As stated in my previous blog, I have decided to change my dieting habits, by eating vegetarian options on a regular basis, and meat only on occasion. I had a meat day today, but only had some scotch eggs with a picnic in the afternoon and a BBQ pulled pork burger for dinner.
Last night my family had a bolognese, while I made a vegetarian replica, more like ratatouille. I could have used Quorn mince to make a vegetarian bolognese (I’ve tried it in the past before, and it’s quite nice) but I’ve decided against it. Firstly, no one in the family buys Quorn and secondly, for me personally, I don’t see why vegetarians eat a substitute that looks like meat.
Moving on, as some of you will know, my dishes tend to vary each time I make them, as I use what there is in the house. This ratatouille I made last night had onions, butternut squash, courgettes, runner beans, chick peas, spinach, tinned tomatoes, mixed herbs and red wine.
I also experimented by cutting the vegetables differently to how I normally would. The courgettes were in long thick slices while the runner beans were just top and tailed. This added a bit more variety in texture and shape to the dish overall, as I generally chop up all of the vegetables into small chunks.
I sliced the courgette first and left it on the side to dry out. After cutting and frying the onions, I added chopped butternut squash and runner beans. Once this had softened slightly, the courgette went in with half a tin of chick peas, spinach, a tin of chopped tomatoes, mixed herbs and a small splash of red wine. After leaving on the stove for about 10 minutes, it went in the oven on a low heat until it was ready to be served.
I ate this ratatouille with pasta, which worked well and tasted great overall. If any of you have suggestions of what to put in a ratatouille, or any other vegetarian recipes, then please do let me know in the comments.
Happy reading and blogging,