laura v. (bramble_ditch) wrote in vegancooking,
laura v.

peruvian causa

my grandma wasn't going to make mashed potatoes this year for thanksgiving so i told her i'd make a potato dish. i ended up veganizing a causa dish and it was really good and suuuper easy!

mashed potatoes:

2 yellow potatoes
2 red potatoes
2 white potatoes
pinch of saffron (optional, because it's super expensive)
earth balance
sea salt

olive mixture:

1/3 cup finely chopped kalamata olives
1/3 cup finely chopped green olives
3 cloves minced garlic (i just used garlic stuffed green olives and chopped three of the cloves with the olives)
1 1/2 Tbsp minced capers (i thought i had some lying around, but i didn't! :( so i just omitted these.)
1 Tbsp finely chopped parsley (i used cilantro instead.)
1 roasted red bell pepper, peeled and chopped (i used the jarred stuff)
1 Tbsp olive oil
juice of 1 lemon

boil each type of the 3 potatoes in separate pots. add saffron to the yellow potatoes. cook all potatoes for 20 minutes. drain and mash each type separately adding earth balance and sea salt.

in a mixing bowl, combine all ingredients for the olive mixture.

line a 9 x 4 loaf pan with plastic wrap, extending the wrap over the edges of the pan. layer one variety of mashed potatoes on the bottom of the pan and spread evenly. spread half of the olive mixture on top of the potato layer. add another variety of potato and the other half of the olive mixture. top with the last type of potato. fold the plastic wrap over the top and chill in the refrigerator over night. lift the plastic wrap carefully onto a serving platter and remove plastic wrap (that was the hardest part).

huacaina sauce:

3 Tbsp vegetable oil (i used sunflower oil)
1 white onion
3 cloves garlic minced
1 package of firm tofu
1 Tbsp ground tumeric
1/4 cup cornstarch
1/4 cup soy milk
3 oz tofutti cream cheese or sour cream
1/2 cup ground almonds

press tofu. heat oil in a pan, add onion, garlic, and a third of the block of tofu. saute over medium heat util the onions are transparent. (about 5 min.) add tumeric and continue to simmer for an additional 1 to 2 min. stir in the cornstarch and soy milk and simmer for another 3 minutes. put mixture in a food processor and process until smooth. crumble and lightly fry the rest of the tofu in the same frying pan, adding extra oil IF NEEDED. add this, the cream cheese, and the ground almonds to the mixture. chill in refrigerator.

the causa is supposed to be served chilled with the chilled huacaina sauce on top. but i actually like it better heated up. this is a really delicious and much more flavorful alternative to plain old mashed potatoes. :)
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