When the harvest season comes sometimes you have to be creative how to use all the vegetable goodness… patty pan for me was always a trickier one, I would just roast it but this time I tried turning it into a bake and I’m quite pleased with the result! Here is the recipe, I hope you will enjoy it 🙂
You will need:
400g patty pan (1 medium sized)
1 carrot
120g oats
1 flax egg*
1tsp salt
1 tbsp hemp salt*
1 tbsp dried herb mix
1 tbsp nutritional yeast
1 tbsp olive oil
What to do?
- grate patty pan and mix with the rest of ingredients
- leave to sit for a half an hour
- spread the mix in a baking pan, make around 2 cm layer
- bake for 30 mins at 175C
For the sauce you will need:
50g cashews and 20g sunflower seeds, soak for at least 30 mins in hot water
15 dried porcini, soaked in 300ml warm water
1 red onion
1 tbsp olive oil
1 tbsp nutritional yeast
1 tsp salt
black pepper, to taste
What to do?
- strain porcini and save the soaking water
- strain cashews and sunflower seeds, wash them and blend with porcini soaking water till smooth
- dice red onion and fry in the oil until translucent, then add soaked mushrooms (chop them to preferred size), fry for another 10 minutes
- season with salt, pepper, nutritional yeast and add the cashew-sunflower seed cream, bring to boil and cook til thickens for around 10-20 minutes
How to serve?
- cut the bake to the squares (I like to make around 7x7cm)
- stack 3 squares for a portion by spreading some sauce in between the layers
- generous amount of sauce on the top, sprinkle of fresh or dried herbs and enjoyyyy!