E is for Eggplant and Enchiladas

 

Eggplant is botanically a fruit, specifically a berry, from the nightshade family (Solanaceae), which also includes tomatoes, potatoes, and peppers. It is used culinarily as a vegetable in dishes like curries, ratatouille, and caponata. They are rich in antioxidants, fiber, and minerals like manganese, and contain phytochemicals like flavonoids and terpenes, which may help lower cholesterol and reduce the risk of heart disease. 

One of my favorite dishes containing eggplant is Eggplant Parmesan. I also like to cook it with onions, bell peppers, garlic, canned diced tomatoes, and seasoned with onion and garlic powder, maybe a bit of oregano. Or I might cut it up, cook it, and add it to a jar of spaghetti sauce, to go over pasta.

If you would like to check out some more recipes, there are some yummy looking ones over on Love and Lemons. (They aren't all vegan recipes, but they are vegetarian)

I love enchiladas! In fact, I always say that my kids were all enchilada babies, because that was my biggest craving when I was pregnant with them. I mean, seriously, all that sweet, spicy sauce, all that cheese...hey, what can I say?! I'll admit, though, I haven't had any enchiladas in a long time, because I don't know where to find vegan enchiladas, and haven't made any myself yet. But now I have made myself hungry for enchiladas! I'll have to hunt down a vegan, whole food plant based recipe.

Say, do you have a vegan, whole food plant based recipe to share? Go ahead and share it in the comments below...please!