Vegetable refuge without milk and meat, economical and above all healthy and very tasty
A little hidden of vegetables and mushrooms under a rustic mashed potato.
Recipe for 4 people.
Lactose free, Vegan
Preparation: 01:00
Interval: 00:10
TOOLS
1 cutting board(s), 1 kettle, 1 pressure cooker, 2 frying pan(es), 1 bowl(s), 1 potato peeler, 1 colander(s), 1 vegetable masher (optional), 1 refractory plate or individual refractory plates
EQUIPMENT
conventional + blender or mixer
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Black-eyed peas ingredients
– 1 cup(s) black-eyed peas
– fresh rosemary to taste (sprigs)
– Salt to taste
Rustic puree ingredients
– 6 large potatoes, peeled, cut into cubes
– 4 tablespoons of olive oil
– 2 cup(s) of vegetable milk
– Salt to taste
– pepper to taste
– nutmeg to taste
Ingredients for the vegetable filling
– 16 g of dried Chilean mushroom
– 1 cup(s) of boiling water to hydrate the mushroom
– olive oil to taste
– 2 sprigs of fresh rosemary
– 1 teaspoon celery seeds (optional) B
– 1 unit of diced onion
– 1 unit of finger-de-moça pepper, seedless, chopped
– 4 stalks of celery, cut into 0.5 cm slices
– 2 carrots, cut into cubes
– 2 large leeks, cut into 0.5 cm slices
– 2 pieces of chayote, cut into cubes
– 12 Brussels sprouts, cut in half
– 6 tablespoons of sugar-free tomato puree
– Salt to taste
– pepper to taste
Ingredients to complete the assembly
– breadcrumbs to taste for sprinkling
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PREPARATION:
1. Boil a saucepan of water (see ingredients) to hydrate the mushrooms.
2. Start by cooking the black-eyed peas (see preparation).
3. Using a sieve, wash the mushrooms well to remove all the soil and place them in a bowl with hot water.
4. Clean and cut the vegetables for the filling: the diced onion, the sliced celery, the diced carrot and chayote, the sliced leek and the Brussels sprouts in half. Remove the seeds and chop the chilli.
5. Using a potato peeler, peel and dice the potatoes to make the mash.
6. Separate all the ingredients and utensils for the recipe.
PREPARATION:
Cowpeas (do this step before starting pre-preparation):
1. In a pressure cooker, add the beans, rosemary sprigs and salt.
2. Cover with water, cover and cook. After gaining pressure, leave for 10 minutes.
3. Continue pre-preparation.
Rustic Puree:
1. In another pan, place the potato cubes and cover with water.
2. Once it boils, add salt.
3. Cook until the potato is very soft.
Black-eyed peas:
1. After 10 minutes, remove the pressure from the pan and check if it is already cooked, otherwise put it back on the heat for a few more minutes.
2. When the beans are cooked, drain them in a colander, remove the rosemary and set them aside.
Vegetable filling:
1. Heat a pan over low heat. Add the olive oil and rosemary sprig and leave for a few minutes so that the flavor of the rosemary diffuses into the oil.
2. Discard the rosemary, raise the heat to medium and add the celery seeds (optional), onion, chilli and celery and brown, without browning.
3. Add the chopped vegetables and season with salt and pepper.
4. Lower the heat again and continue to brown, stirring occasionally.
5. Filter the water in which you hydrated the mushrooms (it will then be used together with the dried mushrooms)
6. At the same time, blend the dried mushrooms with the water in which they were hydrated and the tomato puree in a blender or with a mixer until a smooth mixture is obtained.
7. Add the vegetable stew, raise the heat and mix well.
8. When it boils, lower the heat again and cook for about 10 minutes, leaving the vegetables still firm.
9. Add the cooked and drained black-eyed peas and mix.
10. Season with salt and pepper and turn off the heat.
Rustic Puree:
1. Drain the potato and mash it with a vegetable masher or a fork: it should be a rustic and not very smooth puree.
2. Return to the pan, add the olive oil and non-dairy milk and mix well.
3. Season with salt, pepper and nutmeg.
Shepherd’s Pie:
1. Grease the refractory material(s) – this can be done in individual refractory dishes – with olive oil. Arrange the vegetable filling in an even layer.
2. Arrange the rustic mashed potatoes on top and level.
3. Sprinkle with breadcrumbs and place in a preheated oven at 220ºC for about 10 minutes or until golden brown.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, take advantage of Escondidinho da Horta’s oven time to prepare it.
FINALIZATION AND ASSEMBLY:
1. Serve the vegetable refuge in the refractories.
b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE. c) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Check if the company/product is VEGAN before choosing to purchase.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
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