Here’s to a new day, here’s to a new recipe!
OK so I guess this is me talking to my computer (as I am enabling dictation). Not only not does it help with my productivity but also it comes more naturally to me, so I hope you enjoy.
I have realized I don’t have much patience to type, especially when it comes to recipes, and I feel like they lose story, so I guess this is what we are doing now. Let me know if you’d like me to make a podcast or something along those lines too.
Just as a side note, I’m actually munching of this pie as I am recording this. And let me tell you – it is real good.
So to start with today I am bringing you a roasted sweet potato pie with a tomato and mushroom sauce that is just amazing.
This is pretty easy, you start by having three big sweet potatoes that you will then peel and cut very thinly – I think this is the biggest trick to this recipe being really really tasty and flavorful. Then you season it with a teaspoon of olive oil some oregano and some paprika. After, nicely lay down all these
slices of sweet potato then seasoning it and make a second layer on top of that and put that in the oven in one 190°C for about 10 to 15 minutes.
In the meanwhile, you’ll want to work on your sauce. Cut 2 cups of fresh mushrooms in large pieces, get a large pan and add the mushrooms with some olive oil and 1/2 cup of water and let it cook for 2 to 3 minutes. Then add the red onion for 1 minute and the tomato paste after that for 2 more minutes.
So now you’re just left with baking the pie! Get your shortcrust pastry out and lay it out on a baking tray. Place half of your sweet potatoes inside (this will create a nice base) and then on top put the tomato sauce have just created. Nicely fold the pastry into the shape that you wish and add the remaining potatoes as decoration on top.
This pie is now ready to cook! Bake for 40 to 50 minutes, and once it’s cold top it up with some vegan cheese and more oregano!
Thank you for reading,
All the love,
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