Potato and Pumpkin Sun

3 comments


Ingredients:

vegan puff pastry
1/ pumpkin
6 small yellow potatoes
tofu
nutmeg
sesame seeds
powdered vegetable stock
organic corn oil
salt

Method:
Boil the potatoes. Meanwhile, boil the pumpkin (peeled and coarsely chopped) in water, and add a tablespoon of vegetable stock. Once the potatoes are done, peel and mash them in a bowl, adding salt and oil. Remove the pumpkin from the water when it’s soft and place it in the food processor. Blend it well. Then add the potatoes and mix them together. Add tofu, nutmeg and mix everything. Prepare the baking pan with the puff pastry, and place the mixture in. Bake for 45-50 minutes at 180 degrees. The consistency will be that of a very spongy cake … if you want it harder, a bit of bread crumbs should be added… its taste, trust me, is terrific!

Chef: Marusca from VeganBlog

  1. EleonoraNW3 24 February 2011 at 14:36

    Sounds really good!


  2. Cassandra78 25 February 2011 at 14:41

    Well done! Sun it’s what we need these days. I love the taste of tofu + pumpkin, they combine very well together


  3. ascanio 25 February 2011 at 22:46

    Yes!! Sun please!!!… and a huge slice of this pie pls



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