Indian potato galette – vegan

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I’m happy to be a half-baked locavore – pun intended. As a portion of my ethics of eating, it allows me to utilize foods that are in-season and plentiful. I rarely waste and can come up with some pretty creative ideas. This recipe popped up because I had a massive delivery (in error TWICE) of organic produce. Part of me wanted to grocery shop for a less starchy meal, however, the other part of me that works out often, won.

I love spice and I especially L-O-V-E indian spice. The flavours and heat are second to none. Don’t even try to argue that with me.

Behold a galette worthy of any winter palette.

Ingredients:

1.5 head kale – chopped

2 medium yellow onions – chopped

4 large cloves of garlic – chopped

3 tbsp oil (of your preference)

6 medium & small potatoes peeled and sliced as thinly as you can with a knife (mandolins that are not accurate may slice too thinly)

4 carrots sliced thinly

1 can chick peas

2 tbsp AMAZING indian spice

1 small tsp garlic salt

3 tbsp tandoori paste

1/4 + a bit melted butter or butter-like substance (Earthbalance)

1/4 cup nutritional yeast

1/4 cup chopped fresh cilantro (optional)

Pepper to taste

Method:

Grease baking dish /casserole dish with 1 tsp oil.

Heat oven to 425/435.

Sautee onions and garlic in pan until translucent. Add chopped kale & cook until wilted.

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Stir in amazing indian spice.

Mix one can chickpeas, garlic salt & tandoori paste, set aside.

Peel, wash and slice potatoes and carrots.

Line bottom of baking dish with potatoes & carrots, layer kale mixture, then potatoes & carrots, then chickpeas, then potatoes and carrots.

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Pour melted “butter” mixture over dish.

Bake for 25 – 30 minutes at least or until potatoes begin to brown.

Add nutritional yeast, bake for another 1- minutes.

Let stand 5-7 minutes, top with cilantro, pepper & serve.

**UPGRADES**

On day one this recipe seemed a little bit dry. I have tried two variations that work out way better and keep this dish moist. Note: this does taste better day 2.

Variation #1 – use 1.5 tbsp oil of choice, 1/2 cup PANEER and blend with chickpeas and blend with tandoori paste, 3-5 tbsp water and chickpeas until creamy.

Variation #2 – grate 2 cups of cheese or cheese product of choice. Mix in between layers and top with cheese.

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