A vegan and gluten free recipe, courtesy of our partner Dominique Dupuis from L’Armoire du Haut.

Nutty Kale Crumble

  • 1 bunch of kale, well cleaned and chopped
  • ½ cup of Brazil nuts, grilled and roughly chopped
  • 1 onion or shallot, sliced
  • 1 small garlic clove
  • 1 tablespoon cold pressed olive oil
  • Salt & pepper from the grinder
  • Zest of half an organic lemon
  1. Place onion in hot oil until caramelized. Set aside.
  2. Put kale in a dry pan until the leaves have sweat all their water
  3. Put all ingredients in the bowl of a mixer and mix until you get a spreadable texture. Rectify seasoning if needed.

 

Fried Mushrooms

  • Olive oil
  • 1 pack of mushrooms, finely sliced
  • 1 tsp. tarragon
  • ½ tsp. hyme
  • 2 green onions, chopped
  • 1 clove garlic
  • Salt and pepper
  • ¼ cup white wine
  • 1 tsp. Miso
  1. In a pan, preheat oil on medium-high heat, add mushrooms, seal them then stir.
  2. Add tarragon, thyme, green onions, garlic, salt, pepper and brown for 2 minutes.
  3. Dilute miso in white wine, deglaze with the white wine-miso mix and let it evaporate a little. Turn the heat off and set aside.

 

Bechamel Sauce

  • 2 cups soy milk
  • 1 cup homemade stock (unsalted) or water
  • 3 tsp. Cuisine Soleil tapioca starch
  • 1 tbsp. salt
  • Pepper
  1. In a bowl, pour milk, stock and tapioca starch, and whisk until well combined.
  2. In a saucepan on medium heat, pour sauce and heat slowly, you must never stop whisking until the sauce thickens. Take off the heat, salt, pepper and set aside.

Cuisine Soleil Pancakes

  • 1 cup Cuisine Soleil 4 grains pancake mix
  • 1 tbsp. ground flax seeds
  • 1 cup vegetal milk
  • ½ cup water
  • ½ tsp salt
  1. In a big bowl, mix all ingredients well
  2. Heat a non-stick pan to medium-high heat
  3. Place a ladle of mix in the center of the pan and spread it carefully with a spoon to form a big thin pancake.
  4. When the pancake starts to come loose turn it with a spatula to cook the other side. Set aside.

Final Assembling

  1. Oil the bottom of a springform pan or pie plate
  2. Place a pancake at the bottom
  3. Place a thick layer of the Kale Crumble
  4. Place another pancake
  5. Pour some béchamel sauce
  6. Place another pancake
  7. Spread a layer of mushrooms
  8. Repeat those steps until you are out of pancakes
  9. End with a thick layer of Béchamel Sauce
  10. Cook in the oven at 350 °F for 20 to 30 minutes
  11. Cut slices and serve
  12. Pour the rest of the béchamel sauce on each portion