2 hours
Serving Ideas: Serve with "15-Creamy Roasted Garlic Sauce" (see recipe).
- This dish is very fun to present to a crowd because it is quite beautiful and delicious.
- The quickest way to make this dish is to use leftovers such as: roasted orange root
vegetables (sweet potatoes and/or carrots - e.g., "Roasted Root Vegetables" (see recipe)) and
leftover braised greens (kale, collards, and/or broccoli - e.g., "Kale with Sun-Dried Tomatoes"
(see recipe)). Alternatively, use other various leftovers (e.g., refried black beans and "Roasted Mexican-
Style Vegetables" (see recipe) to make a new dish in this layered torte style.
RICE
1 3/4 cups brown rice, short-grain, washed
4 cups no-salt-added vegetable broth, (or water)
1/2 teaspoon sea salt
2 tablespoons tahini
SWEET POTATO FILLING
2 1/4 pounds sweet potatoes, cut into 1" cubes (about 3 medium sweet potatoes)
1 teaspoon dark (toasted) sesame oil
1/4 teaspoon sea salt
1/4 cup pecans
COLLARD GREEN FILLING
1/2 teaspoon dark (toasted) sesame oil
1 medium onions, chopped
1 pound collard greens, chopped (about 16 leaves)
1/4 teaspoon sea salt
Makes 8 servings.
RICE
Prepare the rice by combining the rice, water, and sea salt in a pot. (This recipe uses a bit more liquid
than would normally be used to cook rice, but this is because we want the rice to be wet and soft when it
is finished cooking.) Cover and bring to a boil. Turn to low and simmer for 1 hour.
Once rice is finished cooking, stir in tahini and set aside.
SWEET POTATO FILLING
While rice is cooking, bake the sweet potatoes. Toss cut potatoes, oil, and salt in a bowl.
Transfer to baking sheet (it does not necessarily need to be oiled since the potatoes are oiled) and roast
in a 450 degree F (230 degree C) oven (no need to preheat oven) for about 50 minutes, or until the
vegetables are not hard,
and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure
they do not burn on any one side.
When potatoes are finished roasting, remove from oven and blend in a food processor with pecans. Set
aside.
COLLARD GREEN FILLING
While rice is cooking and potatoes are roasting, prepare the collards. Heat a skillet over medium-high
heat and add oil. Saute onion and collard greens, sealing them one at a time (about 11 minutes total).
Add the sea salt and cook for about 3+ minutes.
Briefly blend mixture in a food processor. I prefer the collards not completely pureed, but rather still with
some texture.
TORTE ASSEMBLY
To assemble the torte, completely oil a 10 inch round spring form pan (especially the bottom) (or use a
deep dish pie pan). Spread half of the rice in the bottom of the pie pan. Spread sweet potato filling on top
of bottom rice layer. Then spread on the collard filling, and finally the remaining rice as the top layer.
Bake in a 375 degree F (190 degree C) oven (no need to preheat oven and no need to cover the pan
unless it starts looking too browned on top) for 30 minutes. Let cool out of the oven for 10 minutes. Either
serve it from the pan, or turn it out upside down on to a large platter. Garnish as desired (such as, eatable
flowers, shredded carrots, or parsley). Cut triangle pie shaped slices to serve.
VARIATIONS:
- Replace either the sweet potato filling or the collard green filling with a black bean filling (this can be
made similar to the collard green filling using black beans instead of collards).
- Use kale or chard in place of collard greens.
Per serving: 323 Calories; 6g Fat (14% calories from fat); 10g Protein; 73g Carbohydrate; 0mg Cholesterol; 281mg
Sodium
Serving Ideas: Serve with "15-Creamy Roasted Garlic Sauce" (see recipe).
- This dish is very fun to present to a crowd because it is quite beautiful and delicious.
- The quickest way to make this dish is to use leftovers such as: roasted orange root
vegetables (sweet potatoes and/or carrots - e.g., "Roasted Root Vegetables" (see recipe)) and
leftover braised greens (kale, collards, and/or broccoli - e.g., "Kale with Sun-Dried Tomatoes"
(see recipe)). Alternatively, use other various leftovers (e.g., refried black beans and "Roasted Mexican-
Style Vegetables" (see recipe) to make a new dish in this layered torte style.
RICE
1 3/4 cups brown rice, short-grain, washed
4 cups no-salt-added vegetable broth, (or water)
1/2 teaspoon sea salt
2 tablespoons tahini
SWEET POTATO FILLING
2 1/4 pounds sweet potatoes, cut into 1" cubes (about 3 medium sweet potatoes)
1 teaspoon dark (toasted) sesame oil
1/4 teaspoon sea salt
1/4 cup pecans
COLLARD GREEN FILLING
1/2 teaspoon dark (toasted) sesame oil
1 medium onions, chopped
1 pound collard greens, chopped (about 16 leaves)
1/4 teaspoon sea salt
Makes 8 servings.
RICE
Prepare the rice by combining the rice, water, and sea salt in a pot. (This recipe uses a bit more liquid
than would normally be used to cook rice, but this is because we want the rice to be wet and soft when it
is finished cooking.) Cover and bring to a boil. Turn to low and simmer for 1 hour.
Once rice is finished cooking, stir in tahini and set aside.
SWEET POTATO FILLING
While rice is cooking, bake the sweet potatoes. Toss cut potatoes, oil, and salt in a bowl.
Transfer to baking sheet (it does not necessarily need to be oiled since the potatoes are oiled) and roast
in a 450 degree F (230 degree C) oven (no need to preheat oven) for about 50 minutes, or until the
vegetables are not hard,
and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure
they do not burn on any one side.
When potatoes are finished roasting, remove from oven and blend in a food processor with pecans. Set
aside.
COLLARD GREEN FILLING
While rice is cooking and potatoes are roasting, prepare the collards. Heat a skillet over medium-high
heat and add oil. Saute onion and collard greens, sealing them one at a time (about 11 minutes total).
Add the sea salt and cook for about 3+ minutes.
Briefly blend mixture in a food processor. I prefer the collards not completely pureed, but rather still with
some texture.
TORTE ASSEMBLY
To assemble the torte, completely oil a 10 inch round spring form pan (especially the bottom) (or use a
deep dish pie pan). Spread half of the rice in the bottom of the pie pan. Spread sweet potato filling on top
of bottom rice layer. Then spread on the collard filling, and finally the remaining rice as the top layer.
Bake in a 375 degree F (190 degree C) oven (no need to preheat oven and no need to cover the pan
unless it starts looking too browned on top) for 30 minutes. Let cool out of the oven for 10 minutes. Either
serve it from the pan, or turn it out upside down on to a large platter. Garnish as desired (such as, eatable
flowers, shredded carrots, or parsley). Cut triangle pie shaped slices to serve.
VARIATIONS:
- Replace either the sweet potato filling or the collard green filling with a black bean filling (this can be
made similar to the collard green filling using black beans instead of collards).
- Use kale or chard in place of collard greens.
Per serving: 323 Calories; 6g Fat (14% calories from fat); 10g Protein; 73g Carbohydrate; 0mg Cholesterol; 281mg
Sodium