Winter casserole Ⓥ

December 20, 2017 by Ambika Yoga Leave a comment

If you are in need of some comfort food this season, then this recipe is ideal! Please share your variations of the recipe dish.

Wild garlic – Ail des ours – Daslook

Ingredients (4p):

• 1-1,5kg medium sized potatoes
• Big bunch of collard greens (‘bettes’ in French or ‘warmoes’ in Dutch)
• 2 leeks
• 6 medium/ large sized mushrooms
• 400g vegan bacon
• 1 (or more) garlic cloves
• 200 ml of soy cream or more if you use more potatoes
• 1 tsp of wild garlic
• 2 tbsp of nutritional yeast
• Olive or coconut oil
• 1 tsp asafetida powder
• 0,5 tsp chili flakes
• Salt (Himalayan or sea) & black pepper

Preparation

1. 

   on the plate

   Peel the potatoes and boil them in slightly salted water in about 12-15′ or until tender (put a fork in them to check).

2. Preheat the oven to 180°C.
3. Slice the leeks & collard greens wash and set aside.
4. Clean the mushrooms with tissue paper (no water!), slice and set aside.
5. Prepare the garlic (sliced or use a garlic press).
6. Heat up some oil in a non sticky wok; stir fry the leek for a a few minutes until slightly brown; add the mushrooms, stir fry for another few minutes; add the collard greens, stir fry for a few minutes; add the  vegan bacon and mix in all the dry spices (not the nutritional yeast!), stir fry for another few minutes; lower the heat.
7. Once the potatoes are done, pour out the water, rinse with a bit of cold water and slice the potatoes in equal quarters.
8. Add the potatoes to the vegetables/ bacon mixture; add the garlic; add the wild garlic; add the soy cream and the nutritional yeast. Mix well. Then turn of the heat.
9. Grease a medium sized oven dish with some oil.
10. Fill the oven dish with the content of your wok, make sure the soy cream covers the mixture of vegetables, bacon & potatoes.
11. Put the baking dish in the oven and back for about 30 minutes.

Serve like that or with a green salad.

Om shanti -ॐ शान्ति