FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

My Mom’s (Cooking) Vegan(?) Eggplant Salad!

September20

My beautiful Mom is the wizard of all wizards in the kitchen!!  She has been whipping up amazing meals from scratch just about every night of the week since I was a kid.  I don’t ever remember a time when my mom had any trouble in the kitchen… with anything.  She’s a Culinary Savant.  She’s confident, fearless, and intuitive, and you can taste it in everything she makes.  She also taught me everything I know… that is until I went vegan and was forced to leave her in the meat & dairy farm dust with all that animal protein floating around everywhere.  Achoo.  Sorry Mom.

But LATELY Mom (AKA Diane) has taken to cooking with considerably less meat and animal products throughout the week.  Which is funny and strange because for the first time in my natural born life my mom is calling ME for quick answers and tips on how to prep and combine things instead of the usual other way around.  I know this won’t last long because she is now sending me her vegan recipes that worked out well so that I can try them.  Lucky you – here is one of her latest from the Diane Fonteboa No-Meat Test Kitchen straight out of the San Fernando Valley, California… totally vegan, totally satisfying, totally original and delicious!
Roasted Eggplant with Brown Rice and White Beans
1 large eggplant-peeled & cut into squares
2 cups cooked /chilled brown rice
1-Sm. roasted red pepper, diced
1 stalk of celery, diced
1 can Cannelini Beans-washed & drained
Red onion, diced- you decide how much I used about 2 tbs
2 tbsp dice Italian parsley
Place eggplant on cookie sheet lined with parchment paper, drizzle with olive oil. Salt and pepper.
Cook at 400 for about 20 min. or until golden brown.
While that is roasting, in a large bowl add all other ingredients and mix together with your favorite vinaigrette.  Toss the eggplant in just before serving.  It is so good when crispy.
Serve with my fabulous wheat bread…..oh wait I haven’t given you that recipe yet!!!
Enjoy!!!
I would only like to add that my mom grows her own (mostly organic!) veggies including Eggplant so hers will be better by default. Unless you are harvesting your private crops too, and I hope you are.  Organic organic organic!!  Makes everything a little bit better.

Mom and my Niece Scarlett... NOT cooking.

Thanks Mom – and I’ll be needing that bread recipe next.  I had it last time we were in California and I know it’s a five star rating all over the place with both boys and me.  Do I see a regular guest blogger in the future??  I hope so!!
D-

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