Frying up organic eggplant and blending it with organic garden fresh herbs (parsley, chives, and garlic chives, raw tahini, and ume vinegar) makes a quick and easy, delicious, vegan dip.
Flavorful, farm to table, sweet carrots, local fermented pickles, and noodles create a gluten-free, beautiful, yummy meal.
The noodles stand in for pita bread, a twist on the classic way to serve baba ganoush.
And since black goes with everything, I chose organic Forbidden rice ramen.
Plus, using alkalizing umeboshi vinegar and plenty of parsley balances calcium draining eggplant for an eating your strong bones meal.
Last, but not least, I fried the eggplant in plenty of fair trade organic red palm oil and organic virgin olive oil until tender before blending it up with the herbs adding a rich flavor to the dip.
Also, serving it up in a locally made wood bowl is divine.
Have a great organic feast!
Vegetarian Cooking from the Heart
“… GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Hey, if you are in the Amherst, MA area, and need a personal chef for that special occasion or need delicious food as medicine, please contact me.
And if you are looking for hands on organic farm to table cooking classes for your health and vitality, please contact me.
Want a Gourmet Getaway Retreat immersed in nature, that incorporates a nourishing environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes.
EMAIL LESLIE: LESLIE@LESLIECERIER.COM
SCHEDULE NOW:
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GOURMET GETAWAY RETREAT
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GROUP AND PRIVATE HANDS ON COOKING CLASSES, ALSO AVAILABLE ON ZOOM
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CHEF SERVICES
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
Renowned Chef & Author
Classes~Recipes~Speaker
Gourmet Getaway Retreats
