Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!


Vegan Ratatouille Recipe

Try this Vegan Ratatouille recipe for a healthy, modern take on traditional ratatouille.

| February 2013

  • "Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame" is a resource-rich cookbook that will help you get flavorful, safe, and healthy meals on the table swiftly.
  • Try this modern, less stewed ratatouille.
    Photo By Chugrad McAndrews

In Allergy-Free and Easy Cooking, author Cybele Pascal provides enticing recipes that steer clear of the top allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish and sesame. In the following excerpt, find a vegan take on traditional ratatouille that’s safe for those with the most common food allergies. You can purchase this book from the Mother Earth Living store: Allergy-Free and Easy Cooking.

Vegan Ratatouille Recipe

• 4 tablespoons olive oil
• 1 cup small-diced red onion
• 1/2 teaspoon salt
• 3 cloves garlic, minced or pressed
• 1 pound eggplant (about 1 medium), peeled, cut into 1/2-inch rounds, then diced into 1/2-inch pieces
• 8 ounces zucchini, cut into 1/2-inch pieces
• 8 ounces summer squash, cut into 1/2-inch pieces
• 1/2 teaspoon herbes de Provence (I like Spicely brand)
• 2 (14.5-ounce) cans diced tomatoes
• Freshly ground pepper
• 2 tablespoons chopped fresh basil 

1. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the onion and salt and cook until softened and starting to brown, about 3 minutes. Add the garlic and stir.

2. Add the remaining 2 tablespoons olive oil and the eggplant and cook, stirring often, for 4 minutes, until the eggplant is softened.



3. Add the zucchini and squash and toss, add the herbes de Provence and stir, and add the tomatoes and a few turns of pepper. Bring to a simmer, reduce the heat to medium-low, and cook, covered, for 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened up a bit. Remove the lid and cook for about 1 more minute, stirring a few times.

4. Remove from the heat and stir in the basil. Serve hot, cold, or at room temperature. Serves 4.



Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Classifieds


click me