The first recipe is a tasty vegan summertime treat.  The second is probably the best meatloaf that you'll ever eat.  And the third is a great meal for out on the trail.

Asian Grilled Eggplant Wraps with Garlic Sauce

Makes 12 wraps      

12 8-inch flour tortillas
1/2 tsp. salt
1 clove garlic, minced
2 tsp. tamari or soy sauce
2 tsp. rice vinegar
2 tsp. dark sesame oil
2 small eggplants (about 1 1/2 lb.), cut into 1/4-inch sliced
Vegetable oil for brushing eggplant
1 cup plain soy yogurt
1 Tbs. sesame seeds

Directions:

Heat oven to 250F. Wrap tortillas in foil and bake about 10 minutes, or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high for 30 to 60 seconds.

Meanwhile, in small bowl, whisk together garlic, tamari or soy sauce, vinegar and sesame oil. Set aside.

Preheat stove-top grill or griddle according to manufacturer’s directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three.

To assemble, place 2 to 3 pieces eggplant in each tortilla. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients.

Awesome Meatloaf

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoons kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cashew Rice Curry (Makes 2 generous servings)

Ingredients:

1/4 cup dried milk
1/2 tsp salt
1 tsp curry powder
3 1/2 cups water
2 cup instant rice
1/4 cup cashew pieces
2 oz grated cheddar cheese

Directions:

Mix dry milk and enough water to form a paste.  Add remaining water, mix well and bring to a boil.  Stir in rice.  Cover and simmer until water is absorbed and rice is soft (about 20 minutes). Stir in nuts and cheese.  Serve when the cheese is melted.