1 lg Eggplant, cubed
1 lg Zucchini, cubed
1 lg Red pepper, coarsely diced
8 med yellow potatoes
1/4 c hemp seeds
4 garlic cloves, chopped
Unsweetened soy milk
*Cube all potatoes and boil until tender w/ sea salt. About 15 minutes.
> While the potatoes are boiling, cube eggplant and mix eggplant w olive oil, splash balsamic, turmeric, splash soy sauce and garlic. Mix well. Roast in a good pot, preferably iron, lif on. Stir regularly until softening. >
*Strain most water out, leaving about 1/4 c in bottom to steam spinach.
*Add about 1/2 lb baby spinach; steam (about 45 seconds).
*Add cubed zucchini and red pepper. Continue to roast and stir as you continue on with potatoes.
*Add hemp seeds, soy milk and about 1/4 c olive oil ~ mash.
(You can use a good processor or hand masher if you enjoy a more rustic mashed potato which does go nicely with ratatouille. Notice, skin is left on!)
*It may take 45 minutes or so for the eggplant mixture to roast down. Stir regularly.
*once melted down a bit and to taste, add about 1.5c white sticky rice or short grain brown rice, splash soy sauce and turmeric. Stir well until all grains of rice are separate and coated in the mixture.
Serve ratatouille over mash potatoes & enjoy!
(Hemp seeds have all 9 amino acids and make a great addition to any salads, potatoes, rice or pasta dishes!)