i often joke with mike that if i started another blog, it would be called the lazy chef. because even though i love to cook and bake, i cut corners whenever possible. i try to use less bowls, reduce the number of steps, measure things loosely, and never, ever sift my flour. so when one of my close friends suggested i make this amazing meal, i looked at the recipe, saw the number of hours it takes to cook, and thought: “there’s no way i’m making this. ever.”
i love ratatouille. and i have the blog posts (here, here, and here) to prove it! ratatouille is one of my favorite flavor combinations of vegetables – i love the eggplant, zucchini, and tomato combination! in this month’s vegetarian times, mark bittman (!) offered a series of vegetable-laden recipes, including this roasted ratatouille, and i knew i had to try this out right away.
i love winter squash. acorn, delicata, butternut, pumpkin…shall i go on? but i for some reason, i had never tried spaghetti squash before we made this recipe.
i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!
i love spaghetti. and i love making my own sauce. but mike and i do not agree on the type of sauce we favor. i like mine exactly like this recipe i posted a few years ago, with cubes of tofu and grated carrots and zucchini. while a little on the watery side, i love it because it melts right into the pasta. mike, on the other hand, always wants a more chunky spaghetti sauce that is thick enough to stay separate from the pasta and he prefers seitan to tofu. so, we’ve done some experimenting and finally came up with this recipe that we both love!
