Archive | December, 2011

Ass Kickin Ratatouille

1 Dec

Well fall is finally upon us and I just hate this time of year.  I know I know, I should love this time of year because of the change in seasons, Thanksgiving and Christmas holidays and all of the forced quality time we get to spend with our friends and family.  However, this time of year marks uncomfortable cold weather and daylight savings time which are huge negatives in my book.  Plus, I have to deal with the stress of insane holiday shoppers, awful traffic and my company’s boring Christmas party.  The one thing I do appreciate about this time of year is that I am more creative when making my meals.  I eat about a 75%-80% raw vegan diet on a daily basis but during colder weather my belly starts to crave warmer foods.  This forces me to be more creative with my meal planning to ensure I am still getting the proper amounts of macro and micro nutrients. 

The first recipe I want to share with you is my Ass Kickin Ratatouille which is sure to make you warm from the inside out.  This savory and hearty dish is extremely easy to make and it’s gluten free!  Please add the hot sauce and spices cautiously, especially if you are sensitive to spicy foods.  They can easily be omitted from the recipe while still have a tasty hearty dish.   

What You Need

2 large zucchinis, chopped
3 large yellow squashes, chopped
2 red bell peppers, chopped
2 orange bell peppers, chopped
2 yellow bell peppers, chopped
2 large eggplant, peeled and chopped
1 medium red onion, chopped
1.5 cup cherry tomatoes, chopped
1/2 cup tomato juice
1/2 teaspoon sea salt
1 teaspoon freshly ground white pepper
1/3 cup fresh basil, chopped
2 tablespoons cumin
1 tablespoons curry powder
½ cup Canary Shatta Hot Pepper Sauce
½ cup Sriracha Hot Chili Sauce
2 shallots, minced
2 cloves garlic, minced

 
How to Make It

Spray a large skillet with nonstick cooking spray, then sauté shallots, garlic and red onion.  Add the tomato juice and cook over medium heat for about 5 minutes. Add the remaining ingredients, and cook over medium heat for an additional 15 minutes covered, or until veggies are soft and tender.