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Cassava Blini with Spinach Gratin

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Serves 4

INGREDIENTS:

    For the cassava blini

  • - 500g cassava, medium diced

    Spinach Gratin

  • - 250g silken tofu
  • - 1 cup raw cashew nuts, soaked overnight
  • - 2 Tbsp nutritional yeast, toasted
  • - 2 tsp apple cider vinegar
  • - 3 tsp miso
  • - 3/4 cup water
  • - 1 Tbsp olive oil
  • - 1 stalk onion leeks, chopped
  • - 5 cloves garlic, minced
  • - 500g spinach, blanched, squeezed and chopped
  • - Salt
  • - Black pepper
  • - 1 tsp smoked paprika
  • - 100g munggo tempeh, fried and crumbled

PROCEDURE:

1. Prepare the blini. Place the cassava in the perforated cooking pan and steam in your WOLF Convection Steam Oven using the STEAM mode at 210°F for 15 minutes or until fork tender. Remove into a bowl and mash until it forms a dough. Divide into 1 ½-inch balls and flatten until it resembles a pancake. Pan-sear or grill with no oil in a cast iron pan using your WOLF Induction Cooktop. Set aside in a baking tray.
2. Make the spinach gratin by combining tofu, cashew nuts, nutritional yeast, apple cider vinegar, miso, and water in a blender and purée until smooth. Set aside. Heat olive oil in a deep pan and sauté onion leeks and garlic until aromatic. Add spinach and cook until heated through. Add tofu-cashew mixture and stir until thick. Season well with salt, pepper and paprika.
3. To assemble, top each blini with a tablespoon or so of the spinach mixture. For a smoky flavor, brown the top using the BROIL mode of your WOLF M Series Oven, about 2 minutes.
4. Serve with a sprinkle of munggo tempeh for added texture and flavor.

PRESERVING FRESHNESS,
UNLEASHING FLAVOR

The seed-to-plate journey is long, arduous, and often thankless. As the food preservation expert, Sub-Zero refrigeration understands that we honor fresh food by keeping vibrant flavors and nutritional goodness fresher for longer. While Wolf appliances, the cooking expert, strives to unlock the rich flavors of the ingredients you’re cooking, ensuring that each dish is a masterpiece to savor.

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