Confit Byaldi (Baked Ratatouille)

Not all foods have to be super complicated or be heavily modified to be vegan. Confit Byaldi is also known as a baked ratatouille. For anyone that's curious, a true ratatouille is more similar to sauteed veggies than the arrangement that is made here. The ingredients are very similar though.              In the recipe I reference it says to use oregano, I just used a mix of herbs that I thought would complement the dish well. Some include oregano, parsley, basil or anything I had available.

Also, it's important to slice the vegetables thinly, about 1/8 inch, so that they bake quickly but also that the sizes are consistent. A mandolin makes this really safe, quick, and easy to do.

1/2 onion, finely chopped                               

2 garlic cloves, thinly sliced

1 cup tomato puree

Herbs                                                            

 Olive oil                                                            

1 small eggplant, thinly sliced                          

1 zucchini, thinly sliced                                    

1 yellow squash, thinly sliced                           

l red bell pepper, core removed and thinly sliced

1 green bell pepper, core removed and thinly sliced

Salt and pepper

In the bottom of a baking dish mix the tomato puree with the onion and garlic. Season with salt and pepper. Layer vegetables in a pattern of your choosing until the dish is filled, overlapping but still exposing the upper portion of the previous slice. sprinkle with herbs and drizzle with olive oil. Bake at 375 for 45-55 minutes, the vegetables should be cooked but still hold their shape for serving.

Serve and enjoy.  This dish can be enjoyed both hot or after being refrigerated. There are many pairings you can make with this dish. I haven't tried many so let me know your favorite pairings. 

Cut veggies. They were broken into smaller
pieces to better fit in the baking dish.

The final dish.

Double layer Pumpkin Cheesecake: Vegan Baking with Nadine

     The time for thinking about holiday "vegan friendly" alternatives has arrived!  Introducing a delicious alternative to pumpkin pie and cheesecake; it's vegan pumpkin cheesecake! Also good for showing off to friends, this recipe has been to many potlucks, made in bite-size snacks for a party, and now... featured on a blog.
     Being a fan of the pumpkin flavor, I added a splash of Torani's Pumpkin Pie syrup to the recipe (it tastes better than it sounds). This recipe will definitely be on my plate this Thanksgiving!

Serves: 12
Prep time: 20 minutes
Cook time: 50 minutes
Fridge time: 3 hours
Total time: 4 hours and 10 minutes
 
Ingredients:
Cheesecake layer:
8 ounces Tofutti Better Than Cream Cheese
12 ounces extra-firm silken tofu
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

Pumpkin Pie layer:
1/2 cup pumpkin puree
2 teaspoons rum (optional)
A splash of Torani's Pumpkin Pie syrup (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg

1/4 teaspoon ground cloves

Crust:

1 pre-made 8-inch graham cracker crust
Alternative: A crust recipe of your choice.

Instructions:
1. Preheat the oven to 350°F.
2. Prepare your crust (if necessary).
3. Place the "Cheesecake layer" ingredients in a food processor and puree
until completely smooth. It should be silky smooth—not chalky or lumpy.
4. Remove a heaping cup of this mixture from the processor and spread it flat on top of the
the crust.
5. Combine the ingredients in the "Pumpkin layer" to the food processor with the remaining cheesecake ingredients and process until well blended. With remaining cheesecake ingredients, combine "Pumpkin layer" in the food processor until smooth.
6. Smooth it carefully over the cheesecake layer, heaping it slightly in the middle (so the center won't go flat on you).
7. Bake until the center is almost set, about 50-60 minutes. Insert a toothpick, if the cake on the toothpick comes out runny or cold, give it more time, until the center is firm.
8. Remove from the oven and allow to cool. When at room temperature, place cheesecake in the refrigerator until chilled, about 3 hours.

Storage: Keep in an airtight container for up to a week in the refrigerator.