Ratatouille and Soy Chorizo with Cornmeal Biscuits

I found a great ratatouille recipe in the New York Times over a year ago and I have been working the recipe ever since.  It is one of our all-time favorites and is a must when I have a couple of eggplant and zucchini in the house.  I substitute other vegetables depending on what I have, but eggplant and zucchini are essential.  When I made the most recent batch, I didn’t have the red peppers and it came out just fine.  I have also used a 14 ½ ounce can of diced organic tomatoes instead of fresh if need be.  Both ways the dish has been incredible.  And instead of regular sausage, I use Yves Veggie Chorizo.  It adds plenty of protein and flavor.

I also changed the recipe for the cornmeal biscuits so they are dairy-free.  Explore the original and try mine.  I have included a link to the recipe from the NYTimes for your comparison.  However, I guarantee if you try mine, you will not miss either the meat or the dairy.  The biscuits are nice and flaky and the chorizo is spicy and tasty.

Ratatouille and Sausage Potpie with Cornmeal Biscuits

(Meat and Dairy Version)

http://www.nytimes.com/2009/09/30/dining/302arex.html

For my meatless and dairy free ratatouille:

1 large eggplant (1 1/2 pounds) cut into 1-inch chunks

3 small zucchini (3/4 pound), cut into 1-inch chunks

2 links Yves Veggie Chorizo

6 tablespoons extra virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 large onion, cut into 1-inch chunks

1 red pepper, cored and cut into 1-inch chunks

3 large garlic cloves, finely chopped

1 1/2 pounds plum tomatoes

4 sprigs fresh thyme

1/4 cup chopped fresh parsley or basil.

For the cornmeal biscuits:

½ cup all-purpose flour

½ cup whole wheat flour

½ cup fine cornmeal

2 teaspoons sugar

½ teaspoon baking soda

¼ teaspoon kosher salt

6 Tablespoons soy butter

½ cup vegan mayonnaise

¼ cup coconut milk

Preheat oven to 450 degrees.

1. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.  Set aside.

2.  In a large stockpot add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the veggie chorizo, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

3. For the biscuits: In a bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the soy butter until mixture resembles coarse crumbs. Wisk the vegan mayonnaise and coconut milk in a separate bowl until well incorporated.   Fold the mayo/milk mixture into the dough.  Do not over mix.

4. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture.

5. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

Makes 6 servings.