Gluten Free Grilled Eggplant in Spicy Marinade

Ingredients:

• 2 -3 long oriental eggplants
• olive oil, for brushing
• 1 cup water or 1 cup kombu dashi soup
• 2 tablespoons tamari soy sauce
• 1 teaspoon fresh ginger, grated
• 1 tablespoon raw sugar
• 1 teaspoon hot chili paste
• 1/2 cup daikon radish, grated
• 1 scallion, sliced
• 1 teaspoon sesame seeds, toasted
• 1 dash nanami togarashi (option)

Directions:

1. Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste.
2. Heat water or dashi in a sauce pan and add tamari, ginger, sugar and chili paste to make a marinade. When the sugar is dissolved, remove from heat and set aside.
3. Spray or brush olive oil on one side of eggplant slices and grill them with the oiled side down for a few minutes until they are nicely browned.
4. Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well.
5. Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold.
6. When you are ready to serve, place eggplant slices with some marinade in a dish, put grated daikon radish and scallion slices on top, and sprinkle sesame seeds and shichimi togarashi.
7. Infuse love and serve!

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Gluten Free Spicy, Low-Fat Veggie Burgers

Ingredients:

• 1/4 cup onion, grated
• 1/4 cup bell pepper, grated
• 1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
• 1/2 cup flax seed, ground
• 1/2 cup almonds or 1/2 cup other nuts, crushed
• 2 tablespoons shredded carrots
• 2 tablespoons shredded celery (remove veins with a veggie peeler)
• 1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
• 2 garlic cloves, crushed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon olive oil
• 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground red pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
3. Mash most of the lentils.
4. Combine all of the ingredients. Your hands are the best tool.
5. For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
6. Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
7. Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
8. Serve with whole-grain buns and all the condiments.

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