Pancake Breakfast & Iraqi Eggplant Casserole

This morning we had pancakes (Vegan w/ a Vengeance recipe) and veggie sausages. The sausages are Lightlife's Gimme Lean ground veggie sausage which I shaped into little links. They were perfect with the fluffy pancakes and maple syrup!


Not the most photogenic dish... This is the eggplant casserole recipe from my Iraqi cookbook "Delights from the Garden of Eden". It has eggplant, onions, peppers, garlic and chickpeas in a savory tomato sauce. The recipe called for too much liquid I think so it was still a little watery at the end but I didn't mind that much. Next time I make this I'll decrease the liquid a bit.


Casserole served on top of couscous with a garlicky yogurt sauce, pita and arugula and cucumber salad. So delicious!

Meze Supper.

Tonight husband and I wanted to dine on an assortment of appetizers or "meze". I was happy to make a dip of chickpeas and fava beans (not quite hummus because I only had about 1/2 cup of chickpeas), za'atar in olive oil with fresh tomato and onion as well as a light eggplant dish, Misaqua'at Betinjan bil Laban or 'Browned Eggplant with Yogurt'. I used plain unsweetened soy yogurt* and added about a tablespoon of vegan mayo for more creaminess. Try as they might, soy yogurts just do not have the same texture nor flavor as regular dairy yogurt. The vegan mayo added to it made it much creamier and it was simply flavored with salt, garlic, cumin and coriander. This recipe is from a Iraqi cookbook I have called "Delights from the Garden of Eden". The recipe is also online here. The eggplant was really good (well, anything that is fried is good!) and the salty olives and pita were yummy accompaniments.


Chickpea & Fava Bean Dip with Za'atar topped with fresh tomato and onions.


Yummy fried eggplants with garlicky soy yogurt!


All together...

*Note: The best plain unsweetened soy yogurt is Wildwood Organics. The other brands plain are just way too sweet.