Thursday, December 15, 2016

Eat A Rainbow Holiday Veggie Tart - Vegan & Gluten Free

Vegans, please don’t limit yourself to Tofurky and sides on Thanksgiving and the Holidays. There’s so many fruits and veggies to celebrate and be thankful for – create something hearty and happy! 

This year for the holiday, I came home and spent it with my family in NYC. It was our first fully vegan Thanksgiving dinner as a family, so I wanted to make it special. I also figured we’d have the whole day to spend together, so why not get creative and collaborate together in the kitchen!? Since this dish requires a lot of preparing in terms of slicing the veggies, it’s a great dish to make together with friends or family.
Potato Crust:




raw - before it goes into oven:
freshly baked: 



The measurements on the veggies vary depending on how you sculpt your tart. You’ll need to slice a pile of each color veggie, and use as much as you need for your size tart pan you use. You can freeze the leftover slices, make a veggie broth, dehydrate them into veggie chips, or just eat the left over veggie slices raw with hummus or dip! We ended up snacking on most of the left over slices before we got to dinner :) 

Rainbow Veggie Tart
By Sarah Farsh December 14th, 2016
  • Thin slices of a rainbow of veggies, you can use a mandolin or veggie peeler to make a pile of slices with the following veggies:
    • red beets
    • organic carrots
    • sweet potato
    • yellow carrot 
    • Zuccini
    • Lacinato kale
    • Japaneese eggplant
    • Purple potato
    • White potato 
  • 1/4 cup vegan nut cheese like Kite Hill Ricotta, or make your own: 
    • 1/4 cup macadamia, soaked in water for 2 hours
    • 1/4 cup nutritional yeast
    • 2 tbsp rice wine vinegar
    • 2 prunes or 1 medjoold date pitted 
    • 6 cloves garlic
    • 1 sprig of thyme 
    • Salt/pepper to taste
  • 1/4 cup sundried tomato pesto
    • 1/4 cup sundried tomatoes
    • 2 tbsp olive oil
    • Splash of water to help ingredients pulse easy in blender
    • 7-10 cloves garlic
    • 1 tsp oregano
    • Few basil leaves 

Grease your tart pan lightly and cover with oven safe parchment paper. The paper should be long enough to fold out of the tart pan so that after the tart cooks, you can easily pull out the tart with the ends of the parchment paper, so that it doesn't stick to the pan dish. It should look like my photo. You’ll first start with a full layer of potato slices, you can paint a little olive oil to help them stick together. Bake the potato layer for 15 – 20 minutes at 350 for the base of your tart. After the potato crust bakes, you’re ready to start building your flower! Spread a layer of the sundries tomato paste onto the cooked potato pie shell, add the vegan nut cheese layer, and then start wrapping each color of veggie ribbons you want into the shell. The nut cheese should hold your veggie ribbons down. Bake the tart for about 20 – 30 minutes and enjoy! I served this with a homemade vegan mushroom gravy, but you can enjoy it just as it is too! 

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