Fakes Soupa, Eggplant "Confit", Butternut Casserole

Fakes Soupa
No, not "fake" soup!   It's pronounced "fa-kehs" and it's a Greek lentil soup.  Sally's been on a kick lately of wanting more fiber in our diet, and lentils are really high on the list.  A serving of this soup is about 1/5 of your RDA for fiber.  Besides, we like the taste of lentils. 

Makes 4-5 servings:

4-1/2 cups water or vegetable broth
8 oz. Lentils
1 lb Tomatoes, diced/chopped  
1 stem Celery, chopped
1 medium Carrot, diced
2 Bay Leaves
2-4 cloves Garlic, minced
1 Onion, diced
1 Tbsp Cavender'stm Greek Seasoning
1/8 cup EVOO
Vinegar or lemon juice to taste as a top dressing (optional)

In a splash of EVOO, cook the tomatoes, celery, onion and carrot with the herbs and spices, until starting to soften.  Add the water and when it boils reduce heat to simmer and add remaining EVOO and the lentils.  Remove the bay leaves and adjust the seasoning.  Simmer 30-45 minutes until the lentils are just softening.

Drizzle each bowl with vinegar or lemon juice to taste, and serve with crusty bread.

Eggplant "Confit"
My culinary friend and cookbook author Faye Levy posted a question this week about favorite eggplant recipes.   Here's a dish I first presented 'way back in 2016.  Seems like a lifetime ago.  It's not really confit because it's not smothered in oil the way duck confit is.  Plus, we're not making it as a way to preserve things.  But it's a low,  slow cook in a bit of EVOO plus the juices of the veg.  Serve with rice, or quinoa, or a mix of the two like I did.

2 large Japanese Eggplant sliced into 1/2" rounds
1 stick Celery chopped
1/2 medium Onion, chopped
4 clove Garlic, chopped
1/2 cup chopped packed fresh Spinach
1/2 cup chopped packed fresh Basil
24 Cherry Tomatoes, halved
1 tsp Cavender's Greek Seasoningtm
1/8 cup EVOO

Saute the onion, garlic and celery in about half of the EVOO, while you slice the eggplant.  Toss in the eggplant and spice, and drizzle with the rest of the oil, cover, and cook for about 30 minutes at 220-225F.  Add half of the tomatoes and leafy greens and continue slow cooking (covered) for another 20 minutes or so while you cook the rice.  

In the last few minutes add the remaining tomatoes and heat through.  Plate and serve.

Cavender's
Well, it's not quite "Greek Week" here in my kilted kitchen, but "two out of three ain't bad" as the sadly deceased Meatloaf sang!

Anyway... for those of you who don't know it, here's Cavender's Greek Seasoning.  There's also a salt-free version for those who watch their sodium intake.   Put some of this in a pound of ground pork as you fry it up for a pretty decent imitation gyro meat.  Add it to soups, stews, dishes like those above.  Even put it on your popcorn!    

What's in it, you ask?   Label says:  salt, black pepper, garlic, oregano, flavor base (whatever that is), onion powder, and five other spices.  Gotta love secret herbs and spices!


Butternut Casserole 
This is my riff on a FOK recipe for a Sweet Potato Casserole.  Features a mushroom dressing anda savory vegan cream sauce.  Makes four servings in  a 9x9 casserole dish.

                                              
Butternut
1 medium Squash

Peel and seed.  Cut into 1/2" rounds. Par cook in the microwave or steamer until fork tender,

Sauce
1/4 cup raw Cashews
3/4 cup "plant milk" -- I used plain Almond Milk/Creamer
1/2 cup Nutritional Yeast
1/8 cup  Oat Flour -- grind your own from dry oatmeal
1/8 cup Lemon Juice -  fresh squeezed is always best
pinch of Salt &  Black Pepper

Soak the cashews in boiling water for 15 minutes.  Drain, reserving 1/4 cup water.  Take the reserved water and everything else for a spin in your food processor until you get a nice smooth sauce.

Dressing
1/2 Red Onion, diced
8 oz Mushrooms,  diced
2-3 cloves Garlic, minced
2 tsp dried Thyme
2 tsp dried Rosemary
1 Tbsp Vinegar -- red wine, malt or balsamic
1/2 cup Breadcrumbs -- I used Panko
1/4 cup dried Cranberries

Saute the onion, mushrooms and garlic in a splash of oil.  Add the spices and vinegar and cook for another 5 minutes.  Remove from heat and toss with the breadcrumbs and cranberries.

Assembly
Lay down a splash of sauce in your 9x9 baking dish.  Add a layer of squash. 

 Top with about half the dressing, then more sauce.  Repeat.  Save some sauce to drizzle on the plated casserole.

Pre-heat oven to 400F and bake the casserole 25-30 minutes.