For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Sorrel Potato Bake
Dinner: 036 |
Sorrel Potato Bake |
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Dinner Sorrel has an intensely sour taste complementing the
mild mineral taste of the red potatoes. The top layer of nutritional yeast bakes
to a gratin (top crust) delightfully contrasting the softness of the moist
potatoes. |
Served
This is a hearty summer dinner that is a very refreshing and satisfying potato gratin. The layered potato dish is baked in vegetable broth or tofu cream and topped with vegan cheese providing a great summer meal alternative. |
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Get in Advance: 1 bunch of sorrel green, washed, stemmed and cut into 1 inch stripes and then pieces 3 lb small red potatoes, washed and thinly sliced ˝ tablespoon nutmeg ˝ of a quarter teaspoon black pepper ˝ cup of low-salt low-fat vegetable broth 1 ˝ cups of low-salt low-fat vegetable broth or tofu sweet cream (see at bottom) 2 ˝ tablespoons of nutritional yeast |
Ingredients |
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Recipe (Modified to low-salt low-fat (Esselstyn plant diet) after the CSA cookbook, p41) For 3 generous Portion. Prep time 2 hrs. Preheat oven to 375 degree F Optional: Prepare tofu sweet cream (014) Use 7.5 oz Nasoya Lite Firm Tofu, 1 tablespoons of
confectioners’ sugar, 3 tablespoon of almond milk, 1 teaspoon vanilla
extract. Blend and let settle in fridge for 45 – 60 min. Stew the greens Wash and stem the green Cut into 1 inch pieces Use a large casserole and add ˝ cup of low-salt low-fat vegetable broth Add sorrel and cook for 3-5 min in closed pot until it just starts to wilt. Set aside Prepare the potatoes Wash red potatoes, optionally do not peels Cut into thin slices Set aside Prepare the bake In a baking dish Make a first layer of potatoes Add nutmeg and pepper Cover with wilted sorrel Finish with a layer of the remaining potatoes Pour over potatoes 1 ˝ cups of stock (vegetable broth or sweet cream) to just cover potatoes Scatter 2 ˝ tablespoon of nutritional yeast over top layer Bake Place dish onto upper rack Bake for 1 ˝ hrs at 375 degree Serve Optional: garnish with chopped dill. |
Workplace Preparing the sorrel greens Cutting the greens stewing the greens |
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Wilted sorel greens |
Cutting
the peeled potatoes
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1st layer of potatoes with added sprices |
added 2nd layer of wilted sorrel |
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Finishing potato layer covered with yeast |
Prepared |
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Klaus Having received from the CSA a new batch of sorrel leaves allowed me to revisit the sorrel gratin recipe. This was such a surprisingly refreshing dish that I expanded it by replacing the vegetable broth with tofu sweet cream. The result was more than satisfying and similar to a German Kartoffelauflauf mit Sauerampfer (Potato Casserole in a cream-sauce topped with melted cheese and wild sorrel) we had often in my childhood at home. The garnish with dill was similarly familiar. |
Preparing the sweet tofu cream |
Layering potato and preparing sorrel |
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Final potato layers drenched in sweat cream |
Prepared |
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Dinner |
Served |
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