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  1. 5 stars
    Ratatouille has a close cousin called Bohémienne Provençal or something close to it after the Romany that brought North Indian food with them to the South of France. Its kind of free form but is eggplant, tomato, onion at its base, usually peppers, maybe some fennel, leek, shallot.
    I would strongly suggest you add some passata, crushed tomatoes, etc. so there is some extra sauce to permeate the polenta.
    While on the topic of southern French cooking you can try a soupe au pistou, it is generally vegan, pistou is close but not the same as pesto, it shouldn’t have any cheese in it, and its basically just a bean and vegetable soup served hot or cold and you dollop the pistou in the center which gives the soup very nice fresh basil and garlic punch.
    My favorite accidentally vegan Mediterranean food is without a doubt socca/farinata, its a flat bread that is super easy to put together, its made of chickpea flour.
    If you have tried to cook polenta in a pot and made a mess let me help you, put the corn meal in the cold pot and add the liquid bit by bit while stirring once all the lumps are out turn on the heat, it will keep it from being a clumpy mess. It also comes together quickly if you just want a bowl of porridge instead of the gelatinized stuff. To get the gelatinized stuff you need to stir it constantly, and most northern Italians have a gadget that is made just to stir polenta.

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