Martha Stewart's Ratatouille

INGREDIENTS

Dutch Oven

1 large eggplant (1 pound), cut into 1-inch pieces

Coarse salt and ground pepper

2 large yellow onions (1 pound total), diced large

1 head garlic, cloves smashed and peeled

2 bell peppers (any color), seeded and diced large

2 large zucchini (1 pound total), diced large

1 bay leaf

1 tablespoon fresh marjoram or oregano leaves

2 to 3 tablespoons red-wine vinegar

DIRECTIONS

Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.

Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.

Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

COOK'S NOTES

This recipe yields a batch big enough for these other recipes: Ratatouille with PastaRatatouille and Baked Eggs, and Ratatouille Phyllo Wraps. It can also be served as a simple side dish or spooned onto toasted crusty bread.

LINK

https://www.marthastewart.com/332294/ratatouille

Overnight Organic Pumpkin Oatmeal

Ingredients:

  • 1/4-1/2 C. Organic Pumpkin (Canned)

  • 1 C. Milk (Type of your choice)

  • 1 - 1 1/2 C. Oats (I used Quaker Oats Old Fashioned*)

  • 1-2 Tsp. Pumpkin Pie Spice Extract

  • 3 Spoonfuls of Greek Yogurt (I use Vanilla*)

  • 1 Tbs. Brown Sugar

  • 1 Tbs. Maple Syrup

  • 1-3 Tbs. Chia Seeds (Again your choice)

  • 1 Tsp. Ground Cinnamon

Directions: Mix all together the night before and enjoy the next morning! Or at least 8 hours or so before consuming. It's a great food prep morning recipe especially if your always in a hurry in the morning for example and need something quick, delicious, and it's festive  for fall :)

 

Recipe: Vegan Chocolate-Pumpkin Swirl Loaf Cake (By Kelly Roenicke)

Vegan Chocolate Pumpkin Swirl Loaf Cake

  • Course Dessert (Cuisine Dairy Free, Vegan, Nut Free In Prepared With Specific Ingredients.)

  • Prep Time 10 minutes

  • Cook Time 50 minutes

  • Total Time 1 hour

  • Servings 8

Ingredients

For the chocolate batter:

  • 3/4 cup white spelt flour or all-purpose flour

  • 1/2 cup organic cane sugar

  • 1/4 cup unsweetened cocoa powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup organic canola oil or melted vegan buttery spread

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon apple cider vinegar

  • 1/2 cup water

  • 1/4 cup dairy free chocolate chips (Enjoy Life Brand Baking Chocolate Chips, Baking Isle)

For the pumpkin batter:

  • 1 cup white spelt flour or all-purpose flour

  • 1/4 cup organic cane sugar

  • 1/4 cup brown sugar

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon nutmeg

  • 1/2 teaspoon cinnamon

  • 1/4 cup organic canola oil or melted vegan buttery spread

  • 3/8 cup pumpkin puree

  • 1/2 teaspoon vanilla extract

  • 1/8 cup water

Instructions

  1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper (or Pam Baking Spray)

Make the chocolate batter:

  1. Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the oil, vanilla, vinegar, water, and chocolate chips and mix together. Set aside.

Make the pumpkin batter:

  1. Whisk together the flour, sugars, baking powder, baking soda, nutmeg, cinnamon, and salt. Add the oil, vanilla, pumpkin, and water, and mix together. Set aside.

Put it together:

  1. Spoon the batter into the pan, alternating between the pumpkin and chocolate to make a marbled pattern. For example, do chocolate, pumpkin, chocolate pumpkin, and then do another layer on top - pumpkin, chocolate, etc.

  2. Bake at 350 degrees for about 40-50 minutes. Remove from oven and allow to cool in pan for about 30 minutes, then remove by using the parchment paper to lift the cake out.

  3. Allow to cool fully before slicing.

  4. Enjoy!