Sometimes I forget to post a recipe after making it. It becomes buried in my extensive collection of photos of food, in danger of being lost forever.
Thankfully, there are certain occasions where something jogs my memory, making me re-live how delicious a former creation tasted. In this case, the catalyst was a recent trip to Karyn’s Cooked. Faced with only a few gluten-free options on their delicious vegan menu, I chose the Stuffed Eggplant.
It wasn’t until my first bite that I flashed back to one of Nick‘s amazing kitchen creations from a dinner party months ago: Eggplant & Cream “Cheese” Wraps.
Technically a joint creation, it was my idea to make a cashew cream cheese from one of Kris Carr’s recipes to keep things soy-free in addition to gluten-free & vegan. These wraps were addictive!
For cream “cheese” [altered slightly from Crazy Sexy Kitchen recipe]:
2 c raw cashews, soaked for a few hours [optional since this is clearly not a raw recipe]
1/2 c water
2 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp onion powder
1/4 c parsley, minced
1 1/2 tbsp red onion, minced
1/2 tsp sea salt
ground pepper to taste
In a food processor, blend cashews, water, & lemon juice until smooth & creamy.
Transfer to a medium sized bowl & stir in all other ingredients.
1 large egglpant
salt & pepper
Slice the eggplant into thin, vertical slices about a quarter of an inch thick.
Drizzle slices with olive oil & sprinkle with salt & pepper.
Grill until eggplant become flexible & slightly soft. [approx. 5 minutes]
Slather one side of the eggplant in cream “cheese” mixture
Roll slices lengthwise into a spiral before placing in an oven-safe pan.
Top with your favorite homemade or store bought tomato sauce.
Cook for approximately 10 minutes at 350 degrees. Enjoy.