Today's dish, although gratinated, is quite juicy because of the high water content of the used vegetables. The sweet potatoes contain 79%, the carrots 87%, the spinach 92% and the tomatoes 94% of water respectively. Of course it will diminish a little when ready but still.
Serves 2
⏱ 55 minutes
Carrot Purée
- 1 carrot
- 45 ml orange juice
- 1½ T olive oil
- 1 t apricot jam
- 1 t margarine
- ¼ t sea salt
Peel the carrot, cut in chunks, squeeze the orange and put all the ingredients in a sauce pan. Bring to simmer for about 10 minutes until the carrot chunks are tender.
Let cool for a while, then process in a food processor until smooth.
Sweet Potato Gratin
- 95 g tofu
- 55 g margarine
- 1½ T nutritional yeast
- 1½ T potato flour
- 1 t white miso
- 1 t apple cider vinegar
- ½ t sea salt
- ½ large sweet potato
- Peanut oil
Put tofu, margarine, yeast, flour, miso, vinegar and salt in a food processor.
Work it till you get a smooth paste.
Peal the sweet potato and cut into 1 cm slices. Put in a pan with a little hot peanut oil on medium.
Cook until brown and soft on both sides, for about 10 minutes.
Roasted Tomato
- 2 tomatoes
- 1 sage leaf
- 1 sprig thyme
- ½ clove garlic
- ⅛ t sea salt
- Pinch of cane sugar
- 1 T olive oil
In a bowl whisk together the chopped sage, the stripped thyme, the minced garlic, the salt, the sugar and the oil.
Arange the sweet potato slices and the tomatoes which are cut lengthwise in half and cleaned from the stem in a casserole. Top the sweet potatoes with the tofu paste and the tomatoes with the herb oil.
Heat the oven to the highest setting for broiling.
Put the casserole in the oven as near as possible to the broiler for about 10 minutes until the tomatoes are slightly crumpled and the potatoes gratinated with a nice brown color.
Spinach
- Peanut oil
- ½ clove garlic
- 250 g spinach
- Sea salt
Heat a little peanut oil in a pan on high and add the spinach and sliced garlic.
Sauté for about 3 minutes and let a little crunch prevail.
Divide onto two plates, arange the grated sweet potato slices with the roasted tomatoes, sautéed spinach and put the carrot purée around and serve this mouthwatering and dainty composition.
Bon appétit,
Miron