Counting :: vittles & tuck :: {with reicpes!}

 #1 ~ Breakfast - Summer's synonym is berry, I think.  Strawberries & Blackberries here.

#2 ~

Simple fare:  pico de gallo, korean rice "crackers", babaganoush

I'm not an eggplant fan.  I find the skin tough and often the seeds are left in and it's unpleasant.  How about you?  You either, eh?  I have one word for you - Babaganoush!  It transforms this little beauty into a righteous dude!  Here's the (so easy!) recipe:

I like my Babaganoush super-smoky, and leave the eggplants on the stovetop for a good ten minutes, but for most people, that’s probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most “normal” folks.

Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Babaganoush shouldn’t taste like cumin. It adds just a bit more smokiness.  :)

• 3 medium-sized eggplants
• 1 cup sesame seeds, lightly dry-toasted
• 1 1/4 teaspoons coarse salt
• 3 tablespoons freshly-squeezed lemon juice + the zest of one lemon.
• 3 cloves garlic, peeled and smashed
• 1/8 teaspoon chile powder
• 1 tablespoon olive oil (more if it isn't "smoothing")
• a half bunch picked flat-leaf parsley or cilantro leaves

1. Preheat the oven to 375F (190C).

2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. 

3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

4. Remove from oven and let cool.

5. Split the eggplant and scrape out the pulp. Puree the pulp in a food processor with the other ingredients until smooth.

6. Taste, and season with additional salt and lemon juice, if necessary. 

Storage: refrigerated for up to five days prior to serving.

Serve drizzle with olive oil, perhaps some herbs and with crackers for dipping.  My favorite way to eat it is with slices of cucumber and dolloped inside of mushroom caps!  It also makes a great 'sauce' for pizza.  I cook the pizza crust first, let in cool and then top it with Baba, spinach, mushrooms, Almond cheese, seeded tomatoes, and green onion.  Pop it back into the oven (400F) for moments (just to warm a bit), and then eat the entire thing!  It's so delish!

AND  #3 ~

Tofu (marinated in ginger, sesame and chilies) then baked crispy,  marinated mushrooms (rice vinegar, red pepper, garlic, lemon, & thyme),  & Seaweed Salad!  

You KNOW y'all are just dying to come eat at my house!

Ahhh - the solitude of being vegan, GF, SF, YF.  

Well, I thought it was delectable!

Here's the seaweed salad recipe I use.