Martha’s Beet Galette with Vegan Sweet Cheese & Arugula

Most of the recipes that I’ve tried from Martha’s Meatless cookbook have been pretty good but a little bland in flavour, but I still have a bunch of pages dog-eared for inspiration.

I’ve had the ‘Harvest Vegetable Galette with Greens & Goat Cheese‘ book marked for a while so I thought I would give it a go. Just like the leek pancake, the prep is pretty simple but the tough part is keeping it from falling apart when you want to flip it in the pan. My advice would be to add extra flour and keep them small. Otherwise it was pretty tasty and filling, Rich even said it could work as a meat substitute in a burger or sandwich.

The official recipe is in the link about but I didn’t really pay too much attention to the amounts and basically mixed in a bowel:

  • 1 large shredded beet
  • 2 small shredded carrots
  • dash of salt
  • 1/2 can of chickpeas
  • 1 cooked potato
  • 1/2 cup flour
  • 3 tbsp olive oil
  • Juice of 1/2 a lemon

I mixed it with my hands (which are still stained red from the beets) and mushed them into balls which I then flattened with a spatula on the frying pan.

Instead of goat cheese I made up some of the ‘Ricotta Cheese’ from the Plum Cookbook, although I used soft tofu instead of firm silken so it was more like a dressing instead of a cheese. I added some arugula and Bob’s your uncle.

Delicious nonetheless! I even had it again for breakfast today.

Vegetable GalettePlum’s Basil Soy Ricotta (again I used soft tofu instead of firm silken and it was fine)

Add into a blender:

  • 1 package of firm silken tofu
  • 1 tsp dried basil (I didn’t have this and again it still tasted great)
  • 1 clove of garlic
  • dash of salt & pepper
  • 1/4 cup olive oil
  • 2 tsp evaporated cane juice (I use agave nectar)
  • Juice of 1/2 lemon
  • 2 tbsp fresh basil

This recipe is so delicious and versatile that if you substitute some of the ingredients based on what you have it will still taste amazing.

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