Tuesday, September 6, 2011

What to do with that leftover Tofutti and Daiya?


Are you wondering what to do with that leftover tomato paste, Tofutti Better than Cream Cheese, and Daiya Mozzarella from last night's Sicilian pizza recipe? Well here is another Naughty one!



Easy Baked Eggplant Parmesan & Whole Wheat Garlic Toast Wedges

For the Eggplant


1 eggplant, sliced into four thick slices
4 tbsp olive oil
4 oz vegan cream cheese (I used Tofutti)
1 cup vegan mozzarella shreds (I used Daiya cheese)
3 oz tomato paste
Italian Seasoning to taste
Sea salt & pepper to taste


Preheat oven to Broil. Place eggplant slices in a pan and drizzle the olive oil on top. Sprinkle with sea salt and pepper. Broil for about 5 minutes, then remove. Mix Tofutti, tomato paste, and seasonings. Flip over eggplant and spread mixture evenly. Sprinkle Daiya cheese on top. Broil for another 5 minutes, or until cheese is melted and bubbly.

For the Garlic Toast


2 whole wheat pitas
1/4 cup vegan butter (I used Earth Balance)
1/4 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
garlic salt to taste


Cut pita in half, then half again, to make four triangles (eight in total). Mix last five ingredients in bowl then spread mixture on pita wedges. Place in toaster oven until toasted.

Enjoy!

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