Cooking & Meal Prep Session 2

Crispy Vegan Potato Torte + A Root Veggie Focussed Meal Prep Session

GET YOUR FOOD ON  //  ISSUE 2 //  MARCH 9, 2021

Happy International Women's Day to you and the wonderful women in your lives. It's a brand new week and my market bag is full of exciting autumn-themed veggies. It is all about roots this week. So let's get cooking!

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THIS WEEK ON THE BLOG

CRISPY VEGAN POTATO TORTE

A new meal-prep favourite, Crispy Vegan Potato Torte – layers of thin buttery potatoes baked to crispy perfection. A super versatile vegan and gluten-free meal. Absolutely delicious and so easy to make!
 

The Magic Of Dutch Cream Potatoes

When potatoes are cooked right with just generous amounts of salt and pepper, magic happens! And if those potatoes are Dutch Cream, every mouthful is sheer delight. For the longest time, I have been cooking with merely brushed potatoes – those dirt-covered wholesome-looking potatoes in bulk bags at Coles or Woolies. They never stipulate what variety the potato is, but I am pretty sure it is Sebago – a floury all-purpose variety great for mashing, roasting and baking.

Then last year at the start of lockdown in March 2020, I switched to online grocery shopping and discovered Dutch Cream potatoes from a farm in Robertson, NSW via Delish Deliveries. They are honestly the best-tasting potatoes I have ever had. Rightfully known as the queen of potatoes, the Dutch Creams are a deep golden colour and have delicious buttery flesh. When my fruit and veg order arrives early Saturday morning, these potatoes are the first to be cooked. I will either make good old rosemary-infused Airfryer Potato Wedges, or a Spanish omelette like my mum used to make or ...
 

CLICK FOR RECIPE

 

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What's In My Market Bag ?

It definitely feels like autumn with lots of root vegetables making their way into my market bag. I have parsnips, Dutch Cream potatoes, Beetroots, Cippolini Onions and radish. And there is a giant Japanese Kent pumpkin with endless possibilities that will fuel at least 3 meals. 

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Part I - Meal Prep Session

At the start of my meal prep session this week, I gathered parsnips, carrots, onions and the beautiful Dutch Cream potatoes. I peeled and cut them in long and thick chunks. I tossed them in a bowl with some good olive oil, generous amounts of sea salt flakes and black pepper. I added fresh rosemary sprigs and lots of fresh bay leaves from the garden (really great flavour and aroma enhancers). I roasted in the oven at 200°C for 50 minutes. 

I also cut my giant pumpkin in half and placed it cut side up in large rimmed oven trays. I baked it along with my other veggies but for a slightly longer duration. When it is baked, you can literally scoop the flesh with a spoon and cook with it (a trick I learned from Donna Hay). This will become a hearty soup and gnocchi (recipe coming soon!). The seeds are a snack for my chickens!
Active Time - 15 minutes


While the veggies were roasting, I made this delicious Harissa and my weekly staple Vegan Pesto. I also put on a pot of quinoa, which basically cooked by itself. And a pot of eggs to boil.
Active Time - 20 minutes


I grated two beetroots and assembled all ingredients (this needs cooked quinoa) to make my Vegan Beetroot Burgers. The rest of the beetroot, I wrapped in foil and chucked in the oven along with the roast veggies to later make this beautiful Beetroot Carpaccio. 
Active Time - 10 minutes

When the veggies were out of the oven, we collectively decided to just dig in with forks .. topped with that beautiful harissa of course. No one can resist a tray of roast veggies ever, can they?


Total Time - 45 minutes / Things Prepped & Cooked

1. Tray Of Roast Veggies

2. Big Batch Of Cooked Quinoa

3. Vegan Beetroot Burgers (ready for fridge/freezer to be cooked later)

4. Roasted Beetroot (ready for salads and sides)

5. Harissa

6. Pesto

Part II - Meal Prep Session

I chopped the eggplant and made this delicious Vegan Chinese Chilli Eggplant. Although best when just cooked, it keeps surprisingly well in the fridge for 2-3 days and makes a kickass meal with steamed rice. I also cooked a big batch of Basmati Rice in the rice cooker. 
Active Time - 15 minutes

With the rice and boiled eggs that cooked, I made my quick 10-minute Smoked Salmon Kedgeree. (This is great hot or cold and makes for a lovely light lunch or lunchbox meal)
Active Time - 15 minutes

With new season apples and punnets of fresh strawberries, these Apple Strawberry Pie Muffins had to be made for lunchboxes! 
Active Time - 10 minutes

I peeled, destoned and pureed the mango flesh in the blender. This will be super useful for superfood smoothies this week. I also made Mango Lassi Chia Pudding (recipe coming soon!).
Active Time - 10 minutes



Total Time - 50 minutes / Things Prepped & Cooked

1. Vegan Chinese Chilli Eggplant

2. Smoked Salmon Kedgeree

3. Apple Strawberry Pie Muffins

4. Mango Chia Pudding

5. Smoothie Prep

6. Cooked Rice

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" There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing. 

~ James Beard 

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