Week Two: Behind the Scenes
Repurposing food: Show us what you do with mushroom stems, stale end bits of bread, carrot tops, etc.
If I were to take this prompt literally and to show you what I do with leftover bits of food, I would be sharing a picture of the compost bin at work, where all my vegetal leftovers wind up. Not a pretty sight, but perhaps a reminder to try a little harder to use all the bits and bobs leftover after cooking.
One remnant I do use up, every time, is the almond pulp left over after making almond milk. Although you can certainly use it right away as a wet ingredient in crackers, feta, and even coconut Bounty Bars (!), I prefer to dry mine to create almond meal or flour. To do so, I spread the clumps onto a baking sheet and put it in the oven at a low temperature (~250˚F) until it’s dried and crackly on top. Then I turn off the heat and let it continue to dry out, sometimes overnight. I then use the dry container of my Vitamix to process it into meal. It’s a relatively hands-off process, and I’m left with quite a lot of almond meal each time.
That being said… when I checked my almond meal stores in the pantry before embarking on the recipe I’m about to share, here’s what I found:
That is a sadly depleted store of almond meal, alas! So, for this recipe — which, by the way, makes a pair of sweet toasty galettes — I’m using less almond meal than I would have liked. Next time, I’ll increase the almond meal and decrease the flour accordingly.
So, with that out of the way… with what shall I fill my only-slightly-almondy crust, you ask? Another oft-discarded ingredient: broccoli stems!
Well, not just broccoli stems, but the whole broccoli stalk. In this simple galette, crispy roasted broccoli adds a flavorful crunch and lots of nutrition to a cheesy filling. As I mentioned in last week’s cheese-centric MoFo post, I don’t actually purchase premade vegan cheese all that often, opting instead to make my own. And although it’d be relatively simple to spread a nice cashew cream (or my tofu-walnut ricotta) on this galette, truthfully, I didn’t feel like making one! I wanted a sharper, deeper flavor and more meltiness, and I wanted the simplicity of using something pre-made. Use your favorite cheddar or go for the gold and make your own cheese. It’ll be tasty either way.
Roasted Broccoli Galette with an Almond Meal Crust
Makes two single-serve galettes or one large galette
For the filling
- Two heads broccoli
- 3 cloves garlic or 1 teaspoon garlic powder
- Dash sea salt, optional
- ~1 tablespoon olive oil
- 1 1/2 cup vegan cheddar shreds
For the crust
- 1 cup unbleached all-purpose flour
- 1/3 cup almond meal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/3 cup vegan butter, chilled and cubed
- 1/3 – 1/2 cup ice-cold water
- Nutritional yeast (optional)
Preheat the oven to 400˚F.
Roughly chop the broccoli, including the stems, into bite-sized pieces. I like to shave the rough edges off the stems but that’s not necessary. Toss with olive oil, salt, and garlic, then transfer to a baking sheet and roast for 15 minutes.
While the broccoli is roasting, make the crust dough. Combine dry ingredients (flour, almond meal, salt, and garlic powder), then use your hands or a pastry cutter to cut in the vegan butter until it forms sandy crumbs. Drizzle in the cold water and stir to combine, using your hands to knead if necessary. Start with 1/3 cup and add more by the tablespoon if necessary. Work it gently until it comes together into a soft but not sticky dough; do not overwork. Form into a ball and place in the refrigerator while the broccoli finishes roasting.
When the broccoli is starting to crisp up and blacken just a little, remove from the oven. (It might take more than 15 minutes.) Turn the oven off to let it cool to 350˚F while you prepare the galette crusts.
Divide the dough into two equal balls. On a clean, lightly floured surface, roll out the dough into a rough circle or oval about 1/8″ thick. Transfer to a baking sheet dusted with cornmeal or lined with parchment paper. Leaving a 1 1/2″ border, divide most of the cheese between each crust, reserving about 1/4 cup. Pile the roasted broccoli on top of the cheese, then sprinkle with remaining cheese. Optionally, dust with nutritional yeast as well. Fold the edges of the dough over the filling, overlapping with each fold.
Bake at 375˚F for 30-35 minutes until crust is golden brown.