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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Savory Torte with New Potatoes, Cherry Tomatoes and Snap Beans

 

Italians know cakes don’t have to be sweet!  This ‘torta salata’ features tiny new potatoes, wax and green beans, and garden cherry tomatoes, baked up in a flavorful light batter.  A pretty dish, brimming with vegetables, savory tortes are delightful for brunch, luncheon, or a light supper. Plant-based with no oil, sugar, or salt.

 

Prep time 1 hour          Cooking time 60-70 minutes           Makes one 9.5” cake ring

 

Ingredients

 

Veggies

1 large red onion, halved, cut in thirds, then sliced

1 Tablespoon fresh thyme leaves or 1 ½ teaspoons dried

Splash of water or dry white wine or no-sodium veggie broth to deglaze skillet

2 cups new potatoes

4 cups cherry or grape tomatoes, halved

3 cups wax or snap beans or mixed, blanched

 

Batter

1 ½ cups or 350 grams unsweetened, unflavored almond milk

1 5/8 cups or 240 grams white whole wheat or whole wheat pastry flour

3 ½ teaspoons baking powder

1/8 teaspoon freshly ground nutmeg

1 Tablespoon nutritional yeast

Pinch ground white pepper

Big pinch saffron

½ cup aquafaba •, whipped with ¼ teaspoon cream of tartar

4 ½ teaspoons shiro (white) miso ••

 

Glaze

¼ cup white balsamic vinegar reduction

 

Aquafaba is the water chickpeas are cooked in or the liquid in cans of chickpea. If you are cooking up a batch of dry chickpeas, cook them in just enough water to cover the chickpeas, then reserve the viscous cooking liquid by cooling it and freezing in ice cube trays.  The ½ cup called for in this recipe is about 4 ice cubes worth. If you use canned chickpeas, choose no-sodium cans.

 

•• Miso is a good salt alternative that helps to lower blood pressure. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).

 

 

Directions

 

Cook Veggies

  •  Steam the potatoes until fork tender but intact.

 

  • Dry sauté onion, sprinkled with thyme, in a preheated skillet over medium flame until they release their moisture and begin to darken the pan. Add the steamed potatoes and cook together for 5 minutes, stirring occasionally, allowing the potatoes to brown lightly. Deglaze the pan with a splash of liquid when the sauté dries and the onions begin to adhere to the pan, and with a wooden spoon, scrape up all those tasty carmelized sugars.  Cut the potatoes in half. Set aside for now.

 

  • Cut the tomatoes in half, place on a cookie sheet, lined with parchment, and bake in an oven, preheated to 400°F/205°C for 30 minutes or until tomatoes are lightly dehydrated and beginning to brown on their cut edges. Set aside.

 

Make Batter

  • With a stand or hand mixer, add the aquafaba with cream of tartar to a bowl and whip to stiff peaks.

 

  • In a small bowl add the saffron and pour just a spoonful of very hot water to cover. Allow to steep for at least 10-15 minutes.

 

  • In a blender add the flour, nutmeg, pepper, nutritional yeast, and baking powder. Pulse to combine. Then add the almond milk, miso, and saffron with its soaking water. Blend until smooth. The consistency should be a thick but pourable batter. If it is too thick, add a bit more almond milk; if it is too thin, add a bit of flour. Transfer to a large bowl.

 

  • To the batter now stir in all the veggies, combining well. Then gently fold in the whipped aquafaba, taking care to deflate it as little as possible.

 

Bake the Torte

  • Preheat oven to 350°F/176°C.

 

  • Line a 9” baking tin with parchment or a 9 1/2 “ springform pan as I did in the photo here and created a ring cake by placing a small inverted pyrex bowl in the center.

 

  • Pour in the batter. It won’t rise much so you can fill the pan up to ½” from the top.

 

  • Bake for 40-45 minutes or until the cake is lightly browning on its edges and a skewer comes out cleanly.

 

  • Remove from oven.  Increase oven temp to 425°F/218°C.

 

  • To create an attractive shiny exterior, glaze the cake with the balsamic reduction, using a pastry brush.

 

  • Return to the oven for a final 10-15 minutes or until the cake turns a darker golden shade and begins to crack on its surface.

 

  • Cool on a rack before removing from the pan.

 

Serve with a nice soup and/or salad for a perfect meal.

Savory Torte with New Potatoes, Cherry Tomatoes, and Snap Beans