Ratatouille Recipes

"Check out these Ratatouille Recipes!"


1 Eggless Gateau de Ratatouille
Yes, its true, your chef was born in the year of the Rat according to Chinese Astrology. So imagine my delight on seeing the PIXAR/Disney film Ratatouille! That is a definite ‘must see’ for anyone who loves good food, great animation and good clean fun! It also occurs to me that this being summer and the ingredients being plentiful and inexpensive now, I ought to provide you with a few superb Ratatouille recipes to prepare in your vegetarian kitchen in honor of the ‘little chef’.

Here is an old family recipe redefined for your culinary pleasure in your vegetarian kitchen. A pleasant peasant dish of fresh summer vegetables, stewed with garlic and enhanced with fresh herbs and a hint of lemon; raised to haute cuisine in a festive presentation. This Gateau of eggless crepes, interlaced with Ratatouille and topped with a fresh Heritage Tomato sauce and a sprinkle of Asiago cheese is simply scrumptious and sure to win you rave reviews from your guests and family!


Ratatouille

2 Eggplant
2 Zucchini
2 Summer Squash
1 Large Spanish Onion
2 Tbs. Minced Fresh Garlic
2 # Ripe Heritage Tomatoes
Small Red, Yellow and Orange Peppers
2 Tbs. rolled and sliced Fresh Basil
¼ tsp. Fresh Marjoram Leaves
Freshly ground Black Pepper to taste.
Sea Salt to taste
¼ tsp. freshly squeezed Lemon Juice
½ tsp. Tunisian Harrisa

Wash all the vegetables with Earth Friendly Fruit and Vegetable Wash. Pat dry.
Choose fresh, firm, glossy eggplant of a fairly consistent girth. Once washed, slice them into circular pieces of ¼ inch in thickness. Place them in a bowl of heavily Sea Salted RO Water for twenty to thirty minutes until the water turns brown as the acid is drawn out of the eggplant.* Remove, rinse and pat dry with paper towel.

Wash and slice two Zucchini and two Summer Squash similarly.
Skewer the Heritage Tomatoes and roast them over an open flame. Peel and slice into wedges.
Slice Onions Nituki style– or halved and sliced into long thin slices from stem to stern.
Slice small Red, Yellow and Orange Peppers into ¼ inch rounds. Removing seeds and thick membranes.
Sauté the eggplant, until golden in Extra Virgin Olive Oil and 1 Tbs. Minced Garlic until golden. Remove and reserve.
Add the Zucchini and the Summer Squash, Peppers and Onion to the hot oil along with the remaining 1 Tbs. Minced Garlic. Fry until golden adding Olive Oil as needed.
Add Tomato wedges and reintroduce the eggplant, tossing the vegetables together along with ½ tsp. Tunisian Harrisa.
Add 2 Tbs. rolled and sliced Fresh Basil and ¼ tsp. fresh Marjoram leaves.
Put the sautéed vegetables into a casserole dish and bake at 350º for twenty minutes. To finish sprinkle with ¼ tsp. freshly squeezed Lemon Juice

For a Variation on the Theme:
Omit the peppers and add sliced Crimini or Baby Bella Mushrooms in their place.


The Eggless Crepes

2 Cups Organic Unbleached White Flour
1 tsp. Sea Salt
3 Cups Spring Water
1 Cup Soy Milk
2 Tbs. Ener-G Egg Replacer
½ Cup Spectrum Naturals Cold Pressed Unrefined Corn Oil
½ Cup Chickpea Flour
⅛ tsp. each Nutmeg, Cayenne Pepper
Less than ⅛ tsp Spectrum Naturals Canola Oil

Place all ingredients in a food processor and blend on high speed.
Use a well seasoned 8” crepe pan. Heat it over a low flame and brush lightly with Spectrum Naturals Canola Oil. You will only need to oil the pan once.
Allow the pan to heat thoroughly. Taking it off of the flame and holding it in your non dominant hand, pour 3 Tbs. of batter onto the heated surface tilting the pan to cover the bottom evenly and lightly. Return to the heat for about one and half minutes until the crepe begins to appear slightly golden around the edges and slightly more opaque. Flip it over with a quick forward-back-forward-flip motion tossing the crepe high into the air, catching it as it flips over and returning it to the flame to brown the other side. Stack the cooked crepes on a plate, using waxed paper squares to separate them. Proceed as above until all of the batter has been baked. Use immediately or wrap and refrigerate or freeze for later use.


Fresh Tomato Sauce

3 Tbs. Minced Fresh Garlic
2 Tbs. Extra Virgin Olive Oil
1 Large Vidalia Onion chopped fine
4 Large Heritage Tomatoes chopped fine
3 Fresh Bay Leaves
1 tsp. Turbinado Sugar
1 tsp. each fresh Marjoram and Fresh Thyme Leaves
3 Tbs. Rolled and thinly sliced Fresh Basil Leaves
1 tsp. Sea Salt and Fresh Cracked Black Pepper to taste.

