Vegan Recipe: Ratatouille Casserole

Looking for a lighter meal that’s still packed with flavor? Savor the roasted vegetables that make ratatouille such a comforting and simple meal to make. 

Classic French ratatouille is more of a stew, but Julia Child preferred making it by thinly slicing the vegetables and layering them neatly in a casserole dish. This recipe follows the latter method, which makes for a beautiful and colorful presentation that almost makes the ratatouille look too good to eat… almost.

Ratatouille is a great dish to serve for anyone with food allergies or dietary restrictions, because it doesn't contain any dairy, gluten, nuts, or meat. The dish itself is also versatile, serving as a solid side or a hearty main course over couscous, quinoa, or pasta. If you’re not worried about dairy, feel free to sprinkle Parmesan cheese over the top for added flavor.

Ratatouille Casserole

(makes 4 servings)

Ingredients

• 1 six-ounce can tomato paste *
• 1/2 onion, chopped
• 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
• 4 tablespoons olive oil (divided)
• 3/4 cup water
• 1 small eggplant, thinly sliced **
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 bell peppers, thinly sliced (we recommend one red and one yellow)
• 1 teaspoon fresh thyme leaves (can substitute basil leaves)
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F.
2. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside.
3. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. 
4. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
5. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.
6. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.
7. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
8. Bake until the vegetables are tender and fully roasted, about 45 minutes.
9. Enjoy!

*If you don’t have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.

** If you’re going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn’t get soggy.

Gluten-Free Recipe: Fresh Corn Chowder

We've already featured chowder two ways here on 12 Tomatoes: Manhattan and New England. Let's step away from the clam, however, and look at another great soup: corn chowder. We wanted to make a recipe that used fresh -not canned- corn.

To do justice to the corn, and to allow the flavor to really come through, we used some extra corn and pureed part of the chowder in the blender. To further infuse the soup with corn flavor, we boiled the cobs in the dish to create a corn stock. Finally, we wanted to go ahead and keep this dish gluten free, so there is no flour at all. If you want to make this a vegetarian soup, don't use the bacon and instead just add more butter. Keep reading below for this delicious recipe...

Corn Chowder

(makes 4 servings)

Ingredients

• 1 tablespoon unsalted butter
• 2 strips of bacon halved lengthwise and cut into 1/4" pieces
• 1 large yellow onion chopped fine
• 1/2 celery stalk, chopped
• 5 ears sweet corn, kernels removed from the cobs, cobs reserved
• 1 bay leaf
• 2 cups whole milk
• 1 cup water
• 1 medium russet potato, peeled and diced
• kosher salt and fresh ground pepper
• 1/2 teaspoon thyme

Directions

1. In a large saucepan, melt the butter over medium heat. Add the onion, bacon, thyme, 2 teaspoons salt, 1 teaspoon pepper, and cook, stirring frequently for four minutes. Add the celery and cook for another 5 minutes, or until the onion is softened and the edges are beginning to brown. 
2. Break the corn cobs in half and add them to the saucepan. Add the milk, water, and bay leaf, then bring to a boil and reduce the heat to a bare simmer. Cover the pot and cook for 30 minutes, making sure the heat is as low as it can be while still maintaining a gentle simmer.
3. Discard the cobs and the bay leaf. Raise the heat, add the potatoes and corn kernels, and bring to a simmer. Once at a simmer, reduce the heat to maintain the simmer for 15 minutes.
4. Process 2 cups of the chowder in a blender until smooth (1 to 2 minutes). Return the puree to the chowder. Season to taste with salt, pepper, and optionally a little sugar. Serve with a sprinkling of basil or a light dusting of cayenne pepper.
5. Enjoy!

Gluten-Free Recipe: Cauliflower Pizza Crust

Maybe you’re looking to nix some carbs from your diet, or maybe you’ve got a gluten allergy but don’t want to miss out on bubbly pizza. Whatever the reason, cauliflower comes through as an unexpected but tasty substitute for any pizza’s crust.

Egg and cheese serve as both binders and flavor enhancers in this recipe, and there’s some wiggle room with the type of cheese you use – for instance, you might like Parmesan instead of goat cheese. 

Pick your favorite sauce and toppings, and prepare to be wowed (or to wow someone else) with this healthy alternative to a dinnertime classic.

