Alguashte, a standard Salvadoran spice created from floor pumpkin seeds, brings an unexpectedly delectable Central American taste to this creamy French potato dish from the Thoughts Meals: Plant-Based mostly Recipes for Optimistic Psychological Well being cookbook.
What you want:
2 tablespoons olive oil
1 massive purple onion, finely sliced
½ teaspoon salt
4 garlic cloves, crushed
3 medium to massive candy potatoes, washed and sliced into ⅛-inch rounds
2⅔ cups purple potatoes, washed and sliced into ⅛-inch rounds
4 cups water, divided
1¼ cups cashews, soaked for 1 hour in scorching water and rinsed
1 teaspoon dried chili flakes
3 tablespoons dietary yeast
⅛ teaspoon black pepper
For the seasoning:
¾ cup pumpkin seeds
½ teaspoon dried chili flakes
½ teaspoon smoked salt
What you do:
- Preheat oven to 400 levels. In a big saucepan over medium warmth, heat oil. As soon as scorching, add onion and salt. Cook dinner over low warmth for about 10 minutes till smooth, however not brown. Add garlic and prepare dinner for yet another minute. Add all potatoes to pan with 2 cups of water and convey to a simmer for about 10 minutes.
- Right into a blender, add cashews and a pair of cups of water. Mix till clean.
- Into pan with potatoes, pour cashew combination, add chili flakes and dietary yeast, and stir gently to mix. Simmer for five minutes till potatoes are smooth.
- Right into a medium baking dish, add potato combination. Be sure that high layer of potatoes is unfold evenly, then place tin in oven to bake for 20 minutes, or till high layer of potatoes is golden brown.
- For the seasoning, place a small saucepan over medium warmth. Add pumpkin seeds and toast till they start to pop. As soon as toasted, switch seeds to a pestle and mortar with chili and salt and grind every part right into a mud.
- Take away potatoes from oven and let sit for a couple of minutes to chill barely. Sprinkle with seasoning and eat whereas heat.
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