Incredibly intelligent headline

So, this is my dinner (and lunch...) for the next few days. I prefer cooking on my days off and this is my last real day off before my last semester as bachelor of the arts starts out. When I'm not studying I really enjoy just taking it slow, doing what ever comes to mind... Still, I really hate having no plans and I honestly suck at having days and weeks off. It's a bit of a paradox.  Anyway, this slow dinner consists of a classic ratatouille slowly cooked in my lovely red clay pot with lid, paprika potatoes and a fail vegan mayonnaise.

It's a classic ratatouille with yellow and red onions (two of each), garlic (5-6 cloves), a large carrot, an aubergine, a courgette and three kinds of bell peppers (red, green and orange) and tomatoes (8-10 whole). 

I started out boiling the tomatoes to get off the skin and then cut them up into chunks. I cleared the onions, which I had cut in to large wedges, the sliced garlic cloves and the carrot (cut into smaller chunks) in fair amours of rapeseed oil. I didn't fry the onions, garlic cloves and the carrot - the onions only need to be "glass like" to make the sweet taste come out. 

The aubergine, the courgette and the bell peppers were cut into chunks as well, but that was it. Everything went in the clay pot along with a few bay leafs, some rosemary and some thyme, on the lid and into a cold oven. It got about two hours on 180-200 degrees. 

The paprika potatoes are dead easy to make and you can use left over potatoes if you have some. If not peel as many as you need, put them in a pot, cover with cold water and let them get some heat, boil for a few minutes and then take them off the heat. Place them on a baking tray (with grease proof paper), drizzle with olive oil, a good pinch of fine salt, sweet paprika and smoked paprika. Put them in the oven along with the ratatouille for about 20 minutes. 

Both the ratatouille and the potatoes are dead easy to make, don't require a lot of work, everything can be done in advance when you have the time and neither of them need any attention when you've put them in the oven.

The fail vegan mayo is really a fail of mine. I can't make it go stiff. I have tried and tried, different methods, different kinds of plant milk, everything and nothing works. Anyway, now I use it as a cold dip or sauce. It consist of:

- 1 deciliter of plain soy milk 

- 1 tsp of dijon mustard 

- 2 cloves of garlic 

- Some lemon juice

- A pinch of salt

- 1.5 deciliters of rapeseed oil. 

I start out by blending the soy milk, mustard, garlic cloves, lemon juice and salt, just for a few seconds. Very slowly I add the oil and blend again. It's supposed to stiffen now, but I can't make it - it's just a thick dip or sauce but it tastes nice anyway, haha.