Cauliflower Pizza Crust

Ingredients

• 4 cups raw cauliflower rice (about one medium head)
• 1 egg, beaten
• 1/3 cup goat cheese or ricotta cheese
• 1 tsp dried oregano
• Pinch of salt
• Pinch of cayenne pepper (optional)

Directions 

1. Preheat the oven to 400 degrees F, then begin to make the cauliflower rice.
2. Cut the cauliflower head into florets and add them, in batches, to a food processor. Pulse each batch until the cauliflower turns into a rice-like texture.
3. There are two ways to cook the cauliflower rice – on the stovetop or in the microwave. To cook on the stovetop, fill a large pot with an inch of water and bring it to a boil. Then, add the cauliflower rice, cover the pot, and let it cook for about 4 to 5 minutes – draining it into a fine-mesh strainer afterward. To cook in the microwave, place the rice cauliflower in a microwave-safe bowl and cook for 7 to 8 minutes, letting it rest after for a few minutes but fluffing the rice every so often.
4. After straining the cauliflower rice, transfer to a clean, thin dishtowel and twist the towel around the rice to get all the excess moisture out – or, pat the rice firmly with paper towels until all the excess moisture is gone. There’s a surprising amount of moisture in there, but it’ll be worth it to make sure the crust is dry.
5. Put the drained rice into a large bowl and add the egg, cheese, and spices. Mix together thoroughly.
6. Line a baking sheet with parchment paper (a must) and then press the dough onto the baking sheet into the shape you’d like. Try to keep the dough about 1/3-inch thick, and a little thicker around the edges if you’d like a traditional crust shape.
7. Bake the crust for about 35 to 40 minutes, or until the crust is firm and golden-brown. Then, remove from the oven and add sauce, cheese, and your toppings of choice before returning the pizza back to the oven for about 5 to 10 minutes (cook until the cheese is bubbly).
8. Let the pizza rest for a few minutes, then cut into slices and serve.
9. Enjoy!

Gluten-Free Recipe: Blueberry Corn Muffins

When it comes to gluten-free substitutes, corn is constantly coming to the rescue – and this recipe calls on cornmeal to give fluffy blueberry muffins some added flavor and texture. Perfect for breakfast or even as a snack, these tasty treats will get rave reviews from everyone. 

Because not all types of cornmeal are gluten-free, definitely check the label to be sure. Bob’s Red Mill has a gluten-free cornmeal that is typically easy to find on grocery store shelves.

And because blueberries aren’t always in season, feel free to use whatever berries or fruits are readily available (or take a shortcut with frozen berries). Raspberries, blackberries, or even peaches would be great in these muffins!

Sprinkle the tops with a little extra sugar as they’re cooling – then watch them quickly disappear!

Blueberry Corn Muffins

(Makes 14-18 muffins)

Ingredients

• 1 1/4 cups milk
• 1 tablespoon vinegar
• 3/4 cup white sugar  
• 1/2 cup butter, softened
• 2 eggs
• 1 egg yolk
• 1 tablespoon freshly grated lemon zest
• 1 1/2 cups rice flour
• 1 cup cornmeal (can substitute rice flour for cornmeal if necessary)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries (or desired fruit)
• 1 tablespoon raw sugar

Directions

1. Preheat the oven to 400 degrees F.
2. While the oven is preheating, stir the milk and vinegar together in a small bowl and set aside for three to five minutes. This gives the mixture time to sour, which provides a unique (and tasty) flavor.
3. In a separate large bowl, add the sugar and butter and mix using an electric mixer or hand mixer until they are creamy. Then, add the eggs, egg yolk, soured milk, and lemon zest and beat everything together until the mixture is smooth.
4. Mix the dry ingredients (rice flour, cornmeal, baking powder, salt) in a medium-sized bowl. Once evenly combined, slowly add this mixture into the large bowl of butter, sugar, etc. After everything is nicely blended (be careful not to over-mix the batter), fold the berries or fruit into the batter.
5. Line muffin tins with liners, then fill each cup about 3/4 of the way with batter. Sprinkle the tops with sugar before baking in the oven.
6. Bake for 18 to 20 minutes, and test with a toothpick to make sure they are cooked thoroughly (put a toothpick in the center of the muffin and make sure it comes out clean; if not, let the muffins cook for a couple more minutes and check again).
7. If desired, sprinkle the muffins with a little more raw sugar while they’re cooling.
8. Enjoy!

Seasonal Recipe: Twice-Baked and Stuffed Butternut Squash

Pumpkins get a lot of attention annually, but they’re not the only members of the gourd family—we’d like to remind everyone about their cousins, the butternut squash. Butternut squash is easy to cook with and blends really well with other flavors, as witnessed here with mushrooms. Try it and see how easily this could become a staple in your dinner rotation!

