Ratatouille

And no, we don’t mean the movie!

But the dish was featured several times in the movie, and maybe it was a cartoon, but you know and I know how very mouth watering it was nonetheless!

I mean seriously… you know you want some of this action…….

(Maybe with just a few less rats around though…. hehe…)

Our Version of ratatouille is Just as delicious an maybe a tiny bit less elegantly served…

Ingredients:

  • 5 tbsp olive oil
  • 5 cloves crushed garlic
  • 2 oregano springs
  • 1 cup tomato puree (tomato sauce etc)
  • 1-2 small eggplants
  • 1-2 medium zucchinis
  • 1 medium onion
  • 2 medium squash
  • 2 small red peppers
  • 3 medium tomatoes (I used 6 small ones)
  • 2 tbsp thyme leaves
  • salt and pepper
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    Nice looking ingredients

    Lets put them all together to create new magical flavours!

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STEP #1: Prep..

Preheat the oven to 350 degrees.

Prepare 1- 4 baking sheets- 1 large, 4 small OR 2-3 medium… It is your call really.

I used 1 slightly bigger- medium baking sheet and 2 sort of small ones… (Also make sure they could all fit into your oven)

Cut all your veggies into nice thickish sized pieces and leave them aside.

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Mountains of veggies!

 

STEP #2: sauté!

In a medium pot heat your 5 tblsp of olive oil and 5 cloves of crushed garlic on a medium heat.

Let that warm for about 1 minute and then add your oregano and cook for 15 minutes.

Remove the oregano and crushed garlic from the olive oil by draining it, and set the herbed olive oil aside- dispose of the garlic and oregano.

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STEP #3: Assemble!

Grab your baking sheets and spread 2 tblsp of tomato puree on the bottom of each one, or enough so you have a thick bottom layer.

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Take your veggies and line the baking sheets with your sliced vegetables so they are tightly packed together.

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Drizzle the remains of your tomato puree on top of the veggies, then evenly drizzle your herbed olive oil, and sprinkle the 2 tblsp of thyme leaves and salt and pepper on top.

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If you are unsure if you got it right, just do as the rat does 😉

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STEP # 4: cook!

Take your baking sheets and put them in the oven for 25- 30 minutes or until the veggies are tender.

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See you laters ratatouille

STEP #5: Take out!

Once you are happy with the way your dish has been cooked, take it out of the oven using an oven mitt, and let it cool for about 10 minutes before serving!

 

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Looks like some finnnneee ratatouille

Step #6: EAT

Serve this dish atop some rice, next to some quinoa or on it’s own, Eat it with some greens or steamed vegetables and have a fancy dinner with someone you like or snuggle up by yourself and watch Ratatouille with your ratatouille 🙂

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Yummy yummy yummy I swear it’s not a rat in my tummy…

 

…….And…… let the first bite take you on an adventure……. 

 

That’s about it! 

It was pretty fun to make this colourful dish, and brought back a lot of movie- themed nostalgia… *sigh*

Out of 5 I am going to give this dish a solid 4 because as good as it was, I would have liked to make it a bit spicier….. ahhh… goals for next time…

Let us know if you tried this dish out, and make sure you have your rat fascinated on tight! 

Tweet us @SustainableUofG if you have any ideas for next Monday’s dish or if you simply want to show us what sort of dishes you’ve got cookin’ 

 

All the best for this week, and good luck with finals! 

 

                                                                                -Iris 

 

 

 

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A Rainbow of Tastiness: Roasted Vegetables Dish

Hello everyone and welcome again to this week’s #MeatlessMonday post!! This week’s dish?

A Rainbow Of Roasted Vegetables

Sounds amazing right? And it looks like and tastes EXACTLY like Lucky Charms!!* Continue reading “A Rainbow of Tastiness: Roasted Vegetables Dish”

Meatless Monday Post: A Vegan, Vegetarian and Gluten-free White Bean Soup

Hey everyone!

I hope you are excited because once again it is our #MeatlessMonday post!

This week’s dish is courtesy of my friend Emily who gave me a gluten-free vegan/vegetarian white bean soup recipe which is hearty and delicious. Without further ado, here is the recipe! Continue reading “Meatless Monday Post: A Vegan, Vegetarian and Gluten-free White Bean Soup”

Smokey Eggpant Tahini Dish

Get ready for a Treat this Monday eve!

This week I learned how to make a dish that is smokey, delicious and as usual 100% vegan. (Well I guess we sometimes do vegetarian recipes too) 

You might want to check to make sure you have proper ventilation before going ahead with this recipe as it does get a bit “smokey” but not in a bad way at all. 

Also I must warn you, while looking through ways to make this week’s blog more entertaining, I found A LOT of adorable eggplant pictures so be warned of impending adorableness to come…. DUM DUM DUM……

INGREDIENTS:

  • 4- 5 baby eggplants 
  • Tahini 
  • 1 lemon
  • 5 cloves of garlic 
  • salt (to taste) 
  • 1/2 can chickpeas 
  • 1 cup chilled water 
  • 2-3 tablespoons of olive oil
  • parsly (garnish) 
  • pepper (optional)

So let’s get right to it! 

