Ratatouille - Vegan

This is a very simple dish, coming from the Occitan Provença and Niça regions of France. Ratatouille is usually served as a side dish, but also may be served as a meal on its own.

Tomatoes are a key ingredient, with garlic, onions, zucchini, aubergine, bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille.

I made this one very simple, in the style of Julia Child, using zucchini, tomatoes, and eggplant in a sauce seasoned with marjoram, thyme, garlic, salt, pepper, and a splash of olive oil.

Baked in a casserole dish at 400 degrees for 45 minutes. it was served hot with Pomegranate glazed, Gorgonzola butternut squash stuffed Cornish Hen, Broiled Brussels sprouts with cracked pepper lime zest sauce, and a bottle of La Vieille Ferme Cotes du Ventoux Rouge 2011.

Chard Pie

Approximately 2 1/2 pounds of tomatoes are thinly sliced.

Three pounds of chard is steamed and then rinsed in cold water.

Fistful of fresh thyme.

Eight cloves worth of minced garlic, 4 tbls of olive oil and thyme heated on low.

Chard is squeezed and rough chopped and added to the pan. Sauted for ten minutes.

10 oz of cheese, shredded.

Using an oiled cheese cake pan, bread is layered first, then tomatoes, then chard, and then cheese.

Repeated until the pan is filled. Pressed down to compress the layers and then baked at 400 degrees for thirty minutes.

Set out to cool for 10 minutes and then removed from the form.

Sliced and served with steamed zucchini and watermelon.

You can use any kind of vegetable combination you'd like for this pie. Such as tomato and zucchini or onion, garlic, and leek. Use your imagination!

Chicken and Apple Sausages in Hot Peppers Olive and Herb Focaccia

This recipe comes from Evan Kleiman's "The Best of Casual Pizza Oven Cooking: Pizzeria", which I snagged in mint condition from Buffalo's burgeoning Westside at West Side Stories. If you are in WNY, you MUST make this your first stop when looking for new and used books!

Layer onto an iron skillet and cook at 475 degrees Chicken Apple Sausages from Applegate Organics, Hot Peppers,  Slivered Red Onion,  Minced Garlic,  Minced Parsley, and Olive oil.

2 1/2 tsp yeast
1 cup warm water
2 tbls olive oil
3 cups flour
1 tsp salt
2 tbls dried thyme
Olives stuffed with garlic cloves

Extra olive oil for brushing onto surface and sprinkle with salt.


Proof yeast. Mix with flour and olive oil. Mix, adding a little flour until a soft elastic ball forms. Place in an oiled bowl and cover until doubled in size. Divide and pull into round disk shapes. Place in cake pans, dimpling the surface. Insert olives into one or both, which ever your prefer. Bake until golden brown. approximately 15-20 minutes. Pop out of pans and cool for five minutes. Best served still warm.