Chef AJ’s Ratatouille + Tomato Sauce + Pasta = Epic Mealtime

You guys probably know by now that I’m in love with Chef AJ and her easy, delicious and healthy recipes. My favourite recipe of hers is her Ratatouille, with is really just different Ratatouille-style vegetables cut up and roasted on a SilPat non-stick baking mat until caramelised. It’s so easy and delicious that I make it at least 3 times a week. My grocery bills have skyrocketed, as I usually only eat frugal meals of frozen broccoli and potatoes, but boy, is it worth it!

Now, my BF does not like her recipes (he dislikes almost every WFPB recipe, so it’s not your fault, AJ!), but I managed to sneak in those vegetables into a dish that he likes, regardless. I essentially did this by combining Chef AJ’s delicious Ratatouille with a dish of the best, most flavourful Tomato Sauce I ever tried and whole wheat pasta. And you know: you can’t go wrong with pasta and Tomato Sauce. [Disclaimer: Chef AJ does not eat any flour products, you can easily enjoy this meal over spiralised zucchini or a good old potato or even rice].

Ratatouille Pasta

So here’s how it goes.

You prepare Chef AJ’s delicious Ratatouille as AJ herself presents in this video. I used zucchini, eggplant, tomatoes, onions and mushrooms.
While that is baking, you fix a portion of this Tomato Sauce (hold the salt) and boil some whole wheat pasta (alternatively, you can use any other whole grain pasta).

In the end, mix it all together in a huge stainless steel bowl. Please do NOT use a plastic bowl, mine is still red and will probably stay red for all eternity!

So there you have it: a delicious plant-based lunch or dinner that is packed with vegetables and even satisfies people who do not eat this way.

German Potato Salad

German Potato Salad

German Potato SaladI thought long and hard about whether I could name this recipe German Potato Salad, as it includes soy sauce
which isn’t very… German. But since I am German, I thought the name is still fine.
I’ve taken this salad to countless potlucks (starch-based and not) and so far everyone has liked it, even though it doesn’t even include mayonnaise (or a plant-based mayonnaise substitute).

2-3 pounds potatoes, cut into quarters and steamed
1 large onion, diced
2 cloves garlic, pressed
5 green onions, cut into rings
1/2 large cucumber, finely diced
soy sauce to taste (or Raw Coconut Aminos)

1. Sauté onion (without water). Place in a large bowl.
2. Add the rest of the ingredients and combine well.
3. Chill for at least half an hour before serving.
4. Enjoy!

Optional: add chopped parsley or cilantro

Fruity Smoky Bean Burgers

Fruity Smoky Bean Burgers

Fruity Smoky Bean BurgersThis recipe is one of those famous accidental discoveries that turn out to taste amazing. I wanted to make burgers, but I also had an apple sitting on the counter which I wasn’t planning to eat today, but it definitely had to go. So I just decided to add it to the burgers! I know that sounds totally weird, but they make a great companion: not only do they add a touch of sweetness, but they also provide just enough moisture to prevent the burgers from drying out and falling apart too much.
As for the buns, I used my Salt-Free Bagel recipe and just shaped the dough like burgers and not like bagels.

6 cups cooked black beans (I do it this way from scratch)
2 carrots, diced
1 red onion, diced
1 clove garlic, pressed (or more if you like it garlicy and don’t have to leave the house)
1 large apple, finely diced or grated
juice and zest of one lime
1/3 cup ground flax seeds
2/3 cup finely chopped parsley
2/3 cup rolled oats
1 tsp rosemary
1 tsp thyme
1 tbsp marjoram
1 cap full of liquid smoke

1. In a large bowl, combine all ingredients except for the beans, ground flax seeds and rolled oats and let marinate for 30 minutes. If you’re in a real hurry, you can skip the marinating.
2. Add beans, ground flax seeds and rolled oats and mash with a potato masher until everything is fully combined.
3. Form burger patties using a 1/2 cup measure. Place them on a baking sheet lined with a silicone baking mat or parchment paper.
4. Bake for 20 minutes @ 350°F and another 10 minutes @ 425°F.
5. Let them cool down for about ten minutes before serving.