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Featured Cookbook
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Linguine with Tempeh Bolognese Sauce
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Ratatouille with Parmesan Polenta
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Vegetable Pot Pie
Book Description
An essential cookbook for vegetarians and vegans, this is the latest in the best-selling Big Book series. And you don't even have to be vegetarian - just hungry - to enjoy it. With the abundance of fresh, interesting vegetables, fruits, grains, and legumes found in today's markets, variety is now the spice of life for vegetarians too. This fabulous cookbook, overflowing with more than 225 recipes for cooking healthfully and creatively, is a one-stop guide to making the most of seasonal produce.
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The Big Book Of Vegetarian: More Than 225 Recipes For Breakfast, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts
Authors: Kathy Farrell-Kingsley
Date: January 2005
ISBN: 0811841162
Publisher: Chronicle Books
Paperback
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Long before I ever visited Provence, I had simmered many batches of the region’s most famous vegetable dish, ratatouille. I had learned to make it by following recipes in French cookbooks. Over the years I have simplified the method, but the end result still closely resembles the ratatouilles I savored almost every day while traveling in Provence. If time is short, you can skip the polenta and serve the dish with rice or couscous.
Servings: 6 to 8
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RATATOUILLE:
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1 1/2 tablespoons olive oil
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1 large onion, quartered and thinly sliced
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1 large eggplant (1 1/2 pounds), peeled and cut into 3/4-inch cubes
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1 teaspoon salt
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1 large green bell pepper, thinly sliced
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2 cloves garlic, minced
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2 cups canned crushed tomatoes
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1 medium zucchini, cut into 1/2-inch dice
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2 tablespoons chopped fresh parsley
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1 tablespoon tomato paste
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2 teaspoons red wine vinegar
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1 tablespoon chopped fresh basil, or 1 teaspoon dried
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Freshly ground black pepper
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PARMESAN POLENTA:
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1 cup yellow cornmeal
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2 1/2 cups water
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1 1/2 cups rich vegetable broth or canned broth
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1/3 cup grated Parmesan cheese
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1 to 2 teaspoons butter
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1/4 teaspoon salt
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Make the ratatouille. In a large Dutch oven over medium-high heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until softened, about 6 minutes. Add the remaining 1 1/2 tablespoons olive oil, the eggplant, and teaspoon of the salt and cook, stirring often, for 3 minutes. Add the bell pepper and garlic and cook, stirring often, until the eggplant begins to soften. 6 to 7 minutes. Stir in the tomatoes and zucchini. Reduce the heat, cover partially, and simmer, stirring often, for 10 minutes.
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Stir in the parsley, tomato paste, vinegar, basil, remaining 1/2 teaspoon salt, and pepper to taste. Simmer, uncovered, for 3 minutes. Remove from the heat, cover, and keep warm.
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Make the polenta: In a small bowl, mix the cornmeal and 1 1/2 cups of the water. In a medium saucepan, combine the broth and the remaining 1 cup water; bring to a boil. Slowly add the cornmeal mixture, stirring until blended. Bring to a simmer, reduce the heat to low, and simmer, partially covered, stirring occasionally, until the polenta has thickened, 10 to 12 minutes. Remove from the heat. Stir in the Parmesan cheese, butter, and salt and stir until the butter is melted, Serve warm with the ratatouille.
More From This Book:
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Linguine with Tempeh Bolognese Sauce
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Ratatouille with Parmesan Polenta
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Vegetable Pot Pie
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