Ratatouille Lasagna

Here’s another recipe for a ratatouille dish that’s scrumptious! This idea comes from Vegan Cocette. I don’t generally make lasagna, too many steps and too much time but this one is fairly easy and not everything has to be made at the same time. Some things can be made ahead of time and then just assembled which takes very little time. First make the ratatouille, then the béchamel sauce, (Italian sauce if used) and lastly cook the noodles, gluten-free of course. If you don’t want the carbs from the brown rice lasagna noodles, I found one made from hearts of palm at Whole Foods (Whole Foods brand) which has very few carbs and calories. Several other noodle types are also available. Italian sausage can be added to either the ratatouille or the béchamel if desired. This makes a very large pan so choose a baking dish that holds at least 3 quarts and is 5-6 inches deep. I don’t need to serve 8 so I made it in smaller dishes and I froze some (uncooked, covered with plastic wrap and foil).

First make the ratatouille.

Peel and slice:

1 large or 2 small eggplants

On either a paper towel or a cooling rack, place the slices of eggplant and generously salt on both sides. Place a cookie sheet or tray on top of the eggplant and weight it down with several large cans. Let sit at least 15 minutes but 1 hour is better. Rinse off the salt and dry thoroughly and cube. In a good size pan, over medium high heat:

1 tablespoons olive oil

When hot (shimmering) add:

1 medium onion, chopped

2 small eggplants, peeled and cubed

2 small zucchini, cubed

2 small yellow squash, cubed

2 teaspoons minced garlic

Optionally, depending on taste can be added:

1 sweet pepper, seeded and diced

6 ounces of sliced mushrooms

Stir to combine, cover and cook over medium low heat until vegetables are slightly softened, about 10-15 minutes depending on the size of the pan. Add:

16 ounces crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1 tablespoon dried basil

Salt and pepper to taste

1 tablespoon agave nectar

Stir to combine and simmer over low heat for 20-30 minutes. While the ratatouille is simmering, make the béchamel sauce. In a medium saucepan, heat over medium:

1/4 cup avocado oil

1/2 teaspoon nutmeg

Add:

1/3-1/2 cup gluten-free all purpose flour (enough so it looks like a soupy mashed potato mixture but all the oil is absorbed)

Whisk in the flour and let it cook for 1-2 minutes to cook out the flour taste. Add:

2 1/2-3 cups non-dairy milk (any milk EXCEPT soy)

Cook over medium low heat until thickened, whisking constantly to avoid lumps. When it starts bubbling, reduce heat to low and add:

3/4 cup non-dairy mozzarella or parmesan cheese, grated

Let it cook for about 5-7 minutes while the cheese melts, whisking occasionally, being careful not to let it burn on the bottom so heat may need to be reduced further.

Lastly, cook the noodles in a large pot (8-10 quarts) of boiling water. When the water comes to a boil add:

1 tablespoon salt

10 ounces gluten-free lasagna noodles (the Whole Foods Heart of Palm can be used without cooking)

Cook the pasta per package instructions. Rinse thoroughly with cold water after draining so that the noodles don’t stick together. Then assemble the lasagna by starting with some ratatouille on the bottom of the baking dish which should be at least 5-6 inches in height to accommodate the layers. Second add a single layer of noodles, then a layer of béchamel, layer of noodles, layer of ratatouille, layer of noodles and lastly a layer of béchamel. Place on a baking tray lined with foil and bake at 400 degrees for approximately 35-45 minutes until golden brown on top and bubbling. Remove from the oven and let sit for 10-15 minutes so that the layers set up before serving. Serves 8.

before baking

Carob Zucchini Cake

So much zucchini, what to do with it all! Not a bad dilemma to have. Here’s a way to use some.

Preheat oven to 350 degrees. Grease an 9×13″ baking dish or line it with parchment paper with a light spray of non-stick cooking spray. In a large (and I mean large!) bowl, mix together:

2 cups date sugar

2 1/2 cups all purpose gluten-free flour

1/2 cup carob powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

Add and mix well:

2 1/2 cups grated zucchini (1 smallish medium sized unpeeled)

In a smaller bowl, using an electric mixer, beat:

6 tablespoons aquafaba

Until double in volume, then add:

1/4 cup date sugar

1/2 teaspoon cream of tartar

Beat on highest speed until stiff peaks form – the mixture shouldn’t move when you move the bowl on its side.

In another small bowl combine:

1/2 cup unsweetened fruit sauce: pear, apple, peach, plum etc.

1 cup avocado oil

2 teaspoons vanilla extract

1/2 cup oat milk

1 tablespoon rice vinegar

Whisk to combine thoroughly. Make a hollow in the middle of the dry zucchini mixture and add the wet ingredients. Mix thoroughly making sure all the dry mixture is combined. Add the whipped aquafaba and carefully fold it into the rest of the batter. Pour into prepared pan and bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out dry.

This is a very dense, moist (if not overbaked) rich cake so once cooled, cut into small squares. Freezes well. If more decadence is wanted, top with carob ganache and serve with non-dairy whip or vanilla frozen dessert of choice. I served mine with some plum coolee.

TIP: It would be more like zucchini brownies if baked in a roll cake pan (this is a large “cookie” sheet like pan except it has higher sides). Baking time should reflect size of pan so the larger and shallower the mixture, the less baking time needed.

