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tgivBasil - Spicy Panko Crusted Eggplant with Ranch & Pesto Portabellas by norwichnuts | by Vegan Feast Catering
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tgivBasil - Spicy Panko Crusted Eggplant with Ranch & Pesto Portabellas by norwichnuts

And for the entrees:

Sliced eggplant was dipped in veganaise and then a spicy hot seasoned basil panko crumb and baked 375 degrees 15 minutes....to cut the heat, a cool Ranch Dressing made with soy yogart, dill and a hint of basil....And to top it off, the second entree was seared portabella mushrooms with basil pesto sauce.

  

Ranch Dressing:

1/2 cup plain soy yogurt

1/2 cup soy sour cream

Juice from one lemon

1/2 tsp dry mustard

1/2 tsp dried chives

1/4 tsp sea salt

2 tbsp basil

2 tsp dried dill

1/4 tsp black pepper

1 garlic clove, minced

Process and refrigerate until ready to serve.

 

Pesto:

3 cloves garlic

2 cups fresh basil leaves

3 tablespoons pine nuts

1 dash salt and pepper

½ cup extra virgin olive oil

½ cup Veggie Parmesan cheese

 

Process and heat. Serve over bellas.

    

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Taken on August 30, 2008