• 3 whole cloves garlic, plus 4 cloves,
peeled and minced
• 2 tablespoons low-sodium soy sauce
cup Vegetable Stock (recipe follows), or low-sodium vegetable broth
• 2 large eggplants, stemmed and cut lengthwise into 1⁄2-inch slices
• 1 cup millet
• Salt to taste
• 1 medium yellow onion, peeled
and diced small
• 1 celery stalk, diced small
• 1 carrot,
peeled and grated
• 6 cups packed chopped spinach
• 1⁄2 cup
• 1⁄4 cup nutritional yeast, optional
ground black pepper to taste
• 2 cups Tomato Sauce (recipe
Preheat the oven to 350°F.
In a small bowl with a fork, or using a mortar and pestle, mash
the 3 whole cloves of garlic with the soy sauce.
mashed garlic mixture with the vegetable stock to make a marinade.
Place the eggplant slices on a baking sheet and brush with some
of the marinade. Bake for 10 minutes. Turn the slices over, brush
with more of the marinade, and bake for another 10 to 15 minutes,
until the eggplant is tender. Remove the eggplant from the oven and
Bring 3 cups of water to a boil and add the millet and salt.
Return to a boil, then reduce the heat to medium and cook, covered,
for 20 minutes, or until tender.
Place the onion, celery, and carrot in a large saucepan and sauté
over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at
a time to keep the vegetables from sticking to the pan. Add the
remaining minced garlic and cook for 3 minutes. Add the spinach,
basil, and nutritional yeast (if using) and season with black
pepper. Cook until the spinach is wilted, then remove from the heat,
add the cooked millet, and mix well.
Spread 1 cup of the tomato sauce in the bottom of a 9 x 13-inch
baking dish. Divide the millet mixture among the baked eggplant
slices and roll each slice over the millet mixture. Place the
eggplant rolls, seam side down, in the prepared baking dish. Cover
with the remaining tomato sauce and bake, covered, for 15 minutes.
Makes about 6 cups
• 1 large onion,
peeled and chopped
• 2 large carrots, peeled and chopped
celery stalks, chopped
• 8 cloves garlic, peeled and smashed
8 sprigs parsley
• ½ cup green lentils, rinsed
Scrub the vegetables and chop them roughly into 1-inch chunks.
In a large pot, add the onion, carrots, celery, garlic, parsley, and
lentils and cook them over high heat for 5 to 10 minutes, stirring
Add water 1 to 2 tablespoons at a time to keep the
vegetables from sticking to the pan.
Add 2 quarts of water and
bring to a boil. Lower the heat and simmer, uncovered, for 30
minutes. Strain the stock carefully and discard the solids.
Note: Vegetable stock keeps for up to a week in the refrigerator and
several months in the freezer. Freeze stock in ice cube trays, and
then keep frozen stock cubes on hand to add to dishes that call for
small quantities of stock or water.
• 1 medium yellow onion, peeled and diced small
cloves garlic, peeled and minced
• 6 tablespoons basil, minced
• 2 tablespoons oregano, minced
• One 28-ounce can diced tomates,
• Salt to taste
Place the onions in a large saucepan and sauté over medium heat
for 10 minutes.
Add water 1 to 2 tablespoons at a time to keep
them from sticking to the pan.
Add the garlic, basil, and oregano
and cook for another 3 minutes.
Add the pureed tomatoes and salt
and cook, covered, over medium-low heat for 25 minutes.
Your question and comments are welcome