“Ratatouille” Gratin

All of us love ratatouille, one of our favorite summer side dishes, especially for my grandson. So when I saw a recipe for a summer vegetable gratin it occurred to me that if I added some eggplant to it, it would be a ratatouille in a casserole with a nice crunchy top. Sounded delicious and indeed, it turned out succulent and indeed the top was very crunchy. The most important thing is to cut the vegetables all about the same so they cook at the same rate. It does take time since getting the water out of the squash and tomatoes, and the bitter out of the eggplant takes about a half hour of sitting but that time can be used to make really delicious caramelized onions. But it’s very easy to make. While I used yellow and zucchini squash, one or the other will work.

First thing is to cut up the vegetables:

1 pound zucchini squash, smallish, about 2

1 pound yellow summer squash, smallish again about 2

1 medium eggplant, peeled (about 6″ long)

6 medium size, ripe tomatoes

Wash and slice the squash, eggplant and tomatoes about 1/4 inch thick. Place the vegetables on baking trays covered with paper towels, sprinkle with salt and let sit for at least 1/2 hour. Wash off the salt (except from the tomatoes) and dry thoroughly between paper towels to get the squash and eggplant as dry as possible.

While the vegetables are sitting, cut:

3 large or 4 medium size onion

Peel and then cut them in half and slice each half into thin slices. Should have about 4 cups of onions. Heat in a 12″ skillet:

1 tablespoon olive oil

Add the sliced onions and cook for a minute over medium high heat before reducing to medium heat. Cook, uncovered, stirring every few minutes so that they don’t stick to the bottom of the skillet, for approximately 30 minutes or until golden brown. The heat may need to be reduced if they begin sticking. I wasn’t patient enough and mine didn’t get as brown as they should have but still tasted delicious.

Preheat oven to 400 degree. Spread in the bottom of a 9×13″ baking dish:

1 tablespoon olive oil

Begin by layering the squash.

Now layer the eggplant on top of the squash. Next, mix together:

3 tablespoons olive oil

2 teaspoons minced garlic

1 tablespoon fresh thyme (pull the leaves off the tough stems)

1/2 teaspoon of ground pepper (or to taste)

Sprinkle half the mixture over the eggplant and then turn the eggplant over so that the mixture also gets to the squash. Now layer the onions on top of the eggplant and then the tomatoes on the onions.

Sprinkle the remaining mixture (garlic oil) over the top of the tomatoes and again, turn over the tomatoes so the oil can mix with the casserole. Bake for about 40-45 minutes until the vegetables are tender and the tomatoes look a little brown. Remove from the oven and spread on top:

1 cup gluten-free bread crumbs, plain

1 cup dairy-free parmesan cheese, grated (Follow Your Heart makes an excellent one)

1 tablespoon fresh thyme (again, pull the small leaves off the tough stems)

1 tablespoon olive oil

Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon ground pepper)

Return to the oven and bake about 15 minutes more or until the topping has browned.

Sprinkle with:

1/4 cup roughly chopped basil

Feel free to half the recipe. The 9×13″ size will easily serve 8-10.

Carob Chip Zucchini Bars

Grate the zucchini and put in a colander for about an hour before starting these bars to get out some of the liquid out of it or the bars will be too wet and get gummy. I weighted the grated zucchini down with a plate and a large can of tomatoes. Then blot between some paper towels. Makes 16 bars.

Preheat oven to 350 degrees. Grease a 9×13″ baking pan.

In a large mixing bowl combine:

1 cup quinoa flour

1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoon xanthan gum

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice (or 1/2 teaspoon nutmeg)

In another medium sized bowl combine:

3/4 cup pear sauce (or apple sauce) unsweetened

3/4 cup maple syrup (or 1/2 cup agave or coconut nectar)

1/3 cup avocado oil (or other light oil)

2 tablespoon rice vinegar

1 teaspoon vanilla

2 cups grated zucchini (2 small zucchini)

Pour the wet ingredients into the dry and mix well with a large spoon. Stir in:

3/4 cup carob chips (or chocolate chips)

1/2 cup hemp hulls (or chopped walnuts if nuts are possible)

Pour or spoon the mixture into the prepared pan, spreading as evenly as possible so that the batter cooks evenly. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center of the pan. Cool completely before cutting.

Zucchini Cupcakes

I think if I’m going to continue to post cupcake recipes, I need to buy a regular size muffin pan! Again, I just placed the cupcake papers in a rectangular pan and once again I have cupcakes of all shapes and sizes. But delicious cupcakes nonetheless. This is a very thick batter so the dry mixture will need to be combined with the wet using a spoon instead of a mixer.

Preheat oven to 350 degrees. Makes 15-24 cupcakes depending on size so line appropriate number of muffin pans with paper cupcake liners.

In a large bowl combine:

9 tablespoons ground flax

1 cup aquafaba (I use a powdered aquafaba which you can find on on-line so I used 1 tablespoon aquafaba powder and 1 cup of warm water)

Let sit until it forms flax gel, about 3-5 minutes. Add:

1 1/3 cup date sugar

1/2 cup oil (I used olive but any oil will work)

1/3 cup orange juice

2 tablespoons rice vinegar

1 teaspoon vanilla extract

Mix using a hand mixer until well combined. In a separate bowl stir together:

2 1/3 cup all purpose gluten-free flour

1 teaspoon xanthan gum

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

Add the dry ingredients and the zucchini to the wet and mix until thoroughly combined. Depending on the amount of moisture in your zucchini, you might need to add a few tablespoons of water or flour but mixture should be very stiff. Fill the cupcake papers 2/3 full and smooth top if possible. Bake for 25-30 minutes depending on size. Cool completely before frosting. I used carob ganache but 7 Minute Frosting would also be good if you want a very sweet frosting.