I’m always on the prowl for filling vegetarian meals, especially ones that my husband will eat too. After you eat this meal you can’t help but feel good because of all the vegetables packed in it. I found the flavours of this dish reminded me of Fall because of the squash and apples. You could always use summer squash instead of butternut squash depending on the season. The ratatouille recipe comes from Modern Native Feasts by Andrew George Jr, and the polenta recipe comes from Cooking with the Wolfman by David Wolfman.
This ratatouille was really yummy, and would be easy to customize with whatever vegetables are in season, and could be flavoured accordingly. This dish has no seasonings other than salt and pepper which is why I decided to flavour the polenta. I had never made polenta before and was pleasantly surprised at how easy it was to make and customize with flavours. This dish would also be perfect for meal prep for the week; you could just portion out the polenta and veggies for the week, and enjoy it all week long!
I’m always looking for meatless meals that both my husband and I like so that I can expand our Meatless Monday options. I’m particularly looking for recipes that are healthy and filling. This ratatouille would also be great as a side for pork, chicken or turkey. If you’re ever trying to find a great vegetarian side to prepare for a holiday or if you have a vegetarian friend coming over this is a great dish to whip up. My mom is a vegetarian, so I like to keep a list of winner vegetarian recipes for when she comes over for dinner.
- 1 butternut squash peeled, diced
- salt to taste
- pepper to taste
- 1/4 cup honey
- 3 tsp canola oil separated
- 1 cup carrots peeled, diced
- 1 cup leeks (only white part) washed and diced
- 1 cup zucchini diced
- 1 cup granny smith apples diced
- 1/2 cup shallots minced
- 1 cup vegetable stock
Preheat oven to 375
Cut the squash in half, scoop out the middle, and dice. Drizzle with 1 tsp oil, honey and sprinkle with salt and pepper. Roast until tender which should take about 25 minutes.
In a large non-stick frying pan heat 1 tsp of oil and add the roasted squash and carrots and cook for about 3 minutes. Add leeks and cook for another 2 minutes. Add the zucchini, apple and shallots and cook for another 3 minutes. Stir in broth and season with salt and pepper. Simmer on low heat for about 15 minutes until the vegetables are tender.
Recipe from Modern Native Feasts by Andrew George Jr.
A simple and easy side that can be served with roasted vegetables or meat ragus.
- 4 cups water
- 1 1/2 tsp kosher salt
- 3/4 cup coarse yellow cornmeal
- 2 tbsp butter
- 1 tbsp parsley chopped
- 1/4 cup parmesan grated
In a large pot bring water to boil. Once boiled add salt.
Gradually add the cornmeal, stirring consistently until smooth. Lower the heat once all the cornmeal has been added and it is smooth.
Cook for 20 to 25 minutes on low heat. Stirring occasionally to make sure it doesn't stick to the bottom of the pan.
After the 20-25 minutes, taste the cornmeal to make sure tender. Once tender add the butter, parmesan cheese and parsley. Give it a taste and add salt and pepper to taste.
Recipe from Cooking with the Wolfman by David Wolfman