Mexican Shepherd’s Pie

Mexican Shepherd’s Pie

creamy spiced mashed potatoes.
Portions:8
Preparation Time: 25 minuten
Cooking Time:30 minuten
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Equipment

  • Baking dish (9 × 13-inch / 23 × 33-cm), Large pot, Medium bowl, Potato masher, Strainer

Ingrediënten

For the potatoes:

  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ cup 120 g nondairy sour cream
  • ½ cup 32 g chopped scallion
  • 2 pounds 910 g russet potatoes, peeled
  • 2 tablespoons 28 g nondairy butter

For the crust:

  • ½ cup 120 ml canola oil
  • ½ teaspoon chili powder
  • 1 cup 235 ml veggie broth
  • 2 cups 228 g masa harina

For the filling:

  • cups 280 g enchilada sauce
  • 1 recipe MexiMeat

Garnishes (optional):

  • Avocado
  • Fresh cilantro
  • Salsa
  • Sour cream

Instructies

  • Preheat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33-cm) casserole dish.
  • In a large pot, boil the potatoes in enough water to cover.
  • Cook until fork-tender, then strain and return to the pot.
  • Add sour cream, butter, cumin, coriander, and garlic powder to the potatoes.
  • Mash until smooth, then stir in the scallions.
  • Set aside.
  • In a medium bowl, mix masa harina, veggie broth, canola oil, and chili powder until combined.
  • Press evenly into the greased casserole dish.
  • Spread the MexiMeat evenly over the crust.
  • Pour the enchilada sauce over the MexiMeat.
  • Spread the mashed potatoes evenly over the top.
  • Bake for 25 to 30 minutes.
  • Let stand for 5 minutes before serving.
  • Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of black beans or a fresh green salad for a balanced meal.
Wine Advice:
A medium-bodied Zinfandel or a fruity Malbec pairs well with the rich flavors of this dish.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 15 g | Fiber: 6 g | Sugar: 4 g | Salt: 1.2 g
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Recipe Category Casserole / Main Dish / Vegetables
Country Mexican
Season: All seasons

Tuna-Less Casserole

Tuna-Less Casserole

A deliciously ocean-inspired vegan casserole made with hijiki seaweed, tofu, and tempeh for a comforting, cruelty-free twist on the classic dish.
Portions:6
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Equipment

  • 8-inch (20-cm) square baking dish
  • mixing bowl
  • strainer

Ingrediënten

  • ½ cup 112 g nondairy butter, melted
  • ½ cup 120 ml soy or other nondairy milk
  • ½ cup 40 g panko bread crumbs
  • ½ cup 68 g corn kernels
  • ½ cup 68 g peas
  • 1 pound 455 g pasta (such as bow ties or spirals)
  • 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
  • 6 ounces 168 g plain soy tempeh, crumbled
  • 2 tablespoons 8 g dried hijiki seaweed
  • 2 tablespoons 16 g all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper

Instructies

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Cook the pasta in salted water according to package directions.
  • Reserve 1 cup (235 ml) of boiling water before straining the pasta.
  • Return the pasta to the pot.
  • Add the dried hijiki to the reserved cup of boiling water.
  • Cover and let it reconstitute for about 10 minutes.
  • Combine the hijiki (with its soaking water), tofu, tempeh, peas, corn, butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper with the pasta.
  • Mix well.
  • Transfer the mixture to an 8-inch (20-cm) square baking dish and top with the panko bread crumbs.
  • Bake for 20 to 25 minutes, or until the bread crumbs begin to brown.
  • Serve warm and enjoy!

Notes / Tips / Wine Advice:

Serving Tip:
This casserole pairs well with a crisp green salad and a squeeze of fresh lemon for added brightness.
Wine Advice:
A light and zesty Sauvignon Blanc complements the oceanic notes from the hijiki seaweed.

