john came home thursday with a tomato sicilian pie from his brother-in-law franco's pizzeria. mmm mmm mmmm was it GOOD! i topped my slice with some fresh basil, dried oregano and sauteed chard from the garden.
i had an eggplant ready to be picked so i decided to give eggplant "bacon" a try. i used a potato slicer to shave thin slices and marinated them overnight in a mixture of olive oil, shoyu, apple cider vinegar, maple syrup, smoked paprika, garlic and onion powder, salt, and cayenne pepper. i baked them at 350 degrees in a casserole dish for about 10 minutes. i would have liked them a bit more crispy (yet another reason i want a dehydrator) but the taste was surprisingly close to bacon. the eb-l-t (eggplant bacon, lettuce and tomato sandwich) was phenomenal. with a bit of vegenaise and sliced avocado...*drool*
when i got a nice little round watermelon in my organic co-op box this week i got the idea to make watermelon soup in melon bowls. i didn't feel like following a recipe - just read through a few to get an idea. i added strawberries, diced cucumber, ginger, mint, and rice milk to the chopped watermelon in a blender. quick, easy, and yummy.