Grilled Eggplant Pesto Melt

You know how sometimes you turn around and the person who's been there all along is the one you end up wanting?

That's how I'm feeling about eggplant right now.

Who knew it was so full of flavor, and that it would develop such an irresistible, almost buttery texture when grilled?  That it would melt on the tongue like that?  Clearly I didn't know what I was missing.

I made pesto the other night (something I've been meaning to do forever, since buying dairy-free pesto is usually not possible, and when it is, it is not cheap).  So far, I've made pesto chicken wraps, and I've had some on pasta.  And tonight, I threw some on the grilled eggplant I had just made.  And just for good measure, threw some Daiya Vegan Cheese on top.  And oh, my God.  Heaven.  This is a super easy dish to make, and if you eat enough of it, it could totally be your dinner!  But it would also be an excellent appetizer, and just fancy enough in its simplicity to be party food.  It takes less than 15 minutes to put together - but I swear it won't taste like it.

For grilled eggplant:
1/2 eggplant, cut into thin slices
Cooking spray or olive oil
Salt and pepper to taste

For topping:
1-2 tsp. basil pesto per eggplant slice
Daiya Vegan Mozzarella Cheese

Heat a nonstick pan with cooking spray.  Place the sliced eggplant over medium heat and fry for about 4 minutes on each side, or until it's browned on the outside and soft on the inside.

You can do this next step either while it's still in the pan, or you can use the oven or microwave.  Spread some pesto on each slice of grilled eggplant and sprinkle with Daiya Cheese.  Heat until it melts.  You can either make them into little eggplant sandwiches or leave them open-faced.  Serve immediately.

Pea Mint Tapenade

I know - peas.  Gross, right?  Peas are the vegetables that get shuffled unenthusiastically around the plate.  They're the ones we hide behind the other food until dinner is over.  They're not only physically difficult to pin down, squirming and rolling away from utensils, but I feel like peas are often a vegetable of obligation.  I myself have a bag of them in my freezer that prompt a slight wave of guilt every time I catch a glimpse of them.  I feel like I should have them, but I don't know why.  Why do we hate peas, anyway?  Is it the faded green color?  The taste?  The texture?  The associations we have with being forced to eat them as children?  Whatever the reason, peas have gotten a bad rap in our minds, rating up there with brussel sprouts in their ability to repel us. 

So who knew they'd be so freaking delicious as a tapenade?  The texture of this is so creamy that you'll think for a minute that some sort of fat or cream has been added.  But - it hasn't.  The peas run the show, settling into perfect smoothness when pureed.  The flavor is delightful, but not overpowering, and it is wonderful spread over crispy garlic crostinis hot from the oven.  You could even serve it as a dip for gluten-free crackers.  The perfect appetizer, it's simple to make and will impress your guests with the unexpected harmony of peas and mint. 

Pea Mint Tapenade
Makes enough for about 24 crostini, or about 2 cups

2 1/2 cups peas, cooked and drained
5 - 7 tbsp. chopped fresh mint (to taste)
1 tbsp. lemon juice
Salt and pepper to taste


Place all ingredients in a food processor or blender and puree until smooth.  Adjust seasonings and mint to your own taste.  Serve with gluten-free garlic crostinis or gluten-free crackers.

*Note: This does not keep very well, even overnight, so it is best to make it as close to serving time as possible for maximum freshness and flavor.

Chutney-Topped Tofu Curry Cheesecake

Do NOT let yourself be put off this dish just because the name has the word "tofu" in it. If you like curry, you will love this. If you hate tofu, it doesn't matter because you won't taste any! The flavor is immense, and there is a perfect balance between the curry cheesecake and the delicious ginger mango chutney that is slathered over the top of it. I had to force myself to stop eating it, to be honest, but only because there were other people at the table who wanted some. I cannot emphasize the word "force" enough in that sentence,though! Heidi and Ben did a fabulous job with this appetizer.



Chutney-Topped Tofu Curry Cheesecake

1 cup unsalted raw cashews, finely ground
1 8-oz. package regular or tofu cream cheese (Heidi used Tofutti brand)
1 8-oz. package silken tofu
1 tbsp. cornstarch
1 tbsp. curry powder
1 tsp. salt
1/4 tsp. cayenne pepper
1 cup mango chutney

Preheat the oven to 400 F. Lightly oil the inside of a 7-inch spring-form pan. Spread the ground cashews over the bottom of the pan and use your hands to press them into an even layer. Place the pan in the oven until cashew crust is lightly toasted, about 5 minutes. Be careful not to burn the nuts. Remove from oven and set aside.

In a food processor or using a hand mixer, process or beat the cream cheese until smooth. Add the tofu, cornstarch, curry powder, salt, and cayenne, and blend until smooth. Pour the mixture evenly into the prepared pan. Cover with aluminum foil, making several holes in the foil for steam to escape. Place a trivet, rack, or a small heatproof bowl in the bottom of a 6-quart slow cooker. Pour an inch of boiling water into the bottom of the cooker. Place the foil-covered spring-form pan on top of the trivet, cover, and cook on Low for 4 hours.

Take the pan out of the cooker, remove the foil, and let it stand until cool. Once cool, cover and refrigerate for at least several hours or overnight. Let cool completely before removing the pan.

To serve, remove the sides of the pan, using a knife to loosen it if necessary. Spread the top of the cheesecake with the chutney and serve with crackers. We used Hazelnut Nut Thins, but the curry cheesecake is so strongly flavored that it probably does not matter too much what you serve this with.