Nutritional Information

Calories: 420 kcal | Carbohydrates: 58 g | Protein: 20 g | Fat: 12 g | Fiber: 5 g | Sugar: 3 g | Salt: 1.2 g
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Recipe Category Casserole / Main Dish / Meat substitutes
Country American
Holliday: Christmas / Thanksgiving
Season: All seasons / Fall / Winter

Enchilada Casserole

Enchilada Casserole in a rustic ceramic baking dish, featuring layers of corn tortillas, seasoned ground beef, enchilada sauce, melted cheese, and black beans. Garnished with cilantro and diced tomatoes, set on a wooden table with sour cream and a glass of iced tea in the softly blurred background.

Enchilada Casserole

This easy-to-make Enchilada Casserole is a hearty, flavorful dish that’s ready in less than an hour. It’s a perfect meal to throw together for a busy night.
Portions:6
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Equipment

  • Nonstick cooking spray
  • 8-inch (20-cm) square baking dish

Ingrediënten

  • Nonstick cooking spray
  • 6 to 8 flour or corn tortillas
  • 2 cups 470 ml enchilada sauce
  • 2 recipes Seitan Chorizo Crumbles or 12 ounces [340 g] store-bought soy chorizo
  • 2 cups 320 g diced onion
  • 1 recipe Nutty Cheese Mexican variation (or 12 ounces [340 g] Mexican-flavored vegan cheese)
  • 2 ounces 56 g sliced or chopped black olives
  • 8 to 10 slices jarred nacho-style jalapeño slices optional
  • Nondairy sour cream for garnish (optional)
  • Chopped scallion for garnish (optional)

Instructies

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Spray a glass 8-inch square baking dish with nonstick spray.
  • Begin layering the casserole: Start with a single layer of tortillas on the bottom.
  • Cut tortillas into strips (2 to 3 inches wide) if needed for easy layering.
  • Add about ¼ cup (60 ml) of enchilada sauce, followed by another layer of tortillas.
  • Layer the chorizo crumbles, onion, and another set of tortillas, then more sauce and cheese.
  • Repeat the layering, finishing with a whole tortilla on top.
  • Top the final tortilla with a bit more sauce, cheese, olives, and jalapeños (if using).
  • Bake for 20 to 25 minutes, or until the cheese begins to brown.
  • Remove from the oven and let sit for about 10 minutes before cutting and serving.
  • Garnish with sour cream and scallions, if desired.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of fresh guacamole or a simple green salad for added texture and flavor.
Wine Advice:
A refreshing, crisp white wine like a Sauvignon Blanc complements the spicy and cheesy flavors of this casserole.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 18 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
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Recipe Category Casserole / Main Dish
Country Mexican
Season: All seasons
Diets Diabetic / Gluten Free / Halal / Lactose Free / Nut free / Pescatarian / Vegan / Vegetarian

Tempeh Spinach Rustic Pie

Tempeh Spinach Rustic Pie on a ceramic plate, featuring a golden, flaky crust filled with crumbled tempeh, sautéed spinach, garlic, and herbs. Garnished with sesame seeds and parsley, set on a wooden table with mixed greens and a glass of herbal tea in the softly blurred background.

Tempeh Spinach Rustic Pie

This flavorful, protein-packed Tempeh Spinach Rustic Pie is surprisingly easy to prepare and will impress guests when served with a side of arugula and orange salad.
Portions:6
Preparation Time: 40 minuten
Cooking Time:30 minuten
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Equipment

  • medium-size bowl
  • Large-size saucepan
  • Stand mixer or food processor
  • Parchment paper or silicone baking mat

Ingrediënten

For the filling:

  • 2 teaspoons orange zest from about 2 oranges
  • ½ cup 120 ml freshly squeezed orange juice (from about 2 oranges)
  • 2 tablespoons 40 g all-fruit orange marmalade
  • 1 tablespoon 15 ml toasted sesame oil
  • 2 tablespoons 30 ml soy sauce
  • 3 cloves garlic grated
  • ½ teaspoon red pepper flakes optional
  • 2 teaspoons ground ginger
  • 8 ounces 227 g tempeh, crumbled
  • 1 tablespoon 15 ml peanut oil
  • 2 cups 380 g frozen chopped spinach

For the crust:

  • 3 tablespoons 48 g tahini
  • ¼ teaspoon fine sea salt
  • cups 150 g light spelt flour
  • ¼ cup plus 1 tablespoon 75 ml freshly squeezed orange juice (from about 1 orange)

Instructies

To make the filling:

  • In a medium-size bowl, whisk together the zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
  • Stir in the crumbled tempeh.
  • Marinate the tempeh mixture in the fridge for 30 minutes, stirring once halfway through.
  • Heat the peanut oil in a large-size saucepan.
  • Cook the marinated tempeh, along with the marinade, over medium heat until it browns, about 8 minutes.
  • Add the spinach and cook until heated through, about 5 minutes.
  • Remove from heat.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a rimless baking sheet with parchment paper or a silicone baking mat.

To make the crust:

  • In a stand mixer or food processor, combine the tahini, sea salt, and flour.
  • Add the orange juice, 1 tablespoon at a time, until a dough forms.
  • Shape into a disk.
  • Roll out the dough to approximately 11 × 10 inches (28 × 25 cm), a little over 1/8 inch (3 mm) thick.
  • Transfer the dough to the prepared baking sheet.
  • Place the filling on top of the prepared crust, leaving about 1 inch (2.
  • 5 cm) from the edges, as the filling will pile up high.
  • Level the filling and fold the edges of the pie crust up to form a wall, leaving some filling visible.
  • Bake for 25 to 30 minutes, or until the top of the crust is golden brown.
  • Let stand for 10 minutes before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve this hearty pie with a simple salad of arugula and orange slices, drizzled with extra-virgin olive oil and white balsamic vinegar.
Wine Advice:
A crisp and refreshing white wine like Chardonnay or Pinot Grigio pairs well with this flavorful, savory pie.

Nutritional Information

Calories: 310 kcal | Carbohydrates: 34 g | Protein: 15 g | Fat: 14 g | Fiber: 6 g | Sugar: 12 g | Salt: 1.1 g
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Recipe Category Main Dish / Pie
Country International
Season: All seasons
Diets Diabetic / Gluten Free / Keto / Lactose Free / Nut free / Pescatarian / Vegan / Vegetarian

Curry Cashew Tofu Bake

Curry Cashew Tofu Bake in a rustic ceramic dish, featuring golden-baked tofu cubes in a rich curry sauce with roasted cashews, bell peppers, and onions. Garnished with cilantro and sesame seeds, set on a wooden table with basmati rice and a glass of iced herbal tea in the softly blurred background.

Curry Cashew Tofu Bake

Rich and full of warmth, this curry cashew tofu bake is comfort food at its finest. Perfect with a topping of garlic and sage cashew cream sauce for extra flavor.
Portions:6
Preparation Time: 25 minuten
Cooking Time:50 minuten
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Equipment

  • Large-size skillet
  • mixing bowl
  • 8-inch square casserole dish
  • Nonstick cooking spray (optional)

Ingrediënten

  • 1 can 15 ounces, or 450 ml full-fat coconut milk
  • 1 tablespoon 6 g yellow curry powder
  • 8 ounces 224 g mushrooms, chopped
  • 12 ounces 340 g extra-firm tofu, drained, pressed, and crumbled
  • 2 tablespoons 16 g cornstarch
  • 2 tablespoons 30 ml water
  • Nonstick cooking spray optional
  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 16 g vegetable broth powder
  • 1 tablespoon 8 g garlic powder
  • Salt and pepper to taste
  • 1 tablespoon 15 ml coconut oil (or other vegetable oil)
  • 1 can 15 ounces, or 425 g garbanzo beans, drained and rinsed
  • 1 yellow or white onion diced
  • 4 cloves garlic minced
  • ¼ cup 35 g ground raw cashews
  • ¼ cup 30 g nutritional yeast
  • ¼ teaspoon paprika

Instructies

  • In a large-size skillet, bring the coconut milk and curry powder to a boil.
  • Reduce to a simmer.
  • Add the mushrooms and crumbled tofu.
  • Cover and simmer for about 15 minutes, then uncover and cook for another 10 minutes.
  • Slowly add the cornstarch slurry, mix well, and cook for 3 to 5 more minutes, or until thickened.
  • Remove from the heat, and let cool.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare an 8-inch square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
  • In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
  • Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
  • Set aside.
  • In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
  • Spread the dough in the bottom of the dish, pressing into the corners.
  • Layer the bean and onion mixture on top of the dough.
  • Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
  • Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
  • Remove from the oven, and let cool for about 10 minutes before serving.

