Sweet Potato Gratin

This sensational recipe was adapted from Bauman College Holistic Culinary Text by Allison O'Brien, Natural Chef.

Ingredients

3
large sweet potatoes (peeled and sliced to 1/4 inch with a mandolin)
3
portobello mushrooms (thinly sliced)
3
yellow onions (sliced)
1 tablespoon
balsamic vinegar
1⁄3 cup
olive oil or coconut oil (plus 1 tablespoon)
 
sea salt and freshly ground black pepper
3 cups
cashews (soaked in filtered water at least 3 hours)
2 cups
vegetable stock (divided)
2 tablespoons
nutritional yeast
1 clove
garlic
2
lemons (juiced, divided)
1⁄2 loaf
gluten-free bread (Rudi's rice flour bread works well)
1 cup
nut and seed mixture (walnuts, almonds, pumpkin seeds, etc.)
1 1⁄2 tablespoon
fresh sage (minced, divided)
1 tablespoon
fresh thyme leaves (minced, divided)
1⁄2 bunch
tuscano kale (stems removed, chiffonade)
Yields:
casserole

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and arrange sweet potatoes in an even layer. Place in preheated oven and roast 20-30 minutes or until tender. (The thicker you cut the potatoes, the more tender they will be! Otherwise they might become like chips and you don't want that.)In a glass baking dish, combine mushrooms, onions, vinegar, 1 tablespoon of oil, salt and pepper (to taste), and cover tightly with foil. Roast in oven for 45 minutes covered, then 10 minutes uncovered to evaporate moisture. Set aside.  Combine ingredients for cashew cream (cashews, 1 cup of vegetable stock, nutritional yeast, garlic, plus a pinch of sea salt and lemon juice if needed for balancing) in a VitaMix or a good blender and blend until smooth. You may need more vegetable stock to get it going but what you're looking for is around the consistency of sour cream. Set aside.  Toast the gluten-free bread in oven, then add to food processor. (It may need to be toasted, processed, and then toasted again!) Add nut and seed mixture, 1 tablespoon of sage, 1/2 tablespoon of thyme, juice from 1 lemon, and salt to taste. Turn food processor on and, while spinning, drizzle in 1/3 cup of oil until breadcrumbs begin to slightly clump up. Not too much or you'll have a dough.In a saute pan with a lid, add sliced kale and 1 cup of vegetable stock over medium heat with the lid on. Let braise 2-3 minutes, then stir in onion and mushroom mixture. Raise heat, stir until moisture has evaporated almost completely. Stir in 1/2 tablespoon each of the sage and thyme, taste, balance with lemon juice or more sea salt if necessary. Remove from heat.  In a deep dish casserole pan, layer the bottom with roasted sweet potatoes. Cover with kale and mushroom filling. Add 1/3 of your cashew cream and use a spoon to spread evenly. Next, layer with sweet potatoes again, then filling, then cashew cream, until all ingredients are used up except breadcrumbs! Add breadcrumbs last and bake in a preheated oven 20-25 minutes or until hot throughout. Serve and enjoy. Note: If you are making this in advance to bake later, keep breadcrumbs on the side until ready to pop in the oven. If casserole has been refrigerated, it may need longer than 25 minutes to heat.

Dietary Preferences: