Quick Baba Ghannouj Demo

The Veggie Guy and his imp-ish sidekick, Aria, return with a kinder, gentler demonstration on making baba ghannouj for fun and profit - or at least for a tasty snack with pita chips.





In case you don't have time to follow along (or you've seen enough of my videos to realize they're complete rubbish), here's the breakdown:

Vegan Baba Ghannouj

2 eggplants (aubergines)
2 tsp olive oil
1 tbsp cumin
1/2 cup soy milk
4 cloves garlic, minced
2 tbsp tahini
1/3 tsp ground cayenne pepper (BIG surprise!)
1 tbsp tamari or soy sauce

Preheat oven to 450 degrees F.

With a large knife, make several slits in each eggplant to keep them from exploding in the oven (believe me, I've had it happen. Nothing like a late-night date with a can of oven cleaner).

Place eggplants directly on top oven rack and bake for 50 minutes, turning every 10-15 minutes to make sure eggplant is roasted thoroughly. Remiove from oven and let cool for 15 minutes.

De-stem and peel skin from eggplants. Cut eggplant flesh into 1/2 inch cubes, transfer to blender.

Add soy milk, garlic, olive oil, cumin, cayenne pepper, tahini, and garlic to eggplant. Puree for 60-90 seconds.

Pour into serving bowls. If desired, chill for 30 minutes before serving.

So there you go. No shennanigans, no pumpkin roadkill... just a tasty Mediterranean dip with a nice little kick. Aren't you proud of me? :-)

Vegan Pumpkin Crepes

Wow... Pumpkin Crepes to get in the Autumn spirit...and Criss Angel makes a guest appearance on the Veggie Guy show! Find out what happens when Criss attempts his most dangerous stunt ever!



So anyway, here's the recipe for Pumpkin Crepes:

Batter:

1 cup whole wheat flour
1 1/2 cups soy milk
1/2 tsp salt
2 tbsp maple syrup

Filling:

1 cup pumpkin puree
1/4 tsp allspice
1/4 tsp cinnamon
1 tbsp melted vegan chocolate chips

Topping:

1 Bartlett pear
1/4 cup soy milk

Mix together batter ingredients, and let sit for 10 minutes. Run over Criss Angel. Mix together pumpkin filling ingredients, except for chocolate.

Spoon batter into olive-oil sprayed medium skillet, spreading to make a thin crepe. Cook for 3 minutes; flip. Cook for an additional 2-3 minutes. Transfer to serving plates.

Spread pumpking filling along center of crepes. Melt vegan chocolate chips in microwave for 90 seconds. Spread over pumpkin filling. Fold crepe into thirds.

Puree pears and soy milk, allowing large chunks of pear to remain. Spoon over crepes. Sprinkle with cinnamon.