It is taking some focus to plan a vegan meal that I can be sure tastes good. But in addition to making sure that we eat nutritiously, we also have to keep our budgets in mind. Today for lunch, I am making this baked eggplant and radicchio sandwich. I already know that I will take today's left over eggplant and make a spread with it for a meal tomorrow. You'll hear about that tomorrow. But this meal takes 20 minutes start to finish and should be eaten immediately. The only change I will make to the recipe is to use soy cheese rather than one from an animale. The original recipe comes from
Almost Vegetarian by Diana Shaw.
1 Japanese eggplant
1 tsp EVVO
1 cup shredded raddichio
your selected sandwich roll
1/4 cup shredded soy cheese
Peel eggplant and slice lengthwise in 4 strips. Place on lightly oiled sheet and bake at 425 for 15 minutes. Saute radicchio in oil in small skillet until it wilts (about 5 minutes). Put sandwich together with soy cheese inside.
What could be simpler than that. I will be eating this with the lentil soup from yesterday.
This kills two birds with one stone by addressing both my pocketbook and my stomach.
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