Nut roast
Ingredients
140 g pumpkin
160 g celery root
120 g carrots
120 g red lentils
3 dl mushroom broth
1 onion
50 g cashews
50 g pecan
50 g walnuts
1 tbsp tapioca
2 garlic cloves
1-2 tsp chopped ginger
1/2 chilli
1 tbsp Indian curry powder
1 tbsp cilantro (optional)
salt and black pepper
olive oil for frying
Method
Finely chop the onion and vegetables. It’s easier to use a food processor, as this is quite a lot to be done by hand. I however find it meditative to chop veggies, so don’t mind.
Finely chop the nuts as well.
Heat the oil in a big skillet (or a stock pot) and fry the onion and red lentils on low heat for a few minutes.
Pour in the mushroom broth and let it simmer until all the liquid has been absorbed and the lentils softened, for about 15-20 minutes.
Meanwhile, fry the chopped vegetables and nuts in another skillet along with the spices. Make sure you blend well.
When the veggies have softened, and the spices have mixed in, add the lentils and onion from the other skillet (or stock pot), blending well.
Sprinkle the tapioca starch over and – yes you guessed it – blend well until the mixture has thickened, and has become easy to form by hand. It’s difficult to say how much tapioca you need, as it’s different how juicy the veggies are in the first place. However, if 1 tbsp of tapioca isn’t enough add more.
Season to taste.
Spread the mixture on a baking tray and cool.
Grease small loaf pans with olive oil or line with a baking paper. Spoon in the mixture. Each loaf should be about 200-250 g. Firmly press the mixture into the pan.
Bake on 200 degrees for 20-30 minutes.
Let the roasts rest a bit before removing from the loaf pans.
If you like you can decorate the roasts by adding some chopped nuts in the pans before spooning in the mixtures. Another option is to dry roast nuts and herbs and sprinkle on top before serving.
Don’t serve the roasts directly out of the oven. They need to rest for at least two hours, but also keep well in the fridge for a few days.
Mushroom gravy
Ingredients
4 oyster mushrooms
6 chestnut mushrooms
1/4 onion
1 garlic clove
3 dl mushroom broth
3 dl almond milk (or oat milk)
1 msk tapioca starch
1 tbsp water
salt and black pepper
olive oil for frying
Method
Cut the mushrooms in halves, and then slices.
Chop onion and garlic.
Heat the oil in a sauce pan and fry the mushrooms in it until they’ve taken on a beautiful colour. Season with salt and black pepper. Add the chopped onion and garlic and fry for another minute.
Pour in the mushroom broth and almond milk and let it simmer for about 5 minutes. If you’d like to make the gravy more tasty with a splash of port wine add it before pouring in the broth and plant milk.
Stir the tapioca with a tbsp of water until it’s dissolved. Add the tapioca to the boiling gravy, little by little, and let it simmer for 2-5 minutes or until the gravy has thickened.
If you find the gravy too thin add more tapioca, but if it’s too thick add mushroom broth. Season to taste.
It can be nice to add some herbs too, like rosemary or thyme.
You don’t have to use oyster mushrooms and chestnut mushrooms, other types of mushrooms work well too.
Sweet potato mash
Ingredients
600 g sweet potatoes, pealed
3 dl almond milk (or oat milk)
1-2 garlic cloves
splash of olive oil
salt and black pepper
Method
Cut the sweet potatoes into cubes, and coarsely chop the garlic.
Heat the oil in a sauce pan and fry the sweet potato cubes and garlic for a bit. Shouldn’t brown or even take on colour. Doing this just brings out the flavour.
Season and then pour in the almond milk. Let it simmer under a lid for about 20 minutes. Remove the lid and let it boil for another few minutes.
Turn off the heat and use an immersion blender to mash the potatoes. Season to taste.
It can also be nice to add some chopped parsley.
These recipes are sponsored by Rapunzel and Kryddhusid.
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