Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Potato and Olive Gateau

Vegetables - Potato - -

INGREDIENTS

30 grams / 1 ounce margarine
90 grams / 3 ounces fresh bread crumbs
1.5 kilograms / 3 pounds potatoes, cut into chunks
2 garlic cloves, crushed
2 tablespoons vegan pesto sauce
115 grams / 4 ounces sun dried tomatoes in oil, drained and finely chopped
100 grams / 3 1/2 ounces black olives, halved and pitted
1 tablespoon extra virgin olive oil
Seasoning

METHOD

Preheat the oven to 200C/390F. Brush the base and sides of a 22 centimeter / 9 inch loose-bottom spring form cake tin with the margarine. Sprinkle with a third of the breadcrumbs to coast evenly and chill for 20 minutes.

Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 10 minutes until tender. Drain and return to the pan. Heat gently for 1 minute to drive off any moisture. Mash season to taste and stir in the garlic. Press half the potato into the prepared tin, the spread with the pesto to cover. Sprinkle over the chopped sun dried tomato.

Spoon the remaining potato over to cover. Scatter over the olives, sprinkle over the remaining breadcrumbs and drizzle with the olive oil. Bake for 40 minutes.

Allow to cool in the tin for 1 hour before removing. Serve warm, cut into wedges with a tomato sauce and simple cooked green vegetable.

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