Eat to Live Cookbook Giveaway & Eggplant Cannelloni Recipe

December 2, 2013

Eggplant Cannelloni from the Eat to Live cookbook

You’ve probably heard by now, but Dr. Fuhrman released a cookbook in early October featuring 200 of his high-nutrient, plant-based recipes. I was lucky enough to receive a copy from the publisher and I’m happy to report that it’s fantastic! I have been wanting to do this review for several months now, but wanted to make sure I had time to do it justice.

Thanksgiving was finally the excuse I needed to actually prepare a real recipe as opposed to my normal haphazard method of throwing whatever is in the fridge and calling it something fancy. <—–Oops, I just gave away the secret to my food blogging, ha ha.

There are so many wonderful recipes in this book to choose from and that was the hardest part in putting together this review. I ultimately chose a dish that I’ve had several times at Dr. Fuhrman events and is always one of the most popular (I know this because it always runs out and so you have to be fast to get some).

Here’s a picture of the dish at the Immersion in San Francisco in November of 2012:

Eggplant Cannelloni at Dr. Fuhrman's Health Immersion

Here’s another picture of the dish at Dr. Fuhrman’s Health Getaway in Coronado last summer:

Dr. Fuhrman's Eggplant Cannelloni

Undoubtedly, part of the appeal of this dish is that it uses vegan cheese, but I also love it because of the texture of the eggplant and the flavor of the tomato sauce. I wanted to make this dish at home because I have never really cooked with eggplant before. Consider me converted, it came out so yummy and I’m already thinking of other ways to incorporate this vegetable into my recipes.

There is some work involved in prepping the eggplant for this dish, it has to be peeled, sliced and pre-baked to be pliable:

Eggplant Cannelloni ready to be filled

You also have to prepare the sauces, although I’m going to be totally honest and say that I skipped the romesco sauce and just topped the cannelloni with plain tomato sauce instead. The main sauce I used had all kinds of veggies and was mixed with cooked quinoa:

Eggplant Cannelloni sauce

I was pretty proud of myself to put together a “real” recipe like this one. Here’s what my cannelloni looked like pre-baking:

Eggplant Cannelloni pre-baking

All done:

Eggplant Cannelloni ready to be served

I used more of the vegan cheese than is called for in the recipe, but, hey, it was my Thanksgiving meal. The next time I make this, I might leave out the processed vegan cheese altogether and use a blend of almonds, nutritional yeast, and garlic instead. Here was my serving (x2):

Eggplant Cannelloni from the Eat to Live cookbook

Here’s the “official” picture of the dish from the book’s publisher:

Eggplant Cannelloni from the Eat to Live cookbook

I was also given permission to share the entire recipe with you (thank you, HarperOne):

Eggplant Cannelloni Recipe
 
Author:
Serves: 6
Ingredients
  • For the eggplant:
  • 2 large eggplants, peeled and sliced lengthwise ½-inch thick
  • 2–3 tablespoons water
  • 2 medium red bell peppers, seeded and coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 4 cloves garlic
  • 8 ounces baby spinach
  • No-salt seasoning blend, adjusted to taste, or 1 tablespoon Dr. Fuhrman’s VegiZest
  • 1 cup cooked quinoa, Kamut, barley, spelt, or brown rice
  • 2 cups no-salt-added or low-sodium pasta sauce
  • 3 ounces nondairy, mozzarella-type cheese, shredded
  • For the Pine Nut Romesco Sauce:
  • ½ cup onion, chopped
  • 2 cloves garlic, chopped
  • ½ tomato, chopped
  • 1 teaspoon ancho chili powder
  • ½ cup roasted red peppers
  • 2 tablespoons water
  • 2 tablespoons sherry vinegar
  • 2 tablespoons pine nuts
  • 2 tablespoons nutritional yeast
Instructions
  1. Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
  2. Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
  3. Transfer to a mixing bowl. Mix in 2–3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about ¼ cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
  4. To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

You can watch Dr. Fuhrman make the recipe in this video:

My friend Wendy from the blog Healthy Girl’s Kitchen is cooking her way through the book and writing about it. It’s super fun to read her thoughts on each recipe, be sure to check that out.

Giveaway:

The publisher of the Eat to Live Cookbook has also generously offered to send one lucky reader their own copy! The giveaway is open to U.S. residents within the continental U.S. who are 18 years and older. One winner will be randomly selected on December 9th, 2013. Please use the Rafflecopter link below to enter:

a Rafflecopter giveaway
Conclusion:

I hope you’re as excited about this book (and giveaway!) as I am. I absolutely love presenting you with products or resources that support our healthy, plant-based lifestyle, and this is absolutely one of them.

Good luck!

P.S. There is some behind-the-scenes work that I need to do on the blog and my app this week, in addition to taking a little breather after a very busy semester. For that reason, I will not be posting again until Friday.

Want more of Carrie on Vegan? Connect with me on FacebookTwitterPinterestInstagram, or Google+.

And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 145 healthy, whole food recipes.

{ 31 comments… read them below or add one }

Marla Rose December 2, 2013 at 4:30 am

I wanna win! :D

Reply

Mandi December 2, 2013 at 6:23 am

Thank you so much for the giveaway!
My goal for 2014 is make a more determined effort to have real home cooked food for my family each night and this book could definitely help with that. :)

Reply

Carrie December 2, 2013 at 7:24 am

What an awesome giveaway! My goal is to continue to eat a healthy, primarily plant based diet. I have lost 100 lbs and have completely changed my way of eating and over the past several years and continued to maintain it. In 2014 I am hoping to lose my last 20 lbs and continue living a healthy lifestyle and hopefully inspiring others along the way…

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Joanna December 2, 2013 at 7:37 am

I am working on losing weight and being healthier. I have cut meat out of my diet (mostly).

