Crispy Ratatouille Turnovers with Basil Almond Pesto

One Year Ago Today Red Grape Chocolate Swirl Ice Cream

Two Years Ago Today Rotini with Fresh Pea Sauce, Lemon & Mint

Three Years Ago Today Peanut Butter Banana Granola

Flaky pockets of puff pastry stuffed with caramelized eggplant, sweet yellow onions, tender zucchini and red bell pepper. Serve over your favorite marinara sauce with a side of basil almond pesto for dipping.

Crispy Ratatouille Turnovers
serves 4
3 tbl extra virgin olive oil
1 eggplant, peeled, medium dice
1 sweet onion, medium dice
1 cup white wine
3 garlic cloves, minced
1 zucchini, medium dice
1 red bell pepper, medium dice
2 tsp dried basil
1/4 tsp red pepper flakes
1/2 cup vegetable broth
salt and pepper, to taste
2 sheets (1 box) puff pastry, thawed
2 tbl vegan cheese, such as Daiya Jalapeno Garlic Havarti, crumbled, optional
1 cup marinara sauce

Preheat the oven to 375.
Over medium high heat, saute the eggplant and onion in olive oil. Season with salt and pepper. Cook for 10-12 minutes until the eggplant is very tender and caramelized. Deglaze the bottom of the pan with white wine, scraping up all the bits.
Add the garlic, zucchini, red bell pepper, dried basil and red pepper flakes. Saute for 5-7 minutes more then add the broth. Cook for 5 more minutes until all of the broth has been absorbed. Taste and season with salt and pepper. Set aside to cool.
Unfold each sheet of puff pastry and cut in half so you have 4 pieces. Fill each center generously with ratatouille,and cheese if using and fold over to seal. Place on a baking sheet and drizzle the tops with olive oil or oil spray. Bake for 30 minutes until crispy and golden brown. Serve with your favorite marinara sauce and pesto.

Basil Almond Pesto
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves
3 tbl roughly chopped toasted almonds
1 tbl nutritional yeast
1/4 tsp salt
pinch of red pepper flakes

Combine all of the ingredients in a blender and blend until smooth.

Pizza Loaded Potatoes with Pineapple, Chilies & Pesto

Loaded baked potatoes are an inexpensive and filling way to feed a big crew and customize each one to meet each individuals preferences. Here I decided classic pizza toppings would taste perfect mixed with fresh pesto and marinara sauce.

One Year Ago Today Banana Tarte Tatin

Fluffy mashed potato tossed with basil almond pesto and stuffed backed into crispy oven-baked shells, topped with pineapple, red & yellow chili, scallions and mozzarella.

Pizza Loaded Potatoes
serves 3
3 large russet potatoes, pricked all over with a fork
1/2 cup vegetable broth
salt and pepper
1/2 cup marinara sauce
1/4 cup thinly sliced pineapple
1 red chili, seeded, thinly sliced
1 yellow chili, seeded, thinly sliced
4 scallions, green parts only, minced
1/2 cup vegan mozzarella cheese

Preheat the oven to 400.
Place the potatoes right on the oven rack and bake for 30 minutes or until the inside is fully tender.
Change the oven temperature to broil.
Slice the potatoes in half and scoop out the meat. Mash the potato with all but a couple spoonfuls of pesto, vegetable broth and season with salt and pepper. Load the pesto potato mixture back in the potato shells and top with sauce, pineapple, chilies, scallions and cheese.
Broil for 5-10 minutes until the cheese has melted.
Drizzle with the remaining pesto.


Basil Almond Pesto
1 cup fresh basil leaves
1/4 cup slivered almonds
1/4 cup extra virgin olive oil
2 tbl water
1 garlic clove
1/8 tsp salt

Combine all of the ingredients in blender or food processor and blend until smooth. Taste and season with salt and pepper.