Sivananda yoga classes in Brussels & Amsterdam


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Vegan recipe: roasted miso-and-ginger-glazed eggplant

Eggplants are one of my favorite vegetables. They are purple (my favorite color) & so versatile: use them either oven-roasted, in a stew, on the BBQ, as a spread, … It took me some time to understand how to prepare eggplant well, to obtain the perfect tenderness of the flesh of this beautiful vegetable, without the bitter taste.

Eggplants are in season from august to october. They are a very good source of dietary fiber, vitamin B1 and copper, as well as a good source of vitamins B6 and K and of manganese. Make sure you eat the skin as it’s rich in antioxidants. It is generally discouraged by healthcare practitioners to eat eggplant if you have untreated kidney or gallbladder problems, because of the high content of oxalates. More information about the health benefits of eggplants can be found here.

For 4 persons, as a side dish

Ingredients

  • 2 medium sized eggplants
  • 2 tbsp of olive or sesame oil
  • a dash of lemon juice
  • 1 cm of ginger
  • 1 garlic clove (optional)
  • 0,5 tsp of miso (I used black miso)
  • Himalaya or sea salt

Preparation

  1. Preheat oven to 200°C.
  2. Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Cut the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about 2 cm apart, then turn the eggplant around and cut again so you have a diamond pattern.
  3. Sprinkle salt on the eggplant halves and leave to rest (sweat) for about 30 minutes or longer.
  4. 2014 - 1In the meantime peal the ginger, and add it to the blender with the rest of the ingredients and blend into a nice liquid mixture.
  5. Gently squeeze out the excess water and salt from the eggplant halves above the sink and pat dry with paper towels or a clean towel.
  6. Apply the mixture (prepared under 4) on the eggplant halves with a brush making sure it also seeps into the cut flesh.
  7. Put the eggplant halves face-down on a baking sheet.
  8. Roast the eggplant for about 35-40 minutes, or until the back of the eggplant looks collapsed.
  9. Let the eggplant cool for 10 minutes, then season with salt and pepper. It can be scooped out of the peel for use in dips, or eaten plain with its antioxidant-rich peel and a extra sprinkle of lemon juice.

I used 1 halve of a grilled eggplant per person for a dinner with home-made fries & veganaise, a green salad tossed with pear vinaigrette and seitan gyros (Wheaty).


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Vegan recipe: beet & humus spread

Years ago when I discovered humus I was so happy ! I was even happier when I started making my own humus and its variations. It is a very nutritious and healthy snack that’s so easy to make yourself, and cheap as well.

Ingredients (all organic)

  • 2 small raw beets
  • About 200 g cooked chickpeas*
  • 1-2 tbsp sunflower paste
  • Sesame oil
  • Himalaya salt
  • 1 tsp cumin powder
  • Filtered water

Preparation

  1. Screen Shot 2014-08-20 at 10.05.58Peel the beets (to have a less earthy taste) and cut them in 4 pieces.
  2. Drain the chickpeas and rinse.
  3. Put the beets in your blender/ food processor and turn it on, let it run until the beetroots are finely chopped.
  4. Add the sunflower paste and cumin powder and turn on the blender for 1 minute.
  5. Add the chickpeas and let it run for at least 1 minute or until nice and smoothly mixed. You can add some more chickpeas if you want a thicker paste.
  6. Add some sesame oil and water for texture, blend it in.
  7. Add salt at the end to your liking. Save it in a jar in your fridge, it’ll keep for a couple of days.

This spread is fantastic on toast but also with a salad, with grilled potatoes, in a wrap, … 

  • Discover the health benefits of beetspromote optimal health, antioxidant benefits, anti-inflammatory benefits, support of detoxification, …
  • Discover the health benefits of chickpeas: digestive tract support,unique supply of antioxidants, decrease cardiovascular risks, better regulation of blood sugar. 
  • Discover the health benefits of sunflower seeds:  anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds’ Vitamin E, sunflower Seeds’ Phytosterols Lower Cholesterol, calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds’ Magnesium, improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium.

* Discover this great blogpost by my friend & yogini Katariina on how to cook and store chickpeas.