Alice Water's Ratatouille Recipe
Alice Water's Ratatouille Recipe
This is one of our favorite recipes; it can easily be cut in half for a smaller dish, or if you have fewer vegetables. A great way to use up any extra eggplant, summer squash, and ripe tomatoes. We eat it with polenta and it's a great meal to usher in the late summer harvest season.
from Food52
Ingredients
1 medium or 2 small eggplant, cut into 1/2-inch dice
4 tablespoon olive oil, divided, plus more to taste
2 medium onions, cut into 1/2-inch dice
4 to 6 garlic cloves, chopped
1/2 bunch basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
1 pinch dried chile flakes
2 sweet peppers, cut into 1/2-inch dice
3 medium summer squash, cut into 1/2-inch dice
3 ripe medium tomatoes, cut into 1/2-inch dice
Salt to taste
Directions
Step 1
Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
Step 2
Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
Step 3
In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
Step 4
Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
Step 5
Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
Step 6
Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.
Slow Simmered Black Eye Peas and Turnip Greens
Slow Simmered Black Eye Peas and Turnip Greens
Slow Simmered Black Eyed Peas and Greens is a great comfort food that is as healthy as it is delicious! Vegan comfort food at its best!
Servings 2 cups each
Prep8hours hrs
Cook2hours hrs
Total10hours hrs
Save RecipePrint Recipe
Ingredients
1 lb. black eyed peas (dry)
2 Tbsp olive oil
1 onion
3 cloves garlic
1/2 bunch celery
1 tsp oregano
1/2 Tbsp smoked paprika
1/4 tsp cayenne pepper
Freshly cracked pepper
1 bay leaf
6 cups vegetable broth
1 bunch fresh turnip or collard greens
Instructions
The night before, place the black eyed peas in a large bowl or container and fill with cool water (there should be at least three times as much water as peas). Allow the peas to soak overnight in the refrigerator.
When you’re ready to begin cooking, add the olive oil to a large pot. Dice the onion, mince the garlic, and slice the celery. Add the onion, garlic, and celery to the pot and sauté over medium heat until the onions are transparent.
Drain the soaked peas in a colander and rinse them with cool water. Add the rinsed peas to the pot with the vegetables. Also add the oregano, smoked paprika, cayenne pepper, some freshly cracked pepper (about 20 cranks of a pepper mill), bay leaf, and vegetable broth. Stir to combine.
Add a lid to the pot, turn the heat up to high, and bring the pot to a boil. Once it reaches a boil, turn the heat down to low, and allow it to simmer for 1 hour.
After one hour of simmering, the black eyed peas should be tender. Add the greens to the pot and stir them in until wilted. Smash some of the peas against the side of the pot as you stir to help thicken the liquid.
Turn the heat up to medium to bring the pot back up to a simmer, and allow the peas and greens to simmer for 30 minutes more, without a lid. After simmering for 30 minutes, the greens should be tender and the peas should have broken down further and thickened the liquid even more. Taste the peas and add salt to your liking (I added about 3/4 tsp, but the amount needed will depend on the salt content of your vegetable broth). Serve with crusty bread or over rice.
The Best Vegetarian Fajitas
A great way to use up all of those straggler sweet and mild peppers you have hanging around!
Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.
Prep Time15minutes mins
Cook Time15minutes mins
Total Time30minutes mins
Serves6 fajitas
Ingredients
6 flour tortillas
Vegetables
2 green bell peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium-sized yellow or red onion, sliced
1 Tablespoon oil
Fajita Seasoning
2 tsp chili powder
1 tsp paprika
1/2 tsp (each) garlic powder, onion powder, salt, black pepper
pinch of cayenne (adjust for more spice)
Simple Guacamole (optional)
1/2 teaspoon garlic powder
2 ripe avocados
1 lime
salt to taste
Black Beans
1 14 oz. can black beans you can do with the juices or rinse and drain them and add several tablespoons of water
1/2 teaspoon garlic powder
salt to taste
Instructions
Preheat oven to 400F.
Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes – flip halfway through.
Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.
Golden Potato & Greens Soup
We love the flexibility of this recipe! Lots of options for using up any extra greens you have around. Substitute to your heart’s desire. Onions can also be substituted for the leeks.
