Ratatouille! Ever since the Disney movie about the adorable cooking rat, I have wondered what it tastes like. I don’t know if this is made correctly or even close to how it should be, but I effing enjoyed it and that’s all that matters.
This recipe came from The Gluten-Free Vegan by Susan O’Brien. I bought this book when my dear BFFestie Patrick was doing a month-long gluten-free trial. Before he abandoned me for Vancouver this past spring we used to cook together a lot. A LOT. There was no way that he could be gluten-free while I was vegan for a whole month without the purchase of a specialty book. This was our answer.
A gluten-free life is something I wouldn’t wish upon my worst enemy (well, maybe I would…bitch). It’s a hard life. Ehh, I suppose I view it as omnivores view veganism, maybe it’s really not that bad once you’re in it and living it. Well, I’m not in it and I find it difficult.
I’m gonna let you in on a little secret about me: I REALLY hate doing prep in the kitchen. I hate washing, peeling, chopping, mincing, you name it. If it’s not cooking and on the way to my belly, it annoys me and I consider it a chore. The best part about cooking with Pat-ty was that he always did prep. I like to believe that he enjoys it, but I really don’t know. All I do know is that he took the task off my hands and did a good job of it. I miss that boy.
Something you need to know about making Ratatouille is that it’s 98% prep. Fack.
I peeled and chopped and sliced and diced and complained. It took an entire episode of Law & Order: SVU. They got the bad guy in the end (that’s my Benson and Stabler!). This dish has onions, sweet potatoes, red pepper, eggplant, carrots, mushrooms, zucchini, tomatoes, chickpeas, garlic, and herbs. More simply put: too much prep.
Once you’re done chopping, it’s fairly simple. You simmer everything with veggie broth in a skillet and ka-blammy! Ready. That’s basically it. OR IS IT?!?! Maybe I frigged it up. Who knows? I’ve never had it before. (This is probably how the rodents in my kitchen view me whilst cooking.)
Serve over a bed of rice and you’ve got gluten-free Ratatouille! Is all Ratatouille gluten-free? I don’t know, but this is.
I posted as my Facebook status that I was making vegan Ratatouille and my smart-ass chef friend commented, “How is regular ratatouille not vegan?” Well, she had me there. I don’t friggin’ know. So I commented back, “No rat. It’s just atouille.” (Insert groan here.)