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April December 2, 2013 at 9:29 am

My goal for next year is to make my desserts healthy

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Barbara December 2, 2013 at 10:16 am

I’ve made this recipe twice, without the vegan cheese, and it is really good. This is something you could serve to people who don’t believe healthy eating can taste good. This is also a great dish for homes, like mine, where your spouse wants meat. All you need to do is add a meat of your choice, so you have half meat and the other half meatless.

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Carrie December 2, 2013 at 11:26 am

Great suggestions, Barbara! I think tempeh might also be a good meat alternative for non-vegans since the texture is chewy.

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Laura S. December 2, 2013 at 10:48 am

I really need to get back to working out regularly. I usually don’t let it slip like this but I was working out so hard before my wedding that I think I got burned out. And then had some minor medical issues which kept me away even longer. I need to get back to it but the cold weather isn’t helping! Wish I was in CA with you!!!

xoxoxo Laura

Reply

Jacqui Pappas December 2, 2013 at 11:25 am

I’ve been eating plant based, but would like it to be more whole food & less processed. A totally clean diet and find exercise I love. I would so love to win this!

Reply

Mackenzie December 2, 2013 at 12:50 pm

One health goal that I’ve achieved in 2013 is gaining weight healthfully. I have been severely underweight for a few years, and I finally decided that it needed to change. I tend to eat mostly raw fruits and veggies, so I needed to find more high(er) calorie foods to add to my diet that I liked. Nut butter did the trick!

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Veronica @ Veggie V December 2, 2013 at 4:37 pm

Eat less fat! And do more of what I love :)

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Nicole Selah Destrampe December 2, 2013 at 5:46 pm

Oh so many changes but the main being I need to get healthier we lost a baby in August, since then it all sort of went out the window aka junkfood vegan but time to dust off and start again and hopefully try again later on. Thanks for the chance to win!

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Melissa December 2, 2013 at 10:44 pm

I completely gave up soda this year, and my stomach has thanked me… far less bloating!

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Kate December 3, 2013 at 4:53 am

I want to lose weight by eating healthfully and exercising regularly (and getting back into running!).

Reply

Andrea December 3, 2013 at 7:16 am

Carrie – I’m trying to make macadamian nut milk and every time I try to open it in the app, the app crashes. Both on iPhone and iPad.

Reply

Carrie December 3, 2013 at 2:17 pm

Hi Andrea! There was a bug in a previous version that caused crashes. The fix it, delete the app and re-load from the App Store (you won’t be charged to do so). Apologies for the inconvenience!

Reply

Courtney December 3, 2013 at 3:36 pm

My goal for 2014 is to lose the 20 lbs I gained in 2013…

Courtney

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Erin December 3, 2013 at 4:34 pm

Thanks for sharing this recipe! I’ve got the cookbook on my list, but this recipe in particular looks too good to wait for.

2013 wasn’t so great for my health, I had dyspepsia in February and had to go on a special diet to get that cleared up, and while that was good for my diet and weight overall it got me in the habit of being lazy and my exercise became inconsistent, which set me up for a struggle the rest of the year. Time now to get back on the exercise wagon and clean up my diet!

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The Peace Patch December 3, 2013 at 6:18 pm

I’d like to explore mindful meditation more as a walking meditation…I love that it combines mindfulness with walking outdoors, my favorite pastime. :)

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Jennifer A December 4, 2013 at 8:48 am

My goal for 2014 is to phase out the Smart Balance vegan “butter” and bread. I want to be 100% whole, unprocessed, and healthy!

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Donna December 5, 2013 at 3:42 am

I have reduced my body fat during 2013 and I would like to continue to do so in 2014. I want to continue to collect recipes to help sustain a healthy lifestyle. Thanks for the opportunity. The eggplant looks amazing!

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marquis @realrawkitchen December 5, 2013 at 7:43 am

YUM! I think I’ll try this for my family. They have their own vegetable garden and will be so proud to use their eggplants in this dish :)

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kimmythevegan December 5, 2013 at 9:41 am

Wow – that is a gorgeous looking dish! I’m not an eggplant fan, but it sounds pretty tasty actually =)

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Paula December 5, 2013 at 5:35 pm

I’d love to win the book. Having healthy recipes at my fingertips makes eating healthy so much easier! This dish looks super yummy. I hope there are some raw dishes in the cookbook too as I am working on that as my health goal for 2014

Reply

Shannon December 6, 2013 at 7:03 am

2014 goal: eat raw vegetables every day, even if it’s just a little. thanks for offering the giveaway :)

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Michelle O. December 6, 2013 at 10:41 am

My main goal for 2014 is to take my vegan eating to a Dr. Fuhrman level of eating. More plant-based, less oil, salt and sugar. I also plan to give my personal health more effort.

Thanks for the chance to win!

Reply

Sarah December 6, 2013 at 4:21 pm

Oh, I need new recipe ideas!!

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Stacy December 7, 2013 at 5:16 pm

My goal is to cut out sugar!

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leslie December 8, 2013 at 5:23 pm

My health goal for 2014 is definitely to go back to 100% vegan. I’ve veered and just don’t feel awesome the way I do when I go all out :)

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Brenda @ Eat to live December 9, 2013 at 10:20 am

This is a gorgeous looking dish… eggplant? Not a fan at all, but it seems pretty delicous.
I have to put on the effort. I want to win that Eat to Live Cookbook for 2014.
Pick Me

Reply

Andrew December 9, 2013 at 12:52 pm

Would love to win! As I have fallen off a bit in 2013 & would love to have a book to give me some structure in 2014!

Reply

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