Notes / Tips / Wine Advice:

Serving Tip:
For an extra creamy touch, top with Garlic and Sage Cashew Cream Sauce (recipe on page 296).
Wine Advice:
A light, crisp white wine such as Sauvignon Blanc pairs well with the curry flavors in this dish.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 38 g | Protein: 15 g | Fat: 15 g | Fiber: 6 g | Sugar: 5 g | Salt: 0.7 g
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Recipe Category Casserole / Main Dish
Country International
Season: All seasons
Diets Diabetic / Gluten Free / Keto / Lactose Free / Nut free / Pescatarian / Vegan / Vegetarian

Spicy Chorizo Veggie Pie

Spicy Chorizo Veggie Pie on a rustic ceramic plate, featuring a golden, flaky crust filled with spicy chorizo, sautéed bell peppers, onions, and zucchini. Garnished with cilantro and red pepper flakes, set on a wooden table with a bowl of salsa and a glass of iced tea in the softly blurred background.

Spicy Chorizo Veggie Pie

A flavorful, spicy pie packed with veggies, soy chorizo, and salsa, perfect for those who love a little heat in their meals!
Portions:4
Preparation Time: 20 minuten
Cooking Time:40 minuten
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Equipment

  • Small-size bowl, Large-size bowl, Large-size saucepan, Rolling pin, Baking sheet, Parchment paper or silicone baking mat

Ingrediënten

For the crust:

  • ¼ cup 60 ml water, heated to 100°F (38°C)
  • teaspoons active dry yeast
  • 1 tablespoon 21 g agave nectar
  • cups 300 g bread flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • ½ cup 120 g salsa, store-bought or homemade (page 83)
  • 1 tablespoon plus ½ teaspoon 18 ml canola oil, divided

For the filling:

  • 1 teaspoon canola oil
  • 6 ounces 170 g store-bought soy chorizo or 1 recipe Seitan Chorizo Crumbles (page 209)
  • 2 cloves garlic grated
  • ¼ cup 40 g chopped white onion
  • 2 teaspoons ground cumin
  • 1 cup 90 g frozen corn
  • 1 cup 90 g frozen green peas
  • 1 cup 240 g salsa, store-bought or homemade (page 81)
  • Drizzle of hot sauce such as Tabasco, for serving

Instructies

To make the crust:

  • In a small-size bowl, combine the water, yeast, and agave.
  • Let proof for about 10 minutes, until it foams and bubbles.
  • If it doesn’t foam, start over with fresh yeast.
  • In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
  • Stir the proofed yeast into the flour mixture.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
  • Add more flour if the dough is too sticky.
  • Shape into a ball.
  • Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
  • Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.

To make the filling:

  • In a large-size saucepan, heat the oil.
  • Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
  • Cook over medium heat for about 4 minutes, until lightly browned.
  • Add the corn, peas, and salsa.
  • Simmer for 6 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
  • Punch down the dough, and roll it out into an 8 × 10-inch (20 × 25-cm) rectangle directly on the parchment or Silpat.
  • Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
  • Bake for 24 minutes, or until the edges of the crust are golden brown.
  • Drizzle with hot sauce, if desired, upon serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a side of avocado or a simple mixed green salad for a more filling meal.
Wine Advice:
Pair with a chilled, crisp white wine like a Sauvignon Blanc or a light red like a Pinot Noir for a balanced meal.

Nutritional Information

Calories: 315 kcal | Carbohydrates: 44 g | Protein: 9 g | Fat: 12 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.7 g
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Recipe Category Main Dish / Pie
Season: Fall / Winter
Diets Vegan / Vegetarian

Lentil Tart with Tahini Crust

Lentil Tart with Tahini Crust on a rustic ceramic plate, featuring a golden, nutty tahini-infused crust filled with seasoned lentils, caramelized onions, and fresh herbs. Garnished with sesame seeds and parsley, set on a wooden table with a bowl of yogurt sauce and a glass of herbal tea in the softly blurred background.

