🍆Two Rescue Pups & 1 Herby/Cheezy Eggplant Bake (Vegan/Gluten Free) 🍆

Just in ladies and gents-- herby, cheezy eggplant that is saucy as it gets!

---

---

I recently acquired two adorable rescue puppies (one, bless his heart had his leg cut off) and so they've been running my show for the last 2 weeks. That said, I have been making lots of food that I need to catch you all up on!

Let me tell you, this is just the most recent recipe I whipped up and there is plenty more where it came from!

I hope you all are happy and well during these times. You know, now in this quarantine, we can really take advantage of the time to learn how to treat ourselves, our bodies and our minds right and for me-- that starts with food!

So here we have a gluten free, vegan, sugar-free (sugar is in most store bought sauces by the way so don't forget to check labels) pretty easy but yummy lunch or dinner -- or you could have this for breakfast if you wanted to! No rules when the food is healthy as this!

---

What You Need:

---

• 2 eggplants (peeled and thinly sliced lengthwise)
• 2 tbsp veggie broth
• 1 cup cherry tomatoes (halved)
• 1/2 yellow bell pepper (diced)
• 3-4 shallots (minced)
• 1 tsp Italian herb seasoning
• 1/2 tsp pink Himalayan sea salt
• 1/2 tsp black pepper
• 1 1/2 cups purple cabbage (steamed)
• 1 cup mushrooms (sliced)
• 1 package tempeh
• 1 cup vegan cheeze (I used homemade almond feta)

---

What To Do:

---

1. In a crockpot or slow cooker, put the veggie broth, bell pepper, tomatoes, shallots, seasoning and eggplants in on low and let cook as long as you have time for!
   Tip: You don't have to do this part but it gets the flavors going and you can leave it while you're doing other things!
2. Saute the mushrooms and tempeh with some coconut oil, paprika and Bragg's liquid aminos for about 10 minutes (don't worry they will get cooked more in oven!)
3. Steam the cabbage ever so lightly (optional) then set aside.
4. When you're ready (I gave mine about 4 hours on low) grab some of the cooker mix and place it in an oven tray-- you don't have to be particular about this, it's going to be on the bottom anyway!
5. Next, put a layer of vegan cheeze on top, spreading it or sprinkling it evenly all over
6. Add a layer of the mushrooms and tempeh
7. Do it all over again until you run out of ingredients!
8. Top with some herbs and bake for about 15 minutes to let it all mingle together.
9. YUM!

---

---

I wish you yummy in your tummy!
Love and Light ✨
Cece 😘🧙
This post is original content by Cece Heart

What did you miss from me? Here's what I've been up to lately
(and there is plenty more where that came from!)

Crust-Lust: Perfect Pie Crust
Iced Brown Morning Potion
I Don't Know What This Is But It's Delicious
Not Hamburger Helper
What About Elevenses?
The Winter Olympics Nail Driving Champion + Hot Chili Pot
I'll Take Fries With That Rainbow
The Avo-calypse
Why Rejection is a Reflection
Deep Dippin' Cheap & Easy
Make Your Leftovers Great Again
📺Vlog: Introvert Crawls Out Of Cave
Veggie Patties
📺Vlog: Your Food Tinder Date
Close Your Eyes: Poem
Easy Bowl Life Is Where It's At
📺Vlog: Intuition In A Time of Uncertainty
The WRap Star
Hot Bowl You Can Eat All Day!
📺Vlog: Hacks to Make Quarantine Work for You!
Intro to Hive
The Tale of the Wild Wild Cookie
Must Share Thoughts on Quarantine
4 Delicious Quarantine Snacks
To Quiche or Not to Quiche
Gluten Free Crust
Fysh Curry
Coffee Talk
Guiltless Brownies
Green Protein Fiend
Balinese Rendang
Loaded Jicama Fries
Cookies and Cream
CocoNutty Dream Cream Curry
Spinach and Quinoa Bathing in Tahini
Deliciously Unsuspecting Cabbage Fry
Pesto Impresso