Baked Summer Ratatouille

 My favorite summer dish, inspired by an old recipe Whole Living magazine. I'm still in mourning due to this magazine going out of print. It was and still is my all time favorite.

Baked Summer Ratatouille
The juices that form in this dish after it's baked are irresistible! It's great on its own, or put it over a grain like rice or farro or quinoa or even a thick slice of toasted bread! The juices will run down and soak up into the grains or bread. soooo yummy!!

Recipe:

1 large purple onion

2-3 large tomatoes

2 zucchini

2 yellow squash

1T thyme

1T nutritional yeast (optional)

1-2T olive oil

 pre-heat oven to 375*

Cut onion in half and then thinly slice into rainbow-shaped slices. Cook the onion up in a little olive oil over medium heat on the stove for 6-8 minutes until onion turns translucent and a little brown. Spray your 9x13in baking pan with non-stick spray. spread onions out on bottom of pan. Slice up your tomato, zucchini and squash into 1/4 inch slices and arrange them in the pan similar to what you see in the picture above. You want them to be alternating and overlapping...whatever looks pretty to you! Drizzle over the olive oil, sprinkle on the thyme and nutritional yeast and a little salt and pepper. Cover with tinfoil and bake for 30 min. Uncover and bake an additional 30 minutes. Let cool a few minutes (because it is HOT when it come out!!) and then dig in!

Chickpea tortillas with spinach

Tell me if this sounds familiar: 

You've planned this great soft taco dinner night and you've prepared all these great bowls filled with tomatoes, lettuce, corn, beans....all these ingredients for each member of your family to create their own beautiful taco. After everyone has prepared their tacos and sat down, you look around and realize that your kids have plain tortillas (probably filled with just cheese if your a non-vegan family) and skipped all the other nutritious ingredients.

The tortilla itself seems like a big opportunity to jam some nutrition! That's where this recipe comes in.

Think of a cross between a pancake and a tortilla. That's what we have here. A savory pancake-like tortilla with loads of protein, iron, vitamin A, vitamin C, potassium...!! It's a winner!!

So easy to make. Just 3 ingredients:

Chickpea (Garbanzo Bean Flour), garlic powder, spinach (chopped up).

Recipe: 

(makes 4 tortillas)

1 cup Chickpea flour

1 cup water plus 3T water

1/4 t garlic powder

big handful spinach chopped up

a little salt and pepper

mix all ingredients together.

Heat up a skillet to med-high on the stove and add a bit of coconut oil to coat the pan (or spray with cooking spray). Pour in enough batter to make a small tortilla sized pancakes. when it starts to bubble a little (like a pancake) flip it and cook a bit longer on the other side. Repeat until enough tortillas are made. Let the tortillas cool on a rack as they are done. 

The tortillas alone taste great! 

Try with beans, corn, coleslaw OR roasted sweet potato with sauteed onions and green pepper! Anything that sounds good to you!