Lentil Tart with Tahini Crust

A delicious, hearty lentil filling with fragrant spices and a rich tahini crust. This tart is perfect for any occasion and packs plenty of flavor and fiber!
Portions:6
Preparation Time: 30 minuten
Cooking Time:55 minuten
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Equipment

  • Stand mixer or food processor, Pie plate (8 inches), Medium-size saucepan, Large-size saucepan, Spatula

Ingrediënten

For the crust:

  • 3 tablespoons 48 g tahini
  • ¼ teaspoon fine sea salt
  • cups 150 g light spelt flour
  • ¼ cup plus 1 tablespoon 75 ml water

For the filling:

  • 4 cups 940 ml water
  • 1 cup 192 g uncooked brown or red lentils
  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 red bell pepper finely diced
  • ¼ cup 40 g finely chopped red onion
  • 2 cloves garlic grated or finely minced
  • ½ teaspoon ground black or white pepper to taste
  • 1 teaspoon coarse sea salt
  • 2 teaspoons garam masala store-bought or homemade (page 305)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper to taste
  • ½ teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ cup 123 g tomato sauce
  • 1 tablespoon 17 g tomato paste
  • 1 tablespoon 21 g agave nectar

Instructies

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat an 8-inch (20-cm) pie plate with nonstick spray.

To make the crust:

  • In a stand mixer or food processor, combine the tahini, salt, and flour.
  • Add the water, 1 tablespoon (15 ml) at a time, until a dough forms.
  • Shape into a disk.
  • Roll out the crust and transfer it to the prepared pie plate.
  • Lightly prick the crust across the bottom to prevent air bubbles.
  • Set aside.

To make the filling:

  • Bring the water to a boil in a medium-size saucepan.
  • Add the lentils and cook for 25 minutes if using brown lentils, 15 minutes if using red lentils, or until tender to preference.
  • Drain and set aside.
  • In a large-size saucepan, heat the oil over medium-high heat.
  • Cook the bell pepper, onion, and garlic for 4 minutes, or until tender.
  • Stir in the black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
  • Cook for 1 minute, or until fragrant.
  • Stir in the tomato sauce, tomato paste, agave, and cooked lentils.
  • Lower the heat, cover with a lid, and let simmer for 5 minutes.
  • Pour the lentil filling into the prepared crust and level the top with a spatula.
  • Bake for 40 minutes, or until the edges of the crust are golden and the filling is set.
  • Let stand for 15 minutes before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with a fresh mixed green salad and a light vinaigrette dressing for a complete and balanced meal.
Wine Advice:
Pair with a crisp, dry white wine such as Sauvignon Blanc or a light red like Pinot Noir for a balanced flavor experience.

Nutritional Information

Calories: 230 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 7 g | Fiber: 6 g | Sugar: 5 g | Salt: 0.6 g
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Recipe Category Main Dish / Tarts
Season: Fall / Winter

Balsamic Onion and Potato-Topped Focaccia

Balsamic Onion and Potato-Topped Focaccia on a rustic wooden board, featuring golden-brown focaccia topped with roasted potatoes, caramelized balsamic onions, and fresh rosemary. Drizzled with olive oil, set on a wooden table with a bowl of balsamic glaze and a glass of red wine in the softly blurred background.

Balsamic Onion and Potato-Topped Focaccia

This savory focaccia topped with balsamic caramelized onions, béchamel, and starchy potatoes makes a delicious and irresistible dish.
Portions:8
Preparation Time: 1 uur 30 minuten
Cooking Time:1 uur
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Equipment

  • Large-size bowl, Medium-size bowl, Frying pan, Baking dish (9 × 13 inches), Mandolin (optional), Fork

Ingrediënten

For the focaccia:

