Easy veggie torte will satisfy even a carnivore
1 clove garlic, thinly sliced 1/2 cup (90 g) quinoa, rinsed and drained 1/4 cup (40 g) unbleached all-purpose flour 1 pinch allspice 1 pinch cayenne pepper 1 pinch ground cinnamon Salt and pepper, to taste 1 tbsp (15 mL) olive oil
Ricardo Serving more vegetable-centric dishes is the new normal as plantbased foods take on a bigger role — and more space — on all of our plates.
This easy, elegant torte not only looks impressive, it’s chock full of veggies, nuts and grains. The hearty sweet potato and quinoa crust is slathered in a thick, herbed yogurt sauce, piled high with lightly sautéed carrots, leeks, broccoli and brussels sprouts, sprinkled with pecans and finished with a fresh squeeze of lemon.
Guaranteed to satisfy even the most carnivorous members of your family, this best-ever meatless main will steal the spotlight this season.
Sweet Potato and Quinoa Vegetable Torte
Ricardo Tested Torte: 1 lb (450 g) sweet potato (about 1 large sweet potato) 1 onion, cut into chunks
Vegetable topping:
1 carrot, thinly sliced diagonally 1 small leek, thinly sliced 1 tbsp (15 mL) olive oil 2 cups (140 g) small broccoli florets, blanched 2 cups (90 g) brussels sprout leaves, blanched Salt and pepper, to taste 1/3 cup (30 g) roasted pecans 1 tbsp (15 mL) lemon juice
Yogurt sauce:
1/2 cup (125 mL) plain yogurt 1/4 cup (10 g) mixed chopped fresh herbs (parsley, basil, etc.) 1 tsp (5 mL) lemon juice Salt and pepper, to taste For the torte, with rack in middle position, preheat oven to 400 F (200 C). Oil 9-inch (23-cm) tart pan with removable bottom.
With a fork, pierce sweet potato several times and place it on a plate. Microwave for 6 to 8 minutes or until tender, turning halfway through cooking. Let rest for 5 minutes. Cut sweet potato in half and scoop flesh into a bowl. Coarsely crush with a fork to obtain about 3/4 cup (180 mL) of mashed sweet potato. Set aside.
In a food processor, finely chop onion and garlic. Add mashed sweet potato and process until smooth. Transfer to a bowl. Stir in the raw quinoa, flour and spices. Season with salt and pepper. Spread mixture into tart pan. With moistened fingers, press mixture into an even layer. Brush surface with oil.
Bake for 30 to 35 minutes or until lightly golden brown and firm to the touch.
Meanwhile, in a large non-stick skillet over medium heat, soften carrot and leek in the oil for 5 min- utes, covered. Add broccoli and brussels sprout leaves. Cook uncovered for 2 minutes. Season with salt and pepper. Stir in pecans and lemon juice. Set aside.
To make yogurt sauce, in a small bowl, combine yogurt, herbs and lemon juice. Season with salt and pepper.
Unmould torte and place on a serving platter. Spread with yogurt sauce and top with vegetables.
Makes 8 to 10 servings.