I like trying out new recipes in the kitchen, but I don’t especially enjoy cooking all day. And I definitely don’t like the clean up that follows! So here is a great Meatless Monday recipe that packs in veggies, fiber, and plenty of nutrients. It’s a quick one pot meal that packs big flavors.
I came up with this meal idea when I was visiting my parents in Florida this summer. My dad had eggplant growing in the garden and we were trying to figure out what to make with them. It turned out to be quite yummy and filling, too.
Eggplant picked straight from the garden.
I like to do a little bit of prep to my eggplant before cooking it. Chop it into rounds or cubes and sprinkle with a bit of salt. This will help remove moisture from the eggplant, allowing it to absorb more flavor when cooked. Let your salted eggplant sweat it out for a minimum of 30 minutes. You can even leave it over night if you have the time.
You’ll notice water at the bottom of the container your eggplant is sitting in and on top of the eggplant itself. Drain the water and dry the eggplant off.
One more item to prepare are your carrots. Be sure to wash them well, then chop ’em up!
Got everything prepared? Great! Now it’s time to start cooking. Follow the simple instructions below.
You can serve this stew a few different ways…
over a bed of spinach or other leafy greens
with quinoa or brown rice.
with a side of steamed broccoli or your favorite vegetable
Let me know how you enjoyed this yummy dish!
Eggplant Chickpea Stew
This one pot meal offers great flavor and a quick dinner option on Meatless Monday (or any day!). It's packed with fiber and nutrients that will keep you satisfied for hours.
In honor of Valentine’s Day this past weekend, my husband and I celebrated by doing something a little bit “unconventional” compared to what other couples do on this day. We decided to stay in and cook up ramen! First, let me stop you right there– this is not the same type of ramen you ate in college. Ok let’s continue… So last year we started a new Valentine’s Day tradition where we decide on a recipe we would like to recreate together. We had such a fun time with this, we did it again this year and wanted to try our hands at making ramen. When we lived in Portland, Karim was on a very serious quest for ramen. There were so many great ramen spots there to explore and we’ve really been missing it since moving to North Carolina, so we thought what better dish to cook up on this day of love!
Earlier in the day I did most of the prep work by washing and chopping the veggies and garnishes. That evening we poured ourselves some white wine and got to work cooking up our very first homemade ramen. I have to admit I did not believe in our skills and was prepared for a not-so-great bowl of noodles. But, we outdid ourselves and it turned out to be delish! I couldn’t believe how easy it was. It was the perfect warm, comfort food for a cold winter Sunday night.
This recipe is totally vegan and gluten free, but you can add pork and a soft boiled egg like Karim did. What I love about this dish is how customizable it is! Even the flavor of the broth is totally up to you. I usually find it to be a bit too salty when I eat it at restaurants, but at home I am the one to decide how much salt or spice to add and can load up on the veggies.
So when you try this recipe out, put your own twist on it. I can’t wait to see your version of ramen 🙂
Once the pot is hot, add oil, garlic, ginger and onion. Sauté, stirring occasionally for 5 o 8 minutes or until the onions have browned along the edges.
Add 1 cup of the mushroom broth to deglaze the bottom of the pan, scraping up any bits that have stuck to the bottom.
Add the remaining 3 cups of mushroom broth + 2 cups water, tamari, and mushrooms. Stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least an hour, or up to 2-3 hours, stirring occasionally. The longer this cooks, the more the enhanced the flavor will be.
Taste your broth and adjust the seasonings a needed (add salt, sriracha, or additional tamari if desired).
When your about 30 minutes from serving, start prepping your toppings (green onions and carrots*) then the noodles.
NOODLES: bring pot of water to a boil. Once boiling, add ramen noodles. Allow to boil for 3 minutes, then separate noodles with fork. Allow to cook for another minute, then drain and rinse with cold water.
To serve, put 1/4 of noodles into bowl then pour broth over it. Top with carrots, green onions, cilantro and any other garnishes*
Store your broth (separate from the noodles) in the refrigerator for up to 5 days.
Additional toppings for your ramen: tofu (or other protein of choice), bok choy, cilantro, soft-boiled egg.
To make the tamari roasted carrots, chop up about 1 cup of carrots in coin-sizes. Toss with tamari and garlic powder. Roast at 350F for 25 to 30minutes.