Pulled beef tacos with homemade slaw. I modified both recipes from Smitten Kitchen. For the pulled beef, I seared just under 2 lbs of a beef roast, used one small can of tomato paste instead of the crushed tomatoes, substituted brown sugar for the molasses, and threw in a tomato and chicken bouillon cube, in addition to the cumin, coriander, and chili powder. Cooked in the crock pot for 8 hours on LOW.
The slaw was very simple: cabbage, apples, and red onion tossed with veganaise and apple cider vinegar. Seasoned with pepper, salt, and old bay.
Eggplant, prosciutto, and arugula pizza. Dough is modified from Smitten Kitchen, just added garlic granules with the dry ingredients. While dough is rising, prepare the eggplant. And prepare to be patient.
Slice thinly, layer in a coriander, and dust each layer with salt. Place the coriander over a plate and weight it down for about 30 min. I used a bag of flour and sugar. There’s still a lot of water in the eggplant, so squeeze out as much as you can, as many times as you can.
When dough is ready, roll over a lightly floured surface with corn meal and layer ingredients. Bake at 475 for 12 minutes.