Meatless Meals
Home By Design
Home By Design
2 cups chopped leeks
1 cup onion, small diced
1 tablespoon olive oil, additional for garnish
4 cloves garlic, minced
4 cups vegetable stock
2 whole cloves
2 bay leaves
1½ teaspoons salt, additional as needed
1 (1-pound bag) frozen peas
1 cup finely chopped spinach
Heavy cream, for garnish
Crushed black pepper, for garnish
Chopped green onions, for garnish
2 slices bread
1 slice cheddar cheese
Butter as needed
To make the soup, in a stock pot, combine the leeks, onion, and oil. Sauté until slightly golden. Add garlic and sauté for an additional minute. Deglaze the pan with vegetable stock, add whole cloves, bay leaves, and season with salt. Bring to a simmer, cover and cook for 10 minutes. Remove bay leaves and cloves, and add peas and spinach. Recover and blanch peas for 2 to 3 minutes. Remove from heat and use an emersion or stand blender to puree the soup. Taste and add additional salt as needed. Serve hot or chilled. Garnish with heavy cream, olive oil, black pepper, and green onions.
GO VEGAN.
In the soup, substitute coconut cream for heavy cream. In the sandwich, use dairy-free cheese and butter.
To make the grilled cheese, use your waffle iron as a panini press, preheated to medium heat. Butter each slice of bread on one side. Place the buttered side of the first slice of bread face down on the base of the preheated waffle iron. Top with a slice of cheese, and a second slice of bread, buttered-side up. Shut the waffle iron and press down on the lid to create the signature waffle shape. Cook for 2 to 3 minutes, toasting until golden brown. Carefully remove sandwich from waffle iron and let cool to the touch before eating. Serve warm with spinach and pea soup.
Mix flour, egg, salt, and water together to form a batter. On a large plate, combine the bread crumbs with the Parmesan cheese. Fully submerge eggplant slices in the prepared batter, then transfer to the bread crumbs to coat. Firmly press the bread crumbs into the eggplant as you coat. Added pressure drives the bread crumbs into the eggplant, creating a good bond and preventing the coating from falling off while cooking.
HEART HEALTHY.
Instead of deep- or pan-frying, lightly spritz with oil and bake or air-fry until crispy and golden brown.
Preheat oil in frying pan over moderate heat. When eggplant is placed in the pan, oil should rise halfway up the side of the eggplant for even cooking. Pan-fry each eggplant for 5 minutes on one side before gently flipping and frying for an additional 5 minutes. Transfer to a paper towel–lined plate to drain off excess oil.
Butter one side of each slice of bread before toasting in a frying pan. Place the fried eggplant on the toasted side of 1 slice of bread, followed by crushed tomatoes and mozzarella, then place under a broiler for 1 to 2 minutes to melt the cheese. Top with fresh basil leaves and a second piece of bread, toasted-side down. Serve warm.
FOR SERVING.
Pairs well with mashed potatoes and steamed green beans. Give it a Swedish meatball vibe with cranberry preserves.
Preheat the remaining tablespoon oil in a sauté pan over moderate heat. Place the formed meatballs in the pan and cook until browned on all sides. Remove from the pan and set aside while you make the gravy.
To make the gravy, return the sauté pan to moderately high heat and preheat 1 tablespoon oil. Add the mushrooms and sauté until golden brown. Reduce burner to moderate heat, melt the butter in the pan before adding the onion and garlic powder, then season with salt. Add the corn starch, mixing to remove any clumps. Slowly add the cream, followed by the vegetable stock, whisking to prevent clumping. Bring to a simmer, add the meatballs back to the pan, and cook until the gravy is thick and coats the back of a spoon. Serve warm.
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