Comments on: Miniature Napoleons with Eggplant Creme

By: Things to Try Thursday, 10th of November « Kirschplunder's Blog

Things to Try Thursday, 10th of November « Kirschplunder's Blog — Thu, 10 Nov 2011 10:34:17 +0000

[...] 5) Healthy, Pretty AND Elegant…. Miniature Napoleons with Aubergine Creme [...]

By: jodi’s weblog :: quick and dirty pasta variation: roasted tomatoes and eggplant

Thu, 14 Apr 2011 20:37:22 +0000

[...] time to can up before our Labour Day weekend camping trip. Inspired by the roasted tomato base in this appetizer recipe (which I made last weekend for a party, to rave reviews), I got them out of the freezer yesterday [...]

By: The Lady's Lounge

The Lady's Lounge — Tue, 13 Jul 2010 17:10:40 +0000

[...] Sunday afternoon + Pear Vodka and White Cranberry Juice on ice and Mint lemonaid + Homemade Sushi, Miniature Napoleons with Eggplant Creme, Vegan Lemon Sugar Cookies, and Chocolate Peanut Butter Cups + some of the sexiest, smartest, [...]

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!