Potato covered soy veggie bake

This time I wanted to use some potatos, so I chose this bake. I found the recipe on the internet, but I had to make a couple of changes due to limited ingredients and a different taste than that of the original creator.

Maybe that’s why the outcome was not satisfying – it was ok and tasty as well, but just not worth the effort.

potato covered bake

Ingredients:

  • 7 potatos (~800g)
  • 120g white mushrooms
  • 100g veggies (I used frozen carots, corn and peas)
  • 80g soy flakes
  • some garlic chives
  • 1 bulb elephant garlic,grated
  • 2-3 tablespoons oil
  • 1-2 teaspoons nutritional yeast
  • 1-2 tablespoons mustard
  • some soy sauce
  • some soy milk
  • salt
  • pepper
  • nutmeg
  • apeka for the crust


soy-veggie-mixture

Preperations:

  • cook, peel and mash potatos
  • let soy flakes soak in some hot water
  • defrost veggies (or wash and cut to small pieces if you use fresh ones)
  • preheat oven to 200°C/392°F


covered with potato

Cooking:

  • heat oil in a big pan
  • add garlic chives and elephant garlic, roast gently
  • add soy flakes, veggies, mushrooms, fry for a couple of minutes
  • add soy sauce, mustard, salt and pepper
  • fill soy-veggie-mixture in a fitting casserole dish
  • mix potatoes with some soy milk, the consisteny should be easy to spread, but not too liquid
  • add salt, pepper, nutritional yeast and nutmeg
  • spread apeka on top
  • put in the oven for 35-40 minutes


covered with apeka

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Porcini pancakes with filling and sauce

This year was a good year for mushrooms – or so I have been told, as I don’t go picking mushrooms myself.

But as I have a passionate mushroom hunter in the family, I was provided with lots and lots and lots of mushrooms, mostly porcini, frozen, dried and powdered.
As those take up a lot of room, I decided to make a very mushroomy meal today, and started with the vague idea of a pancake.

This was the outcome:

Ingredients:

pancakes:

  • 100g flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon porcini powder
  • 1 teaspoon potato starch (by accident – I wanted to use 2 teaspoons of corn starch and only found out, it was the wrong starch after mixing in the first teaspoon)
  • 1 teaspoon corn starch
  • 230ml soy milk
  • a pinch of salt
  • some oil for the pan

filling:

  • 40g dried porcini
  • 250ml hot water
  • 2 tablespoons porcini oil

sauce (optional):

  • 1 tablespoon oil
  • 2 tablespoons flour
  • the porcini soaking water
  • 100ml soy milk
  • salt
  • porcini powder

Preparations:

Put the dried porcini in hot water and let them soak.

Cooking:

Pancakes:

Mix flour, baking powder, porcini powder and starch thoroughly, then whisk in the soy milk.

Heat oil in a big pan, but don’t let it get too hot. Pour some batter in the pan and fry on both sides (batter should suffice for 4 big pancakes).

Porcini, a pancake and pancake batter.

Filling:

While frying the pancakes, remove the dried porcini from the hot water. They should be soft now. Squeeze them carefully to remove more water, then cut them to smaller pieces.

Heat 2 tablespoons of oil in another pan (I used selfmade porcini oil – dried porcini have been steeping in it for over 3 weeks). Put the porcini in the hot pan and roast for a couple of minutes.

Porcini oil

By now all of the pancake batter should have been turned into pancakes, so you can put them on a plate and fill them with the roasted porcini.

Actually you could stop here, the sauce is optional. But as I had dark, porcini-smelling soaking water left, I decided to additionally make a sauce to use it up.

So for the sauce, heat a tablespoon of oil in the small pan, then add two tablespoons of flour. Let the flour get some colour, then stir in the soaking water. Add 100ml of soy milk and let boil for a few minutes. Add salt and porcini powder, then pour the sauce over the pancakes.

Quite some work, but it will definitely get you praise.

Baked Pattypan Squash Slices and Porcino Mushroom Rice

Once again I started with not much of a plan, but a couple of ingredients I wanted to use up: the other half of the pattypan squash and some porcino mushrooms.

Ingredients:

rice:

  • 70g long grain rice
  • 220ml water
  • a little soy sauce, salt

sauce:

  • 1 tablespoon oil
  • 1 tablespoon flour
  • 250ml water
  • 1/2 soup cube
  • 10g dried porcino mushrooms
  • salt, pepper

squash:

  • 1/2 pattypan squash
  • 3-4 tablespoons oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt, pepper

Preparations:

rice:

  • throw all rice ingredients in rice cooker and turn it on

sauce:

  • heat water and add 1/2 soup cube

squash:

  • wash pattypan squash thoroughly and cut to thin slices
  • mix other squash ingredients for the marinade
  • preheat oven to 180°C/350°F

Cooking:

sauce:

  • put dried porcino mushrooms in soup and let soak
  • heat oil in large pan
  • add flour, stir, wait until it gets a little color
  • meanwhile, blender soup with mushrooms
  • pour mushroom soup into pan, stir
  • let simmer for a couple of minutes

squash:

  • brush both sides of slices with spicy marinade
  • put onto baking tray and bake for about 10 minutes

Meanwhile, the rice should be done.

  • put rice into sauce pan, stir
  • add salt, pepper
  • stir and let simmer until the squash is done

I don’t like mushrooms, so I didn’t eat much of it beyond tasting, but I ‘ve been told it was excellent.