Alguashte, a conventional Salvadoran spice constructed from floor pumpkin seeds, brings an unexpectedly delectable Central American taste to this creamy French potato dish from the Thoughts Meals: Plant-Based mostly Recipes for Constructive Psychological Well being cookbook.
What you want:
2 tablespoons olive oil
1 giant pink onion, finely sliced
½ teaspoon salt
4 garlic cloves, crushed
3 medium to giant candy potatoes, washed and sliced into ⅛-inch rounds
2⅔ cups pink potatoes, washed and sliced into ⅛-inch rounds
4 cups water, divided
1¼ cups cashews, soaked for 1 hour in scorching water and rinsed
1 teaspoon dried chili flakes
3 tablespoons dietary yeast
⅛ teaspoon black pepper
For the seasoning:
¾ cup pumpkin seeds
½ teaspoon dried chili flakes
½ teaspoon smoked salt
What you do:
- Preheat oven to 400 levels. In a big saucepan over medium warmth, heat oil. As soon as scorching, add onion and salt. Cook dinner over low warmth for about 10 minutes till tender, however not brown. Add garlic and cook dinner for yet one more minute. Add all potatoes to pan with 2 cups of water and convey to a simmer for about 10 minutes.
- Right into a blender, add cashews and a pair of cups of water. Mix till easy.
- Into pan with potatoes, pour cashew combination, add chili flakes and dietary yeast, and stir gently to mix. Simmer for five minutes till potatoes are tender.
- Right into a medium baking dish, add potato combination. Be certain high layer of potatoes is unfold evenly, then place tin in oven to bake for 20 minutes, or till high layer of potatoes is golden brown.
- For the seasoning, place a small saucepan over medium warmth. Add pumpkin seeds and toast till they start to pop. As soon as toasted, switch seeds to a pestle and mortar with chili and salt and grind every little thing right into a mud.
- Take away potatoes from oven and let sit for a couple of minutes to chill barely. Sprinkle with seasoning and eat whereas heat.
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