  • 1 envelope ¼ ounce, or 7 g active dry yeast
  • 1 teaspoon evaporated cane juice or granulated sugar
  • ½ cup 120 ml water, heated to 100°F (38°C)
  • 1 cup 120 g whole wheat pastry flour
  • 1 cup 125 g all-purpose flour
  • 2 tablespoons 16 g onion powder
  • 1 tablespoon 2 g dried basil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • Olive oil for coating

For the potatoes:

  • 1 pound 455 g potatoes
  • Nonstick cooking spray

For the onions:

  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1 large-size red onion sliced into rings
  • Pinch salt
  • ¼ cup 60 ml balsamic vinegar
  • 2 tablespoons 30 g minced garlic
  • 2 tablespoons 30 ml extra-virgin olive oil

For the béchamel sauce:

  • [Refer to page 298 for recipe]

Instructies

To make the focaccia:

  • Mix together the yeast, cane juice, and warm water in a medium-size bowl.
  • Let proof for about 10 minutes; it should foam and bubble up.
  • If it doesn’t, start over again because your yeast might not be fresh.
  • In a large-size bowl, combine the flours, onion powder, basil, salt, and pepper.
  • Add the yeast mixture and begin to knead.
  • If the dough is too dry, add more water, 1 tablespoon (15 ml) at a time, until you can incorporate all of the flour.
  • Knead for about 5 minutes, until you get a soft, elastic, uniform dough ball.
  • Lightly coat the ball with oil, cover lightly with plastic wrap, and let rise for 45 minutes to 1 hour.
  • To make the potatoes: Use your preferred type of potatoes, and slice them as thin as possible (using a mandolin or a sharp knife).
  • Rinse the sliced potatoes in cold water to prevent discoloration.
  • Preheat the oven to 350°F (180°C, or gas mark 4) and prepare a glass 9 × 13-inch (23 × 33-cm) baking dish by lightly greasing or spraying with nonstick cooking spray.
  • To make the onions: In a large-size frying pan, heat the oil over medium heat.
  • Add the onion and salt and sauté until translucent and beginning to brown, 5 to 7 minutes.
  • Add the vinegar and continue to cook for 2 to 3 more minutes, tossing to coat.
  • Remove from the heat.
  • Punch down the dough.
  • Press the dough into the baking dish, making sure you get it into the corners, and create dimples in the surface with your fingers.
  • Using a fork, poke holes all over the surface of the dough.
  • Spread the minced garlic over the dough, then drizzle with olive oil.
  • Layer the potatoes on top to cover completely, and spread the béchamel sauce all over the potatoes.
  • Top with the balsamic caramelized onions.
  • Bake for 1 hour, or until the potatoes are fork-tender and the edges of the focaccia are beginning to brown.
  • Let cool before slicing and serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve this focaccia with a side salad or as part of a Mediterranean meal. It pairs wonderfully with a light soup.
Wine Advice:
A medium-bodied red wine, like a Pinot Noir or Sangiovese, complements the tangy balsamic onions and rich béchamel.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 15 g | Fiber: 6 g | Sugar: 6 g | Salt: 0.7 g
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Recipe Category Main Dish
Country Italian
Season: Fall / Winter

Caramelized Onion Tart with Sweet Potato Sage Crust

Caramelized Onion Tart with Sweet Potato Sage Crust on a rustic ceramic plate, featuring a golden sweet potato crust infused with sage, filled with caramelized onions and creamy cheese. Garnished with sage leaves and black pepper, set on a wooden table with mixed greens and a glass of white wine in the softly blurred background.

Caramelized Onion Tart with Sweet Potato Sage Crust

This refined tart with a sweet potato sage crust and caramelized onions is a delightful dish that’s as simple as it is impressive.
Portions:6
Preparation Time: 1 uur 15 minuten
Cooking Time:30 minuten
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Equipment

  • Large bowl, Small bowl, Baking sheet, Parchment paper or Silpat, Food processor or grinder, Rolling pin

Ingrediënten

For the crust:

  • ½ cup 128 g sweet potato purée, at room temperature
  • ¼ cup 60 ml water, heated to 100°F (38°C)
  • 2 tablespoons 30 ml canola oil, plus more for coating
  • 1 tablespoon 21 g agave nectar
  • 1 cup 120 g white whole wheat flour or regular whole wheat flour, plus more for dusting
  • ¾ cup 90 g light spelt flour
  • 1 teaspoon dried sage
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt
  • 1 teaspoon bread machine yeast

