Gran, CC-BY-3.0, via Wikimedia Commons
I love to eat. I hate to cook, especially when I am doing it for one. There is something truly depressing about the thought of eating alone, which is probably why I choose chips or other grazing foods, such as:
- Crackers
- Granola bars
- Bread
- Carrots, dipped in hummus
- Celery, with cream cheese
All these foods can be consumed while standing or moving, which distracts from the fact you are eating alone. You can hold the celery in between your teeth while you hang curtains or paint your living room. You can munch on carrots while you clean your kitchen. Granola bars can be eaten enroute to work or school. You can hold your head up high and state to the empty room,
“I am just too busy to sit down, I am working toward my career”
Then, because you are secure in your solitude, you reach into the freezer to retrieve the double, double chocolate fudge from behind the lean cuisine you swore you would stick to. But, considering single twenty-somethings’, like myself, adverse to cooking, would probably die on a diet like that, need to bring themselves to man the stove.
The first thing I learned to cook was cheesy black bean tortillas. I had gained ten pounds after a month, so I went back to salad and decided to drink more water … I may have even exercised, once or twice. Because, although comfortable with being alone, I also do not want to die of a heart attack by twenty-nine.
So, I learned to make other things … with a little help from my friends. And three cookbooks. And my sister because she was patient with me. And my cousin because she refused to accept “I just don’t like that” and made me eat it anyway.
No-Pasta Eggplant Lasagna
8 Servings
2 medium eggplants
1 Ib tofu (extra firm)
1 green bell pepper
2 tbsp nutritional yeast
10 oz freshly chopped spinach
1/4 cup blue cheese (gives an extra bite)
2 cloves garlic
1 tsp basil
1 can of tomato sauce
1 bag of shredded cheese (your choice, I like extra old cheddar)
Cut each eggplant lengthwise into moderately thin, even, 1/4 inch slices. Press each slice between two sheets of paper towel, this will draw out the moisture without having to add salt. When you are satisfied most of the water has been drawn out, preheat oven to 375 degrees.
Place the tofu and spinach and green pepper and blue cheese into a food processor (or magic bullet) and process (or blend) until smooth. Add the remaining ingredients – not the eggplant or tomato sauce – to the processor and blend until smooth.
Spread a thin layer of the sauce on the bottom of a 9×11 inch pan. Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread remaining tofu mixture over top of that. Top with a final layer of eggplant and pour the remaining sauce over this. Cover with foil and bake for 15 – 2o minutes; remove foil and back for an additional 15 – 20 minutes, until eggplant is tender.
Add a sprinkle of cheese to the top of the eggplant lasagna and broil for ten minutes, or until cheese is golden brown. Allow to cool for ten minutes before serving.
This is a delicious recipe and something you can share with your friends. And your patient sister … who will, in turn, sprinkle ground beef on it because she cannot imagine you served her a meal without meat – oh, family.
The Twenties Project 