Last night's dinner:
A turn to colder weather and fridge full of odds and ends of veges means... vegetable soup! I love how cauliflower makes a creamy soup without the addition of extra fat.
Cauliflower and Celery Soup
Saute 1 diced onion and 2-3 cloves garlic in a little oil in a soup pot, for a few minutes until softened.
Add half a small zucchini (chopped), 3 medium ribs of celery (chopped), and a head of cauliflower, chopped. Stir around a bit, and add some dried thyme, oregano, and a couple of pinches of ground cumin. Add enough stock to cover (not too strong). Cook with the lid on until everything is soft. Add 1-2 cups cooked chick peas. Blend everything in a blender till smooth. Season with salt and pepper to taste.
Ratatouille Tarte Tatin
This would probably be delicious with croutons, but I decided to fancy it up a bit with a savoury tart to serve on the side. I made a ratatouille-inspired version of the classic tarte tatin. Instead of apples and sugar on the bottom, I sauteed some red onions, fresh tomatoes, aubergine, and zucchini, until reduced. Then I sprinkled on some dried basil and salt and pepper, pressed a pastry top on top of the lot (don't burn your fingers!), pricked lots of holes with a fork and bunged the whole thing in the oven until browned. (Frying pan has to be cast-iron or something that can go in the oven - no plastic or wooden handles). To serve, flip upside down, so that veges are on top. I usually find this step difficult, so I often cut it into wedges while still in the pan, and then flip the wedges individually onto plates. This time I made Isa's olive oil pastry, which worked pretty well for me, but I always have best results with store-bought vegan pastry.
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