Roasted Eggplant Stacks with Creamy Mustard Sauce features warm, caramelized vegetables and cool, tangy-creamy mustard sauce. It is sinfully delicious, yet light enough to be added to your weekly rotation ~ go ahead and indulge, guilt free!
We are all involved in social media nowadays, in one form or another; facebook, pinterest, instagram and twitter, just to name a few. When something reaches your brain through the slews of photos and messages, you know it must be something that is important to you.
Two such messages recently came across my stream of consciousness; the first was an article, “The Truth About Pork and How America Feeds Itself” , By Ted Genoways, December 05, 2013. This caught my attention because I’m always open to learning more about the truth of commercial farming.
The article begins with the following information; “The Hormel Foods plant in Fremont, Neb., is a sprawling complex, just across the Union Pacific tracks on the southern edge of town. Every day of the week, some 1,400 workers arrive before dawn and emerge in the midafternoon, chatting briefly in the parking lot before fanning out onto the highway. It’s a routine with few surprises, but inside the plant, a grand, if largely ignored, experiment is under way, one that is testing the limits of industrial production—and worker and food safety.”
“Each working day, more than 10,500 hogs are slaughtered here—that’s 1,300 hogs per hour.”
Right there that floored me. 1,300 hogs are slaughtered per hour in this one plant. Whoa. What sort of conditions could these animals be living in? How is it possible to control food safety with that sort of volume? I can apply this to the commercial leasing industry I used to work in. It was a high volume, small dollar shop. Mistakes happen when things move fast. A LOT of mistakes. I knew this because I was in an auditing role. A role that is severely lacking in the commercial food industry. They are supposed to do more “self-auditing”. Right. Brilliant idea.
Upon finishing this article I thought back to a conversation I had at my daughter’s school last Friday with another school volunteer. She is the grandmother of a student in my daughter’s class and was telling me how she saved hundreds of pot bellied pigs from the humane society and found them all homes. In the same breath she said, but when it comes to the pigs she eats those are just there for food, they are different, they are meant to be eaten. She doesn’t want to know what happens to those pigs.
How can we rationalize this thinking? As humans we tend to be empathetic which causes us to want to bury our heads in the sand when it comes to the treatment of the animals humans choose to eat. The quandary comes for those people that do know what happens and know that if the person they were speaking with had the same knowledge, their choices going forward would almost certainly be different.
So my question is this, what should someone say when the other person is a genuinely caring person but doesn’t think they want to know? How do we help them open their hearts and minds to the suffering of these intelligent creatures and the conditions that the workers spend their days in?
The second was a video of the world famous Joel Salatin, the farmer featured in the 2008 film, Food Inc vs. Gene Baur, president and co-founder of the Farm Sanctuary and Dr Neal Bernard, the founder and president of the Physicians Committee for Responsible Medicine (PCRM), debating the merits of the statement “Do not eat anything with a face.”
For the Motion: Dr. Neal Bernard, Gene Baur. Against the Motion: Chris Masterjohn, Joel Salatin.
This intelligent debate is well worth the time to watch. Both sides present compelling arguments. A few of the comments from Dr. Neal Barnard stood out – probably because of the death of my own father in May of this year.
Neal Barnard: “I got my first wake-up call at Fairview Hospital in Minneapolis, where I was the autopsy assistant”….
“And the pathologist came in the room, and he knew that I was headed for medical school. So he removed a section of ribs, and he sliced open one of the coronary arteries, and he said, “Look inside.”…..“And it looked like chewing gum in this coronary artery, but when I felt it, it was hard like a rock. And he said, “That’s atherosclerosis. That’s your morning sausage, Neal. That’s your bacon, Neal. That’s your roast beef in there.” And he said, “We see the beginnings of this in three quarters of people by age 23,”
“Now, fast forwarding a little bit, a little — a few years later Dr. Dean Ornish brought in to a research study people who had atherosclerosis, they had narrowed arteries, he took the meat out of their diets, and something happened that had never been shown before. The arteries actually started opening up again, so much that you could see a measurable difference in 82 percent of patients in the first year with no surgery and no medications.
