This time around we used our fermented chickpea block Chiko mediteran as the main ingredient for our creamy sauce, which will sit nicely in between the layers of finely sliced potatoes.
FLAVOURED PLANT-BASED MILK
Sugar-free oat milk
Celery tuber or cauliflower
White onion
Ginger
Garlic
Plant-based butter
Nutmeg
Bay leaf
Salt
Pepper
METHOD
- Add all of the ingredients to the oat milk, except for the potatoes and the Chiko mediteran block. Cook for around 20 minutes over a moderate heat until all the ingredients have been dissolved.
- Peel the potatoes. In case you have a processor you can chop them into thin slices, otherwise use a mandolin and grate them carefully.
- Combine the milk with the chopped Chiko block in a food processor. Blend until smooth, taste and season if necessary. The cream should be quite smooth and not too thick, leaving the potatoes with enough liquid in order to cook properly.
- Grease a baking tray with olive oil. Add a layer of potatoes, and a layer of cream, repeating until they reach the top of the tray. Finally, seal with another layer of potatoes and brush with olive oil.
- Bake in the oven for 55 to 60 minutes at 180C until golden brown.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable
