Ratatouille

     Upon looking for a new recipe in which to use eggplant I stumble across ratatouille on the internet. I had never thought of making that before—I didn't even realize it was a vegan dish. The first time my daughter and I made it we didn't even have all the right vegetables the recipe called for so we improvised with what we had. It was so good we ended up making it again a couple days later with the correct ingredients and enjoyed it that way too. I guess there is no totally wrong way to make it. Ratatouille is a great way to use all the abundance of veggies coming out of your garden this summer. The word ratatouille is french for "stirred vegetables" I'm told. So there you go—stir the veggies—doesn't seem to matter which veggies so much or how they are even cut. You can cook it in the oven or on the stove. I think there are as many different ways to make ratatouille as their are french cooks! One thing is certain, it's easy, delicious and good for you! Here is the way we have been enjoying it lately.

1 eggplant, diced

1 medium to large zucchini, sliced

1 medium onion, sliced

1 medium bell pepper, sliced

2 cups sliced mushrooms

4 cups diced tomatoes

2 cloves of garlic, minced

olive oil

parsley

salt to taste

Vegan Parmesan (recipe in last post)

Sauté garlic and parsley in olive oil.

Add diced eggplant and cook until tender.

At this point you are going to layer everything. Salt and sprinkle the Vegan Parmesan on each layer.

The pictures will show you the way.

Bake in a 350-375 degree oven for about an hour or until all the veggies are tender.

Serve plain, over pasta or my favorite way ... over a crusty artisan bread.

Voila!  Bon appétit!

For more delicious vegan recipes like this and more go to HealthAndHappinessOnline.com

Vegan Parmesan Cheese

I've tried a number of different vegan parmesan cheeses and have yet to find one that I really like until now. Some of the ones I have tried have been recipes to make yourself which were alright yet far better than the ones you purchase which will usually sit in the refrigerator forever and finally get thrown. Here is another homemade one that is as tasty as it is easy.

1/2 cup shelled pistachio nuts

1/2 cup nutritional yeast flakes

Salt to taste (approximately 1 tsp.)

Put all the above in a food processor and whiz until flaky. 

(If parmesan has to be white you might not be completely happy with the look of this parmesan which has a golden, earthier tone but if you will give it a try I think you will like the taste. The pistachios add the color but they are also the source of the rich, creamy flavor that lends so well to this parmesan "wanna-be".

Next week I'll show you a delicious dish using this vegan parmesan recipe.  See you then!

For more delicious, vegan recipes like this and more go to HealthAndHappinessOnline.com

Stuffed Sweet Potatoes

Sweet potatoes have been touted as a super food for good reason! One medium sweet potato, baked, contains 213.5% of the daily recommendation of vitamin A. It contains vitamin C which produces collagen keeping you looking young. The vitamin D they contain will give you energy and a good mood. Iron and Magnesium will help with stress management and strengthen your immune system.  Not to mention B6, potassium and carotenoids—and much more! Sounds super to me! What's best of all is to be able to get all these wonderful nutrients from one single source that tastes so good. Whether you bake them, boil them, whip them or whatever you do with them you know you're in for a treat! Today we are going to stuff them!

4 medium sweet potatoes, baked

1 medium apple, diced small

1 medium onion, diced and caramelized

Florida Crystals, to taste

Salt, to taste

vegan buttery spread, optional

pecans, chopped

Bake the sweet potatoes on 325-350 until the juices start bubbling out and they are soft to touch.  This might take an hour or more depending on your potatoes.

While they are baking caramelize your onions on a low flame until golden brown, then dice your apple into tiny squares and put into a mixing bowl.

When the sweet potatoes are done let them cool enough to touch. Slice them lengthwise and scrape out the orange meat leaving a little around the edge so the skins hold their form.

Add a little salt and Florida Crystals to your liking and a little vegan buttery spread too if you want then using a masher or hand mixer whip it all up together then stuff it back into the skins and return to the oven for 15 minutes or so.

Serve sprinkled with chopped pecans.

For more delicious, vegan recipes like this and more go to HealthAndHappinessOnline.com