Au Gratin Potato, Roasted Bell Peppers, Tomato and Beans soupGreat with wine So delicious and satisfying
🥔 Creamy Au Gratin Potato
1 roast potato Preheat oven, chop up potatoes, drizzle olive oil, sprinkle sea salt, black pepper, nutritional yeast, basil, and oregano, massage them, bake until surface is golden brown
2 meanwhile, make cashew cream;boil water, turn off heat, add 1/2cup raw cashew, leave it for 10min, drain water, transfer to a blender, add 1cup plant milk, blend until smooth
3 transfer cashew cream to a sauce pan, add 1/2tsp sea salt, 1tsp nutritional yeast, stir to mix on low heat
4 pour 1/2 of cashew cream over roasted potatoes and toss well to mix
5 pour the rest of cashew cream over potatoes, sprinkle vegan Parmesan, panko crumbs, broil until surface is nicely burnt
6 drizzle olive oil, sprinkle truffle salt, and basil
*Homemade Vegan Parmesan Ingredients:
1/2cup raw cashew, 1TBS nutritional yeast, 1/4tsp sea salt, pinch veggie stock powder Put everything in the food processor, and mix/pulse until powder
🌶Roasted Bell Peppers
1 grill until peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed.
2 peel the skin in a bowl (don’t throw away the skin, seeds, and juice yet)
3 marinate with olive oil, sea salt, black pepper, oregano, balsamic vinegar, and squeeze the juice from the skin and seeds
4 put in a fridge