what the hell _does_ a vegan eat anyway?: Ratatouille, Roasted Fingerling Potatoes and Braised Leeks

Saturday, September 08, 2012

Ratatouille, Roasted Fingerling Potatoes and Braised Leeks

Dinner 09/08

Ratatouille

Roasted Fingerling Potatoes

Braised Leeks

The fingerlings were scrubbed, split in half, tossed with olive oil, salt, pepper and a pinch of herbs de provence and roasted at 450F for 40 minutes, flipping once halfway through cooking.

The recipe for the Ratatouille is here and the Braised Leeks recipe is here.

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A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Saturday, September 08, 2012

Ratatouille, Roasted Fingerling Potatoes and Braised Leeks

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