Sauté Minced Fresh Garlic and Onion in Extra Virgin Olive Oil until transparent. Add the rest of the ingredients. Simmer over low heat for half an hour, stirring occasionally.

Assembly:

Spoon Ratatouille onto crepes stacking them eight crepes high, with one on the bottom and one on the top. Spoon Fresh Tomato Sauce over the top of the Gateau and add a generous sprinkle of Asiago Cheese to finish the dish. Garnish with Fresh Basil Leaves.
To serve cut the Gateau into wedges with a sharp knife; adding a swirl of fresh tomato sauce to each plate.

For a color contrast use Yellow Heritage Tomatoes for the sauce.

* It is imperative to remove the acid from the eggplant by soaking it in sea salted water to prevent indigestion.



2 Ratatouille Tart

Another delicious iteration of Ratatouille, a scrumptious peasant dish of fresh Summer vegetables gone Haute Cuisine in your vegetarian kitchen to the delight of your family and guests. This is a perfect way to utilize all the excess Zucchini, Tomatoes and Eggplant your garden produces. Ratatouille also freezes well so plan to make a sufficient quantity to freeze some of it for those hurried meals of Fall and Winter.


Ratatouille

2 Eggplant
2 Zucchini
2 Summer Squash
1 Large Spanish Onion
3 Tbs. Minced Fresh Garlic
½ tsp. Tunisian Harrisa
1 Tbs. San-J Shoyu
1 # Sliced Crimini or Baby Bella Mushrooms
2 # Ripe Heritage Tomatoes
Small Red, Yellow and Orange Peppers
2 Tbs. rolled and sliced Fresh Basil
¼ tsp. Fresh Marjoram Leaves
1 small sprig fresh Rosemary.
Freshly ground Black Pepper to taste.
Sea Salt to taste
¼ tsp. freshly squeezed Lemon Juice
3 Tbs. Extra Virgin Olive Oil.
½ Cup grated Mozzarella Cheese
Sprinkle Asiago Cheese

Wash all vegetables with Earth Friendly Fruit and Vegetable Wash; pat dry.
Choose fresh, firm, glossy eggplant of a fairly consistent girth. Slice them into ½ inch cubes. Place them in a bowl of heavily Sea Salted RO Water for twenty to thirty minutes until the water turns brown as the acid is drawn out of the meat of the vegetable. Remove, rinse and pat dry with paper towel.

Wash and slice two Zucchini and two Summer Squash into ½ inch thick coins.

Skewer the Heritage Tomatoes on a long kitchen fork and roast them over an open flame, searing their skins. Peel and slice into wedges.
Slice Onions Nituki style– or halved and sliced into long thin slices, cutting them from stem to stern.
Slice small Red, Yellow and Orange Peppers into ¼ inch rounds; removing any seeds and thick membranes.

Sauté the mushrooms in Extra Virgin Olive Oil and 1 Tbs. Minced Garlic until golden. Remove and reserve.
Sauté the eggplant, until golden in Extra Virgin Olive Oil and 1 Tbs. Minced Garlic until golden. Remove and reserve.
Add the Zucchini and the Summer Squash, Peppers and Onion to the hot oil along with the remaining 1 Tbs. Minced Garlic. Sauté until golden adding Olive Oil as needed.
Add Tomato wedges and reintroduce the eggplant, tossing the mixture together along with ½ tsp. Tunisian Harrisa and the Shoyu.
Add 2 Tbs. rolled and sliced Fresh Basil and ¼ tsp. fresh Marjoram leaves. Add 1 small sprig fresh Rosemary.
Cover and simmer for fifteen minutes.

Meanwhile prepare a tart shell in a removable bottom tart pan.


The Tart Shell

1 Cup Organic Unbleached White Flour
¾ Cup Organic Whole Grain Flour
½ tsp. Sea Salt
½ tsp. Granulated Garlic
1 tsp. Mixed Dried Italian Herbs
1 Stick Earth Friendly Margarine or Butter
4 Tbs. Iced RO Water

Mix the flour, sea salt and herbs together. Cut in the Margarine with a pastry cutter. Using a fork and working the dough as quickly as possible and handling it as little as possible, roll out and place in the tart pan. Line with pie beans to hold the sides in place and to keep the bottom flat. Bake at 350ºfor 15 minutes until the crust is golden brown. Remove from the oven and cool on a wire rack. Remove the beans from the shell returning them to a glass jar and held in reserve until your next pie or tart making excursion in your vegetarian kitchen.


Assembly:

Using a slotted spoon to drain off as much of the liquid as possible, spoon the Ratatouille into the baked tart shell. Top with ½ Cup grated Mozzarella Cheese. Bake at 400º for ten minutes.

Meanwhile strain the liquid from the Ratatouille into a sauce pan and reduce the sauce to half; swirling the reduction around on the individual plates when serving and finishing with a garnish of fresh Basil leaves.



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