
Eggplant Soup
This warm, relaxing soup gets a hint of heartiness from rich sesame oil.
Eggplants fried golden brown in sesame oil are served in piping-hot konbu stock flavored with red miso. These flavors are just hearty enough for the first fall evenings, but are still light enough to enjoy with a side salad or your favorite sushi roll.
Serves 4
What You Need:
- 3 small eggplants, 4 ounces each, sliced into 1⁄2-inch disks
- 2 tablespoons sesame oil
- 3-1⁄3 cups kombu stock
- 2 tablespoons red miso
- 2 tablespoons white sesame seeds, toasted and crushed
What You Do:
- Soak the eggplant in water for a few minutes to remove any bitterness. Drain, and dry thoroughly.
- In a frying pan over medium heat, add sesame oil, then add eggplant. Cook both sides for 5 to 6 minutes.
- In a saucepan, heat konbu stock, then stir in the red miso until dissolved.
- Divide eggplant slices between individual soup bowls, cover with stock, and garnish with sesame seeds.
Early Spring Pasta Salad
This cool pasta salad is too good to just be enjoyed in the spring.
Read More »
Fresh Vegan Spring Rolls
Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »
Portabello Benedict
We love this rich Portabello Benedict from California's Stanford Inn.
Read More »
Spooky Eyeball Mini Cupcakes
Chloe Coscarelli's treats will be a graveyard smash this Halloween.
Read More »
More Flashbacks
- Vanilla Frozen Yogurt
- Ranch Deviled Eggs
- Peach & Blackberry Parfait
- Spiced Banana Pancakes
- Neapolitan Bars
- Marinated Kale Salad
- Vegan Holiday Biscotti
- Pumpkin Patch Hummus
- Mummys Favorite Pumpkin Soup
- Smoked Chickpea Burger
- Grilled Vegetable Pizza
- Dijon Macaroni Salad
- Plum Basil Jam
- Grilled Smores with Strawberries and Bananas
- Vegan Quinoa Nachos
- Quinoa, Avocado, and Sweet Potato Timbale
- Vegan Dumplings
- Gluten-Free Stuffed Mushrooms
- Vegan Double-Cheese Lasagna
- Vegan Orange Creamsicle Custard