STEP #1: Take all the eggs you have and plant them in the ground and wait 4-6 weeks. 

JUST KIDDING! This is a vegan dish, so we will have to find a different way…. 

ACTUAL STEP 1: Put a cup of water in your fridge to chill 

Well that was easy! Maybe I shouldn’t have devoted a whole step to just that….. 

STEP #2: Cooking the eggplants 

And yes… I mean eggplants and not planted eggs…

For this step you want to first examine your stove and see if you have a gas-top like my family back home does, or an electric stove. 

For electric stoves: preheat your oven to 350 degrees and prepare a baking sheet for your eggplants with a bit of olive oil drizzled on it to keep them from sticking. Once the stove is heated put in your baking sheet with all your eggplants on it. IMPORTANT!: Make sure you poke holes with a fork in your eggplants to avoid an explosion. 

Once your eggplants are happily cooking keep a careful eye on them for the next 15-20 minutes and let them cook until the the skin is charred black and looks slightly crispy, and they are soft when you poke them with your fork. (time may vary depending on the stove.) 

For gas stoves: Turn your burners on to a medium- high heat and place your eggplants directly on top of the burners with no pan using salad tongs- you might want to use an oven mitt to old it just in case it gets hot. You can have 1-2 eggplants sitting on each burner and cook them for 15 minutes (or however long it takes) until the skin is crispy and they are soft when you poke them with your tongs. keep a plate on hand to place the eggplants on when they are ready and leave aside to cool.

remember to use tongs for these beauties!
remember to use tongs for these beauties!
Excellent! Nice and crispy and black.
Excellent! Nice and crispy and black.

Whether you use the oven or stovetop- set your eggplants aside to cool off on a plate when they are done cooking. Using salad tons or a fork carefully put them out of the way and don’t burn yourself! 

See ya later
See ya later

Step # 3: Making the tahini 

The first thing you want to do for this step is mince your garlic up very fine and set it aside. 

Then grab a bowl and pour in a substantial amount of your unprepared tahini- maybe a cup or so. 

Squeeze in your whole lemon and mix for a bit. Be careful not to let seeds get in!

then add a bit of your cold water and mix. Add salt, garlic, and as much water as needed to create a nice partially runny consistency… You can taste it to see if you need to add any other ingredients to get the flavour of your liking 🙂 

This is a bit too thick… don't you think?
This is a bit too thick… don’t you think?
Much better!
Much better!

Set your tahini aside, and move on to the next step! 

STEP #4: Preparing the cooked eggplants 

Grab your plate of eggplants and bring them over to the sing- you might want to rinse them with cold water first before touching them to make sure they aren’t hot.

Then one at a time take an eggplant and gently flake off just the burned layer covering the outside. this is a process that you need to be quite ginger with and its quite easy to peal away more than you need to…once you have peeled as much of the burned stuff as you can with your fingers, rinse the eggplant under the tap in cold water to get the remaining residue off. then place the eggplant in a strainer and move on to the next until all have been completed. 

Flaky flake flake. Don't be a flake with this step… lots is at stake… this is no cake…
Flaky flake flake. Don’t be a flake with this step… lots is at stake… this is no cake…
Wash that thang real good!
Wash that thang real good!
They look like a bunch of old babies sitting together :)
They look like a bunch of old babies sitting together 🙂

STEP #5: garnish and fridge time

For this step you want to line your eggplants on the plate you are going to serve them and put a layer of parsley on top and set it in the fridge to cool

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pretty parsley
See you around the bend!
See you around the bend!

STEP #6: Chickpea preparation

Take your chickpeas and strain them, then put them in a bowl and add a bit of salt, lemon and pepper to taste- you can also use a little paprika or whatever you think would go well. Nothing too complicated though. 

I also apologize, I sadly forgot to take pictures for this step, so I will have to entertain you with an image of a sad eggplant trying to fit in…. **shh…. don’t listen to them eggplant…. you are too unique**

STEP #7: Putting it all together!

Take your eggplants out of the fridge and drizzle the tahini right on top of them. Add the chickpeas to the sides/ on top and garnish the top with a bit more of that parsley if you’ve still got it! Voila! 

C'est magnifique!
C’est magnifique!

STEP #8: NOM NOM 

Please eat and share this dish! It works really well with some salad on the side and some pita, but is delicious and healthy all on it’s own using a fork and knife- or even a spoon to get at it 🙂 

This has been a really fun and really different sort of dish that we made right after halloween… 

I was going to do a halloween themed dish, but was too tempted when I got these eggplants instead of pumpkins…. ooops! 

Out of 5 I’ll give this dish 4 1/2 stars since it passes the tasty test, and the healthy test, but not the halloween test…. well not exactly….

I hope your Halloweens were super spooky, or at least very sweet.

As usual, please tweet us @sustainableuofg for any other recipe ideas or pictures of veg recipes you have tried. (We’d be especially eager to know if any of you have tried on of OUR recipes 🙂 

Have a lovely week,

Iris