Ratatatouille has always been a favorite dish of mine (and I enjoy pronouncing it with my best French accent)–but honestly, I consider it a bit of a pain in the you know where to prepare. I have terrible luck with mandolines, and usually not nearly enough patience to use my chef’s knife to thinly cut a ton of veggies for dinnertime, I usually just find myself opting for another meal instead. And this is unfortunate, because to my tastebuds, ratatouille is really, really good. The way the eggplant, peppers, and zucchini merge into one deliciously fragrant explosion of flavor is quite crave-worthy.
Today’s post is part of a blog tour for Robin Robertson’s latest book “Fresh From the Vegan Slowcooker”. Most of you are probably familiar with this author as she is practically the queen of vegan cuisine with more than 20 cookbooks under her belt (two of my favorites being Vegan Planet and Vegan Fire and Spice).
“Fresh From the Vegan Slowcooker” is amazingly helpful for those of us who adore their slowcookers, and especially for those of us who often rely on crockpots to get a ton of food on the table almost effortlessly. Robin and her publisher have been very kind to share this delightful recipe for Crockpot Callaloo Soup with us. I happily devoured an entire recipe’s worth of the Callaloo Soup all by myself this past week… truly delicious.
I’ve (finally!) uploaded another video onto my youtube channel.