Gluten and Dairy free Italian

Dan and I had a conversation a bit ago, about how now with my wheat intolerance Italian food is almost impossible to eat. Just being vegan at an Italian restaurant is hard enough, so to prove that being vegan really doesn't mean giving up your favorite foods, last night I set out to make vegan and gluten free Italian. Kale and Cherry Tomato Risotto and Roasted Heirloom Tomato Eggplant.
(for 4-6 people)
I roughly based this recipe off an existing one, so I actually have measurements!
Risotto
bunch of kale, chopped
1 c. cherry tomatoes chopped
1/2 c. onion
1 tbs. olive oil
1 tbs. earthbalance (opt., if omitted use more oil)
1 1/2 c. Arborio Rice
2/3 c. red wine
5 1/2 c. vegetable stock
2 tbs. soymilk (optional)
1 tbs. nutritional yeast (optional)
1 tsp. oregano
1 clove of garlic
1 tsp. italian seasoning
salt and freshly ground pepper

Heat the Earth Balance and oil in a large, wide pot over medium heat, add the onions and cook until translucent, add garlic. Add the rice and cook, stirring frequently for 1 minute. Add the kale and half the tomatoes . Add the wine and simmer until the wine is absorbed. Add 2c. of stock, cover, and simmer until absorbed. Begin adding the stock in1/2 increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, add the remaining tomatoes, soymilk, nutritional yeast, seasonings, and salt and pepper to taste. Stir and serve immediately.


Roasted Eggplant
(for two)
1 Italian eggplant
Roughly 1 c. olive oil
2 medium sized heirloom tomatoes
1 clove of garlic
nutritional yeast
oregano
salt and fresh pepper

Preheat the oven to 375. Slice the eggplant in half lengthwise and score the soft part in a criss cross pattern

Heat the oil in a pan. Add the eggplant, cut sides down, and brown. Flip the eggplant and brown for a few minutes. Place eggplant in baking dish (with sides, preferably) cut sides up, and season with salt and pepper.

In the same pan, with a little fresh oil, add the garlic. Then add the tomatoes and brown on each side.

Lay the tomato on top of the eggplant, sprinkle nutritional yeast and oregano on top.

Cover with aluminum foil and bake for 40 minutes, remove foil and bake for 5 minutes more.