I haven’t actually cooked real food for probably about the last two-ish weeks. Let’s not even talk about recipe creation or testing. Food lately has been this…
…and this…and a whole lot of this.As much as I love fruit, oatmeal, and all things cocoa flavored, my body has been craving green things. I needed a warm, home cooked, veggie filled dinner, so I gave my lazy self a swift kick in the rear and stocked up on ingredients. Voila! The recipe was born.
The dish is…
and most of all easy…to cook, not spell. It’s actually really hard to spell.
Vegan Ratatouille Recipe – 4 Servings
1/2 small eggplant
1 whole onion
1/2 green bell pepper
1 small yellow summer squash
Handful of spinach
1 cup of vegan tomato sauce
1 cup of veggie broth
2 tsp thyme
Sprinkle of salt + pepper
- Dice everything up.
- Saute veggies in olive oil.
- Add tomato sauce, broth, and spices.
- Cover with a lid, and simmer for 15-20 minutes while stirring occasionally.
Told you it was easy. If you have other veggies to use up, thrown them in. Make sure you give the eggplant enough time to cook. The skin is really tough and chewy if it doesn’t simmer for a while. Also, this could be a yummy side dish for Thanksgiving dinner.
Hope you all have restful plans for the weekend. I work today and tomorrow, but Saturday night and Sunday should be free. I’ll get to read for fun, meaning not school stuff. *insert nerdy emoji*
So tell me…
What are your weekend plans?
Have you ever tried ratatouille?