The Green Dish Blog

1 large eggplant, peeled and cut into slices

1/4 cup olive oil

1 tablespoon dried oregano

1 tablespoon lemon pepper seasoning

Pre heat oven to 400F degrees. In a medium bowl, add the olive oil, oregano and lemon pepper seasoning. Mix well. Dip each eggplant slice into the seasoned olive oil, on both sides. Place slices on a baking sheet. Bake for about 30 minutes or until eggplant slices are golden in color. Remove from oven. Serve with lemon tarragon aioli and fresh chopped celery greens. Enjoy!

1 cup vegan mayo

1 teaspoon fresh minced garlic

2 tablespoons fresh chopped tarragon

2 tablespoons fresh lemon juice

1 teaspoon dijon mustard

Add all the ingredients into a blender and process until smooth. Transfer to a glass jar with lid and chill for 30 minutes before serving. 

5 bananas

2/3 cup raw cane sugar 

1/4 cup water

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking powder

A pinch of salt

A handful of chopped walnuts

1/2 cup fresh blueberries 

Pre heat oven to 350F degrees. In a large bowl, add 4 bananas and mash bananas with a fork. Add sugar, vanilla and water. Mix well. In another bowl, combine flour, baking powder and salt. Add the dry ingredients into the bowl with the wet ingredients. Mix well. Add chopped walnuts. Butter a 8" circle cake pan, cut remaining banana into slices and place slices into cake pan. Add the blueberries over the top and sprinkle some sugar, about 1/4 cup. Pour batter. Bake for about 50-60 minutes or until toothpick inserted into the bread comes out clean. Let it cool completely before removing from pan. Serve and enjoy!

1 small jar of artichoke hearts, drained

1 avocado, chopped

2 roma tomatoes, chopped

3 green onions, chopped

A handful of chopped cilantro

Juice from 1 lime

Salt and black pepper

Add the ingredients to a large bowl and season with salt and black pepper. Serve and enjoy!