ROASTED VEGGIE TORTE over Spicy Greens
Some things are worth a little investment so while this may look labor intensive it comes together quickly, and I have all kinds of shortcuts for you in this version. The torte can be prepped in advance and just like building a pizza, you can make it your own. Choose your favorite veggies and layer as you please. Ideally, roast your own veggies or use leftovers from a previous meal. In a pinch, roasted peppers can be bought just be sure to rinse well removing the vinegar taste.
INGREDIENTS:
8 Portobello mushrooms- approx 3 inches in diameter
1 medium large eggplant,
1 red onion, thinly sliced
1, 500 ml jar roasted bell peppers
1 large red or white onion, sliced thinly
1 cup / 250 ml dairy-free fresh basil pesto
1 cup/ 250 ml dairy-free sundried tomato pesto
½ cup / 125g cashew cheese, or ¼ cup parmesan (bought or home-made)
2 cloves garlic, minced
4-6 cups mixed greens, arugula or spinach, washed
Fresh basil leaves and cherry tomatoes, to garnish
Grape seed oil
Sea Salt and freshly ground pepper, to taste
DIRECTIONS:
TO SERVE:
Scatter greens over each of the plates. Place two tortes on each plate and garnish with fresh basil and cherry tomatoes. Serve with any remaining pesto thinned with a little olive oil or water as an additional drizzle if desired.
TERI'S TIPS:
Some things are worth a little investment so while this may look labor intensive it comes together quickly, and I have all kinds of shortcuts for you in this version. The torte can be prepped in advance and just like building a pizza, you can make it your own. Choose your favorite veggies and layer as you please. Ideally, roast your own veggies or use leftovers from a previous meal. In a pinch, roasted peppers can be bought just be sure to rinse well removing the vinegar taste.
- Main Course
- Dairy, wheat, gluten, soy and corn free
- Makes 8 tortes – 4 servings
- Oven 375F
INGREDIENTS:
8 Portobello mushrooms- approx 3 inches in diameter
1 medium large eggplant,
1 red onion, thinly sliced
1, 500 ml jar roasted bell peppers
1 large red or white onion, sliced thinly
1 cup / 250 ml dairy-free fresh basil pesto
1 cup/ 250 ml dairy-free sundried tomato pesto
½ cup / 125g cashew cheese, or ¼ cup parmesan (bought or home-made)
2 cloves garlic, minced
4-6 cups mixed greens, arugula or spinach, washed
Fresh basil leaves and cherry tomatoes, to garnish
Grape seed oil
Sea Salt and freshly ground pepper, to taste
DIRECTIONS:
- Preheat the oven to 375F.
- Destem mushrooms and dice to cook with onions. Lightly salt mushrooms.
- Slice eggplant into 16, ½ inch thick slices, salt lightly and roast in the pre-heated oven 8 minutes or so until softened.
- Add portabellas after 4 minutes. Once done remove from oven and set aside on a cutting board.
- Cut roasted peppers into eight, 2–3-inch pieces and set aside.
- Heat a hot cast iron pan, add grapeseed oil and cook the onions and stems on medium high heat then reducing to medium low. Add garlic as onions begin to brown. Cook until fragrant and caramelized. Set aside.
- On a large baking sheet, stack tortes: Set out the Portobello mushrooms and spread with a tbsp basil pesto. Top each with a round of eggplant. Spread each evenly with approx 1 tbsp sundried pesto.
- Top with onions and red pepper and a little of the cheese.
- Continue to layer tortes with eggplant, both pesto’s, onions, pepper, 2 tsp cashew cheese, until all used up finishing with pesto and cashew cheese.
- Season each torte with a grinding of sea salt and fresh black pepper.
- Bake for approximately 15 minutes until heated thoroughly.
TO SERVE:
Scatter greens over each of the plates. Place two tortes on each plate and garnish with fresh basil and cherry tomatoes. Serve with any remaining pesto thinned with a little olive oil or water as an additional drizzle if desired.
TERI'S TIPS:
- You can make your own pesto and roasted peppers and cheese as you wish yet sometimes tapping into ready-made simply means you have more time to linger over dinner and this is divine. Enjoy it.