Food is a powerful form of medicine, and cooking is magic: the everyday alchemy that transforms simple ingredients into meals to nourish your body, nurture your soul, and bring your loved ones together around the table.

In Plant Based Magic, clinical herbalist Lisanna Wallance draws on her knowledge of herbal medicine and modern nutrition to offer more than 100 entirely plant based, gluten free, seasonal recipes designed to support energy, digestion, immune function and more.

Because she believes that magic doesn’t have to be a mystery, every recipe shares the science behind its revitalizing effects. From a citrus and sugar snap pea salad rich in vitamins C and B3 to promote glowing skin, to roasted eggplant packed with brain supporting antioxidants, these recipes combine nourishing ingredients with practical nutritional insight.

Inside, you’ll find:

• Seasonal mains: Adaptogenic Stuffed Zucchini for Stress; White Bean Soup for Digestion; Crispy Kohlrabi Steaks for Detox
• Simple sides and lighter bites: Maple-Roasted Roots for Immunity; Parsnip, Leek, and Orange Soup for Serenity; Honeydew-Basil Salad for Hydration
• Healthy desserts: Strawberry-Lemon Squares for Euphoria; Rosemary-Clementine Cake for Cognition
• Potent “potions”: TranquiliTea for Deep Sleep; Balancing Chia Lemonade for Satiety; Flower Vinaigrette for Radiant Skin

This is a book for anyone ready to take their wellness seriously without sacrificing pleasure. Plant Based Magic encourages you to turn every meal into a wholesome, joyful and even magical act of self care.

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Roasted Eggplant

For Cognition

Gluten Free | Nut Free

Packed with antioxidants that protect brain cells, this recipe harnesses the power of eggplant to support mental clarity. Roasted to velvety tenderness, the vinaigrette infused eggplant is complemented by the sweetness of caramelized onions and the satisfying crunch of a golden breadcrumb topping. A bed of protein rich amaranth soaks up the flavorful sauce while fueling both body and mind.

Serves 4 as a main

Ingredients

• 2 eggplants, halved lengthwise
• ¾ cup (180 ml) apple cider vinegar
• ½ cup plus 2 tablespoons (150 ml) extra virgin olive oil
• ¼ cup (60 ml) agave
• 3 large white onions, chopped
• ½ cup (120 g) gluten free breadcrumbs
• ¼ cup fresh basil leaves, for garnish
• 2 cups cooked amaranth (about ⅔ cup uncooked)

Method

1. Prepare the eggplant. Preheat the oven to 400°F (200°C). Cut a crosshatch pattern into the cut side of each eggplant half. This allows the sauce to penetrate and flavor the eggplant more deeply. Place the eggplant halves cut side up in a skillet or baking dish.
2. Add the vinaigrette. Pour the vinegar evenly over the eggplant halves, followed by ¼ cup (60 ml) of the oil and the agave.
3. Roast the eggplant. Bake for 30 to 40 minutes, until the eggplant flesh is tender and golden. Remove from the oven, leaving the oven on.
4. Caramelize the onions. While the eggplant bakes, add the onions and 2 tablespoons of the oil to a skillet over medium high heat. Sauté for 15 to 20 minutes, until caramelized, adding a splash of water and scraping the bottom of the pan as needed to prevent sticking and help draw out the onions’ sugars.
5. Add the topping. Top the eggplant with the caramelized onions. Season with salt and pepper, then sprinkle with the breadcrumbs. Drizzle the remaining ¼ cup (60 ml) of oil evenly over the breadcrumbs to help them become crispy.
6. Finish and serve. Return to the oven for an additional 15 minutes, until the breadcrumb topping is crispy and golden brown. Spread the amaranth in a serving dish and top with the eggplant, or serve the eggplant directly from the baking dish with the amaranth on the side. Serve hot with an extra sprinkle of salt and pepper.

Tip

If you enjoy eggplant but struggle with histamines, remove the skin. While the skin contains many powerful antioxidants, it also contains compounds that may trigger an inflammatory reaction in those with sensitivities.

Magical Benefits

Chlorogenic Acid | Found in eggplants, this antioxidant provides anti-inflammatory benefits that help protect nerve and brain cells, support blood flow, and regulate neurotransmitters and may aid in mood, memory, and cognition.

Anthocyanins | Deep-purple plants like eggplants are rich in these dietary antioxidants, which protect inflammation.

Nasunin | Known for its neuroprotective effects, including its ability to help maintain the integrity of cell membranes in the brain, nasunin is an antioxidant found in the skin of eggplants.

Recipe published with permission from The Experiment.