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| Potato Tortino with Rapini |
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| New Mushroom-Barley Soup We've been having a nice stretch of cold, but quite sunny, weather lately, but today we had a little snow, too! (Our "grand-dog", Skeena, a 15-year-old Malamute who has been staying with us for a few days, has been loving the snow.) The two dishes that I made yesterday (the soup for lunch with hummus, olives, marinated artichokes, tomatoes and baby greens on homemade crusty rolls; and the potato dish for dinner, along with a big salad) were certainly suited to the weather. Today, we were truly grateful for the thick, tasty leftover mushroom-laden barley soup for lunch again.  My paternal grandmother's family emigrated to Peru from the Italian province of Liguria, so the cuisine of the region naturally interests me:
"...A classic
example of Ligurian culinary ingenuity, it [a frittata, tortino, or polpettone]
is basically a way of turning vegetables into a main dish, or at least a hearty
appetizer, by adding little more than miscellaneous odds and ends..." Colman Andrews in "Flavors of the Riviera" (Bantam Books, NY, 1996), quoted in my book “Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine”.
That's exactly why I love this recipe, which is from "Nonna's Italian Kitchen". There are many ways to make this, depending on what you have in your refrigerator. This is the way I made it yesterday, but there are suggestions for other variations. Printable Recipe
BRYANNA’S TORTINO DI PATATE (Layered Potato
Casserole—this time with rapini, onions, vegan Italian sausage, and vegan
cheese.)
(Can be gluten-free and soy-free)
Serves 6
A potato
tortino (tortino mean “little cake” in Italian) is a layered casserole made
with thinly-sliced pre-cooked waxy potatoes.
It can be made simply with potatoes, sautéed onions, and breadcrumbs, or
a more elaborate version can be made by adding one or more of the other
additions or alternatives listed at the end of the ingredient list.
2 lbs. waxy
potatoes
1-4 T.
extra-virgin olive oil (depending on your taste)
1 large
onion, thinly sliced
2-3 cups
chopped (about 1/2 a bunch) blanched
rapini (broccoli rabe) or other
greens
1 to 2
crumbled spicy vegan sausages (such as Field Roast Chipotle)—add a
few dried chilli flakes if the sausage is not very spicy
2 large cloves garlic, minced
about 1/2
cups fine dry breadcrumbs or panko (can be whole
grain; can be gluten-free)
1/4-1/2 cup
vegan broth (I like Better Than Bouillon No-Chicken Vegan soup base)
salt and
freshly-ground black pepper to taste
about 1/4
cup vegan Parmesan substitute (we like Go Veggie! soy parmesan)
about 1 cup
of Daiya Mozzarella Shreds or other vegan white cheese, or your own homemade
version
ADDITIONS OR ALTERNATIVES:
1.) Instead of vegan mozza, use about 1 to 1 1/2
cups of thick Besciamella Sauce (made with or without the oil),
dividing it between the layers, with some on the top.
2.) Add 1/2 lb. fresh ripe sliced plum tomatoes,
or about 1 cup canned tomatoes, drained and diced or chopped (add a clove of chopped
garlic to the onions)
3.) Add 2 tablespoons chopped fresh rosemary and 1
oz. dried porcini or boletus mushrooms, soaked in hot water, drained and
chopped (use reserved soaking water for liquid in recipe) AND/OR 1/2 lb. any
kind of fresh mushrooms, sliced and sautéed in a little extra-virgin olive oil
3.) Instead of the sausage, use 6 thin slices
commercial vegetarian "bacon" or ham" (or your homemade version)
Some other ideas:
a.) You could layer the potatoes with grilled or
broiled zucchini or eggplant slices;
b.) or add some fresh basil or other herbs
c.) You could blend the broth with 1/2 cup or so of silken tofu (and a tsp of The Vegg [egg yolk sub], if you like) and pour 1/2 of it over each layer of potatoes, for an “eggy” binder.
