We are taking a little break but Season 3 will be coming out in late November. There will also be an HD version of the show. Check the website for new HD feeds.

Eggplant Curry
Serves: 4
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes

Eggplant never tasted better! Even non-eggplant lovers will eat this recipe!

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds or ground cumin
1 medium onion, thinly sliced
3 cloves minced garlic
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 tomatoes, diced
1/2 cup coconut milk
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped (optional)

Preheat oven to 450 degrees F (230 degrees C). Cut the eggplant in half and place it cut side down on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion is tender.
Mix garlic, ginger, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in coconut milk. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over medium-high heat, stirring occasionally to avoid burning. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Notes
Try some carrots, green beans, zucchini or other veggies to add color and texture to this yummy curry!
Omit the coconut milk if you don’t have any on hand.
Parsley instead of cilantro might be a nice change.

Green Beans
Serves: 8
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 45 minutes

This recipe cooks itself! It’s a great side dish and is superb for entertaining and potlucks.

2 pounds fresh or frozen green beans, trimmed
6 tablespoons lemon juice
1 medium onion, chopped
1/4 cup olive oil
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons dried parsley
1 cup water
salt and pepper to taste
1 bay leaf

Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

Notes
If you like garlic, add a few cloves.
You can try adding another spice that you like (I added some dried dill).
Adjust the amount of olive oil to your tastes. More or less works for this recipe.
Substitute two fresh tomatoes for the canned if you have them on hand.
Reduce the cook time if you like crunchier veggies.

Corn Muffins
Serves: ~12
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25-30 minutes

These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good!

1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tbs baking powder
1/2 tsp salt
the equivalent of 2 eggs
1/2 cup canola oil or melted vegan margarine
1 cup non-dairy milk
1/4 to 1/2 cup dried, fresh or frozen blueberries

Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean.

Notes
I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple.
Use another type of berry as a substitute.
Egg substitutions (per egg):

• Commercial Egg Replacer (see package for measurements)
• 1 tbs Flaxseed and 3 tbs water blended for one minute
• 1/4 cup whipped silken tofu

Add some whole corn kernels for texture.
Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.

Cole Slaw
Serves: ~14
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes

This is a great recipe that can be served warm or cold!

1 medium head cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil (or less, to taste)

In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Notes
Buy your cabbage pre-shredded to save time!
Substitute the celery seed and salt for celery salt or omit the celery seed if you don’t have any on hand.
You can reduce the oil down to 1-2 tablespoons if you want less fat.
Try different types of vinegar for a subtle change.