Creamy Bruschetta-peppers Girasoli with spinach & eggplant

Hola!

I am back with another pasta dish. Making different sauces seems quite a fun thing these days. I am literally amazed at my energy levels and how much effort I can put into cooking which until a few months back seemed very annoying to me!  Surprisingly so because like I had mentioned in one of my previous posts, I come from family of awesome cooks. I realize now that it was sheer lack of energy that vexed me to go work in the kitchen. Vegan diet has truly been a game changer for 'the husband' and myself and we cannot stop obsessing over it!

Coming back to today's recipe, I used a packet of girasoli from Sprouts. You can use any product, girasoli or ravioli. I have posted a picture of the product I used here. So lets dig into my very appetizing pasta for tonight. 

Creamy Bruschetta-peppers Girasoli with spinach & eggplant

FOR SAUCE.

1.Bruschetta-2tbsp
2.Cashew-1 cup
3.Nutritional yeast-3tbsp
4.Soy milk- 1/2 cup
5.Chipotle peppers in adobo sauce-1pc (u can use any chipotle peppers)
6.Garlic powder- 1/2 tsp
7.Paprika- as per taste
8.Salt

➡️Blend all the above until smooth.

OTHER VEGETABLES

1 Wild mudhroom girasoli- 8oz pack (From Sprouts. You can use any brand any type of girasoli/ ravioli)

2. Egg plant- cut into 1cm cubes.
3. Red onion- 1 medium sized, finely chopped
4. Garlic pods- 2, finely chopped
5. Jalapeno pepper- 1/2 sliced ( u may use any pepper of your choice)
6. Baby spinach- 2 cups.

BATTER FOR EGGPLANT CUBES

1. All purpose flour-3 tbsp full
2. Corn flour- 1 tbsp full
3. Garlic powder- 1/4th tsp
4. Salt- to taste
5. Crushed pepper-1/4th tsp
6. Oil for deep frying- 1/2 cup
7. Bread crumbs- 1tbsp
➡️Mix all of it using a few tbsp warm water at a time into a pancake consistency batter.

 PREPARATION

1. Cook the girasoli in boiling water. ( follow the instruction on the packet). Drain and keep it aside.
2. Blend all the ingredients for the sauce until its smooth and the cashew is mixed well with no chunks left.
3. Make the batter in a wide bowl and add the eggplant cubes to it and coat all of it well. Sprinkle the breadcums over the eggplant and give the mixture a light mix.
4. Heat the oil to med-high n fry the eggplants in 2 or 3 batches. Keep it aside.
5. Heat 1 tbsp oil then add the chopped garlic, onion and pepper. Fry them on med- high for 2-3 mins.
6. Add the Girasoli, give it a light mix with the onions.
7. Add the baby spinach. Wilt it on medium heat for 2 mins.
8. Add the Sauce and stir it lighly for 2 mins and take it off of heat.

9. Serve it with the fried eggplant bites and some vegan grated cheese and some dried herb like pasrley or whatever you have available.

And with that its a wrap. I wanted to mention one more thing, that some of you might find my recipes with a bit too much of chilies or peppers. Blame it on my Indian taste buds! Ha ha! But you have the choice of going light on the peppers or as use per your taste, that would really not change the overall taste of the dish anyway.

Hope you guys make it and please do let me know how it turned out❤ Until my next one- Cheers🥂💚