Steam or microwave
the potatoes, cut into even-sized chunks, until they are just tender, but still
firm. (I don't usually peel them, but
you can, if you wish.) When they can be
handled easily, slice them about 1/4-inch thick.
In a large heavy
(can be non-stick) skillet over medium-high heat, heat the olive oil (whatever
amount you prefer). Sauté the onions in
the oil until they are soft and starting to brown. Add the minced garlic,
chopped, blanched rapini (or other greens), and sausage, and sauté for a few
more minutes.
Preheat the
oven to 400ºF.
Coat a
10-inch glass or ceramic casserole (or a 2 qt. oval casserole) with olive oil and
sprinkle it with some of the breadcrumbs.
Place a single layer of potato slices on the bottom of the dish.
Sprinkle with salt and pepper. Cover the potatoes with half of the
onion/greens/sausage/garlic mixture, and any optional ingredients you may be
using. Sprinkle with a heaping
tablespoon of vegan parmesan and cover with 1/3 of your Daiya Shreds or
whatever cheese alternative you may be using. Repeat layering once more, saving
enough potatoes and cheese alternative for one more layer. Top with the last of
the potato slices and sprinkle with salt and pepper.
   
Pour the broth over the dish and then top with the remaining breadcrumbs, vegan cheese alternative, and vegan parmesan. Bake for 30 minutes, or until bubbly and golden on top. Serve hot.
*************************
BRYANNA’S NEW
MUSHROOM/BARLEY SOUP
Serves 10-12
(Soy-free and can be gluten-free)
It was snowing a bit today, and quite cold. I’m so glad I made his soup yesterday! This
soup is faster to make than my older version, contains no oil, and you don’t
need any Marmite (yeast extract). AND,
just in case you aren’t near a convenient grocery store, you can use just a few
fresh mushrooms, along with some soaked dried mushrooms, which everyone should
have in their pantry for adding wonderful flavor and umami to any number of
dishes! (I buy the wild mushrooms mixture available at Costco, in a 1 lb.
container—very good buy!)
6 cups boiling water
1 1/2 oz. dried mixed wild mushrooms
1/2 cup chopped yellow onion
1 large leek, split, cleaned and chopped (If you have no leeks, use about 1 1/2 cups
chopped onion in total.)
2 cups sliced fresh mushrooms (preferably cremini)
4 large cloves garlic, minced
5 cups hot water mixed with
3 Tbsp + 2 tsp. vegan “chicken” broth powder or paste (I use Better Than Bouillon No-Chicken vegan broth paste)
1 tsp. dried rosemary
1/4 cup soy sauce or tamari
2 cups rinsed and drained cooked or canned chickpeas (one 19 oz. can)
1/2 cup water whisked with 1/4 cup unbleached white flour OR white GF flour mix freshly-ground black pepper and salt to taste (you may not need any added salt)
Pour the boiling water over the dried mushrooms in a large
bowl, pitcher or batter bowl, cover and let soak while you prepare the other
ingredients.
Place the leeks in a covered microwave-proof casserole and microwave on 100% power for 5 minutes. Remove the lid (carefully!) and stir in the
sliced fresh mushrooms and garlic. Cover
and cook at 100% power for 2 or 3 more minutes.
Drain the soaked dried mushrooms in a sieve over a pot or
bowl to catch the soaking water. Squeeze
as much of the water out of the mushrooms as possible. Chop them coarsely. Strain the mushroom
soaking water into your soup pot. Add the chopped soaked mushrooms, and the
microwaved onion/leek/mushroom/garlic mix.
Stir in the 5 cups hot water mixed with the broth powder or paste, the
barley, rosemary, soy sauce, and chickpeas.
Bring to a boil, turn down to low, cover and simmer for 30 minutes.
In a small bowl whisk the 1/2 cup water with the flour until no lumps remain. Whisk in a little of the hot broth from the soup and stir into the soup. Stir well to distribute thoroughly. Simmer for about 5 more minutes. Taste for salt and pepper. Serve hot.
Enjoy!
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