I’ve been a little distracted lately. I can’t believe it’s May already, and that the Kentucky Derby and Cinco de Mayo are staring us in the face. Instead of preparing for mint juleps, margaritas and guac, I’ve been up to my eyeballs in freekeh.
In case you missed it, I’m writing an eCookbook all about my most favorite grain, freekeh. And, as it happens creating, testing, photographing and editing 30+ new recipes has been taking a leeetle more time than I anticipated. To keep you in the loop, and more importantly, to get your opinions on all the recipe and eBook design, I created the group, The Corner Kitchen // Team Freekeh on Facebook. If you haven’t already joined in the freekeh fun, come on over!!
Also, Divergent. Have you guys read this book? I’m obsessed. I cannot put it down! I’ve come close to missing my subway stop
on more than one occasion every single time because this book sucks me in. I’ve also been staying up reading until I literally cannot hold my eyelids open any longer. According to my Kindle I only have 10% remaining….the suspense is kind of killing me. Needless to say, I’ll be spending my weekend entrenched in the second book.
When life gets busy I like to rely on meals that are simple, quick to throw together and relatively hands off, yet healthy and comforting. Enter, Eggplant Bolognese. While this vegan bolognese lacks the ground meat found in its traditional counterpart, it certainly does not skimp on flavor. Eggplant is a hearty, meaty vegetable, making it a great substitute to stand up to any meat-based sauce.
This healthy comfort food is is perfect topped on your favorite pasta (wide pappardelle is my favorite) or whole grain, like freekeh, farro or quinoa. If you’re looking to save time, Eggplant Bolognese can be made up to two days in advance and freezes really well.
Today I’m on Greatist sharing my recipe for hearty and healthy (Vegan) Eggplant Bolognese.
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