Savory Spinach Flan With Rosemary Potato Purée
[Vegan, Gluten-Free]

To Make the Spinach Flan:

1. Wash the spinach, add to pan, cover with lid, and cook without adding water. When the spinach is wilted, drain the water and squeeze the greens to remove excess moisture.
2. In the same pan, add the chopped green onion, a drizzle of extra virgin olive oil, and cook over high heat with spinach and a pinch of salt.
3. Add tofu, rice or cashew cream, paprika, 1 tablespoon olive oil, and salt to a blender. Purée until smooth and creamy, add spinach and spring onions, and blend again briefly. Taste and adjust salt as desired.
4. The mixture should have a soft, purée-like texture — it shouldn't be liquidy. Add starch and bread crumbs if necessary.
5. Take small moulds (ramekins, muffin tin, etc...) and grease with olive oil. Sprinkle the bottom with bread crumbs and sesame seeds, then fill to just under the edge (they may rise slightly during baking). Tap the mould on the counter to eliminate any air bubbles, then place in a large baking dish filled with a little bit of water. Bake at 355°F on your oven's convection setting for about 20 minutes. Test with a toothpick — the flan should still be slightly wet.
6. Remove from oven and let cool completely before removing.

To Make the Rosemary Potato Purée:

1. Peel the potatoes and cut into uniform pieces. Add to a pot and add enough vegetable broth to cover the potatoes. Cook until soft, adding more broth as needed.
2. In the meantime, heat olive oil with rosemary and ground pepper, to infuse the flavors. When the potatoes are tender, add to a blender, add the rosemary olive oil, and blend until smooth.

To Serve:

1. Unmould the flan by turning the ramekins upside down. Serve by placing arugula or greens on a plate, add the flan in the center, mashed potatoes on the side, and decorate with shoots of choice.