Eggplant Involtini with Basil Cashew Cheese & Fennel Tomato Ragout

This recipe for basil cheese is thick and would work great in anything that you would want to spread a nice cheese-like filling on to; pizza, pannini's, lasagna or even a dip for pita or crackers. Prepare the sauce while the cashews are soaking and the eggplant slices are being salted and this dish comes together in no time flat. Cooking the eggplant ahead of time not only allows you to roll up these involtini but creates an immensely creamy texture that requires no knife to cut through with while you eat.

Thin rolls of roasted eggplant stuffed with a fresh basil cashew cheese filling and slow simmered in tomato and fennel ragout.

Basil Cashew Cheese
1 cup raw cashews (soaked for at least 30 minutes to overnight)
1 cup fresh basil leaves
2 garlic cloves, smashed
1/2 cup nutritional yeast
1 tbl dijon mustard
1 tsp onion powder
1 tsp salt
1/4 tsp pepper
1/4 cup vegetable broth
juice of one lemon
1/2 cup panko breadcrumbs

Blend the cashews in a food processor for 2-3 minutes until they are somewhat smooth. Add the basil, garlic, nutritional yeast, mustard, onion powder, salt and pepper. Blend 2-3 more minutes until smooth. Add the broth and lemon juice. Blend 1-2 minutes more. Stir in the panko and taste to season with more salt and pepper.

Tomato Fennel Ragout
2 tbl extra virgin olive oil
1 fennel bulb, cored, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, minced
1 tsp lemon zest
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
4 basil leaves
2 tbl red wine, broth or water
1-28 oz can crushed tomatoes with basil
1/4 cup vegetable broth

Saute the fennel and onion in olive oil until soft and caramelized, 10 minutes. Add the garlic, lemon zest, salt, pepper, red pepper flakes and basil leaves, cook 3 minutes more. Deglaze the pot with red wine. Add the crushed tomatoes and broth. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes.

Eggplant Involtini
serves 3
2 eggplants (try to pick ones that are long, rather than fat)
sea salt
1/4 cup extra virgin olive oil
Basil Cashew Cheese

Cut the eggplants (skin on) into 1/4" thick slices. Sprinkle each slice with salt on both sides and let sit for 30 minutes.
Preheat the oven to 425.
After the slices have released some of their moisture, wipe dry and cook in batches with a little olive oil until both sides are soft and slightly golden, about 3 minutes per side.
Drain on a paper towel. Once cool enough to handle, place 2-3 tbl of basil cheese filling at each end.
Pour all of the ragout in the same saute pan you cooked the eggplant in (as long as it is oven proof) or in a casserole dish. Roll up each eggplant slice and place seam side down in the sauce.
Cook for 25 minutes then broil for a couple minutes to gently char the tops.

Stuffed Poblanos with Spinach, Sausage & Sweet Oregano Sauce

Fresh oregano is not something I use often. I'm not quite sure why but I'll have to make note to incorporate it more into my meals. It has a lovely floral scent and goes great in my quick marinara sauce. If you can't find poblanos, bell peppers would work too, but I love the delicate taste of these peppers paired with such a hearty filling.

Loads of spinach, garlic and tofurkey Italian sausage packed with nutty bulgar in poblano pepper shells. Baked with traditional marinara sauce infused with fresh oregano and sweetened with a bit of red bell pepper.

Sweet Oregano Sauce
2 tbl extra virgin olive oil
1/2 white onion, minced
1/2 red bell pepper, minced
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper
2 tbl chopped fresh oregano leaves
1-15oz can tomato sauce

In a medium pot, sweat the onions and bell pepper in olive oil over medium heat until the onions are soft and translucent, 5-7 minutes. Add the garlic, salt, red pepper flakes, pepper and oregano. Saute 2 minutes more to toast the garlic. Add the tomato sauce and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Season with more salt and pepper to taste.
From here you can blend up the sauce so it is smooth or keep it chunky. I blended it smooth.


Stuffed Poblanos with Spinach & Sausage
serves 4
1/2 cup bulgar
1/2 cup plus 2 tbl vegetable broth, divided
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 garlic clove, minced
1 tbl chopped fresh oregano leaves
2 tofurkey italian sausages, small dice
salt and pepper
1 head fresh spinach, roughly chopped
4 poblano peppers, halved and seeded
Sweet Oregano Sauce

Preheat the oven to 325.
Combine the bulgar with 1/2 cup room temperature or slightly warmed vegetable broth and let sit for 30 minutes. Fluff and set aside.
Saute the onions and garlic in olive oil over medium heat until slighty caramelized, 7 minutes. Add the fresh oregano and sausage and saute to crisp the sausage. Season with salt and pepper. Add the remaining 2 tbl of broth to the pan to deglaze. Cook over low heat until the liquid has been adsorbed, 3-4 minutes. Add in the spinach and cook until it has wilted, 4 minutes.  Remove from the heat and add in the bulgar. 
Add half of the sweet oregano sauce to the bulgar mix, setting the rest aside.
Taste and season with more salt and pepper if necessary.
Stuff all 8 poblano halves with the filling. Lay in a casserole dish and bake for 40 minutes. Top with remaining oregano sauce.