Quinoa and Mushroom-Stuffed Butternut Squash

(Serves 6-8)

Ingredients

• 4 lbs. butternut squash; 2 regular-sized squashes
• 2 cups quinoa
• 1 cup chanterelle mushrooms, sliced
• 1/2 cup white onion, chopped
• ½ cup parmesan
• 3 tablespoons olive oil, separated
• 2 cloves garlic, minced
• water
• salt and pepper, to taste

 Directions

1. Preheat oven to 450º F
2. Cut squashes in half, take the seeds out and place, cut side up, in two 11x7 baking dishes. Season with salt, pepper and olive oil (one tablespoon per squash), and add 1/4 inch of water to baking dishes.
3. Cover baking dishes with foil and bake for around 40 minutes, or until tender when pierced with a fork.
4. Reduce oven temperature to 375º F
5. In a small pot, bring 4 cups water to a boil and then add quinoa. Reduce to a simmer and let cook for 15-20 minutes, or until quinoa has absorbed all water. Remove from heat.
6. In a pan, heat remaining olive oil and sauté mushrooms and onions on medium heat. Add in the garlic after a few minutes. Cook until fragrant and onions are translucent.
7. After squash has cooled, scoop out the insides, leaving about a 1/4 inch of flesh.
8. In a large bowl, combine quinoa, butternut squash, mushrooms, onions and garlic, and parmesan cheese. Mix well and season with salt and pepper.
9. Spoon mixture back into the hollow butternut squashes and return them to the over to back for 20-25 minutes, or until top is golden brown.

Gluten-Free & Low Carb Pasta Alternative: Spaghetti Squash with Homemade Pesto

It may seem as though nothing could ever replace the goodness that is pasta, but this spaghetti squash comes pretty close! Okay, so maybe it doesn’t taste the same as our beloved pasta, but this meal does taste delightfully fresh and you should all try it. Kids will have a blast tearing into these squashes—transforming squash into pasta-like strands is fun for anyone—and adding fresh pesto is the cherry on top of this healthy and tasty meal!

Pesto Spaghetti Squash

(Serves 4) 

Ingredients 

1 large spaghetti squash, halved and seeded

2 tablespoons extra-virgin olive oil, plus oil for roasting

1 large bunch basil leaves, washed and dried

2-3 cloves garlic, chopped

1/4 cup pine nuts

1/3 cup Parmigiano Reggiano

grated mozzarella, to taste

Directions 

1. Preaheat oven to 400º F.
2. Take two halves of squash and place on a baking tray, cut side up. Drizzle with olive oil. Bake for 40 minutes, or until tender.
3. Place your basil and garlic in food processor and pulse, slowly pouring in olive oil. Add in half of pine nuts and continue to pulse until smooth.
4. Remove squash from oven and let cool for several minutes. Drain if liquid has accumulated in hollow centers.
5. Using a fork, scrape out the insides of the squash into “spaghetti” and set aside.
6. Pour pesto sauce and parmesan onto spaghetti squash, toss, garnish with mozzarella and serve hot.

Gluten-Free Recipe: Chocolate Chip Cookies

Does it get much better (or sweeter) than warm, gooey chocolate chip cookies fresh out of the oven? Treat yourself with this recipe, which replaces all-purpose flour with quinoa flour for a flavor that you’ll love.

This recipe also uses a bit of applesauce as a sweetener (you could also replace the applesauce with extra brown sugar) and swaps out vanilla for maple syrup, just in case you can’t find gluten-free vanilla at your local store. If you can’t find quinoa flour, brown rice flour also works as a solid substitute.

This recipe also makes for a nice cookie base. You could swap out semi-sweet chocolate chips for peanut butter chips, raisins, white chocolate chips – or use a combination to equal the 1 cup of chocolate chips for the cookies. Whatever you decide, we’re sure these cookies will be a crowd-pleaser.

Gluten-Free Chocolate Chip Cookies

(Makes 18-20 cookies)

Ingredients:

• 2 cups quinoa flour (could substitute brown rice flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup coconut oil, melted and cooled
• 1 cup dark brown sugar
• 1/4 cup applesauce
• 1 egg
• 1 egg yolk
• 2 teaspoons maple syrup (or gluten-free vanilla)
• 1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Whisk the quinoa flour, baking soda, and salt in a large bowl, then set side.
3. In a separate large bowl or the bowl of an electric mixer, beat the melted coconut oil with the brown sugar and applesauce until smooth. Then, add the egg, egg yolk, and maple syrup and beat for two minutes (or until smooth and creamy). Add the flour mixture and mix on low until just combined, then slowly fold the chocolate chips into the batter.
4. Roll the dough into two-inch round balls and put them on a lightly greased cookie sheet, with about two inches of space between the dough balls.
5. Bake for 8 to 11 minutes, or until the cookie edges are starting to turn golden-brown.
6. Let the cookies cool for about 5 minutes, so the cookie can harden a bit before you try to move it. Once they’ve hardened, move the cookies onto a wire cooling rack to cool for a bit longer.
7. Enjoy!