For mashed purple potato:
400 g purple potato
4-5 garlic cloves
1 tsp salt
2-3 tbsp olive oil
4-5 tbsp almond milk
1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and peel.
2. Transfer to a food processor. Add garlic cloves, salt, almond milk and olive oil. Mix until smooth and creamy.
3. Divide puree between the plates.
For the mushrooms:
60 g. dried mushroom mix ( morel, porcini, black trumpet, chantarelle)
1 tbsp olive oil
1/2 tsp salt
1. Place dried mushrooms in a bowl, cover with warm water for 10 minutes. Strain and drain the mushrooms.
2. Heat a large pan with olive oil, add the mushrooms, cook until tender and crispy.
Pickled mustard seeds* (a.k.a vegan caviar)
1. Add mushrooms on the top of mashed purple potatoes.
2. Add some pomegranate seeds, pickled mustard seeds using a teaspoon, sprouted peas and nasturtium leaves.
3. Serve warm. Enjoy!
Notes: You can buy packaged pickled mustard seeds or make yourself.*
To make yourself, here is the recipe!
- 1/2 Cup Yellow Mustard Seeds
- 2/3 Cup White Wine Vinegar
- 1/3 Cup Water, plus extra for blanching
- 2 Tbsp Coconut Sugar
- A pinch of Salt
- Add the mustard seeds to a small pot and cover with enough water . Bring water to a boil, fluffing periodically with a fork to avoid seeds sticking to pan, then remove it from the heat. Drain the water out by pouring the seeds into a mesh strainer and rinsing with cold water. Strain all the liquids out again and repeat this process a couple of times ( at least 6 times) to release the bitter tannins from the mustard seeds.
- Return the strained seeds back to the pot and add the vinegar, 1/3 cup water, sugar and pinch of salt. Bring to a gentle simmer for a few minutes. The seeds should have almost doubled in size and have a somewhat gelatinous texture. Remove from heat and let it cool. Pour into an airtight jar and chill for at least 24 hours before using.