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Hi! I'm Elizabeth Taylor. Welcome to VLGL, home to my vegan + low glycemic load culinary creations. 

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miso-glazed eggplant (summer simplicity)

miso-glazed eggplant (summer simplicity)

To my American readers, Happy 4th-of-July-Eve! If you're looking for something delicious and unique to grill tomorrow, you have come to the right place.

And to my readers elsewhere in this beautiful beautiful universe... if you like to grill delicious things that could make you feel amazing, you have also come to the right place!

This dish comes together quickly and tastily, and it requires very few ingredients, including enzyme-rich miso and anthocyanin-packed (antioxidant-packed) eggplant. Dare I say it encapsulates the principle of summer simplicity? Yes, I certainly dare to say so.

So in the spirit of simplicity, without further textual ado, here is a delish dish to make on your grill!

RECIPE: Miso-Glazed Eggplant
(serves ~2 as a main, more as a side)

INGREDIENTS:
- 1 large Italian eggplant (or 2 Japanese eggplants), sliced into ~ 1/3 inch thick pieces
- 2 1/2 tablespoons low-sugar mirin (Japanese cooking wine)
- 2 tablespoons white miso paste
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha sauce OR tomato paste (depending on if you prefer savory or spicy)
- approximately 1 teaspoon of high-heat-friendly oil for your grill/skillet/grillpan, or more if needed (if using a regular grill, I recommend covering with a layer of foil)

METHOD:
- Whisk the mirin, miso, vinegar, and Sriracha together until fully combined. Brush this mixture thickly onto both sides of the eggplant slices. Allow to sit for at least 15 minutes, up to an hour.
- Brush your grill, grillpan, or skillet with oil. Heat it on medium-high heat until a drop of water sizzles upon contact.
- Grill each side of the eggplant for 2-3 minutes or until cooked through to your desired doneness (I like mine cooked but still toothsome).

Serve with summery love!

☼ VLGL
 

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