Ratatouille with Rice

Ratatouille with Rice

2 pints cherry or grape tomatoes halved
1 bay leaf
3 cups cooked brown rice
1/8 tsp. turmeric
3 Tbsp. Vegan Alfredo Sauce (see recipe below)
1 Tbsp. balsamic vinegar
1-1/2 cups chopped onions
3 cups diced green and/or red bell peppers (1-inch dice)
3 cups diced zucchini (1-inch dice)
2 large eggplants cut into 1-inch cubes (6-8 cups)
6 garlic cloves, minced
1/2 tsp. dried thyme
1 tsp. salt
Ground black pepper
Fresh basil leaves, thinly sliced (optional)

Cook the brown rice for 45 minutes until tender and water is absorbed (or use leftover
cooked brown rice). Add the tomato halves and bay leaf, cover and cook over low heat
until the tomatoes wilt, taking care not to let the contents scorch at the bottom of the
pan. Add the turmeric and Vegan Alfredo Sauce to the rice mixture, stir well, cover and
remove from heat.

Warm the balsamic vinegar in a soup pot, add the onions and bell pepper, stir and cook
over medium heat for about 4 minutes, or until the onions start to become translucent.
Add the zucchini and cook for a few minutes more until the zucchini starts to soften.
Add the eggplant, thyme, oregano, pepper and salt and cook, stirring occasionally until
all the vegetables are tender, about 7 minutes.

Add the rice mixture to the vegetables and stir well. Serve in bowls topped with fresh
basil (optional).

Vegan Alfredo Sauce


Ingredients
Makes 4 servings
1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley

Directions
In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice,
garlic, nutmeg, and salt. Blend until completely smooth.
Transfer to a small saucepan over medium heat and whisk as you bring to a boil.
Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.
Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.