Roasted Eggplant & Sesame Pizza w/ mixed mushrooms

• Small eggplant – $1.14
• Mixed Mushrooms – $2.99
• 2 Shallots – >$1
• 3 tbs toasted sesame oil
• Veggie Smart Bacon – $2.69 ( fry seperately until crisp and crumble on top of pizza before serving)

Total with Dough – $8
Pizza Dough

• 1 1/2 tsp dry yeat = 1/2 packet = >$1 ( 3 packets = $2.19)
• 1 tsp salt
• 1 1/4 cup of bread flour ( whole bag of flour = $4)
• 1 cup of whole wheat flour
• Pinch of sweetener
• 3/4 cup of warm water
• Optional Herbs or extra flavors ( we used some dried rosemary)

Put yeast in small bowl with1/4 cup of water let dissolve and let sit for more than 5 minutes

Mix flour,salt and sweetener in bowl. Stir in yeast/water olive oil and 1/2 cup of water until combined.

On a floured surface knead until smooth and stretchy. Knead in herbs. Put in a large oiled bowl and cover for at least an hour

Can be put in freezer for several weeks

Follow recipe on page 430 “Vegan Planet” for Eggplant Mixture ( add mushrooms and other veggies) we also added a fresh tomato to the pizza after putting the eggplant mixture onto the crust.

The result of the crust is like a flat bread – very firm and crunchy with the whole wheat flour added.

Okra with Coriander & Tomatoes, Spanish Potatoes and Roasted Eggplant

• Fresh Tomatoes or Can of tomatoes $1.50
• 1 lb of Okra $2
• 2 onions >$1
• 2 tsp coriander seeds >$1
• 3 garlic cloves >$1
• honey
• 1 lemon >$1

Total – $4

Follow recipe on pg. 74 of “Mediterranean” I would make rice next time to have with the okra.

Spanish Potatoes

• 1 1/2 lb small potatoes ( I used both red and blue potatoes) $2
• olive oil, garlic cloves, crushed chilis ( I used chili pepper flakes), ground cumin, paprika
• 2 tbsp red or white wine vinegar

Total $2

Follow recipe on pg 83 of “Mediterranean”

Eggplant – $1.50 – Cut a small thin eggplant in half lengthwise, brush with olive oil and roast in oven

Total Meal – $8

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Light Mediterannean Grouper & Morrocan Eggplant rounds w/ dipping sauce & roasted fingerling potatoes & stringbeans

• Fresh Grouper 3/4 lb (from Dirks Fish & Gourmet Shop) – $15
• 1 small eggplant – $1
• Several fingerling potatoes $2
• Canned Artichokes – $2.50
• Fresh Stringbeans – $1
• lemon >$1
• garlic>$1
• olive tapendade (-in fridge) -$3
• Yogurt $2 ( had in fridge)

TOTAL – $25 for 2 servings with a little bit left over

• Make Marinade – Whisk together 2 artichoke hearts from a can, a little bit of the liquid from the can, 2-3 cloves of garlic chopped, half of a fresh lemon (juice), lots of thyme, olive oil, salt & pepper

• Marinate two fillets of fish in marinade for 1/2 hour
• Pre-heat oven to 425 with pan in oven while fish is marinating
• Put fillets in pan and put marinade on top of fish. In middle of two fish fillets on pan place one sliced shallot
• Top each fillet with a spoon full of olive tapenade

• Cook in oven on top rack for 10 minutes. Then put in broiler for 2-4 more minutes

Sides

Morrocan Eggplant Rounds

• Slice a small thin eggplant int round slices.
• Cover both sides with olive oil. Top with cinnamon
• Put in oven on bottom rack at same time as potatoes

Yogurt Dipping Sauce

• Three tbsp of yogurt – add cardomom, one scallion sliced, one to two cloves of garlic, cayenne pepper, lemon juice, salt and pepper and possibly some fresh ginger root

Roasted Potatoes

• Sliced circles of potatoes with olive oil, salt and pepper, baked in oven on bottom rack, put in toward end of fish marinating.

String beans – sautee or steam