Eggplant Balls
Chef Liz Arraj

​Makes 12

1 medium eggplant, sliced
1 garlic clove, minced
1 shallot, peeled and minced

1 tsp. salt
1/2 tsp. black pepper
2 TBSP. olive oil
1 tsp. dried oregano
2 TBSP. nutritional yeast
3/4 cup Panko bread crumbs
 
1. Put sliced eggplant with shallot, garlic, salt, pepper and olive oil on baking sheet and bake for 30 minutes at 400.
2. In food processor add roasted vegetables, add dried oregano, nutritional yeast and half of bread crumbs. Pulse. Add rest of breadcrumbs. Pulse again.
3. Use tablespoon to scoop and create your balls. Place on parchment paper lined baking sheet. Makes 12. Bake for 20 minutes. Serve on top of your favorite noodles and sauce. Enjoy!
 

Tasty Tip:
Sometimes eggplant has a bitter taste but there is a simple remedy for that. Slice your eggplant and place on baking sheet. Generously sprinkle salt all over your eggplant and let sit for 15+ minutes until beads of moisture appear. Rinse your eggplant and proceed to prepare your eggplant according the recipe. This technique will get rid the bitterness that you may taste.
                                                                                              
 

South of the Border Zucchini Pancakes
Chef Liz Arraj

Makes 6 pancakes

2 cups grated zucchini
1/2 cup frozen corn
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Pinch of crushed pepper flakes
1 tsp. baking powder
2 garlic cloves, peeled and minced
1 TBSP. minced cilantro
1/2 cup all-purpose flour
​
2 TBSP. flaxmeal
1/2 cup water

1. Grate your zucchini (no need to peel it) and press it thru a colander until dry.
2. Combine flaxmeal and water and let sit until thickens for about 10 minutes.
3. Combine all ingredients in large bowl.
4. Put a small amount of oil in a frying pan.
5. Form your pancakes and cook them until golden brown on each side. Serve with vegan sour cream and hot sauce.
 

Tasty Tip:
These zucchini pancakes can be changed up to different regions of the world! You can make Italian zucchini pancakes, Asian zucchini pancakes, Middle Eastern zucchini pancakes simply by changing the spices in them. So easy and so tasty! Enjoy!
                                                                                              

Sweet Union Farm Tacos
Chef Liz Arraj
 
2 TBSP. olive oil
1 Tropea onion. sliced
1 bell pepper, small diced
1 zucchini, diced
1 bunch of Dino kale, finely chopped
Basil
1 tsp. salt
​
Tortilla of your choice
Grated cheese of your choice
Refried beans
Rice
Radishes on the side

1. Sauté veggies in a small amount of olive oil with some salt. Add the kale last and cook until soft.
2. Assemble your tacos how you like with veggies, beans, rice, cheese and garnish with radishes.

Tasty Tip:
When you have a small amount of fresh herbs like basil, parsley or cilantro, don't hesitate to throw them into fresh salads or use them in stir fries. Here you can put them into your tacos. Tacos are a super easy meal to create. You can put anything into a taco and it will be delicious! Just have fun. Play with your food!
 

Scrumptious Swiss Chard Roll
Chef Liz Arraj

Makes 8 rolls

4 large Swiss chard leaves
1 cup hummus
1 avocado, mashed
Red onion, finely minced
2 carrots, grated


1.  Wash chard leaves well and pat dry, cut rib out so you have two long pieces.
2.  Gently spread hummus and avocado over each leaf.
3.  Sprinkle grated carrot and onion
4.  Roll up and serve!
 
 

Tasty Tip:
An easy trick to get thin slices of avocado; Cut the avocado in half, length ways. Take the pit out by whacking a knife into the center of the pit and twisting it, the pit should come right out. Then cut the bottom of both pieces of the avocado. Holding half of avocado in one hand, take a butter knife in your other hand, and cut your slices down to the hard skin and transfer each slice onto your roll. This way you can not only control how thick your slices are but can also use the butter knife to transfer the avocado.