Oh, how time flies... especially when it involves good friends, and good food.
And I can't believe that my first post with Sunday Supper was exactly 5 months ago, today.
I was very new to food blogging, and came across a post on retro cooking. The recipes had such fun names, and I could tell by reading all of the posts that this was a group I wanted to be a part of. And joining it has been one of the best things I've ever done.
Not only has it pushed my culinary skills by encouraging creativity in my recipes and cooking outside of my comfort zone. But it has also led me to the most amazing group of people, many whom I now consider friends... even though we've never actually met in person.
So, today I have the honor of guest posting over at Soni's Food. I met Soni through Sunday Supper and have loved seeing her Indian inspired recipes. Soni has a really neat story. She grew up in India, then lived in the UK for a few years, before settling here. And her great appreciation for Global Cuisine shows in her style and knowledge of cooking. Seriously, you're going to want to check out her recipe index!
I was especially excited about creating this recipe because Soni focuses on healthy foods... rich in flavor. And she was especially excited when I said I was working on a vegan dish. So flavorful, so simple, and I love that most of the ingredients are from my local Farmer's Market.
Vegan Ratatouille Tacos with Shallot & Swiss Chard Hummus
2 zucchini, chopped
1/2 sweet onion, cut in thin half moons
1/2 red pepper, chopped
1 carton golden cherry tomatoes
2 pattypan squash, chopped
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, removed from stems and rough chopped
Salt and pepper
1 bunch Swiss chard, remove center vein and rough chop
1 large shallot, sliced thin
1/2 lemon, juiced
Salt and pepper
Red onion, sliced (optional for garnish)
For the Ratatouille:
Place chopped vegetables and fresh herbs on a rimmed cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 degrees for about 30 minutes.
For the Hummus:
While the ratatouille is cooking, in a medium sauce pan add in chopped shallot to olive oil. Cook until softened. Add in chopped Swiss chard and cook until soft. Check for seasonings and squeeze on the lemon juice. Set aside to fully cool. Once cooled, fold into your favorite hummus. If preparing ahead, refrigerate until needed.
Warm, the corn tortillas and top with the ratatouille and hummus. Garnish with thin sliced red onions if desired for more crunch. Serve.
So, head on over to her blog to also see more on this recipe for my Vegan Ratatouille Tacos with Shallot & Swiss Chard Hummus and a ton of her amazing recipes (she has one of my favorite blogs!)
And tell Soni I sent you!
And try not to drool over her Spinach, Artichoke and Mozzarella Koftas, Salmon Tikka Wraps with Cucumber Raita, or her Coconut Milk Bread Pudding, to name a few.
Who knew healthy could be so, so delicious!