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].
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.
I’m really into sauces lately, be it a low-fat Alfredo Sauce, my Instant Pot Marinara Sauce or just a gravy-ish kind of sauce. Today I made a plan to use up my two bell peppers that have been sitting on the counter and the result is perfection! This sauce is very sweet (without the addition of sugar or dates!), super creamy and extremely satisfying. Eat it with some home-made oven fries or over a warm bowl of brown rice.
2 red bell peppers
1 red onion
1 cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 clove garlic
1. Remove the stems of the bell peppers, if you’re not planning to use a high-powered blender remove the seeds as well. Roast them together with the onion and the tomato until the bell peppers are slightly charred. You can do this in your toaster oven or in a regular oven (225°C, 430°F) with a broiler setting.
2. Carefully place the roasted vegetables in your blender (be very, very careful, the red bell peppers will leak a lot of fluid!), add the remaining ingredients and blend until smooth.
The secret to eating your starches and greens is to have an amazing sauce. No matter how bad the food itself tastes, a good sauce can make it a delight (and it can make an already great meal even more pleasurable).
I myself love Mango Sauce, but I never made it too often: store-bought sauces always have some kind of sugar added to it (which is totally unnecessary) or ripe mangos were once again totally unavailable.
However, I came up with a solution to the problem so that I can enjoy Mango Sauce every day. And it’s super easy, too! It’s much easier than peeling a mango, removing the core etc.
100g (about 4oz) dried mango
3 cups hot water
1. Soak dried mango in hot water for at least 1.5hrs.
It’s that easy, it’s that tasty!