Moroccan Zaalouk (Eggplant Dip)

I'm always munching on this stuff. It's easy to make and the flavors really get bolder with age. I keep some in the fridge and pull it out to snack on. Sometimes I make it for dinner and just eat it with pita chips. It is a very forgiving recipe and therefore makes it easy to improvise when many of the ingredients are missing.

1 large eggplant
4 large tomatoes (peeled, seeded, and chopped), or a can of diced tomatoes- BPA free!
Splash of marinara sauce or 1 tablespoon tomato paste
3 garlic cloves, finely minced
1/3 cup chopped cilantro and parsley, mixed (or one or the other if you're not so into both)
3 tablespoons pine nuts (optional)
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon salt
Pinch Cayenne pepper
1/4 cup olive oil
1/3 cup water
Stevia (optional- I use 3 drops of liquid stevia, some people add a teaspoon or two of sugar, some add none at all) 
Lemon wedges

Preheat your oven to 400°F on the convection setting. Poke a couple holes in your eggplant and roast it until it is tender when you  squeeze it with a pair of tongs- mine took about 30 minutes. Allow to cool slightly before cutting the eggplant lengthwise, then scoop out the roasted eggplant from the skin. Run your knife through it until it's chopped (it'll be more mush than anything, this is perfect). 

Mix all ingredients (including the prepared eggplant), besides the stevia and lemon, in a large skillet. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Using a potato masher to crush and blend the mixture together. Continue simmering uncovered for 10 minutes or until all the liquids are reduced. Mix in your stevia if you are using it and then squeeze a lemon wedge (or two) over top of the Zaalouk. Serve with pita chips for dipping, some warm pita bread, or just eat plain if you're avoiding gluten.

*Sometimes I add some chopped kalamata olives to this as well, adds a nice salt element!

Easy Cheezy Smoked Gouda

Some plant-based cheeses take forever to set, others take forever to ferment, but this bad boy of a cheese is whipped up and ready to serve in just under an hour!

So this cheese has the texture of a mozzarella almost. And it tastes like smoked ham. This was a love or hate type of cheese when I served it, just a heads up.

1/2 cup raw almonds, soaked for 15 minutes
1/2 cup raw cashews, soaked for 15 minutes
1/2 cup water
2 tablespoons fresh lemon juice
1 teaspoon raw agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon liquid smoke
1/4 cup nutritional yeast
1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water
5 tablespoons agar flakes or 1 1/2 tablespoons agar powder*

Add all ingredients into the blender except the cup of water and agar and blend until smooth. A Vitamix is highly recommended because you want the mixture to be completely grit-free. If you don't have a Vitamix just be patient and stop often to scrape down the sides. Once the mixture is grit-free start making your agar mixture. Bring the cup of water to a low boil in a small pot on the stove top. Add in the agar and whisk until it is completely dissolved, this may take a minute or two. Once the agar is completely dissolved drizzle it into the blender and blend until everything is well incorporated. You must act quick because once the agar starts to cool it will set. Pour the mixture into a small dish or a ring mold and place in the fridge for a minimum of 30 minutes to allow to set. If you poured your mixture into a dish you may need to skim a butter knife around the edge of the dish and the cheese should just pop right out. Dust with some smoked paprika and serve!

*Agar is a gel derived from red algae and has a similar consistency as gelatin once it sets. It is a very popular ingredient in Asian desserts. You can pick up the flakes at Whole Foods in the aisle where they sell dried seaweed snacks and kelp powders.

Recipe adapted from nouveauraw