Get flash to fully experience Pearltrees
Let's face it, at the first sign of sunshine we all start dreaming of glorious days spent basking in the sun, the heat and smiling faces, chillin' out, maxin', relaxin' all cool and of course, delighting on lots of delectable vegan goodies. With spring readily on its way, there is no better time than the present to begin planning out all those delightful, fresh, veganlicious meals you want to try out.
Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. That’s not me. I know how I like my eggs, although I will say that it depends on the day.
Ingredients 2 large eggplants , sliced lengthwise 3/4-inch thick (8 slices) 5 tablespoons olive oil, divided plus more for baking dish Coarse salt and freshly ground black pepper 1 cup thinly sliced cremini mushrooms 2 garlic cloves , minced 1 tablespoon freshly chopped thyme leaves 1 (15-ounce) container whole milk ricotta cheese 3 large eggs 1 cup grated Parmesan, divided 2 tablespoons freshly chopped oregano leaves 2 cups Nona's Marinara Sauce, recipe follows Directions Preheat oven to 400 degrees F. Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
The following article was written by Ashley Palmer. Finger foods are my favorite kind of food—to eat but not to make. That's because they usually take a bit more work to put together than the full-size versions.