Jerusalem Artichoke Potato Canapes
Ingredients:
2 medium-sized potatoes (different colors if possible)
3 Jerusalem artichokes
1 teaspoon cider vinegar
1 teaspoon lemon juice
1 teaspoon hazelnut oil, walnut oil or untoasted sesame oil
1 teaspoon extra virgin oil
1/2 cup vegan "cream cheese"
Fleur de sel (flaky sea salt)
Black pepper
A few springs of Dill
Directions:
If the potatoes have a delicate skin, keep the skin on. Cut the potatoes into into 1/4-inch thick slices. Set up a steamer. Steam the potatoes until cooked through, 10 to 12 minutes. When done, let cool completely.
In a bowl, whisk together the vinegar, lemon juice and oils, and then set aside. Peel or scrub the Jerusalem artichokes. Using a mandoline slicer or a very sharp knife, cut the Jerusalem artichokes into very thin slices and toss them in the dressing. Sprinkle some salt and pepper and mix.
Place the potato slices on a serving plate and dab each potato with a little vegan cream cheese. Sprinkle with salt, and using your fingers, place a mound of Jerusalem artichoke mixture onto each potato slice. Top with a tuft of dill and serve.
About Daniela
Follow her on Twitter @vegandishes365 and on Facebook at www.facebook.com/vegandishes365
Daniela was born and raised in Timisoara, Romania, where she spent her teenage years working as a fashion model for Elite. She has appeared in print ads and numerous television commercials in Romania and modeled for various brands in Germany and the U.S. These days, she's working behind the lens as a photographer's assistant and videographer. And when she's not hosting dinner parties for her vegan friends, Daniela dedicates her time to donating and participating in various fundraising events to benefit animals, in particular Last Chance For Animals (LCA).
Daniela is proud to be living and working in America, which in the years following the collapse of Nicolae Ceausescu's Communist regime seemed like only a dream. Despite living through such a difficult socioeconomic transition, Daniela recalls her childhood years spent with family in her grandmother's garden and kitchen as among the happiest of her life.
Long before "farm to table" was revived in America, Daniela was enjoying the culinary practice with her grandmother on a daily basis - growing, harvesting and cooking her own healthy and nutritious plant-based dishes. After moving to Los Angeles in 2010 and discovering the Hollywood vegan lifestyle, Daniela incorporated much of what she learned back home into dishes she cooks for her vegan friends.
Now, she's thrilled to be sharing her vegan recipes and cooking tips with HNGN's readers, who will be salivating in no time.
