VEEG

Our local market is loaded with eggplant right now.  Three main varieties; Asian, Italian and Globe. Do yourself a flavor, do not fry the eggplant, roast it.  Eggplant acts as a serious sponge, sucking up tons of oil. MISO EGGPLANT 6 tablespoons white miso paste 3 tablespoons rice vinegar 1 1/2 tablespoons water 3 3/4 teaspoons sugar 1 tablespoon finely grated peeled fresh ginger 3 to 4 medium sized eggplants 1. Dice eggplant into one inch pieces.  With or without skin.  Up to you. 2. Roast @ 375° F until just tender. 3. Make sauce.  Pour sauce into large pan.  Add eggplant. 4. Heat eggplant with sauce for about 10 minutes. 4. Serve over rice or as a side.

Before I tell you how my Vegan journey began, let me tell you about how I felt about Veganism before. I am going to be honest here. Please don't be offended.  Always I thought Vegans were extremists.  I am not a fan of being extreme.  I live my life in the grey areas.  I am aware of the grey areas.  My parents really did not have strong opinions. I sit on the fence of a lot of things, being able to see both sides. So my thoughts were, being vegan is ridiculous, we are suppose to eat meat.  That's why we have those fangs... for meat.  But that is whole nother argument that I wont get into now. I also didn't sit on the extreme of eating only meat.  I have never been afraid of beans.  All over Lori's Lipsmacking Goodness you will see recipes for bean dishes.  We ate meat, as a family, 2-5 times per week.  Most weeks two times.  But it was heavily laden with cheese.  In our house, cheese was our best friend.  I neve...