Who would have ever thought someone could have an argument over eggplants?
Hubby came home from his Costco shop with 2 pounds of mini eggplants and I was trilled that we would be having eggplant pizza twice in one week! Turns out, though, that he got all of that eggplant for himself.
We have this neat little app, Cozi, where we can share a grocery list. I added eggplant for pizza, and it turns out he added it for some eggplant curry he had found. But, as you may know, when a lady gets her heart set on pizza, nothing will be getting in the way.
Anyway, long story long, I got my way and we're having pizza! (Who can turn down pizza...seriously?)
I've said before that one of our biggest concerns going vegan was not being able to have cheese. It was a staple in our relationship. Cheese and crackers, cheese in lasagna, cheese by itself, cheese and veggies-cheese just cannot be ignored!
And living in New York, you can't just NOT have pizza! Add in the struggle of having a wheat intolerance (plus, honestly, the amount of calories that are in even wheat free pizza), I knew we needed an alternative.
Enter mini eggplant pizzas! You can have a ton without ruining your diet, they're super delicious, you get plenty of veggies, and did I mention they're crazy delicious?
Plus, pretty easy to do.
Here's what you need:
-4 mini eggplants
- less than 1/2 can tomato sauce
-1/2 c cashews
-3 tbsp tapioca starch
-2 tbsp nutritional yeast
-1 tsp apple cider vinegar
Here's what you do:
Skin and remove ends from eggplants.
Slice into rounds and place on 2 lined baking sheets.
Sprinkle with salt.
While the oven is preheating to 425F, boil 1/2 cup cashews.
Cook the eggplants for 15-20 minutes, all while working on the "cheese".
For the cheese, after the cashews have boiled about 10 minutes, rinse with cool water.
Add those, 1 cup water, 1/2 tsp salt, 1/2 tsp pepper, tapioca starch, nutritional yeast and vinegar to a blender and blend until smooth.
Transfer to a small pot and warm over medium heat, stirring constantly until it becomes a thick but melty cheese consistency.
When the eggplant is ready, top with a small spoon of sauce and a small scoop of "cheese".
Return to oven and Broil on high for 3 minutes.
Then enjoy! I find that the cheese and sauce always slide off the eggplant at the end, so I sort of just shake them all onto a plate and eat them with a fork. Not pretty, but dang delicious!
As always, if you give one of my recipes a try, please tag me in it! I'd love to see your work!