Potato Cake

[Guest guest]

* Exported from MasterCook *

 

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 --

tablespoon

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.

 

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