The days are getting shorter, the holidays are too far away, the RER is acting up (again)… Need a little comfort? Aligot, chili cheese fries, parmentier with lentils and caramelized onions are the three remedies recommended by “Tuesday, it’s veggie”! Treasures of comfort discovered in Comfort Food Vegan by Marie Laforêt (Solar, 160 pages, 18.90 euros). And there are plenty more! 60 recipes divided into four categories: “crispy and golden”, “simmered and tender”, “creamy and cheesy”, “soft and sweet”. In each of them, solutions ” for everyday “, ” to receive “ and for ” small budget “. Something to do good all year round!
Vegan Aligot
For 4 to 6 people
Ingredients
- 1 kg of potatoes (floury)
- 1 clove of garlic
- 150 g of vegetable margarine
- 1 soy yogurt
- 1 tbsp. teaspoon of salt
- 2 tbsp. tablespoon of malted yeast
- 2 tbsp. tablespoon of miso
- 100 ml soy milk
Peel the potatoes, cut them into large pieces and cook them in water until they are very soft, about 25 minutes, then drain them.
Peel and degerm the garlic clove.
Return the potatoes to the pot or Dutch oven and add the remaining ingredients.
Blend with a hand blender until you obtain a smooth cream. Serve immediately.
Chili cheese fries
For 2 to 4 people
Ingredients
For the fries:
- 1 kg of large frying potatoes
- neutral oil
- chili spice blend.
For the express chili:
- 1 large onion
- 1 can of red beans
- 2 tbsp. tablespoon of olive oil
- 2 tbsp. teaspoon chili spice
- 2 pinches of chipotle pepper (optional)
- 1 can of crushed tomatoes
- 2 tbsp. tablespoon of soy sauce
- 1 tbsp. teaspoon of sugar.
For the melted cheese:
- 250 g butternut flesh
- 100g cashew nuts
- 1½ tbsp. teaspoon of salt
- 3 to 4 tbsp. teaspoon garlic powder
- 1 tbsp. teaspoon onion powder
- 4 tbsp. teaspoon malted yeast
- 2 tbsp. tbsp tapioca starch
- 4 tbsp. tablespoon of neutral oil
- 1 tbsp. tablespoon of lemon juice
Preheat the oven to 180-190°C (th. 6/7).
Wash the potatoes and cut them into large fries. Spread them on a baking tray, add a large drizzle of neutral oil, a few pinches of chili spices and bake for about 50 minutes or until the fries are golden brown.
Peel and finely slice the onion. Rinse and drain the red beans. In a medium skillet, heat the olive oil over medium heat, add the onions, let them become translucent, then add the beans, spices, crushed tomatoes, soy sauce and sugar. Mix well and cook over medium-low heat for about 15 minutes. To obtain a nice texture, mash a little with a potato masher.
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