Comments on: Miniature Napoleons with Eggplant Creme

By: Holy Yum Yum « Pride & Vegudice

Holy Yum Yum « Pride & Vegudice — Fri, 12 Feb 2010 16:56:00 +0000

[...] As I flipped through the book, I quickly realized that my usual post-it note system for marking “must make” recipes was not going to fly. My post-it notes were running low, and what’s the point of marking every single page anyways? With a beautiful color photo (taken by Lauren herself!) for every single recipe–recipes that are not only mouthwatering, but healthful and easy–can you blame me? Plus, sweet potatoes and chickpeas abound in Yum Yum’s recipes, which pretty much sealed the deal. My first venture into the book wasn’t even my own–my mom made the Miniature Napoleons with Eggplant Cream, a.k.a the cutest appetizers in the world, for a good friend’s birthday party. If you don’t have the book, the recipe’s here. [...]

By: Karyn

Karyn — Fri, 01 Jan 2010 12:00:19 +0000

Today I used some leftover eggplant creme as a pasta sauce and it was excellent – a bit pesto-like. I let the creme come to room temperature, cooked the pasta and then added it, a little olive oil and the drained pasta back to the pan over low heat. Stir to combine for a minute or so and you are good to go.

By: Karyn

Karyn — Wed, 30 Dec 2009 12:07:02 +0000

These are unbelievably good. So good that I am now getting requests for them! The eggplant creme is fantastic but I recommend making it a day or two in advance if you have the time – the flavours get even better. Another post mentioned that it would make a good ravioli filling, I think I will have to give that a try with the next round of leftovers :-)

By: Back to home-cooked meals « papaver

Back to home-cooked meals « papaver — Tue, 18 Aug 2009 15:09:31 +0000

[...] I got to the one dish I had been thinking about since we got back. I am in love with VeganYumYum’s eggplant creme. I made it several times last summer and couldn’t wait to break it out again once I saw the [...]

By: Kim Northrop

Kim Northrop — Fri, 26 Jun 2009 16:43:16 +0000

Eggplant Pate?

By: Patti

Patti — Sun, 03 May 2009 11:42:38 +0000

I tried these last weekend – had a mixed gathering – some vegans and some meat lovers. I made these for the vegans using the large portabellos. They were fantastic!!!! The meat eaters were fighting over the ones that were left!! :o)

By: Vegangela

Vegangela — Mon, 23 Mar 2009 09:39:32 +0000

Made these tonight and they were amazing! We live in Sydney Australia and it is too hot to use the oven right now so we grilled the veggies on the BBQ. I served these on a bed of lemon-scented couscous. SO GOOD! This tasted like something you’d get in a high-end vegan restaurant in NYC or something. Very fresh/healthy but creamy and rich. That cashew cream is ridiculously good! Using it as a ravioli-stuffing would be amazing!!! I was literally licking it off my spatula. I’ve been vegan for 15 years and this is easily the best recipe I’ve ever made. Thank you!

By: Tara testaverde

Tara testaverde — Thu, 12 Feb 2009 21:51:17 +0000

I made these last night . They were delicious i also took photos because they looked so pretty ! i also used the veggie brooth recipe to use in my lentils

By: Twolia News » Blog Archive » TGIF Plus…Fears and Fobias

Twolia News » Blog Archive » TGIF Plus…Fears and Fobias — Fri, 16 Jan 2009 19:42:00 +0000

[...] Google. What will they think of next. One last thing, you have GOT to check out the little veggie Miniature Napoleons with Eggplant Creme on Livin’ Veg’s blog. Looks absolutely [...]

By: Livin’ Veg » Last Night’s Vegan Dinner

Livin’ Veg » Last Night’s Vegan Dinner — Fri, 16 Jan 2009 12:29:49 +0000

[...] For dinner we had mashed potatoes, celebration roast and this beautiful set up of veggies (image from Veganyumyum). And OMG, it was so good. The eggplant creme was so yummy that I think I’m going to use my leftovers today just to have on chips so I can taste how great that creme is. Click here or on the image for the full recipe. [...]