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Went down well – the boys ate it all – and strangely dad claims he doesn’t like peppers, courgettes or aubergine – the main ingredients for ratatouille, yet he went back and had it again for dinner! Anyway as I did with them if you would like something else to go with it I would suggest a cooked chicken breast (without the skin!!), or a rocket salad with sharp red onions and dressed with balsamic.
Serves 6
Ingredients:
5 sheets filo pastry ( I used jus rol)
2 tbsps. Coconut oil - melted
300g firm tofu – pressed for a few hours – preferably overnight to remove liquid.
2 tblps olive oil
1 lemon juice
50g ground almonds
2 red onions – chopped
2 courgettes – cut into 2cm cubes
1 red pepper - cut into 2cm cubes
1 yellow pepper - cut into 2cm cubes
1 orange pepper - cut into 2cm cubes
1 aubergine - cut into 2cm cubes
4 cloves garlic
4tblps mixed dried herbs
50g pitted black olives – chopped
2 x 400g tinned chopped tomatoes
25g fresh basil – rough chopped
180C
Method:
- Cook the onions and garlic in a pan until soft. Add the red peppers, olives and mixed herbs. Cook for 5 minutes until soft. Add the courgettes and aubergine cook for 5 minutes. Add the tinned tomatoes. Season. Simmer for 15 minutes until most of the liquid has evaporated. Fold in the basil.
- Crumble the pressed tofu with your fingers. Drizzle the lemon juice and oil all over it. Season well with salt and pepper. Mash with a fork until it resembles Ricotta cheese.
- Brush a sheet of filo and layer 4 sheets randomly. Brush the inside of a deep pie dish with the oil. Press in the filo to line it stab it a few times with a fork.
- Put the veg mix in the filo lined dish. Randomly add ricotta as you do it. Sprinkle to top of the veg with 2 thirds of the almonds. Brush the last sheet of filo and put this roughly over the top of the exposed veg to make a pie. Brush with oil. Sprinkle the remaining almonds all over it. Season.
- Bake for 35-40 minutes until golden brown and crispy.
Copyright © 2017 [Rachel De Caen]. All Rights Reserved.
