Eggplant Rollatini with Vegan Ricotta

Vegan Ricotta: (from The Vegan’s Club)


1 cup almonds

14 oz tofu

1/2 tsp salt

4 tbsp Nutritional Yeast

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/4 tsp pepper

1/2 cup unsweetened almond milk

1. Boil water in a small sauce pan

2. once water is boiling, put almonds in the boiling water for 2 minutes

3. Drain the tofu and squeeze/pat most of the water out

4. Drain and rinse the boiled almonds in cold water

5. Put almonds in a kitchen cloth and peel skin off the almonds.

6. Place the skinned almonds, tofu, almond milk, & spices in a food processor or blender and blend until relatively smooth.

Eggplant Rollatini:

1 large eggplant or 2 small, sliced 1/4 in. thick, length wise

3 cups spinach, wilted.

1/2 cus Quick Delicious Tomato Sauce

Tomatoes, sliced (optional)

Vegan Ricotta (see above) - recipe above will give you quite a bit of extra, keep it in mind for meal planning!

Vegan Mozzarella for top of rollatini for baking.


Quick Delicious Tomato Sauce:

1 can tomato sauce

1 tbsp tomato paste

1/8 cup water


small tomatoes (optional) 

place all  ingredients in small sauce pan and bring to boil, use immediately


1 Preheat the over to 350 degrees

2 Make the ricotta.

3. Put the eggplant on a large pan on the stove and cook both sides briefly until eggplant is soft.

4. Once eggplant is finished, take spinach and rinse, toss spinach onto the hot pan until wilted (apx 1-2 min)

5. Begin “stuffing” the eggplant: 

Spread sauce or vegan pesto (I bought this at Trader Joes) lightly on one side of the eggplant.  

Place a dollop of the the tofu ricotta on the wider side of the cooked eggplant along with a little spinach and maybe some small tomato slices & roll.

6. Place the Rolled eggplant in a baking dish & bake at 350 for 7-10 minutes

7. remove from oven and pour the extra tomato sauce on top, optional: add “cheese” lightly on top: vegan mozzarella (trader joes block or almond shredded mozzarella)   

8. Place the oven on Broil and broil for apx 5 minutes until the cheese is browned.

9. Sprinkle with Basil & serve! 


Its starting to feel like the Holidays

After skiing this weekend.... and seeing snow again! We're even seeing Christmas Decorations in Target!?!?

So first things first...Thanksgiving! As you all know the trouble of Thanksgiving... marking the first feasts of the season! Well I find it harder and harder each year to disguise the things I can eat as foods for everyone! So as I told my Barre class Monday... I do promise I will get you the wild rice recipes! I just have a few options to try first ;)

Starting off though, I'll play around with some breads...

Apple Raisin Bread - went pretty fast - not as fast as the Pumpkin Squares, but I'll get to that too!

Gosh! I truly apologize for taking so long to write in...

I took a muffin recipe with some modifications, but doubled the recipe as you will be entertaining (and for right now, Alex and I would be sharing them with his roommates and my parents (who I like to call my roomies) to get the most reactions).

Apple Raisin Squares

2 Flax Eggs (2 Tablespoons flax, w/ 6 Tablespoons warm water, let them sit in the bowl for a little bit) - mayyybeee though you can ALWAYS use 2 real eggs

1 3/4 cups Almond Milk (or any type of Dairy)

1.5 cups Raisins (I'm a big fan of the jumbo mixed raisins that Trader Joe's sells)

1 large chopped apple (peeled and cored) or 2 small apples

1 banana

1/3 cup Coconut Oil

1/3 cup Agave Nectar

1 Cup All Purpose GF Flour

1 Cup Coconut Flour

2 cups Oats

6 teaspoons baking powder

2 teaspoon nutmeg

4 teaspoons Cinnamon

you could add chopped walnuts if you wanted to :)


Set the oven to 400 degrees

In one bowl, allow the flax to mold together to form the egg, stirring a little bit (or whisking your egg).  Add the wet ingredients and then mix in the dry ingredients.  Grease the baking dish and pour into the dish. Cooking for about 20 - 25 minutes.

And serve! 

Getting ready for the annual cookouts

In New England, the 4th of July is a special time of year! When the weather is finally warm and we attend our annual cook-outs, fireworks displays and parades - a lot of tradition goes in to this holiday.

It's also a creative time of year, to put away the oven mits and find food to bring that requires no heat!  This year, like every year, I try to find something with Blueberries and Strawberries - easy to make the dessert festive!

Berry Coconut Tart

I call it a tart because it looks like one.... but its more like a cream pie ;)


  1. Take coconut cream out of the can and place it in a cup, cover it and place it in the fridge for 3-4 hours.
  2. Soak almonds in water 
  3. optional: soak dates in water for a few minutes before running through the food processor.

For the crust...

  1. 10 - 12 Dates
  2. 1 1/2 C Almonds
  3. 1/4 water
  4. 1/4 Flax Seed

Run the dates and the almonds through a food processor.  Then pulse in the flax seen and mix in the water.  Line a pie dish with a little coconut oil for non-stick and pour in the dough-y mix.  It should come out forming a ball.  PRESS the doughy ball into the pie dish and freeze the crust. 

For the filling...

  1. 1 can of coconut cream
  2. 1/4 C almond/coconut milk
  3. 1/8 C Agave Nectar
  4. optional: a dash of coconut flakes (unsweetened)

Whisk the coconut cream and almost milk, then add the Agave and coconut flakes getting all the clumps of the coconut cream out, forming a smooth filling.  Pour over the frozen crust


Fresh strawberries and blueberries, or make it your own and add some black berries! If you're celebrating the 4th of July (like myself) maybe create a red, white and blue flag!  My sister pointed out that I could have easily created a normal american flag, but I felt bad that some people may not get blueberries!  Also a great dessert for any regular cookout to totally fool those cynics who believe that food is not good if there's no cream or cheese.