In 2021, she invited us HAS [sa] table in a first work full of virtuous and delicious recipes. Today, cook, blogger and artistic director Alice Roca, known on Instagram as Alice in Food, is back at it again with Reunite (First Editions, 359 pages, 32 euros). A lovely book which compiles nearly 130 elegantly presented recipes and shows simple cuisine, mostly plant-based and as close as possible to the seasons. Like these fall-winter dishes to share, without breaking the bank.
Squash, sweet potatoes, fall stuffing
Preparation : 1 hour
Ingredients for 6 people:
- 2 medium sized sweet potatoes
- 1 small butternut squash
- 200 g cooked chickpeas
- 1 small pumpkin
- 400 g spinach or other fresh leafy vegetables
- 500 g button mushrooms
- 2 red onions
- 100 g of cheese to melt
- fresh coriander
- 1 handful of whole almonds
- olive oil
- salt
For the sauce
- 70 g of sesame puree
- 100 g of white cheese
- 1 C. to s. miso
The preparation
Preheat the oven to 200°C. Take advantage of the rise in temperature of the oven to place the whole almonds to roast, but be careful to remove them after 10 minutes.
On a baking tray covered with parchment paper, place the whole sweet potatoes, the butternut and the pumpkin cut in half, brushed and rinsed, drizzle with a drizzle of olive oil, salt and bake for about 40 minutes.
Wash and chop the spinach, or other leafy vegetable, and let them “fall”: place them in a pan with a drizzle of olive oil and cover, they will “fall” and be cooked in a few minutes.
Brown the button mushrooms once washed and cut into slices in a pan with olive oil until they are nicely grilled. Brown the red onions cut into strips in the same pan as the mushrooms until they are golden.
Cut slices of cheese to melt. Coarsely chop the roasted almonds. In a salad bowl: mix the chickpeas, chopped spinach, onions and mushrooms.
Prepare the sauce by mixing all the ingredients.
Remove the squash and sweet potatoes from the oven, garnish them with the chickpea, spinach, onion and mushroom mixture. Sprinkle with pieces of melted cheese, put the oven on the grill position and put the vegetables in the oven for 3 minutes, until the cheese melts.
Serve immediately, topped with sesame sauce and sprinkled with fresh coriander and crushed almonds.
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