Being happy and a recipe for a vegan eggplant pie

24 May, 2011  ||  Gluten Free Foods, Healthy Foods, Sauces, vegan, Vegan Recipes, Vegetable Dishes, Vegetables

Happiness is not something ready made. It comes from your own actions. Dalai Lama

..or the way in which you look at things! Are you wearing your happy glasses today?

Although it is spring, my body is still feeling winter. I am freezing, despite the multiple layers I have managed to fit over my body. The incessant cold is really putting me in a lousy mood-and as a new week approaches, I have taken the decision on Monday of this week not to let it bother me. I decided that no matter what is going on outside, I would do everything to make my day wonderfully happy one!

The universe was really testing me out this particular day, because it started off with me stepping right into….well….let us just say that it started off on what could have been interpreted as the wrong foot.

As I left my home, I stepped right into a pool of a dog’s morning glory. I cannot begin to express how anal I am and how utterly disgusted I was at this situation. Instead of freaking out and screaming, pounding my hands at the door in anger and disgust, (which would have been my usual response), I took a deep breathe and smiled (albeit not easily) and continued along my way.

The day went along fairly uneventful until around 4pm when I headed home. I decide to walk instead of taking the tram, and out of nowhere clouds ran in a decided to take a massive shower over Berlin….and by default all over me.

I was absolutely drenched within seconds and the rain had managed to soak through all my papers which I just printed out to work on at home.

As I ran through the streets, (thinking that I would outrun the rain?), I realised just how silly it all was. I was already drenched, and so, I slowed down and just let the rain fall over my head, shoulders, bag, shoes, papers……

I made my warm bath afterwards all the more enjoyable.

After my delightful bath, I dried off and was cozily warm. A friend of mine then called me and was crying over her “miserable” life, the pathetic weather and, and, and. I immediately stopped her and and told her to join me in a meal of comfort. I made a vegan eggplant pie, which hit the spot for both of us. By evening, we were both laughing our heads off.

As I headed to bed, and reflected upon the days’ events, I realised how true it is that we truly create our own misery or happiness. It all indeed a matter of perspective. I had a happy day indeed!

And here is my recipe for my vegan eggplant pie creation:

Vegan Eggplant pie with tomato sauce and white sauce INGREDIENTS
  • 12 roasted Aubergine layers (recipe below)
  • 1 1 /2 cup of tomato sauce (recipe below)
  • 1 cup of white sauce (recipe below)
Ingredients For the aubergine layers:
  • 2 large aubergines
  • 2 tbp. of olive oil for sprinkling
  • 2 tbs. of Balsamic vinegar
  • Baking tin lined with baking paper
  • Casserole Dish
Instructions for the Aubergine layers
  1. Slice each aubergine lengthwise into about 6 pieces-
  2. Mix the olive oil with the vinegar in a cup.
  3. Dribble the olive oil mixture onto each either either with your fingers or with a pastry brush. You just want to slightly moisten the aubergine with the mixture.
  4. Place the aubergine onto the baking tin.
  5. Place the tin in the oven and roast for 200 C. or 390 F., for 20 minutes-turning them over after 10 minutes.
Ingredients For the white sauce:
  • 4 oz / 115 g silken tofu
  • 1/2 cup soya cream or almond milk
  • 1 tsp. of flour
  • 2 tsp. of dried thyme leaves
  • 1/2 tsp. dried sage
  • 1 tsp. oregano
  • 1/2 t black pepper
  • 1/2 tsp. of nutmeg
  • 1/2 clove of garlic
  • 1 tsp. of salt
  • Blender
Instructions for the white sauce
  • Blend the tofu together with the cream or milk to make a creamy mixture.
  • Now add in the other ingredients and salt to taste
Ingredients for Tomato Sauce:
  • 3 tablespoon olive oil
  • 1 medium-size onion finely chopped
  • 3 large garlic cloves, finely chopped
  • 2 cups of chopped tomatoes or an 16 oz can of tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons of dried basil leaves
  • 1 tablespoon dried oregano
  • 1 tsp. sugar
  • Sea salt and freshly ground black pepper, to taste
  • Saucepan
Instructions for the tomato sauce:
  1. Heat the olive oil over medium heat in a saucepan.
  2. Add the chopped onion and garlic until the onions are translucent.
  3. Now stir in the tomatoes and the vinegar and increase heat and cook for about 20 minutes.
  4. Lastly, add the basil, oregano and sugar and cook for another 10 minutes. Finish off by adding salt and pepper to taste.
Instructions to assemble the eggplant pie To assemble the Aubergine tart:
  1. Line the bottom of your casserole dish with a layer of the eggplant
  2. Top the aubergine layer with a layer of tomato sauce
  3. Now top that off with a thin layer of the white sauce and repeat the process with the aubergine again-until you have reached the top of your casserole dish. (I had a shallow dish and only made a layer of each)
  4. You can sprinkle the top with a few extra herbs, for more flavour if you desire.
  5. Bake for about 30 minutes at 200 C. or 390 F., or until a light brown topping has formed.
  6. ENJOY!!!!

Bookmark and Share

Related Posts

 
 

{ 3 comments… read them below or add one }

Kelly Persta May 25, 2011 at 3:25 am

Yay, I am so glad you’re back!!! I stumbled across your blog a while back and was really hoping you would post again…and soon. What an inspiring post and yummy meal!

Best of luck keeping your spirits up, sometimes yucky weather brings me down too.

The Duo Dishes June 6, 2011 at 6:55 am

We’re all masters of our destinies, but also our individual days. They can either be great or…not so great. Sometimes we just have to go with the flow and ride it out! Great vegan dish.

Marjorie Riley June 23, 2012 at 5:17 pm

I love eggplant and I will certainly try this recipe. Keep up your blog do not stay away again, we miss you

Leave a Comment