Archive | Summer

Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce

Adapted from 350 Best Vegan Recipes by Deb Roussou (Robert Rose, 2012)

Serves 4 to 6
Sweet almonds, charred red peppers and aromatic Hungarian paprika blend into a sumptuous sauce ladled over fresh pasta and topped with crispy sautéed eggplant. Serve this with a simple mix of greens, a drizzle of olive oil and a rustic loaf of bread.

Caramelized Eggplant with Fettuccini and Roasted Red Pepper Sauce


  • 1 large eggplant, peeled, cut into 1-inch cubes
  • 1¼ teaspoons salt, divided
  • 2 tablespoons olive oil
  • 1 tablespoons fresh oregano, chopped
  • ¼ teaspoon black pepper, freshly ground
  • 1½ pounds vegan store-bought fresh fettucini, cooked
  • ¼ cup parsley, chopped
  • ¼ cup grated vegan Parmesan cheese, crumbled regular feta cheese, or a mixture of ground nuts and dried onion flakes (optional)
  • Roasted
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Wild Berry Jam

Courtesy Jordan Champagne, Happy Girl Kitchen Co., Pacific Grove

Makes 2 cups

Wild berries are usually smaller than cultivated ones, so I have scaled the recipe down so that you do not need to harvest so many. Wild berries are also usually more flavorful and drier than cultivated berries so you can add less sugar, and the cooking time usually is shorter.

1 pound wild berries (it may take hours to harvest so enjoy the picking, not just the pie, as they say!)
1/3 cup sugar
Splash fresh lemon juice

Place the berries in a small pot with a thick bottom so that the jam will not scorch. Add the sugar and lemon juice and cook over a high heat so that it comes to a rolling boil. For such … Read More

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Stuffed Sardines with Caponata


Courtesy John Cox, Sierra Mar at Post Ranch Inn, Big Sur

Serves 1 to 2

This is a recipe inspired by a dish I had at Trattoria La Foglia in Siracusa, Sicily. There are as many versions of stuffed sardines as there are towns in Italy, so I encourage you to use this as a base for developing your own signature recipe.


3 fresh sardines, or if unavailable, small mackerel (gutted with scales, head and bones removed)
3 tablespoons seasoned all-purpose flour
1 large organic egg, whisk whipped
1 tablespoon pecorino cheese, grated
1 Meyer lemon, juice, zest and wedges
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
Pepper, freshly ground
3 tablespoons canola oil

Clean … Read More

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Mediterranean Vegetable Casserole a.k.a Mistaken for Moussaka


Adapted from 350 Best Vegan Recipes
by Deb Roussou (Robert Rose, 2012)

Serves 4 to 6

Roussou’s family’s nickname for this delectable combination of vegetables seasoned with fresh oregano is “Mistaken for Moussaka,” as once on a vacation in Greece, her German/ English mother mistook the dish for moussaka. Recreating the dish at home in Santa Cruz, her mother called it moussaka, although it is nothing like the traditional dish. To this day she is not convinced that it is not moussaka, but Roussou says no one complains.

Serve with a huge Greek salad. Opa!

1 large eggplant, peeled and cut into 1½-inch slices
3 teaspoons salt, divided
1 red onion, sliced
8 ounces cremini mushrooms, or zucchini, sliced
1 green bell pepper, sliced
2 tomatoes, sliced
¼ cup olive … Read More

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Eggplant Fries with Cucumber Dipping Sauce


Adapted from 350 Best Vegan Recipes
by Deb Roussou (Robert Rose, 2012)

Serves 4

Crispy and healthy, these delicious fries are terrific with the zesty dipping sauce. Serve with a large salad for a healthy and decidedly delectable dinner.

1 pound eggplant, peeled and cut into strips
¼ cup kosher salt
Canola oil
1 cup all-purpose flour or bread crumbs
1 tablespoon garlic powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper, freshly ground
½ cup dry white wine


2 cups plain soy yogurt
¼ cup cucumber, grated
¼ cup fresh parsley, finely chopped
2 garlic cloves, minced
1 tablespoon lemon zest
3 tablespoons lemon juice, freshly squeezed
1 tablespoon fresh mint, finely chopped
Pinch black pepper, freshly ground
Pinch … Read More

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