Grass-fed beef does not do that, including the beef my family raised.”
“I asked Dr Richard Leakey, the famous paleoanthropologist, how did we get into meat eating? And he said humans are naturally primates. We’re great apes. We are not carnivores, and we ate things we could pick with our hands, until the Stone Age gave us stone tools, and meat-eating began, he believes, as scavenging. Lying with leafs and bones, we would scrape it up with these stone tools that we now had. Problem: we have pre-Stone Age bodies that get cancer and get heart disease when you eat meat. Of course, if your life expectancy is 35 or 40, it doesn’t matter, but if you live to a mid-age and beyond, then these things matter a lot. And what matters now is Alzheimer’s disease. We have now learned that a diet high in saturated fat — that’s the bad fat in meat, is linked to Alzheimer’s disease in studies in Chicago, in New York, in Finland.”
I’ll leave you with a quote from Gene Baur. “If we can live well without causing harm, why wouldn’t we do it? “
Especially when we can eat Roasted Eggplant Stacks with Creamy Mustard Sauce. This recipe features 14 grams of protein, 14 grams of fiber, 100% of your daily b-12 and 20% iron. Never mind all that ~ it is the taste that will knock your socks off. All I can say is whoa. This is going down under the “favorites” category. The sauce is tangy, sweet and savory all at once and over these roasted veggies with their deliciously caramelized bits from the oven, you’ll think you have gone to heaven.
Roasted Eggplant Stacks with Creamy Mustard Sauce
Vegan, Gluten Free
**Ingredient on sale at Native Sun Natural Foods Market, Dec 7, 2013 through Jan 6, 2014
1 medium eggplant, sliced 1/4 inch thick slices
1 pint cherry or grape tomatoes**
1/2 red onion, chopped
1 1/2 lbs Brussels sprouts, ends trimmed and sliced in half
Olive oil cooking spray or mister**
Salt and garlic powder
6 Tbsp mustard (coarse ground, prepared)
6 Tbsp nutritional yeast
1/4 cup reduced fat or regular Vegenaise
1/4 cup unsweet original non-dairy milk
1 Tbsp agave (or local honey)
1. Preheat oven to 350F. Spray 3 baking sheets evenly with olive oil spray; add eggplant, tomatoes, onion and Brussels sprouts; spray top of vegetables with olive oil, season with salt and garlic powder. Bake 15 minutes; remove from oven and turn vegetables; bake 10 minutes; remove Brussels sprouts and set aside in a covered dish, leaving eggplant, tomatoes and onions to roast an additional 10 minutes; to finish, turn on broiler to high and broil 2 minutes to caramelize tops.
2. Mix sauce ingredients in a small bowl. Place approx 2-3 eggplant on each of 4 plates; divide remaining vegetables on top of eggplant; pour generous 1/4 cup mustard sauce over each vegetable plate.
Amount Per Serving
Total Fat 10.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 6.1 g
Cholesterol 0.0 mg
Sodium 838.7 mg
Potassium 1,388.3 mg
Total Carbohydrate 40.5 g
Dietary Fiber 13.9 g
Sugars 8.1 g
Protein 14.3 g
Vitamin A 37.2 %
Vitamin B-12 99.8 %
Vitamin B-6 388.2 %
Vitamin C 258.6 %
Vitamin D 0.0 %
Vitamin E 11.5 %
Calcium 9.7 %
Copper 17.5 %
Folate 80.9 %
Iron 20.5 %
Magnesium 20.7 %
Manganese 46.4 %
Niacin 222.9 %
Pantothenic Acid 18.2 %
Phosphorus 29.8 %
Riboflavin 437.9 %
Selenium 29.1 %
Thiamin 503.8 %
Zinc 22.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.