Asian-Inspired Roasted Eggplant

I didn’t think I liked eggplant, but GAT DAM, if you can cook correctly it’s crazy how things end up tasting great. Haha that makes it sound like I didn’t know how to cook before…

Seriously, this turned out really great, it’s a pretty quick recipe too, I was eating within 30-40 minutes. I highly recommend once you’ve sliced your eggplant to salt both sides of each round and let some of that moisture out before cooking. It’ll make a big difference. I gave specific instructions in the directions, so mf follow along.

I am almost, almost done with being sick, hence why I’ve ventured away from soups, and I couldn’t be more stoked. I hope you give this one a try!

Ingredients:

For the Asian Sauce

  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 1 tbsp honey (more if necessary)
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp sriracha (more or less based on your preference)
  • 1 tbsp creamy peanut butter
  • Topping : sesame seeds

Rest of the Ingredients

  • 1 eggplant, sliced into 1/2 in rounds

    IF you want a full meal also add this!
  • 1 c of brown rice, prepared according to package

Instructions:

  1. If you are making the meal, get that rice cooked!
  2. Preheat the oven to 400 degrees. Then, prior to doing anything else, lay your eggplant flat on a surface, sprinkle salt on both sides, pat in, and let sit for about 15 minutes. Once you see little water bubbles form on top, wipe all of them down with a paper towel. This will help when you cook, the whole texture will be much more enjoyable TRUST ME.
  3. While you let the oven heat and eggplant get dewey, mix up your asian sauce ingredients in a small/medium sized bowl. The peanut butter may not blend completely, but that’s totally fine.
  4. Once the eggplant has been wiped, lay them flat on a baking sheet, I spooned a bit of sauce onto each individual eggplant, flipped and repeated that so each side was covered. You can throw everything in a bag and give it a shake too. Bake for 10 minutes, flip, and bake another 10 minutes.
  5. I served mine over rice, with broccoli and the eggplant.
  6. Enjoy that shiiiiiiiiiz!

Sesame Ginger Stir Fry

I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.

Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.

Ingredients:

  • 3 tbsp water
  • 2 cloves of garlic, minced
  • 1 c brussel sprouts, chopped thin
  • 1 c carrots, shredded
  • 1 c cabbage, chopped thin
  • 1 c bell pepper, sliced thin (any color)
  • 1 tsp garlic powder
  • 3 tbsp sriracha
  • 3 tbsp liquid aminos (similar to soy sauce)
  • 1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing
    (available at Smart & Final, Sprouts and Walmart)
  • 1 c spinach
    Topping
  • optional* sesame seeds
The tasty ass dressing I keep talking about

Instructions:

  1. On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
  2. Enjoy that sh*t

Tasty Asian Stir Fry Spaghetti Squash

Well, after months on end of not cooking, I’m back with a long ass recipe that’s filled with luuuuv. This is a crazy combo of ingredients but so good, and is worth a try b*tchez.

Mmm you see that?

Get to cookin’.

Ingredients:

For the spaghetti squash

  • spaghetti squash
  • 1 tbsp olive oil
  • dash pepper
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger

    For the cauliflower
  • 1 head of cauliflower, cut into florets
  • 1 can full fat coconut milk
  • 1 lime
  • 3 c panko breadcrumbs (more as needed
  • 1/2 c ground flaxseed
  • 2 tbsp garlic powder
  • 2 tsp sesame seeds
  • 1/2 tsp black pepper

    For the cabbage
  • 1 tsp olive oil
  • 1/4 c veggie broth
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp chili garlic sauce
  • 3 cups cabbage slaw (carrots and cabbage thinly sliced)
  • 1/2 red bell pepper, thinly sliced
  • 1 lime

    Optional sauce:
  • 1/4 avocado
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 lime
  • 1/4 c water (more if needed)
  • toppings:
  • crushed peanuts
  • sesame seeds
  • lime

Instructions:

Cooking the squash

  1. Preheat the oven to 400 degrees, cut the spaghetti squash in half, using a spoon carve out the seeds and stringy pulp. Once they are cleaned up, pour a tbsp or so into your hands and rub into the open halves of both squash, covering generously. Season with pepper, rub in the garlic and ginger, and place face down on a baking sheet. Bake for 30-45 minutes, or until the outer flesh is soft and can be pierced with a fork. (Baking time varies so much based on the size and thickness of the squash.)

    Cooking the cauliflower
    **don’t start this step until the squash is about to be removed from the oven
  2. Get out two medium sized bowls, in one bowl pour the can of coconut milk, add juice of one lime, and mix well. In the other bowl add in the panko, flax, garlic powder and sesame seeds, mix well and now you are ready for the fun. I grab a handful of cauliflower florets and coat well in the coconut milk, and then one by one coat with the breadcrumbs… it’s tedious. Then place on a baking sheet. Repeat until all are coated, and bake at 400 degrees for 15 minutes, flip, and cook for another 15 minutes.
    **Alternative way of coating the cauliflower when low on time, two large gallon zip lock bags, in one add the coconut milk, and in the other the breadcrumb mix. Throw in all the cauliflower in bag 1, shake well and then after getting excess coconut milk off, place in bag 2 and shake until majority of the cauliflower is covered, then bake.

    Cooking the cabbage
  3. Before cooking the cabbage, you want to have your sauce ready so you don’t burn up the cabbage, in a small bowl mix the veggie broth, soy sauce, garlic, ginger, and chili garlic sauce, stir to combine.
  4. Heat the olive oil in a large skillet over medium heat, once warmed up add the cabbage and bell pepper, cook for about 30 seconds and add in the sauce, mixing everything really well. Cook for about 5-10 minutes, until the cabbage is wilted and bell peppers are soft. Scrape in the spaghetti squash, mixing everything together and cook another five minutes. Top with a bit of black pepper, and it’s ready.

    Making the sauce
  5. In a food processor combine all ingredients, and mix until smooth. If not thin enough add water.
  6. PLATE IT!!!!! I did spaghetti squash on bottom, followed by cauliflower, sauce, peanuts, and lime if you want a little more pzazz.