Egplant Chutney

Chandra Aunty's recipe for eggplant chutney:

Ingredients:

3 big eggplants
Idli powder (containing garlic) - there're many readymade options from the Indian store
1 TBS oil
2 tsp mustard seeds
2 tsp udad dal
2 tsp jeera
A few pinches asafoetida (heeng in Hindi)
5 curry leaves
Salt to taste

Method:
Preheat the oven to broil, high. When ready, stick in 3 washed and dried eggplants,  each pierced in a few places to release moisture/steam.  Their stems are to be cut off.

After about 30 minutes, the eggplants look pretty ready (not so plump, blackened).

Take them out, wait for them to cool.  Stick into blender with salt and 5 TBS idli podi, and blend COARSELY - skin and seeds and all.

In some oil on the stove, season with remaining ingredients.  Cook the eggplant some more in the oil.  Blend a little again.

vegan sugar cookies

From http://www.peasoupeats.com/blog/
Aine Carlin's...

SIMPLE VEGAN SUGAR COOKIES RECIPE

Ingredients:

1 cup organic plain white flour
1/2 cup (vegan) granulated sugar
1/2 cup vegan sunflower spread/soy butter
1 tsp baking powder
1 tsp vanilla extract
zest 1 lemon

Method:

Pre-heat the oven to 175 degrees celsius/345 fahrenheit.
Cream the butter and sugar in a large bowl using a spatula or an electric whisk until it is fluffy. Stir in the vanilla extract and thoroughly mix.
In a separate bowl combine the flour, baking powder and zest.
Add the flour to the creamed butter and mix until a soft dough is formed.
Shape into a log and wrap in cling film or foil and refrigerate for an hour or overnight.
Tear off small amounts of dough and shape into balls spacing them well apart on a baking sheet, as they will spread in the oven.
Bake for 15-20minutes depending on your oven. Ease them off using a palate knife – they will be a little soft still but that is fine.
Allow them to cool on a rack for at least an hour before glazing – if you are glazing – otherwise they are as lovely warm as they are cooled.
Store in an airtight container for up to a week.