We’re at it again.
My parents’ friend, Karin, is in town from Vancouver. She’s a vegetarian, so my parents (and Ryan and I) now have two reasons to come up with vegetarian/vegan dishes that actually taste good. In search of a filling meal that would satisfy both vegetarians and carnivores alike, I decided to take a look at Karina’s Kitchen. A couple of nights ago, we made Roasted Vegetables with Brown Rice and Jalepeno & Lime Hummus. The vegetables looked beautiful, but unfortunately, we had a difficult time getting everything to cook evenly (the purple potatoes were still a bit hard, the red potatoes were really soft, and the green beans were kind of…leathery?). BUT, the idea was great. The hummus turned out lovely and we ate it to our hearts’ content.
Last night, though, we made something else. We made Ratatouille with Polenta on Baby Greens. A-MAY-ZING-AH. We doubled the recipe, and in one skillet, we used regular eggplant with zucchini and in the other skillet, we used Japanese eggplant with mushrooms. Both were fantastic. I love Karina.
Here’s the outcome:
This meal has no meat, no dairy, no eggs, no sugar, and no gluten. It’s perfect in every way. Throughout the entire meal, at least one of the five of us could be found declaring our love for this beautiful dish. I’m not kidding! You need to try it. Now. Check your cupboards and fridge, go to the store if necessary, and get cooking! You won’t regret it.