Oh happy day! Friday is here! There was once a time – believe it or not – that dear chef and I would spend a Friday slugging down a bottle of vodka and partying the night away, these days our pleasures are much more modest (and require a lot less recovery time). Tonight’s pleasure: Vegan Ratatouille with Potato Gratin, another bare-chested chef creation.
Ingredients:
For the Potato Gratin:
6 sebago potatoes
1 thyme sprig
750ml soy milk
1/2 cup linseed (ground)
1 teaspoon Salt
1 teaspoon Pepper
For the Ratatouille
1 leek
2 red capsicum
2 plum tomatoes
2 zucchini
2 lebanese eggplant
1 teaspoon crushed garlic
1 cup tomato paste
Method:
Potato Gratin: Peel, wash and thinly slice the potatoes.
put them in a bowl and pour 500ml of the soy milk, cover the potatoes in the milk, add chopped thyme, salt and pepper.
Toss the potatoes so that they have an even covering of ingredients. Spray a small ovenproof pan with cooking spray, then layer the potatoes covering the bottom of the tin completely, continue this process until all the potatoes are used.
Sprinkle half of the ground linseed over the top of the potatoes, pour the rest of the milk over the top and then sprinkle the rest of the linseed over the mix. Cover and bake in moderate oven until cooked through (about 1 hour).
Ratatouille: Slice the leek and capsicum and place in the bottom of a baking dish.
Add crushed garlic and miss through. Thinly slice your tomatoes, zucchini and lebanese eggplant.
Layer the tomatoes, zucchini and eggplant in lines over the leek/capsicum mix. Starting in one corner of the pan, place a slice of tomato, then zucchini, then eggplant and repeat in rows over the vegetables until the whole pan is covered.
Top the pan with tomato paste and bake in the oven for approximately 45 minutes.
Serve on its own or with a fresh garden salad to lighten it up a little. Enjoy!
An inspiring and beautiful series of images which enter the eye and find their way to the stomach.
This is the way of ‘example’; modeling a path.
Greetings Exuvia