Sunday, May 27, 2012

Potato, mushroom, tuscan cabbage and cashew bake

Potato, mushroom, tuscan cabbage & cashew bake.


White Sauce:
1/2 c raw cashews, finely ground
1 massel imitation "chicken" stock cube
1/2 C soy milk
1 C water
salt & pepper
1 scallion, roughly chopped
1 garlic clove, roughly chopped

Vegetables for Layering:
4 dutch cream potatoes, peeled and finely sliced
salt & pepper
1 small spanish onion, finely sliced
4-5 large field mushrooms, sliced
2-3 T capers
1 handful basil leaves
1 tsp minced rosemary
1 bunch tuscan cabbage or kale, finely sliced.


To make white cashew sauce, in a blender combine the ground cashews, stock cube, salt and pepper, soy milk, water, scallion and garlic and blend well until combined and a pale green.

Slice all the vegetables and then begin the layering, beginning with a base of white sauce. 
Layer the potatoes, a sprinkle of salt and pepper, onions, capers, basil leaves, rosemary...

Add mushrooms...

Follow with a layer of the shredded tuscan cabbage/kale and then pour on more cashew white sauce and repeat layering process until out of ingredients.
Bake in a moderate oven (350 degrees F) covered with aluminum foil for 45 minutes and then uncovered for the last 10 minutes.
Delicious served hot as well as cold left overs for lunch the next day!

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