2014 Veggie Mania Winners

Each year during National Nutrition Month our culinary staff participates in Veggie Mania, a contest to develop extrodinary vegan dishes.  Samples of the top 3 entries will be offered at the Earth Day Farmer's Market.  Below you'll find recipes and nutritionals for each of these dishes.

Stuffed Eggplant with Garlic Cream Sauce

by Vu Hoang & Deping Liu

 

6 Servings
Ingredients

½  cup            Brown Rice
1 cup            Vegetable Stock  
1 medium        Avocado, peeled and sliced
½ pound        Fresh Eggplant, peel skin and slice lengthwise on madeleine 1/4 inch thick
½ pint            Cherry Tomatoes, slice in half lengthwise
¼ cup            Bean Sprouts
1 small             Red Onion, peeled, sliced julienne
1 small            Green Pepper, seeded, sliced julienne
1 small            Yellow Peppers, seeded, sliced julienne
½ can            Black Beans Organic, rinsed
1 cup            Milk Silk Plain Soy
2 tsp            Non Gmo Canola Oil
¼ c            Bread Crumbs
1tsp            Kosher Salt
¾ tsp            Ground Black Pepper
¼ c             Cornstarch
4 cloves            Garlic roasted
1 T            Basil, chopped


stuffed eggplant

Method of Preparation

1. Sauté onions, peppers, and bean sprouts until tender and lightly brown. Season with salt and pepper.  Cook rice in vegetable stock until tender.  Fluff with a fork and set aside.

2. Take the sliced eggplant and dip in cold water, drain water and dip cornstarch and then bread crumbs. Lightly fry in deep fryer until golden brown on both sides. Allow to cool.

3. To make sauce take the soy milk and roasted mashed garlic and place in a saucepan. Make a
blonde roux with the flour and oil. Once the roux is made carefully whisk into the soy milk.Once it has thickened slightly remove from heat and add the fresh basil leaves. Set aside and keep warm at 140 degrees or above.

4. In a large mixing bowl add the rice, onions & pepper mixture, and beans. Mix together thoroughly. Take the breaded eggplant and place on cutting board. Take the rice mixture and place a tablespoon on the eggplant. Add a slice of the avocado and roll up. Place the stuffed eggplant in a greased baking dish. Once the pan is fill place in a 350 degree oven until the internal temperature of 155 is reached. Remove from oven and top with the "cream" sauce. Garnish with the tomato halves for each eggplant roll up.

Eggplant Sliders

by Ken Morrissey & Robert Crescenzi

6 Servings

Ingredients

1 Pound         Eggplant, peeled, medium dice, soak in salted water for 30 minutes, drain and set aside
1 medium         Onion, medium dice
2 tsp             Garlic, minced
1 can            Chick Peas Lo Sodium, rinsed and strained, mash ½ and leave the rest slightly crushed
 1 T            Italian Parsley, chopped
½ tsp            Crushed Red Pepper
½ tsp            Cumin Powder
½ tsp            Coriander Powder
1 tsp            Kosher Salt
½ tsp            Ground Black Pepper
2 T            Non Gmo Canola Oil
¼ c            Bread Crumbs
¼ c            Flour
6             Vegan Slider Rolls, sliced horizontal and toasted
2 T             Vegenaise Vegan Mayo
1 oz            Sundried Tomato, chopped
1 tsp            Capers
1 tsp            Shallots, finely minced


Eggplant Sliders

Method of Preparation

1.In a skillet on medium high heat sauté the onions and garlic until golden brown. Season mixture with all spices, salt and pepper. Add the drained eggplant to the sautéed onions and garlic and cook until tender. Add the chick peas and the parsley and stir in. Remove from stove and allow the mixture to chill under refrigeration

2. Once the mixture is chilled add just enough flour until the mixture pulls together.  Scoop out 2 ounce portions and make into patties. If making a lot make a sheet pan at a time and place in refrigerator.

3. On a hot greased flat top brown the patties on both sides until they are golden brown and
place back on a sheet pan. Take the seared patties and place in a 375 degree oven until the
internal temperature reaches 155 degrees.

4. Take the veganaise, chopped sundried tomatoes, and capers and mix together set aside to
assemble the slider.

5. To assemble the slider take the bottom part of the slider and place the crisp eggplant
patty and place on top. Top the slider with the sundried tomato sauce and finish with the
top of thebun. Enjoy!

Zucchini & Yellow Squash Fritters

by Jose Gonzales

6 Servings


Ingredients
9 1/2 Ounce        Yellow Squash washed and shredded
9 1/2 Ounce         Zucchini washed and shredded
4 3/4 Ounce        Spanish Onions peeled and small dice
1 ½ T            Chopped Garlic
2tsp            Kosher Salt
½ tsp            Ground Black Pepper
¼ tsp            Coriander Powder
¼ tsp            GaramMasala
3T            All Purpose Flour
¼ tsp            Baking Baking Powder
1 ¾ tsp            Non Gmo Canola Oil
¼ cup             Quinoa
¼ cup              Tamarind Chutney, store bought
¼ cup            Cilantro Chutney , store bought


zucchini

Method of Preparation


1. Sauté the onion and garlic over medium high heat until the onions become soft and slightly brown. Add the spices, salt and pepper and remove from heat. Allow to cool under refrigeration.

2. Rinse quinoa at least twice.  To cook quinoa,bring water to boil and season with salt.  Once the water comes to boil add the quinoa and cook just until the grain splits. Place on a sheet pan and allow to cool under refrigeration.

3. When the squash mixture and quinoa mixtures are cool mix them together and add the flour and baking soda. Mix just until the mixture comes together. Using a 6 ounce scoop, scoop individual patties and place on a plate or baking pan. Place back in refrigerator to cool.

4. In a sauté pan over medium high heat brown the patties on each side until golden brown. Once they are brown place them on a baking sheet and place in 350 degree oven until the internal temperature is 145. Serve the fritters with the store brought tamarind and chutney sauces on the side.