Eggplant Caponata over Pasta

I always love a bright and vibrant caponata as part of a anti-pasto platter. I figured why not cook one up and use it as a sweet sauce for pasta instead of just a dip. It came out super lovely! I also added garbanzo beans to make it a more substantial and complete meal.

You could also just serve this as a dip with pita wedges or chips.

Eggplant Caponata over Pasta

1 lb angel hair pasta, cooked
1/4 cup golden raisins
1-2 large eggplant, stem removed, and chopped into 1/2-inch cubes
1/4 cup plus 1 tablespoon of canola oil
2 shallots, chopped
1 garlic clove, minced
2-3 tomatoes, diced and seeded
2 teaspoons red wine vinegar
2 teaspoons capers
1/3 cup parsley, chopped
Salt and pepper
1 can garbanzo beans, drained and rinsed

  1. Place the raisins in a bowl and cover with hot water. Set aside.
  2. Pour the canola oil into a large non-stick skillet over medium-high heat. When hot, add the eggplant cubes and cook for 10 minutes, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside.
  3. Turn heat down to medium and pour the remaining tablespoon of oil into the skillet. Add shallots and cook until soft, stirring often, about 2 minutes. Add the garlic, and cook for 45 seconds. Then add the tomatoes and cook for 2 minutes, stirring occasionally.
  4. Add the eggplant back to the skillet and the garbanzo beans. Add the vinegar, raisins, and capers, stir cooking for 2 minutes to cook down the vinegar. Turn off the heat. Season with salt and pepper to taste and stir in the parsley. Let it cool slightly before serving over pasta.

Before adding the garbanzo beans

Chocolate Chip Cookie Dough Mini-Muffins

We went to an awesome Valentine’s Day Brunch with some lovely mamas and kiddos ­čÖé This was a perfect treat to bring! Bite-sized deliciousness and no one knew (or believed me!) that these were really made from great ingredients like garbanzo beans and applesauce. They are low-fat and protein-rific, yet still have that fun chocolate bite! Plus they are super simple. I bet these would be great fun baking with the kids! (just make sure to save some for your husband! Mine LOVED them!!)

Happy Valentine’s Day!!

Chocolate Chip Cooki

Chocolate Chip Cookie Dough Mini-Muffins
recipe from http://vegnews.com
Makes 24 mini muffins (I doubled the recipe and had 39 mini muffins)

  • 1/2 cup quick-cooking oats
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 2 tablespoons applesauce
  • 1-1/2 tablespoons vegetable oil
  • 1/2 tablespoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup brown sugar
  • 1/2 cup vegan chocolate chips

1. Preheat oven to 350 degrees and grease mini-muffin pan or cookie sheet. In a food processor, process oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder, and brown sugar until completely smooth.

2. In a medium bowl, combine batter and chocolate chips. Into mini-muffin pan, scoop dough. Bake for 13 to 15 minutes. Let cool for 10 minutes before removing from muffin pan.

Batter ready to bake!

Batter ready to bake!

Muffins resting/cooling

Muffins resting/cooling

Baked Chickpeas

These make for an amazing snack on their own or a fabulous addition to salads or on top of soups. You could always adjust the seasonings and make different mixtures.

Baked Chickpeas

1 can of chickpeas
Olive oil
Cumin powder
Paprika
Fennel seeds
White sesame seeds
Sea salt

  1. Preheat 400’F oven
  2. Rinse and drain chickpeas in a colander.
  3. In a mixing bowl toss with olive oil, cumin powder, paprika, fennel seeds, sesame seeds and sea salt to taste.
  4. Spread on a baking sheet.
  5. Bake for 40 minutes or until crisp, stir them at 20 minutes.

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