Asian pesto quinoa bowl stuffed in an eggplant

This is one of those recipes where you use what you have on hand and it does not have to be followed exactly to a T. .
I made eggplant boats from millennial kosher by @busyinbrooklyn – cut your eggplants in half, brush both sides with oil, sprinkle skin with salt and broil face down for 20 minutes. When you remove from the oven, mush up the inside. .
In the meantime, cook your tempeh according to package directions – I used maple bacon tempeh by @the_tofurky_company .
Slice mushrooms (1 box, gills removed) and sauté until nicely browned. When liquid has evaporated, add 1 tsp miso paste and keep cooking until it melts and coats the mushrooms. .
Make your dressing: in a food processor blend: 1 garlic clove, 1 inch piece of ginger, 2/3 cup chopped mint and basil, 1 tbsp soy sauce or gluten free tamari, 2 tbsp olive oil, 1 tsp Dijon mustard, salt and pepper. (I didn’t try this but I’m sure a drop of sesame oil or some hot sauce would be amazing too) .
Assemble your eggplant bowl – top eggplant with cooked quinoa, tempeh, mushrooms, edamame, grated carrots, avocado, dressing and sesame seeds.

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