SWEET POTATO TOWER

SWEET POTATO & ROSEMARY PUREE, TOPPED WITH VEGAN SCRAMBLED 'EGGS', MUSHROOMS, CHARD & GRILLED ASPARAGUS.

INGREDIENTS ------------------

serves 2

2 large sweet potatoes

teaspoon butter

1/2 teaspoon dry rosemary

1 silken tofu block

handful mushrooms [chestnut or shitake]

chard or spinach

4 -6 asparagus stalks

unrefined salt

METHOD ---------------------

1. Peel and cut sweet potatoes into large chunks. Simmer in a salty water until tender.

2. Meanwhile sauté mushrooms and asparagus in a large pan with a small amount of cooking oil. Salt to taste. When al dente, slide mushrooms and asparagus to one side of the pan to make some space. If needed first drop of oil and briefly warm the spinach. Keep the pan on lowest heat until ready to plate.

3. In a separate pan heat a small amount of cooking oil and make the scramble tofu [if you don't know how, try this recipe].

4. Drain potatoes, return to pot, add rosemary and butter and mash gently with potato masher. A few lumps will give the dish texture.

5. Use food rings or a spoon & knife to form sweet potato ‘cakes’.

6. Add spinach, mushrooms, scramble and finish with asparagus. Serve immediately.

#vegan #vegetarian #potatoes #sweetpotato #breakfast #tofu #asparagus #glutenfree