Simon Toohey’s classic Ratatouille
Ingredients
- 50 ml olive oil
- 2 banana eggplants
- 4 roman tomatoes
- 3 yellow zucchini
- 3 green zucchini
- 1 red capsicum
- 1 brown onion
- 3 garlic cloves
- 2 sprigs rosemary
- Salt and white pepper
Instructions
- Set oven to 150°C. Take two of the tomatoes, slice and place in a pot along with 1 yellow zucchini, 1 green zucchini, the red capsicum, the onion and the garlic all roughly chopped up. Cook these down in a pot with 30ml of olive oil and a dash of water, salt and white pepper. Stirring occasionally so it doesn’t stick to the bottom.
- Thinly slice the leftover tomatoes, zucchini, tomato and the eggplant about 3ml thick.
- Once the pot mixture has cooked and broken down and lost a lot of its moisture, place it in a blender and blitz to a smooth paste.
- Pour the blitzed sauce in a non-stick pan then create layers of the sliced tomatoes, zucchini and eggplant alternating them in each layer and place them on top of the sauce, starting from outside the pan and working all the way around until you have reached the middle. Chop up the rosemary and place on top and drizzle with the remaining olive oil. Cover with a lid and cook for 90 minutes.
Video
Recipes we’re loving:
Avocado Mac & Cheese
Avocados add creaminess and puts a healthier twist on this vegan mac and cheese.
Queen of Hearts Quiche
Here’s a healthier, omega- 3 and fibre-filled version of this delectable french tart, sure to be a favourite to enjoy a slice with loved ones. This is also a vegan, gluten-free and delectable quiche! Feel free to play with fillings, this one is a balance of particularly heart beneficial ingredients, the “Queen of Hearts”.
Simon Toohey’s Baked rice, eggplant and leek hotpot with, olives, dill and parsley
Simon Toohey came to global prominence in MasterChef Australia thanks to his vegan creations and use of seasonal vegetables. Try his insanely easy one-pot dish, crammed with flavour.
Mellow Yellow Almond Smoothie
Fresh fruit, a hint of vanilla plus Alpro Almond No Sugars drink makes for a sin free anytime smoothie. Lactose free, veggie, vegan, gluten free/mellow-yellow-almond-smoothie.
Mira Weiner’s Cauli wings with cashew sour cream dipping sauce
There’s just something magical about how diverse a cauliflower is and the absolute scrumptious delights it can be transformed into.
Something like a shepherd’s pie
This vegan version of the traditional beef Shepherd’s Pie is a sure pleaser, even for avid meat fans. A juicy, flavourful, vegan-meaty filling- topped with a creamy and hearty potato mash and cheesy crust. Packed with cholesterol-lowering phytosterol in soy and sticky fibre from the potatoes, this is real love for your heart and all the hearts over the festive season.
Research has repeatedly shown that vegans have reduced risk of the world’s biggest killers, including heart disease, type 2 diabetes, obesity and some cancers.
Spicy Broccoli and Mung Bean Curry
Bring on the heat in this mouth-watering spicy broccoli and mung bean (dithlodi) curry recipe. As one of the Future 50 Foods, mung beans (dithlodi) are sustainable and packed with nutritional value. They bring untold flavour and goodness to this tasty curry dish.
Red Power Ranger Soup
This red and devilishly divine soup is definitely a power package with bell peppers and chili, rich in the phytochemical, capsaicin – the star element to this meal responsible for the spicy taste. It is incredibly rich in vitamin A, C, E, loaded with antioxidants, minerals and specially contains flavonoids which have shown to assist with respiratory problems.
One-Pan Pumpkin Leaf Sishebo
Bring goodness and local flavour to this shishebo recipe with pumpkin leaves (mekopu). As one of the Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value. Enjoy them in a tasty meal that’s better for you and better for the world.
Turmeric, Lentil and Spinach Soup
The vivid yellow colour of this tasty lentil, spinach and coconut soup comes from turmeric, which is said to have many health benefits. Use fresh garlic and ginger for extra zing, and two KNORR Vegetable Stock posts for excellent depth of flavour. Both lentils and spinach are ingredients on our list of Future 50 Foods, as are the walnuts used to garnish this delicious vegetarian dinner.
