Marcelle Rogers - A Tasty Vegan Table

Welcome to My Kitchen

Cooking and eating brought our family together each evening, and now brings us together each birthday and each Christmas to share and laugh and live. The plant-based meals we enjoy preparing and eating passes on more than a collection of recipes, they teach the next generation a way to live.

Leek Gratin Dauphinoise

Leek Gratin Dauphinoise

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Every home cook needs a dish of comfort food that’s easily made: a dish prepped hours before the meal that won’t spoil when reheated, a dish made regardless of the season, a dish whose deliciousness lingers long in your family and friends memory, an essential staple for entertaining; this dish is such a one.

If you don’t like leeks, opt for caramelised onion. I used shiro miso, though chickpea miso would work. I’ve found it vital to blanch the potatoes to shorten the cooking time in the oven.

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Health benefits:

Potatoes are naturally gluten-free and they're packed with nutritional benefits needed for a healthy lifestyle.

·       Just 110 calories.

·       No fat, sodium or cholesterol.

·       Nearly half your daily value of vitamin C.

·       More potassium than a banana.

·       A good source of vitamin B6. Contains fibre, magnesium and antioxidants.

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LEEK GRATIN DAUPINOISE

PB, V, DF

 

1 cup (140 g) raw cashew nuts, soak cashews in hot water for 20 min, drain

1 leek with a long white stem

5 potatoes

1 garlic clove

2 tbsp (35 g) shiro miso

1 tbsp (10 g) cornflour

up tp 1L vegetable stock

pinch of freshly grated nutmeg

rosemary sprigs

Preheat the oven to 200’C. Slice a leek, including the tender green stems and slice the fennel. Sauté lightly. Mandolin the potatoes and blanch in a bowl of hot water while making the creamy sauce. In a blender, add the drained cashews, garlic clove, shiro miso, cornflour, freshly grated nutmeg and add up to a litre of hot vegetable stock and blend until mixed. Drain the potatoes. Assemble the dish by layering the potatoes, a generous sprinkle of leeks and some creamy sauce. Repeat layering until you’ve used all the ingredients. End with a layer of potatoes, sprinkle a few rosemary sprigs on the top and a scant drizzle of olive oil. Bake at 200’C covered in foil for 45 minutes, uncover and bake a further 15 or more minutes until golden and bubbly on top. May be reheated before serving.

Lentil & Mushroom Bolognese

Lentil & Mushroom Bolognese

Earthy Lentil & Beetroot Salad

Earthy Lentil & Beetroot Salad