Oops...just saw you were wanting gluten- and meat-free. Guess my gravy enthusiasm wouldn't be too funny. I have served ratatouille over polenta, which is delish and stretches the ratatouille further.
I like roasted veggies, mushroom ragu and pesto with lots of parm. I also like the greens like "sfmiller" except I also add a handful of currants and a splash of sherry vinegar to get the sweet and sour taste.
I always enjoyed sauteed mushrooms and greens (spinach, kale) with smokey tomato cheese sauce. Start with a bechamel and stir in some tomato paste and grated, smoked gouda, pepper and thyme. I have also stirred smoked blue cheese into soft polenta and topped with a pile of gently cooked vegetables and toasted pecans.
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Something like this is nice. and brunchish.
1. pulled pork, red pepper sauce
2. bacon & blue cheese with a drizzle of maple (I prefer this one)
Rich sauces like gorgonzola also work (though it's heavy of course, especially for summer)
Cruciferous vegetables (brocolli, brocolli rabe, cabbage) treated the same way.
Ratatouille.
Sauteed mushrooms or mushroom ragu.