My mother is from the Netherlands and my Oma used to make meatballs with mashed potatoes, gravy, and roasted vegetables. Dinner was ALWAYS followed by dessert which was usually a pie, icecream, or vla (pudding. Dutch cuisine is typically plain and hearty composing of potatoes, little meat, and lots of cruciferous vegetables and their roots. One thing I've always noticed is that they really like to mix all of the food together on the plate which was taken in consideration when developing this menu, and the gravy is what binds a dutch meal.
I added more spices to define the fresh and hearty flavors. This Dutch feast is lentil meatballs, beetroot mash, kale leek Sauté, spicy portabella gravy, finished with a pear raspberry frangipane (which isn't dutch at all).
These were hearty, two of these meatballs were supposed to feed one person but that could be reduced to one. It began by sautéing the onions and garlic until browned. Carrots, corn, and lentils were added with spices. Paprika brought sweet notes out of the contents, whilst the thyme retained fresh flavors. After they've simmered in broth and aminos they were tossed in nutritional yeast, oat flour, vinegar, and walnuts. An ambitious amount of nutritional yeast was added because it made the meatballs taste more real for it added saltiness and rounded out the strong flavors. I divided this into 6 large meatballs and baked until they were crispy on the outside.
Beetroot adds a sweet yet subdued flavor compared to regular mashed potatoes. I do think beets have an earthy flavor like potatoes but it is sweet which is why I included it in this dish. The beets were simply boiled, blended, and folded into the mashed yellow potatoes and topped with clover sprouts.
Kale Leek Sauté
Browned onions and leek were seasoned with massaged purple kale. Purple kale is very bitter, and when the onion and leek browned they became sweet which allowed the massaged kale to be easily enjoyed.
Spicy Portabella Gravy
Portabella mushrooms were chopped finely and tossed on browned onion and garlic. I caramelized with coconut aminos and then dehydrated them. Once dehydrated oat flour and pepper was tossed throughout to add crunch and the spice. Then water and broth were added with fresh sprigs of thyme and rosemary. This simmers into a thick gravy that is spicy.
The lentils an beetroot mash are overall sweet and mild. The kale leek sauté is as well but fresher. The spicy portabella gravy is something allows all of the flavors to commingle in every bite.
Pear Raspberry Frangipane
Frangipane isn't a dutch dessert, it's french which is south of the Netherlands. A frangipane is a fruit tart with an almond based filling. This is perfect for a gluten-free vegan dessert. However this particular one is vegan, gluten-free, soy-free, and SOS (salt, oil(a little bit), and refined sugar) free!
Bartlett pears ripen when their green skin yellows and blushes. When they're ripe the texture retains its grain and becomes sweet and juicy. This characteristic compliments the raspberry's tartness. Together the opposing flavors become a new one.
On a fry pan bring lemon juice, orange juice, coconut sugar, and maple syrup to a boil. A cinnamon stick and vanilla were added to bring out the flavors of the pears. Halved, peeled, and cored pears were added to the skillet. Once pears are tender and caramelized the skillet was removed from head.
The pear compote was then placed in a symmetric circle, with the sauce in the tart dish. Then the raspberries were placed around them in a similar pattern.
The almond filling composed of almond flour, maple syrup, egg replacer, and baking soda. All poured over onto the fruit with sliced almonds. The frangipane was placed in a 350ºF oven for about an hour. Almond flour tends to remain hydrated, I find that it must be baked longer than other flours before everything is cooked through.
The new flavor of ripened Bartlett pears and raspberries with a fluffy almond cake was a dessert that finished with vanilla coconut cream. This was served with a pot of mint tea.
The combination of these cruciferous vegetables and herbs that bloom in the fall really make this feast comforting in this autumn season.