Potato Cake

[Guest guest]

Potato Cake

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegan

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil for preparing the pan, plus 1 tbsp

1/4 cup Lewis Laboratories Brewer's Yeast

1 1/4 teaspoons salt

2 pounds Yukon gold potatoes, trimmed of blemishes --

(dry after rinsing)

 

Place a rack in the lower third of the oven and preheat to 450ºF. Liberally coat

the bottom and sides of an 8 or 9 inch cake pan or springform pan with some of

the oil. To weigh down the potato cake, locate a heavy pot or ovenproof

casserole that will fit into the pan.

 

In a small bowl, combine the brewer's yeast, salt, and pepper. Set aside.

 

Using the thinnest slicing disk of your food processor, slice the potatoes.

Arrange a fairly even layer of slices in the bottom of the pan. Sprinkle some of

the brewer's yeast mixture on top. Repeat this process, creating a total of 6 or

7 layers and ending with a sprinkling of the brewer's yeast mixture on top.

Drizzle on the remaining olive oil.

 

Lay 2 large sheets of aluminium foil on top of the pan. Set the heavy pot on top

and firmly press it into the potatoes. Seal the cake pan well by pressing the

overhanging foil tightly to the sides and under the bottom. If using a

springform pan, set it on a foil-lined baking sheet to catch any drips.

 

Transfer to the oven and fill the pot halfway with water to make it heavier

still. Bake until the center of the " cake " offers no resistance when pierced

(right through the foil) with a paring knife, about 1 hour.

 

Preheat the broiler. Remove the foil and set the " cake " about 5 inches

beneath the broiler until the top is lightly browned and crisp, 2 to 5

minutes.

 

If you've used a springform pan, run a knife along the edges and remove the

ring. Leave the " cake " into wedges and serve directly from the pan. Serve hot.

 

Other Ideas:

Increase the ground pepper to a scant 1/2 teaspoon for a distinctively

peppery accent. Use a fine-quality black pepper, such as Malabar or

Tellicherry.

 

Rub the bottom and sides of the oiled baking pan with the cut side of a

clove of garlic. Scatter a few whole peeled garlic cloves on top of the

assembled " cake. " (Minced and granulated garlic don't work well in this

recipe.)

 

Cut 8 to 10 thin slices of red onion and break them into rings. Scatter the

rings on top of the raw potato cake and drizzle with olive oil. Proceed to

cover and bake as directed. Take care when browning under the broiler, as the

onions burn easily.

 

 

---

| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

---

[Guest guest]

I just thought I should mention here, as I understand it,

Brewer's Yeast is a gluten-bearing food, whereas Nutritional

Yeast is gf. That's what they told me when I asked the folks as

celiac.com

 

Deborah

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil for preparing the pan, plus 1

tbsp

1/4 cup Lewis Laboratories Brewer's Yeast

1 1/4 teaspoons salt

2 pounds Yukon gold potatoes, trimmed of

blemishes -- (dry after rinsing)

 

Place a rack in the lower third of the oven and preheat to 450ºF.

Liberally coat the bottom and sides of an 8 or 9 inch cake pan or

springform pan with some of the oil. To weigh down the potato

cake, locate a heavy pot or ovenproof casserole that will fit

into the pan.

 

In a small bowl, combine the brewer's yeast, salt, and pepper.

Set aside.

 

Using the thinnest slicing disk of your food processor, slice the

potatoes. Arrange a fairly even layer of slices in the bottom of

the pan. Sprinkle some of the brewer's yeast mixture on top.

Repeat this process, creating a total of 6 or 7 layers and ending

with a sprinkling of the brewer's yeast mixture on top. Drizzle

on the remaining olive oil.

 

Lay 2 large sheets of aluminium foil on top of the pan. Set the

heavy pot on top and firmly press it into the potatoes. Seal the

cake pan well by pressing the overhanging foil tightly to the

sides and under the bottom. If using a springform pan, set it on

a foil-lined baking sheet to catch any drips.

 

Transfer to the oven and fill the pot halfway with water to make

it heavier still. Bake until the center of the " cake " offers no

resistance when pierced (right through the foil) with a paring

knife, about 1 hour.

 

Preheat the broiler. Remove the foil and set the " cake " about 5

inches

beneath the broiler until the top is lightly browned and crisp, 2

to 5

minutes.

 

If you've used a springform pan, run a knife along the edges and

remove the ring. Leave the " cake " into wedges and serve directly

from the pan. Serve hot.

 

Other Ideas:

Increase the ground pepper to a scant 1/2 teaspoon for a

distinctively

peppery accent. Use a fine-quality black pepper, such as Malabar

or

Tellicherry.

 

Rub the bottom and sides of the oiled baking pan with the cut

side of a

clove of garlic. Scatter a few whole peeled garlic cloves on top

of the

assembled " cake. " (Minced and granulated garlic don't work well

in this

recipe.)

 

Cut 8 to 10 thin slices of red onion and break them into rings.

Scatter the rings on top of the raw potato cake and drizzle with

olive oil. Proceed to cover and bake as directed. Take care when

browning under the broiler, as the onions burn easily.

 

 

------------------------------

------

| For the memory of the uncompromisingly righteous is a

blessing, |

| Proverbs

10:7a |

------------------------------

------

 

 

 

[Guest guest]

From my understanding this depends on the method by which the yeast is produced.

Nutritional yeast is grown on molasses.

 

Just as with all things in celiac and gluten intolerance there are varying

opinions.

 

BL