BRING A LITTLE SUNSHINE TO YOUR DAY
A delicious vegan potato dish to feed both body and soul
MIND FOOD IS A STUNNING RECIPE BOOK connecting readers with the concept of feeding our minds through yummy, plant-based treats made with seasonal ingredients.
Author Lauren Lovatt is a vegan chef and pioneer in the mood food movement with radical supper club, Feed Your Mind Candy. She chefs at hipster plant-based culinary academy and restaurant Plant Hub, in East London.
Her latest book is a delicious and revolutionary invitation to eating whole foods, with a mind-nourishing twist inspired by years of research around how food can make us happy and boost our moods.
SWEET POTATO AND CHILLI DAUPHINOISE with Pumpkin Alguashte
Dauphinoise potatoes are the ultimate comfort food and this time of year, when we all need a little more light, the bright colours and spice in these potatoes help to bring a little sunshine to anyone’s day.
When I was studying for my degree, I would often make little batches of classic dauphinoise for days when I wasn’t feeling so great. Having them ready to heat when I didn’t feel like
cooking was such a lifesaver. This recipe is a new and improved version of the potatoes I had in those darker times.
Serves: 6, Time taken: 1 hour, plus soaking
Ingredients
2 Tbsp olive oil
1 large red onion, finely sliced 1/2 tsp salt
4 garlic cloves, crushed 500g sweet potatoes, washed and sliced into 2mm rounds
400g potatoes, washed and sliced into 2mm rounds 200g cashew nuts, soaked for at least 1 hour in hot water, then well rinsed
1 tsp dried chilli flakes
3 Tbsp nutritional yeast Freshly cracked black pepper
For the alguashte:
100g (3/4 cup) pumpkin seeds 1/2 tsp dried chilli flakes
1/2 tsp smoked salt
Method
Preheat the oven to 180C fan (200C ).
DAUPHINOISE: Heat the oil in a large saucepan. Once hot, add the onion and salt. Cook over a low heat for about 10 minutes until soft, but not brown. Add the garlic and cook for a further minute.
Add all the potatoes to the pan with 400ml (generous 2 cups) of water and bring to a simmer. Simmer the potatoes for about 10 minutes.
Blend the soaked cashews with 400ml (generous 2 cups) of water in a food processor or blender for 30 seconds to make a cream.
Pour the cashew cream into the pan with the potatoes and add the chilli flakes and nutritional yeast. Simmer for 5 minutes until the potatoes are soft.
Tumble the cooked potatoes and creamy sauce in a medium baking tray with reasonably high sides. Make the top layer of potatoes quite neat, then place the tin in the oven to bake for 20 minutes, or until the top layer of potatoes is golden brown.
ALGUASHTE: To make the alguashte, place a small saucepan over a medium heat. Add the pumpkin seeds and toast until they start to pop. Once toasted, transfer the seeds to a pestle and mortar with the chilli and salt and grind everything into a dust.
Remove the potatoes from the oven and leave them to sit for a few minutes to cool a little. You can eat the hot dauphinoise sprinkled with the alguashte just as they are, or serve with fresh leaves, grilled purple sprouting or massaged kale.