Baked eggplant with red potatoes.

1 eggplant
red potatoes (you can use regular potatoes, too. but these are so pretty.)
1 onion
2 cloves garlic
thyme
rosemary
1 tomato 
1 carrot
béchamel sauce (made from vegan butter, flour, soymilk, salt, pepper, nutmeg, squeeze of lemon juice and/or 1 teaspoon mustard)
salt, pepper, bay leave
oil

Cut eggplant in half and scoop out most of each half to make eggplant shells.
Cut onion and garlic finely into small cubes. Fry in 2-3 tablespoons oil together with fresh thyme and rosemary until the onions start to get translucent.  

Cut the scooped out parts of the eggplant and add to onions and garlic, stir well. Add a finely diced tomato. Fry for 3 or 4 minutes, the eggplant hasn't to be done, as it will bake for over 20 minutes.
Cut a carrot into thin stripes. 
Fill a casserole with 1-2 cm cold water. Place eggplant halfs into casserole and fill with the fried eggplant-onion-mix. Put carrot sticks and one or two bay leaves around the eggplants, season with salt and pepper.

Cover the eggplants with a thick batch of béchamel sauce. A part of it will drop into the water during baking time and melt together with the water to a delicious sauce. The rest will remain on top of the eggplants and will build a yummy, thick, golden, slightly crusty béchamel layer.

Cover the casserole with tin foil and bake in the oven for about 20 minutes. First 10 minutes on high heat, then reduce to medium heat. Also, after the first 10 minutes you can prepare your potatoes and cook them for about 20 minutes with a little salt.

After the casserole has been in the oven for 20 minutes, remove tin foil and bake for another 5-10 minutes until the béchamel looks golden, slightly brown and crusty.

Serve with a few potatoes (drizzle a little bit of the sauce over them).

 

The eggplant is so tender, it's unbelievable.

Slightly spicy veggie stew.

This is a very hearty, slightly spicy, very satisfying, curry-ish stew.

- onion
- red curry paste
- carrots
- fresh spinach
- frozen edamame
- tahin
- fennu greek
- paprika
- soy sauce
- soy cream
- oil


Fry finely diced onion in a little oil until translucent. I used olive oil but use any oil you prefer.
Add some red curry paste to your taste, I only had half a teaspoon. If you like your food spicy use a bit more! Stir pretty well and add diced carrots. Add fennu greek and paprika, stirring all the time. 

Add some water, until the carrots are just covered. Let cook for a few minutes until the carrots are almost done, then add the very, very, very good cleaned spinach leaves. Stir, then cover your pot with a lid and let simmer for two minutes so the spinach will kind of wilt. 

Add the frozen edamame, a little bit tahin and soy cream (you can use coconut milk as well, I only had soy cream and it was really good), stir again and then season to taste with soy sauce.
The tahin makes the stew creamy and yummy, make sure to try it!

Green beans with tofu and potatos.

Marinate diced tofu with a little shoyu. Fry together with a cooked potato, cut in slices and a finely diced onion. Slightly season with salt and pepper. Cook green beans and mix all together. Add a tiny bit lemon juice. 
Very simple. Very good.