume.Add sugar & fresh water to cover and spices.Add more sugar and/or spice if you think its needed. Cook until the beans are tender, adding more water if needed.This will vary with the type of bean and their age. Probably 45 minutes to 1-1/2 hours. As the beans are cooling add salt, if you use it, to taste. Also add more sugar or spice if you think it needs it.