Italian Eggplant Casserole with Cashew-Tofu Ricotta

What can I say? I’m really enjoying “The Vegan Slow Cooker” and not having to deal with tons of dishes every night. This is the fourth recipe I’ve made from the book and it was a hit. Thinly sliced eggplant is layered with a marinara sauce and creamy cashew-tofu ricotta. More like a thick sauce than a casserole, I served mine over a bed of whole wheat rotini pasta and a side of spring mix salad with lemon juice.

The dish was easy enough to throw together, but I used store-bought marinara to make it even easier. Call me lazy. Simply throw the tofu, cashews and other ingredients into a food processor, slice the eggplant and layer with the marinara in your crockpot. Cook on low for 6 to 8 hours. That’s it.

I was worried that the eggplant would turn out bitter since the recipe doesn’t require you to salt and blot it with a towel, but it wasn’t bitter at all.

This dish is definitely a keeper.

CSA Week ??

I’ve skipped a few CSA postings, haven’t I? Our pickups have been pretty great, with lots of main-dish veggies, including eggplant, green beans, beets, potatoes and more. This week, I was pleasantly surprised to find a gorgeous watermelon, peaches, nectarines, tomatoes, more basil and peppers. I’ve already cut into the watermelon and a couple of the peaches, which were excellent.

Hopefully, I’ll post some pics of actual dishes with recipes. It’s been hot and gross here. I haven’t been cooking that much because of it.

I hope everyone is well!