eggplant sliders and kale pecan salad

[gebuh]

I was in charge of the vegan dished for a baby shower yesterday.  I made the stuff in the title and a vegan goat cheese spread that could have been better.  But the first 2 were pretty good.
I used this recipe for the eggplant.  I modified it by doing a salt method on the raw eggplant first and adding a little hotness.  The quality of the marinara is very important.  I highly recommend it, on the website they're called stacks, but my sister renamed them sliders and I like that much better.

The salad I got from http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/ it was good, but a bit too tangy to be great.  I still recommend it though.  I'm going to try it again with a few tweaks.

[Tim]

That sounds yum. Let us know about the tweaks when you try again on the salad.

[moroccangirl]

I think dh would love the sliders, but I haven't found a good quality marinara over here. I tried to make one using a Giada recipe and it wasn't good.

[merigayle]

did you make the spa bettie goat cheeze?

[gebuh]

did you make the spa bettie goat cheeze?

no I made the cashew one from http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/
But I couldn't find raw macadamia so I used all cashews (do you think that would make a big difference?).  Except for the miso they're the same.  It wasn't bad, but it wasn't great.  I'm trying another batch today, I'll let it ferment longer this time - yesterday I let it sit for a little more than 12 hours, I'm going to shoot for closer to 36 this time.

[merigayle]

I use all cashews too.

[gebuh]

I think dh would love the sliders, but I haven't found a good quality marinara over here. I tried to make one using a Giada recipe and it wasn't good.

yeah a good marinara is very important, I've never made one before - honestly I don't know the difference between that and spaghetti sauce.  I ended up using Mario Batali marinara cuz all the ingredients were fresh.

[gebuh]

no I made the cashew one from http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/
But I couldn't find raw macadamia so I used all cashews (do you think that would make a big difference?).  Except for the miso they're the same.  It wasn't bad, but it wasn't great.  I'm trying another batch today, I'll let it ferment longer this time - yesterday I let it sit for a little more than 12 hours, I'm going to shoot for closer to 36 this time.

made another batch of the goat cheese, I let it ferment a lot longer.  dd2 said it tasted pretty much the same, but she really liked it.  I thought it was ok.  Any recommendations on herbs for it?

[merigayle]

hmmmmm. this is the recipe i always make http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/ i usually just eat it straight up no herbs or anything! LOL.

[gebuh]

hmmmmm. this is the recipe i always make http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/ i usually just eat it straight up no herbs or anything! LOL.

How long does it keep?

[merigayle]

How long does it keep?

I dunno, we devour it, lol. I think I have it up to a week.