Vegetarian News

Sweet Potato Galette with Chili Oil

https://naturallyella.com/sweet-potato-galette/

There’s something wonderfully comforting about a galette. It’s perfectly imperfect. I’ve found over the years that while I’ll occasionally make a sweet version, I veer towards these savory galettes the most. This sweet potato galette takes a bit of work but the end result is a delightful dinner.

Sweet Potatoes

This sweet potato galette is simple but the sweet potatoes soften into a perfect filling. I highly recommend that if you haven’t, invest in a mandolin. Without it, this kind of dish gets much harder (unless you have solid knife skills!) Using a mandolin ensures the sweet potatoes will be the same and cook evenly.

Flavors

When it comes to the flavors of this galette, the real work comes with the topping: parsley, nuts, and a chili oil (optional!) You could easily switch up the flavor profiles. Use an herb oil, toss the sweet potatoes in harissa or romesco before assembly, or use a simple mixture of rosemary and thyme.

Bob’s Red Mill Flour

I’m using Bob’s Red Mill for the crust and using a mix of all purpose and wheat flour. You could go 100% with either flour and still have a good result. I like using the mix because it doesn’t weigh down the crust but the wheat gives it a bit of warmth.

Want to make this vegan?

Finally, because the sweet potatoes hold their own as the filling, the only vegan swap you need to make is in the crust. Instead of using butter, there’s quite a few recipes out there using vegan butter or olive oil (which works great in a savory crust).

Sweet Potato Galette with Chili Oil

Author: Erin Alderson

Prep Time: 35
Cook Time: 45
Total Time: 1 hour 20 minutes
Yield: 6 to 8 servings 1x
Category: dinner
Method: oven
Cuisine: international

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Ingredients

Crust

3/4 cup Bob’s Red Mill unbleached all-purpose flour

3/4 cup Bob’s Red Mill whole wheat flour

1/4 teaspoon salt

10 tablespoons cold butter

1/4–1/2 cup of ice water

Sweet Potatoes

2 medium sweet potatoes

1 tablespoon olive oil

½ teaspoon salt

Herbs

½ cup fresh flat-leaf parsley

¼ cup toasted walnuts

Pinch of salt

Chili Oil

¼ cup olive oil

1 teaspoon crushed red pepper

Instructions

To start, prep the crust: Place the flours and salt in a bowl and stir to combine. Grate the butter into the bowl and toss with your hands, rubbing the butter into the flour for about 30 seconds. Add enough of the cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Shape into a disk and wrap in plastic or beeswax paper. Refrigerator for 20 minutes.
While the dough is chilling, scrub the sweet potatoes well and pat dry. Using a mandoline, slice the sweet potatoes into ⅛” thick slices. Place in a bowl and toss with olive oil and salt.
Heat your oven to 400˚F. Remove the dough and transfer it to a lightly floured surface. Roll into about a 14” circle and transfer to a sheet tray covered with parchment. Starting from the center, begin to layer the sweet potatoes around, leaving about a 2” space on the edges. Continue layering until you’ve used all the sweet potatoes.
Begin to fold and pleat the edges of the crust over the sweet potatoes. Brush with olive oil or melted butter if desired then transfer to the oven. Bake for about 45 minutes until the crust is golden and the sweet potatoes are soft.
While the galette is baking, chop the parsley and walnuts together until both are finely minced. Transfer to a bowl and toss in a bit of salt. In a small skillet, add the olive oil and heat until hot. Place the crushed red pepper in a heat-safe bowl and pour the oil over. Let sit until the galette is done.
Before serving, drizzle with the chili oil and sprinkle the parsley mixture generously.

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Marinated Tomato and Avocado Salad

Author: Kate Kasbee
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 8 servings
Category: Salad
Cuisine: Vegan
Diet: Vegan

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Ingredients

2 pounds pearl tomatoes on the vine
½ red onion
4 garlic cloves, peeled and finely chopped
1 ½ tablespoons lime juice
2 tablespoons olive oil
1 teaspoon agave
½ teaspoon salt
A few twists of black pepper
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
&frac13; cup cilantro, chopped

Instructions

Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.