Lunch Special - Vegan Potato and Carrot Timbale

An attractive potato and carrot timbale, served with seasonal vegetable, toasted tofu, and mushroom in mountain pepper berry sauce. A vegan meal on its own, or enjoy as an entree, or as a side dish, to a main course. The fruity and zingy mountain pepper berry sauce highlights the taste of the dish. The akudjura (bush tomato) in the tofu and carrot pastry adds an extra dimension to the taste. General instructions follow.

Mountain Pepper Berry Sauce:
Make a roux out of 1 tablespoon onion and garlic infused olive oil, 1 tablespoon plain flour, 1 tablespoon tapioca startch, and 2/3 cup water. Remove from the heat. Add 1 tablespoon of tomato paste, 1.5 cups of sliced champignons and 2 teaspoons of ground mountain pepper berry.

Potato and Carrot Timbale:
To 150 g of pureed cooked carrot, add 1/4 salt, 1 tablespoon of trinity olive oil infusions, and 75 g toasted glutinous rice flour (obtained from oriental stores). Mix to a soft dough and rest 30 minutes to soften the rice flour. For each timbale, roll out 30 g of the carrot pastry between baking paper dusted with rice flour. Place 60 g ball of cooked mashed potato in the pastry and wrap up. Press into a well oiled mould such as an expresso cup. There is enough pastry for 6 timbales. No further cooking is needed as the rice flour is cooked, other than perhaps a quick warm up in a microwave.

Toasted Tofu:
Marinate slices of tofu in trinity olive oil infusions. Just before cooking, drain and coat with chickpea flour. Bake at 180 degrees Celsius for 20 minutes until golden.

Assemble the dish as shown and garnish with fried onions and garlic left over from the olive oil infusions.