September Recipes and Board Tutorial
September Board
Click to watch a video on building the September board.
Shopping List:
Grapes
Blackberries
Green Apple
Cucumber
Maple Syrup
Fresh Jalapeno
Pear (Bosc is delicious)
Celery
Corn Chips
Walnuts
Corn Nuts
Cherry Tomatoes
Lemon (see note)
Pro Tip:
Want to keep apple and pear slices fresh for hours on a board?
Combine 1 teaspoon salt + 1 Cup water. Soak fruit slices in this mixture for about 30 seconds, then rinse and pat dry.
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I promise this will NOT make your fruit taste salty. :). In my experience, pear slices stay fresh for over 4 hours and green apple slices stay fresh for over 8 hours when treated this way.
Roasted Eggplant with Greener Pastures, Lentils and Thyme
Serves 2
Ingredients:
1 eggplant
5 Tablespoons olive oil, divided
Leaves from 1 bunch fresh thyme
1/2 teaspoon salt
16 oz. can pre-cooked lentils, drained
1/4 Cup fresh parsley, chopped
1 Tablespoon lemon juice
pinch salt, pepper and crushed red pepper
1/4 - 1/2 wheel Greener Pastures
2 Tablespoons toasted pine nuts
1-2 Tablespoons hemp seeds
Microgreens to garnish
Pro Tip:
Toast pine nuts by setting a skillet over medium-high heat until the pan is very hot. Tip pine nuts into the pan and shake/stir constantly until they are just beginning to brown (only a few minutes). Remove from the heat and transfer to a plate immediately.
Serving Suggestion:
I like to serve this eggplant dish with a quick and easy pasta:
Boil pasta of your choice in generously salted water. 5-10 minutes before it's finished, throw in a handful or two of broccoli florets. Drain all but 1/4 cup of the cooking water and then add a hunk of vegan butter, a clove of fresh garlic (minced, pressed or grated), and a pinch of crushed red pepper flakes to the warm pasta. Stir/toss to coat.
Directions:
Preheat oven to 375. Line a baking sheet with parchment paper.
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Slice the eggplant in half lengthwise. Score the exposed flesh like this photo, being careful not to cut all the way through the skin:​
Drizzle 3 Tablespoons of olive oil, gently spreading the scored ares and rubbing the oil into the cuts. Place scored side up on prepared baking sheet. Sprinkle with salt and about 2 Tablespoons of fresh thyme leaves.
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Bake for about 40 minutes, until golden brown and beginning to char at the edges.
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While the eggplant is roasting, combine the lentils, parsley, lemon juice, 2 Tablespoons olive oil, and pinch each of salt, pepper and crushed red pepper flakes to a mixing bowl. Smash the lentils with a fork to break them down a bit.​
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Once eggplants are finished roasting, divide the lentil mixture evenly on the top of each eggplant half. Break off chunks of Greener Pastures to sprinkle over the lentils, then top with microgreens, toasted pine nuts and hemp seeds. Drizzle with a little more olive oil and lemon juice if you'd like.
Sweet & Savory Stuffed French Toast
Serves 2
Ingredients:
For the French Toast:
1 small baguette, 1/2 of a large baguette OR 4 slices thick bread
5 Tablespoons liquid Just Egg
1/2 Cup plant milk
1/2 teaspoon vanilla extract
pinch of salt
1/2 wheel Blueberry Parma, sliced
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For the Syrup:
12 oz. fresh blueberries
1 Tablespoon water
1 Tablespoon Maple Syrup
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Pro Tip:
Slice the Blueberry Parma and put the slices on a microwave-safe plate. Just before stuffing/assembling the bread, heat the cheese for 10-20 seconds to warm and soften it a little.
Directions:
In a heavy-bottomed, small saucepan, combine the blueberries, water and maple syrup. Heat until simmering and then turn off once the blueberries have begun to break down.
In a shallow bowl, combine the plant milk, Just Egg, vanilla and salt and whisk to combine.
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If using a baguette, cut it into two equal portions and then slice each portion 3/4 of the way through lengthwise so you have a "pocket".
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Divide the Blueberry Parma slices between the two, laying and smooshing them in as needed. If using thick slices of bread, simply build it like a sandwich.
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Dip each portion in the milk and Just Egg mixture, turning to coat evenly.
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Heat 2 Tablespoons plant-based butter in a skillet over medium heat. Cook each portion on each side until golden brown.
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Stir your syrup and pour over the top of your French Toast.
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