This one is based on the recipe we devised for the goosnargh creme canapes we made for the art exhibition opening a couple of months ago. With that one we were aiming for a set sweet custard texture, which worked beautifully and got a lot of complements!
This time we thought we’d try a savoury version, with black salt, nutritional yeast and parsley as the flavourings, and mushrooms and potatoes for the vegetables. It’s reminiscent of a Spanish omelette or frittata and oh so delicious!
serves 4 to 6
for the batter
400 g tofu
4 tbsp coconut flour
3 tbsp nutritional yeast
100 g vegetable fat, melted
3 tbsp apple cider vinegar
250 g plain soy yoghurt
1 tsp black salt
for the vegetables
175 g mushrooms, thinly sliced
2 medium potatoes, in small cubes
10 black olives, sliced
6 cherry tomatoes, halved
3 tbsp chopped fresh parsley
2 tsp oil
Preheat the oven to 150 degrees c.
Cook the potatoes in simmering water for 5 minutes until just soft. Drain and run under cold water to cool a little (and drain again!)
Heat 1 tsp of the oil in an ovenproof saute pan. Fry the mushrooms for about 5 minutes until the liquid has been released and then evaporated.
In a food processor or blender, whizz the batter ingredients together until smooth. Transfer to a large bowl.
Fold the mushrooms, potatoes, and all but a teaspoon of the parsley through the batter.
Grease the saute pan with the other tsp of oil. Tip the batter mixture in and smooth the top. Push the olives and tomatoes gently into the batter in a pretty pattern of your choosing.
Bake at 150 for 45 minutes, then raise the temperature to 160 and cook for a further 30 minutes. Leave to cool and set for 30 minutes. Slice and serve!
By A. and E.