This was made in the Autumn, when I had an abundance of squash from the garden at work. You can either cheat here and use a vegan sauce as your base. Or chop up some onions and tomatoes, lay evenly on a baking tray and roast for about 25 minutes. Take them out allow to cool for a little while, add some garlic and herbs of your choice, transfer to a blender add a glass of water and zap. This is your base for you ratatouille. Add as many vegetable and variety of vegetable as you like, here I have some of the squash, courgette, mushrooms, peppers, carrots and peas. Place it all in a saucepan and cook on the top of the oven. Add more herbs if you like, salt and pepper to taste, cook until the veggies are as you like them.. I made sweet potato chunky chips, secret with sweet pots is not to use too much oil, they will go soggy. Just use a spray oil, I use coconut, sprinkle them with your preferred seasonings and bake for 30 minutes. If they start to get black patches, don’t worry, they are not bad, that is just the natural sugar in them coming to the surface. Cook up some broccoli and voila!
Wholesome and nourishing. I nearly always make too much, so whatever is left gets put in a lunchbox and taken to work the following day.
And if you are interested. Each portion is 250 calories, with sweet potatoes being the large portion of that. Carbs-33g, fat 9gms. Protein 7 gms. To increase your protein, you could add beans again of your choice, or some ground flax seeds.
Vegetarian and Vegan Nutrition 