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Daubigny's Garden Recipe

Name: Van Gogh's Eeteries Daubigny's Garden Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Vegan
Ingredients: 1 cup all-purpose flour; 1 cup almond milk; 2 tsp baking powder; 2 tbs maple syrup; 1 tsp vanilla extract; 1 pinch salt; 2 cups potatoes; 1 cup carrots; 2 tbs vegan butter; 1 tsp salt; 1 tsp black pepper; 1 pinch nutmeg; 1 cup mushrooms; 1 cup tomatoes; 1 medium bell pepper; 1 medium onion; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 cup sunflower seeds; 1 cup fresh basil; 1 1/4 cup olive oil; 2 cloves garlic; 2 tbs nutritional yeast; 1 tsp salt; 1 tbs lemon juice; 1 cup arugula

Inspired by Van Gogh's Eeterie

Time1h

Serves2

vegan pancake, carrot mashed potato, mushroom, tomato, pepper, onion, sunflower pesto, arugula

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Frequently paired with

The best thing to pair and share with Daubigny's Garden

Selected to pour

Brut Nature Méthode Traditionnelle Francois Chidaine, 2008, ‘Montlouis-sur-Loire’, France

crisp · bright acidity · elegant

Open pairing →

Ingredients

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Vegan Pancake Batter

1 cup 00 bread flour

1 cup almond milk

2 tsp Baking powder

2 tbs maple syrup

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

Carrot Mashed Potato

2 cups Potatoes

1 cup Carrots

2 tbs vegan butter

1 tsp Celtic sea salt

1 tsp black pepper

1 pinch nutmeg

Sautéed Vegetables

1 cup Mushrooms

1 cup tomatoes

1 medium bell pepper

1 medium Onion

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Sunflower Pesto

1 cup sunflower seeds

1 cup fresh basil

1 1/4 cup olive oil

2 cloves Garlic

2 tbs nutritional yeast

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

Garnish

1 cup Arugula

Method

Vegan Pancake Batter

Prepare the Pancake Batter

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, mix the almond milk, maple syrup, and vanilla extract. Combine the wet ingredients with dry ingredients and stir until just combined. Let the batter rest for about 5 minutes.

Carrot Mashed Potato

Cook the Potatoes and Carrots

Peel and chop the potatoes and carrots. In a large pot, boil water and add the chopped potatoes and carrots. Cook until tender, about 15-20 minutes. Drain and return to pot.

Mash the Mixture

Add vegan butter, salt, black pepper, and nutmeg to the drained potatoes and carrots. Mash until smooth and creamy. Keep warm.

Sautéed Vegetables

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced onions and bell pepper, and sauté until softened, about 5 minutes. Add sliced mushrooms and tomatoes, and continue to cook for an additional 5-7 minutes. Season with salt and black pepper.

Sunflower Pesto

Make the Sunflower Pesto

In a food processor, combine sunflower seeds, fresh basil, garlic, nutritional yeast, salt, and lemon juice. Pulse until coarsely blended while slowly adding olive oil until smooth. Adjust seasoning to taste.

Assembly

Assemble the Dish

On a plate, spread a generous amount of carrot mashed potatoes. Top with sautéed vegetables, followed by a drizzle of sunflower pesto. Serve the vegan pancakes on the side, garnished with fresh arugula.

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