Tarta Tricolor Vegana
MAIN DISH: VEGETARIAN
Contributed by Viviana Siless
Chair, Women in Science
Postdoctoral Research Fellow
Laboratory of Computational NeuroImaging, Rosas Lab
Ingredients
Pie crust:
3 cups of flour (whole wheat all-purpose)
Half cup of oil
1 tbsp of vegan butter
3/4 cups of water
Tsp of salt
Combine and put in the fridge to cool and rest.
My parents outside their shop in Buenos Aires
Filling:
1 butternut squash (I used 3/4 + a small acorn)
750 gr of spinach
1 large onion
Firm tofu (I used a pack and a half)
Half lemon
1 1/4 cup of vinegar
Salt to taste
Pepper to taste
Olive oil to taste
Method
1. Preparing fillings:
1. Bake butternut squash. Take out of the oven, make a puree, add salt and pepper to
taste, 1 tbsp of olive oil.
2. Cut tofu in squares, or little pieces. Add in a container with olive oil, salt, vinegar,
pepper and half lemon. Mix and let it rest.
3. Cut onion in little pieces and cook in a pan with spinach, salt, pepper, olive oil to
taste.
2. Tarta tricolor:
1. Add flour to your baking pan.
2. Grab the dough from the fridge and stretch it with a rolling pin. Add to your
baking pan covering the edges.
3. Put a layer of butternut squash puree.
4. Strain your tofu and add a layer of tofu.
5. Strain your spinach and add a layer of spinach.
6. Bake for 20 mins at 350F.
My Grandmother
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