RATATOUILLE
Preheat oven to 400°
1 eggplant thinly sliced and cut into fourths
1 yellow squash thinly sliced
1 zucchini thinly sliced
1 butternut squash thinly sliced
1 sweet potato thinly sliced
4 Roma tomatoes thinly sliced and seeded
1 eggplant thinly sliced and cut into fourths
1 yellow squash thinly sliced
1 zucchini thinly sliced
1 butternut squash thinly sliced
1 sweet potato thinly sliced
4 Roma tomatoes thinly sliced and seeded
For the Tomato Pesto Cream Sauce
Soak 1 cup cashews or walnuts in hot water for 15-30 min.
Drain & add to food processor
Add 1/4 cup olive oil
1-2 garlic cloves
1 1/2 cup basil
Dice 1 white onion and sauté with olive oil in a large pan until golden brown
Add 1 small can of tomato paste
Add pesto
Add about 1/2 cup unsweetened vegan creamer
Add 1/4 cup unsweetened cashew or almond milk
Add pinch of sugar to cut acid
Add 1 tbsp. salt
Simmer
Add 1/4 cup fresh thyme on top of sauce
Add veggie stacks to pan
Bake for 45-60 min.
Soak 1 cup cashews or walnuts in hot water for 15-30 min.
Drain & add to food processor
Add 1/4 cup olive oil
1-2 garlic cloves
1 1/2 cup basil
Dice 1 white onion and sauté with olive oil in a large pan until golden brown
Add 1 small can of tomato paste
Add pesto
Add about 1/2 cup unsweetened vegan creamer
Add 1/4 cup unsweetened cashew or almond milk
Add pinch of sugar to cut acid
Add 1 tbsp. salt
Simmer
Add 1/4 cup fresh thyme on top of sauce
Add veggie stacks to pan
Bake for 45-60 min.
