Roasted Rosemary Potato and Seitan Galette With Cashew Cheese
[Vegan]

To Make the Dough:

1. Mix everything together and knead well. Then put it into the refrigerator for an hour ahead of time. When you're ready to roll it out, put it out onto a floured board.
2. Cut the dough in thirds and work with each piece separately. Roll it into roughly 1/4-inch sheets and then cut it with your chosen shape. You may stack them together with a bit of sprinkled flour until you're ready.
3. Once you have your fillings arranged, simply fold up the edges to contain everything. Brush the outside crust with almond milk or butter before baking. 25 minutes at 400°F.

To Make the Filling:

1. Preheat oven to 450°F and cover a baking sheet with olive oil, coarse sea salt, rosemary, and the potatoes. Bake for 25 minutes, flipping a couple of times during cooking time.
2. In a small bowl, place a small amount of almond milk (you only need enough to dip the seitan slices). In another small bowl, add flour and whatever spices you like. Dip the seitan in almond milk, then the flour, then pan-sear for about 8 minutes per side. When cool, slice the seitan into strips.

To Make the Cashew Cheese:

1. Mix everything in the food processor and blend until smooth. This stores very well in the freezer.

To Make the Galettes:

1. To assemble the galettes, put down about 3 tablespoons of cashew cheese, a few leaves of fresh kale, a tablespoon of pesto, sliced seitan, and a bit of coarse sea salt, along with the occasional sprinkle of more rosemary, fresh basil, and cracked black pepper, to taste. Add sliced avocado, if desired.