From our friends at Oceania Cruises, this gluten-free vegan dish is perfect as a main course or an appetizer.

 

NOTE:  As this recipe uses Metric measurements, we have provided approximate North American equivalents.  For best results, use a kitchen scale and the original measurements.

 

SWEET POTATO TART 

PREPARATION TIME: 1h 30-min

COOKING TIME: 30-min

RECIPE FOR: 4

 

500 grams sweet potatoes, peeled  (approx. 3.5 cups)

120 grams oatmeal flour (just under a cup)

salt and pepper

100 grams plant-based cheddar (see recipe below)

 

MUSHROOMS:

300 grams mix seasonal mushrooms, sliced (approx. 4 cups)

150 grams shiitake mushrooms, sliced (approx 2 cups)

1 clove garlic crushed

1 sprig of thyme (just the flower)

50 grams olive oil (approx. 3.5 tablespoons)

1 c à s apple cider vinegar (1 tablespoon)

salt and pepper

 

TO FINISH:

20 grams arugula or mache

 

METHOD:

Step 1

For the sweet potato dough: boil the sweet potatoes for 15 minutes in salted water or until soft. Drain properly and mash to paste. Add the oat flour and oats flakes. Knead until it forms a dough.

Note, the dough may need some more oat flour depending on the water content of the sweet potatoes.

To work the dough easier, use some more oat flour for dusting.

Let rest for 15-minutes and then make a 75-grams (2.6-oz) ball. Roll to 5-mm (0.2-inch) thick and 12-cm (5-inch) diameter tart. Reserve.

 

Step 2

For the mushrooms: sauté the mushrooms in olive oil until nice blonde coloration, add the minced garlic, thyme flower and salt and pepper. Deglaze with little vinegar. Dry it up and reserve.

 

Step 3

Sear the sweet potato tart fine on a flat grill or non-stick pan on both sides until nice golden blond coloration.

Place over baking trays with parchment paper.

 

Step 4

Warm up the tart lightly in the oven for 3-minutes and spoon the creamy cheddar all over.

Top with the sautéed mushroom mix.

Finish with roughly chopped arugula over and black pepper mill.

 

PLANT-BASED CHEDDAR CREAM

PREPARATION TIME: 10-min

COOKING TIME: 25-min

RECIPE FOR: 400-grams

 

INGREDIENTS:

160 grams chef potatoes (between 1/2 cup and 3/4 cup)

80 grams onions diced (3/4 cup)

40 grams carrot diced  (1/2 cup)

1/2 liter water (500 ml) or 2 cups)

10 grams nutritional yeast

½ c à c garlic powder (1/2 teaspoon)

1 c à c turmeric powder (1 teaspoon)

30 grams olive oil (2 tablespoons)

10 grams truffle paste (optional)

salt

 

METHOD:

Step 1

Combine the potatoes, carrots, onions and water. Add a little salt and bring to the boil. Cook on medium heat simmering for 25-min or until carrots are cooked. Drain but keep the cooking water containing potato starch for blending.

Step 2

Combine the potatoes, carrots and onions together with the remaining ingredients (except the olive oil) in the blender.

Add some cooking water for desired consistency and blend adding water if necessary until creamy consistency (not too liquid but enough to blend properly)

On medium speed, add the olive oil little by little so it creates an emulsion.

Transfer in a bowl and add the truffle paste. Stir using spatula. Taste and adjust seasoning. Reserve.