Eggplant Involtini with Grilled Ratatouille
Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores. More Vegan Dishes
The involtini and ratatouille can be refrigerated separately for up to 2 days.
Bold beers made with rye, like Terrapin's Rye Pale Ale from Georgia, have a great grassy, peppery character that's good with eggplant's bitter notes. A light-bodied red wine without too much tannin, like a Dolcetto d'Alba from Piedmont, would also work well.
Pairing Note Not all wines and beers are vegan (that is, made without using products such as gelatin). For details, contact the producers directly.