For the caramelized onions:

  • 3 tablespoons 45 ml peanut oil
  • 2 red onions cut into rings, then into half-moons
  • 2 shallots thinly sliced
  • 4 cloves garlic grated
  • ½ teaspoon coarse sea salt to taste

For the Parmesan-like sprinkles:

  • 2 tablespoons 16 g roasted, salted sunflower seeds
  • 2 tablespoons 18 g sesame seeds
  • 2 tablespoons 16 g nutritional yeast
  • ½ teaspoon coarse sea salt
  • 1 teaspoon dried sage

Instructies

  • To make the crust: In a medium-size bowl, combine the sweet potato purée, water, oil, and agave nectar.
  • In a large-size bowl, combine the flours, sage, cayenne pepper, nutmeg, salt, and yeast.
  • Stir the flour mixture into the sweet potato mixture.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and pliable, adding more flour if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large-size bowl with oil, add the dough, and turn to coat.
  • Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
  • To make the onions: In a large-size, shallow saucepan, combine the peanut oil, onions, shallots, garlic, and salt.
  • Cook over medium-low heat for about 20 minutes, or until the onions are caramelized and brown.
  • Set aside.
  • To make the sprinkles: Place all the sprinkle ingredients in a coffee grinder or food processor.
  • Blend until pulverized into a fine powder.
  • Set aside.
  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Punch down the dough, and roll it into an 8 × 10-inch (20 × 25-cm) rectangle directly on a piece of parchment paper or a Silpat.
  • Sprinkle the caramelized onions on top of the dough, followed by the sprinkles, to taste.
  • Bake for 18 minutes, or until the edges of the crust are golden brown.
  • Serve with a nice salad of mixed greens.

Notes / Tips / Wine Advice:

Serving Tip:
Pair this tart with a crisp green salad or serve as a centerpiece at your next holiday meal.
Wine Advice:
A light, dry white wine such as Chardonnay or Sauvignon Blanc complements the rich flavors of the caramelized onions and sweet potato crust.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 12 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.5 g
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Recipe Category Main Dish / Tarts
Country American
Season: Fall / Winter

Israeli Couscous with Curry, Cashews, and Currants

Israeli Couscous with Curry, Cashews, and Currants in a rustic ceramic bowl, featuring pearl-like couscous infused with curry spices, toasted cashews, and sweet currants. Garnished with fresh cilantro, set on a wooden table with a bowl of yogurt sauce and a glass of iced herbal tea in the softly blurred background.

Israeli Couscous with Curry, Cashews, and Currants

This hearty Israeli couscous dish is spiced with curry, enhanced with cashews and currants for a delightful burst of flavor in every bite.
Portions:4
Preparation Time: 5 minuten
Cooking Time:10 minuten
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Equipment

  • Large pot, Fork, Spoon, Measuring cups and spoons

Ingrediënten

  • 1 cup 173 g dry Israeli couscous
  • ¼ cup 36 g currants
  • ¼ cup 35 g cashew pieces
  • 1 tablespoon 2 g dried parsley or 3 tablespoons (12 g) fresh
  • 1 teaspoon yellow curry powder
  • 2 cups 470 ml water, salted to taste
  • ¼ cup 60 ml extra-virgin olive oil
  • Salt and pepper to taste

Instructies

  • Bring the salted water to a boil.
  • Add the couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes, stirring often to prevent scorching, until the water is absorbed.
  • Fluff with a fork.
  • Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper.
  • Serve warm.

Notes / Tips / Wine Advice:

Serving Tip:
This couscous pairs well with grilled vegetables or a light protein like chickpeas or tofu.
Wine Advice:
A dry white wine, such as Sauvignon Blanc, complements the curry and nutty flavors in this dish.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 16 g | Fiber: 3 g | Sugar: 9 g | Salt: 0.3 g
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Recipe Category Main Dish / Side Dish
Season: Spring / Summer
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