No Meat Zone Recipes: Rutabaga Gratin with Cashew Cream

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VEGAN

Rutabaga Gratin

This is the one rutabaga dish you’ll love even if you don’t like
rutabaga. I made some adjustments to the original recipe to
accommodate the ACD since the original included nutritional yeast. And
while the ingredient list seems long, this comes together really
quickly since everything is blended, mixed together and then baked.

For the Cashew Cream:

1-3/4 cups (420 ml) boiling water

1/2 cup (120 ml) sesame tahini

1-1/2 Tbsp (22.5 ml) light miso

2 tsp (10 ml) freshly squeezed lemon juice

1 cup (150 g) raw cashews

For the Breadcrumbs:

2 slices rustic gluten-free bread (I used quinoa bread)

1 Tbsp (15 ml) extra virgin olive oil, preferably organic

For the Gratin:

2 small or one large rutabaga, peeled and cut into 1/8 inch (2 mm) thick rounds

fine sea salt and freshly ground pepper

2 Tbsp plus 2 tsp (40 ml) herbs de provence [or use the original
recipe's seasonings: 4 tsp (20 ml) chopped fresh thyme and 4 tsp (20
ml) chopped fresh marjoram]

1/4 tsp (1 ml) ground nutmeg

2 Tbsp (30 ml) extra virgin olive oil, preferably organic

Make the cashew cream:

Place cashews in a medium bowl and cover with boiling water; allow to
sit for 15-30 minutes, until they begin to soften. Pour the cashews
(and water) into a blender with the remaining cream ingredients and
blend until perfectly smooth and creamy. Set aside.

Make the breadcrumbs: Tear bread into pieces and place in the bowl of
a food processor. Pulse until you have fine crumbs, then toss the
crumbs with the oil. Set aside.

Assemble the gratin: Preheat oven to 375F (190C). Grease a nine inch
(22 cm) casserole dish with nonstick spray or a bit of extra virgin
olive oil.

Cover the bottom of the casserole dish with a layer of rutabaga
slices, overlapping slightly to cover the entire surface (but keep
slices in a single layer). Season with salt, pepper, and half the
herbs. Add another layer of rutabaga on top of the first and season
with salt, pepper and the rest of the herbs. Cover with about 1/3 of
the cashew cream (enough to cover both layers). Continue in this
manner until the baking dish is full, then pour in the remaining
cashew cream. Sprinkle the nutmeg over the top layer.

Bake in preheated oven on a baking sheet (to catch any overflow that
spills out) for 30 minutes, then remove and rotate the casserole
before sprinkling the top with the breadcrumbs. Bake an additional
45-55 minutes, until the rutabaga is soft when pierced with a knife
and the breadcrumbs are browned. Makes 6-8 servings.

Per serving: 149 calories; 1 g saturated fat; 5 g unsaturated fat; 0
mg cholesterol; 18 g carbs; 89 mg sodium; 5 g protein; 4 g fiber



Ricki Heller, PhD, RHN | @RickiHeller
Formerly the owner of a vegan bakery, Ricki adapted those recipes for her cookbook, Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. She also writes articles about food for various publications and online sites. Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs.

Photo credit: Ricki Heller

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