What I eat

Ratatouille or what I cook and eat regularly.

Ratatouille – the legendary french dish not the movie about how rats in a kitchen saved a restaurant – has been a family favorite for years. Simple, easy to make, and always busting with veggie flavours, this has become a regular item on my weekly meal plan.

According to Wikipedia, “The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); the Catalan "xamfaina" and the Majorcan "tombet" are versions of the same dish.[2]".

The reference to the French 'touiller' derivative appeals to me. Though there are some who have very strict rules as to what goes into a ratatouille dish and when, I, being somewhat irreverent in these matters, simply toss veggies in. The process I use would likely gain similar a similar treatment. For example: The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself. Joël Robuchon, The Complete Robuchon. Purists would probably call my version a complete travesty and an insult to ratatouille itself.

One of my recent ratatouille slash veggie bakes with Tofu and  Jamaican Jerk sauce served with yams.

A veggie bake is actually more accurate, I suppose, but really – in my mind, it's a ratatouille.

What I do. In a medium sized casserole dish, one with a lid, I drizzle a bit of olive oil on the bottom, slice up some onions, celery, bell peppers, a habanero for some kick, and place them in the casserole dish. I then toss a bit of cajun spice over. Then I add layers of more vegetables until the casserole dish is just about ¾ of an inch short of being full.

Depending on whether this is going to be a meal unto itself or served with brown rice, pasta or quinoa, I change what veggies get layered on. Some are basic essentials for me, leafy greens (kale, chard, spinach), zucchini, and tomatoes (that top ¾ of an inch gets filled with tomatoes).

Other items I layer in from time to time are potatoes, yams, eggplant, and chick peas. When I include potatoes or yams, I layer them close to the bottom, and under the bell peppers, this way all the good veggie juices work their way into the spud cooking.

Finally I stick a lid on it, and stick the works in the oven. I set the oven at 350F. This will draw the ire of some who believe, rightly too, that nutrient value in veggies is reduced through cooking at a high temperature, but for now this works for me. (More on cooking temperatures at a later time). Cooking time depends on whether or not I've added potatoes.

More places I go and get a good vegan bite

Sometimes you just need something quick, inexpensive and filling. When near the northern end of Main street, my option is Budgies Burritos. If you are looking for a place that smacks of elegance and high falootin style, this ain't it. This is simple food, created vegetarian or vegan according to your needs.

My semi-regular order is the 12": Blair Stanley, on whole wheat, with black beans, fresh salsa, made vegan. At eight bucks, you are set! Oh yeah, experience says eat right there, or at your destination. It is not an 'in your car" kind of eating, It can get a little messy.  Just go there. It's worth it.