Another Lunch: Mushrooms, Broccoli, and Almonds

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

I don’t really have a name for this dish. It’s just one of those “I had mushrooms and wanted to have lunch” type of recipes where you look for things in your kitchen that might work well together. So I made fried onions and cremini mushrooms in an almond butter sauce on garlic mashed potatoes with pan fried almond broccoli.

Filled Eggplants

For some reason I used to be intimidated by eggplants, didn't know what exactly to do with them. But that has fortunately changed. This is one of my favorite recipe. Originally by Attila Hildmann from his Vegan for Fit book, it's a nice low carb recipe... unless you eat it with potatoes like I do! I made this as a lunch that I took to work for a friend and me: Tuesday is homecooked work lunch day - although we even have a vegan section in our university canteen! (So progressive!) I made baked potatoes and herb cream cheese/Quark [Recipe!] to go with the egg plant.

Ingredients:

for two meals:

• 2 eggplants
• a few tablespoons of olive oil
• 8 dried tomatoes (in oil)
• 2 onions
• 1 clove of garlic
• 100g of tomato paste
• 180g of precooked kidney beans (canned)
• salt
• 1 teaspoon of ground cumin
• 2 teaspoons of oregano
• 1 tea spoon of agave syrup

For the cream on top:

• 60g of almond butter (almond butter is fairly pricey. Unseasoned cashew or peanut butter works, too!)
• some water
• 50g of tomato paste
• salt