Sweet & Salty Eggplant (recipe)

Before I couldn't eat sulfur, I made this incredible delicious eggplant miso that was sweet and salty and good by itself, or on salads, hot or cold, even in a sandwich. The texture and the flavors made it taste it feel a bit like meat. So here is my sulfur-free version, and it's great on salads, or with ground beef and pasta at lunch.

Sweet & Salty Eggplant

1/8 cup pine nuts

1 large eggplant, peeled and cut into 1/2" cubes

1 scant Tbsp sugar

1 inch finely chopped fresh ginger OR 1/2 tsp ground ginger

2 tsp salt

2 tsp sesame oil

2 tsp rice vinegar

fresh ground pepper to taste

In a heavy medium pan, heated over med low heat, dry roast the pine nuts until just lightly brown and fragrant. Add sesame oil and turn heat up to medium, then add the cubed eggplant, sugar, ginger and salt and saute until eggplant begins to become tender (about 5-7 minutes), then add the vinegar and pepper to taste and saute for another few minutes until the eggplant is cooked through. Remove from heat and serve over rice or noodles while warm. Refrigerate leftovers and use them on salads and as an addition to other dishes.

Mange!

~Miriam

© 2012, Miriam Mason

Korean Zucchini Pancakes (Link)

This recipe is so yummy, and needs absolutely no replacements at all. Simple, savory and delicious, skip the dip sauces (which contain sulfur) suggested below the recipe and try these pancakes with butter and a bit of salt, or a dab or rice vinegar sprinkled on top. Delicious all by themselves, too!

Korean Zucchini Pancakes-gastronomyblog

Can't wait until zucchini is growing in our garden! :)

Cheers,
~Miriam

Au Gratin Potatoes

This recipe was taken from the vegan recipe at Dairy Free Cooking and modified for a low sulfur version:

4-5 lbs russet potatoes, scrubbed and peeled
1/3 C and 1 T. olive oil, divided
1/4 C ww white flour (if gluten-free, use potato starch mixed with rice flour)
3 C unsweetened coconut milk
1/4 C nutritional yeast (or less if you prefer)
1 ½ t. salt, plus more to taste
Pepper, to taste
1 C homemade toasted breadcrumbs (can also be gluten-free)

Preparation:

Preheat the oven to 350 F. Lightly oil 2 gratin dishes or 1 9"x 13" casserole dish and set aside.

Make the cream sauce. In a small saucepan over medium heat, heat the 1/3 cup oil. Add the flour, stirring constantly with a wire whisk, then slowly add nutritional yeast and whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning. Mixture will be very thick. Whisking constantly, gradually add the coconut milk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. Turn to low and cook until desired thickness, then salt and pepper to taste.

While the sauce is thickening, slice the potatoes into ¼"-thick discs and sprinkle lightly with salt. Evenly layer the discs in the dishes.

Pour the sauce over the sliced potatoes in the prepared dishes. Toss the breadcrumbs with the remaining 1 T. oil and sprinkle on top of the potatoes. Lightly salt and pepper as desired and bake until golden brown, about 30-40 minutes. Serve hot.

This one even won over my cheese-abled husband. :)

Cheers!
~~Miriam