My father was Peruvian, so I have “veganized” some dishes from this colorful cuisine. This Causa (kow-sah) recipe is a very beautiful and delicious vegan version of a traditional Peruvian dish. It can be made ahead, and makes a great addition to the holiday table, utilizing seasonal vegetables and providing a stunning and unusual centerpiece. The salad is usually full of oil and stuffed with seafood, but this version is low in fat AND it is vegan. If you prefer, you can make small round molds for individual servings. Contributed by Bryanna Clark Grogan, Author of Nonna’s Italian Kitchen, The Almost No-Fat Holiday Cookbook, and others (reprinted by permission of the author) Visit Bryanna’s Vegan Feast.
Serves: 6 to 8Lemon dressing:
1/2 teaspoon salt
2 small cloves garlic, minced or crushed
1/2 cup Oil Substitute for Salad Dressings (see recipe following)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Potato layers:
1 pound russet potatoes
1 pound yellow potatoes, such as Yukon Gold (or pink-fleshed potatoes)
1 pound purple or blue potatoes
1/2 cup plus 2 1/2 tablespoons) Lemon Dressing (save the rest for the Filling)
6 tablespoons vegan mayonnaise (such as Vegenaise®)
1/2 tablespoon salt
Filling:
1 tablespoons olive oil
3 cloves garlic, minced
2 medium onion, thinly sliced
2 medium bell peppers (yellow, orange, and/or red), cut into thin strips
10 large sun-dried tomato halves in oil,
squeezed to eliminate as much oil as possible, and thinly sliced
1 cup marinated artichoke hearts, drained and sliced thinly
2 tablespoons pickled jalapeños, minced
Remaining Lemon Dressing
Salt and freshly ground black pepper to taste
Garnishes:
2 large cobs corn, cooked and cut into 1 1/2” rounds
(these are used cold or at room temperature)
1 large steamed or baked orange sweet potato,
peeled and sliced in 6-8 pieces (these are used cold or at room temperature)
18 to 24 Peruvian Alfonso olives (or Kalamata olives)
More additional garnishes:
Avocado cubes, tossed in lemon juice
Roasted, pickled, or raw red bell peppers
Pickled hot peppers
Pretty lettuce leaves
To make the Dressing:
With the back of a teaspoon in a small round-bottomed bowl (or use a medium- sized mortar and pestle), mash together the salt and garlic until it is like a paste.
The salt grains will help mash the garlic to a paste and the garlic juice will dissolve the salt. Whisk in the Oil Substitute, olive oil, and lemon juice with a fork, or small wire whisk. This method of mixing is easy and convenient for small amounts made just before dressing the salad.
To make the Potato layers:
Cook the three varieties of potatoes separately. You can peel and simmer the russet and the yellow potatoes (cut into even-sized chunks) in water to cover until just tender, but the purple or blue potatoes fall apart easily, so I steam or micro-steam them with the skins on. I cut them into about 2-inch pieces first. I micro-steam them for about 10 minutes.
To remove the skins of the blue or purple potatoes, hold them under gently-running cold water and the skins should slip off easily. Be careful not to saturate the potatoes with water.
Mash EACH separate batch of potatoes in its cooking pot or a bowl. When mashed, add to EACH batch of potatoes 3 1/2 tablespoons of the Lemon Dressing, 2 tablespoons of the mayonnaise, and 1/2 tsp. of salt, and mash again until smooth. Reserve the remaining lemon dressing for the Filling. Set the mashed potatoes aside, covered.
To make the Filling:
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions, garlic, and peppers and sauté until they soften. Add the sun-dried tomatoes, artichoke hearts, jalapeños, remaining Lemon Dressing, mix well, and then taste for salt and pepper.
To assemble:
Line a 9 x 5-inch loaf pan, or a 10-inch round casserole with oiled plastic wrap, with an overlap. Press the one of the mashed potato mixtures onto the bottom of the pan. Add half of the filling, then another one of the potato mixtures, then the remaining filling, then the remaining potato mixture. Smooth the top, fold the overlapping plastic wrap over and refrigerate for several hours or overnight.
To serve:
Fold back the plastic wrap covering the top of the terrine. Unmold the terrine onto a platter and garnish as desired.
http://www.vegkitchen.com/recipes/vegetables-all-year-round/bryanna%e2%80%99s-peruvian-tri-color-potato-salad-terrine/
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