This month, we made eggplant in the air fryer — it was amazing. Here’s the recipe from Love and Lemons, Air Fryer Eggplant Recipe. It’s a versatile recipe that can be made vegetarian, vegan, and gluten-free.
We used Kinder’s Italian Garlic and Herb Seasoned Panko Bread Crumb Coating and our go-to recipe for Easy Vegan Parmesan Cheese from Cookie and Kate. We used the flax egg substitution listed in the recipe.
We used a regular eggplant with no problems — keep the slices thin. This could be the basis for a fantastic no-fuss, no-muss eggplant parmigiana (my all-time favorite dish).
Delicious and easy to warm up leftovers in the air fryer.
Marinated chickpeas!
We made a Mediterranean plate with the eggplant, olives, flat bread, and this super-easy chickpea recipe from Nourished by Nic: 5-Minute Greek Marinated Chickpeas – Nourished by Nic. This is a pantry-friendly recipe using canned chickpeas. Fresh lemon is a plus, but lemon juice and dried herbs worked well, and we let it marinate while making the eggplant.
As a bonus, we made whipped cream with the aquafaba with this recipe from Monica at The Hidden Veggies. (Aquafaba is the liquid from canned chickpeas). Someday, I am going to do a post on yummy things we’ve made with weird ingredients.
So many chickpeas…
I may have reconstituted too many dried chickpeas to try an air fryer falafel recipe so we needed another chickpea recipe stat, preferably an Instant Pot recipe. I pulled out our copy of The Vegan Instant Pot Cookbook by Nisha Vora and it magically opened to a Chana Masala recipe. Sometimes, the universe really delivers. I love this cookbook and I love Chana Masala but I don’t think I have ever made Nisha’s version. Damn, it’s really good. She has the recipe on her website, too: Vegan Instant Pot Chana Masala – Rainbow Plant Life. We used fire-roasted tomatoes because that’s how we roll.
It’s Nora!
One of our favorite foodies, Nora Taylor from Nora Cooks, was featured in the New York Times with her chocolate cake recipe. You can read it here: From Oregon, a Chocolate Cake That Changes Hearts and Minds – The New York Times
Photo by Deon Black on Unsplash
