Pictures are worth a thousand words, so I'll keep my writing short so you can enjoy some of the awesome places that I've visited recently. I toured throughout Nevada with stops in Las Vegas, Boulder City, Reno (haha yeah) and Tahoe. Enjoy! Oh, and if you haven't checked out my book, Reno Red: Reckless, what are you waiting for? A cup of coffee is more expensive than my book. If you like my pictures, leave a comment!
I don’t really attend dinner parties. As a vegan vampire, I only need to drain a juicy beet for nourishment, but I accepted the offer from my friends Harry and Rosemary to go to dinner at their house. The rest of the Church people group were going to be there. If you haven’t read my story, Reno Red: Reckless, I’ll fill you in on the Church people. The group of six has varied religious beliefs and range in age from twenty-two to seventy something. They occasionally gather to talk about religion—at least, that’s what they want people to think. It’s partially true, however; I won’t give you a spoiler about what they REALLY do.
Despite my special diet, Chynna made an awesome gesture to bring a vegan dish to the dinner party. Reckless enjoyed a few bites of it after she dumped my plate—but that’s another story. Anyway, here’s her eggplant recipe. It sure smelled great, and everyone else enjoyed it!
Chynna’s Vegan Eggplant Burgers
1 large eggplant
½ cup seasoned vegan breadcrumbs
½ cup shredded vegan (cheddar) cheese
1 clove garlic
2 tbsp. olive oil
½ tsp salt
¼ tsp pepper
Remove the skin from the eggplant and cut into 1-inch chunks. Saute the garlic in olive oil in a medium frypan over medium heat for about a minute (so it doesn’t burn) and add the eggplant chunks. Saute for about 10 minutes until soft. If you put a lid on the frypan for about 5 minutes, it will help to steam the eggplant softer. Take off the heat and cool for 10 minutes.
Add the eggplant, breadcrumbs, cheese shreds, salt and pepper in a food processor. Blend until mixed but not soupy. Form the mixture into round patties (hamburger sized) and place on a cookie sheet lined with wax paper. Let the burgers harden in the fridge for about a half hour.
Cook the burgers in a medium frypan (either with a little oil or spray the pan so the burgers won’t stick) over medium heat. You may need to flip them a few times to get them solid, but be careful on the flip!
The burgers pair well with a vegan bun. Toppings can include vegan French fried onions and barbeque sauce for a tangy burger or lettuce, tomato, and cheese with ketchup for a traditional burger.
Of course, once you make the recipe, Chynna says you may want to adjust the spices (or add spices) and play with the level of breadcrumbs to get the burgers the consistency you like.
Hi, I'm Reno Red. I'm a vegan vampire from the Reno Red novella series.
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