ABOUT THE RECIPE:
Festive and delicious, this exquisite torte makes an excellent choice for a fancy company or holiday meal. I will admit, it has many steps to it, but the extra time is well worth the “wow-factor” results!
MAKES 5 TO 6 SERVINGS
INGREDIENTS:
TORTE
3 large red potatoes, cut into 35 to 45 very thin slices (leave peel on)
4½ tablespoons extra-virgin olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
16 ounces sliced cremini or white button mushrooms, sliced
1 very large (or 2 medium) zucchini, cut into 35 to 40 thin slices (leave peel on)
¼ teaspoon garlic powder
¼ teaspoon dried basil or italian seasoning
Smoked paprika, for garnish (optional)
VEGAN BASIL RICOTTA
1 block (15 to 16 ounces) extra-firm regular tofu, well-drained
1⁄3 cup (firmly packed) chopped fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons tamari
½ teaspoon garlic powder
¼ teaspoon salt
Several grinds of black pepper
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line four large, rimmed baking sheets with unbleached parchment paper. Coat a 9-inch round springform pan with ½ tablespoon of olive oil. Wrap the bottom of the pan with foil to keep liquid from leaking out of the pan while baking.
Put the potato slices, 1 tablespoon olive oil, salt and pepper (to taste) into a large bowl and stir with a large spoon to combine. Arrange the potato slices in an even layer on the first baking sheet. Bake for 20 to 25 minutes, until the potatoes are beginning to soften and the edges are starting to brown. Let cool 5 to 10 minutes.
Put the mushroom slices, 1½ tablespoons olive oil, salt and pepper (to taste) into a large bowl and stir to combine. Arrange the mushroom slices in an even layer on the second baking sheet. Bake for 20 to 25 minutes, until the mushroom slices are getting golden around the edges. Let cool 5 to 10 minutes.
Put the zucchini slices, 1 tablespoon olive oil, salt and pepper (to taste) into a large bowl and stir to combine. Arrange the zucchini slices in an even layer on the third baking sheet. Bake for 10 to 12 minutes, until the zucchini slices are just beginning to soften. Let cool 5 to 10 minutes.
While the veggies cool, put all of the Vegan Basil Ricotta ingredients into a medium bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork.
Arrange the potato slices in an overlapping spiral pattern in the bottom of the springform pan, making certain that the layer of potatoes is somewhat level. Arrange the mushroom slices over the potatoes, pressing them into a level layer using the back of a rubber spatula.
Spread all of the Vegan Basil Ricotta in an even layer over the mushroom slices, gently compressing it with the spatula. Arrange all of the zucchini slices in an overlapping spiral pattern on top of the vegan ricotta. Sprinkle the dried basil and garlic powder over the zucchini slices. Drizzle ½ tablespoon olive oil over the top and garnish with (optional) smoked paprika.
Cover the torte tightly with foil, place the pan on the fourth baking sheet and bake for 15 minutes. Uncover and bake for 35 to 45 minutes more, until the tops of the zucchini slices are golden.
Transfer the pan to a wire rack and gently run a table knife around the perimeter of the torte. Let the torte cool for 15 to 20 minutes. Release the side of the springform pan to unmold the torte. Using a serrated knife, carefully cut the torte into 5 to 6 wedges. Serve warm with rice or quinoa on the side.
Ingredients
Directions
ABOUT THE RECIPE:
Festive and delicious, this exquisite torte makes an excellent choice for a fancy company or holiday meal. I will admit, it has many steps to it, but the extra time is well worth the “wow-factor” results!
MAKES 5 TO 6 SERVINGS
INGREDIENTS:
TORTE
3 large red potatoes, cut into 35 to 45 very thin slices (leave peel on)
4½ tablespoons extra-virgin olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
16 ounces sliced cremini or white button mushrooms, sliced
1 very large (or 2 medium) zucchini, cut into 35 to 40 thin slices (leave peel on)
¼ teaspoon garlic powder
¼ teaspoon dried basil or italian seasoning
Smoked paprika, for garnish (optional)
VEGAN BASIL RICOTTA
1 block (15 to 16 ounces) extra-firm regular tofu, well-drained
1⁄3 cup (firmly packed) chopped fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons tamari
½ teaspoon garlic powder
¼ teaspoon salt
Several grinds of black pepper
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line four large, rimmed baking sheets with unbleached parchment paper. Coat a 9-inch round springform pan with ½ tablespoon of olive oil. Wrap the bottom of the pan with foil to keep liquid from leaking out of the pan while baking.
Put the potato slices, 1 tablespoon olive oil, salt and pepper (to taste) into a large bowl and stir with a large spoon to combine. Arrange the potato slices in an even layer on the first baking sheet. Bake for 20 to 25 minutes, until the potatoes are beginning to soften and the edges are starting to brown. Let cool 5 to 10 minutes.
Put the mushroom slices, 1½ tablespoons olive oil, salt and pepper (to taste) into a large bowl and stir to combine. Arrange the mushroom slices in an even layer on the second baking sheet. Bake for 20 to 25 minutes, until the mushroom slices are getting golden around the edges. Let cool 5 to 10 minutes.
Put the zucchini slices, 1 tablespoon olive oil, salt and pepper (to taste) into a large bowl and stir to combine. Arrange the zucchini slices in an even layer on the third baking sheet. Bake for 10 to 12 minutes, until the zucchini slices are just beginning to soften. Let cool 5 to 10 minutes.
While the veggies cool, put all of the Vegan Basil Ricotta ingredients into a medium bowl. Mash to the consistency of chunky ricotta cheese using a potato masher or large fork.
Arrange the potato slices in an overlapping spiral pattern in the bottom of the springform pan, making certain that the layer of potatoes is somewhat level. Arrange the mushroom slices over the potatoes, pressing them into a level layer using the back of a rubber spatula.
Spread all of the Vegan Basil Ricotta in an even layer over the mushroom slices, gently compressing it with the spatula. Arrange all of the zucchini slices in an overlapping spiral pattern on top of the vegan ricotta. Sprinkle the dried basil and garlic powder over the zucchini slices. Drizzle ½ tablespoon olive oil over the top and garnish with (optional) smoked paprika.
Cover the torte tightly with foil, place the pan on the fourth baking sheet and bake for 15 minutes. Uncover and bake for 35 to 45 minutes more, until the tops of the zucchini slices are golden.
Transfer the pan to a wire rack and gently run a table knife around the perimeter of the torte. Let the torte cool for 15 to 20 minutes. Release the side of the springform pan to unmold the torte. Using a serrated knife, carefully cut the torte into 5 to 6 wedges. Serve warm with rice or quinoa on the side.