Since we are in the middle of a kitchen remodel I'm going into our archives to post meals we've made in the past few months. Since this dish is loaded with nutrients from we had this as a main meal but can also be served as a fancy side dish.
Roast Mushrooms and
Kale over Mashed Sweet Potatoes
2 lbs.
mixed mushrooms
3 cloves
garlic, thinly sliced
a
few sprigs fresh thyme, chopped
5 tablespoons
olive oil
5 medium
sweet potatoes, peeled and sliced 1/2 inch thick
1/2 cup
vegetable stock
1/2 cup
nut or soy milk
1 teaspoon
sweet smoked paprika
a
few dashes hot sauce
1-1/2 cups
vegan yellow cheese
1 lb.
kale, stemmed and coarsely chopped
freshly
grated nutmeg
Preheat the oven 450 degrees. On a large baking sheet, dress the mushroom, garlic and
thyme with 1/4 olive oil and spread out.
Roast the mushrooms for 20 minutes, then remove from the oven and season
with sea salt and pepper.
Meanwhile, in a pot, combine the sweet potatoes and enough
water to cover. Bring to a boil,
season with sea salt and cook until fork-tender, 15 minutes. Drain and return to the pot, then mash
with the stock and nut milk.
Season with sea salt, pepper, the paprika and hot sauce. Stir in the vegan cheese.
While the potatoes are warming, in a bowl, toss the kale
with the remaining 1 tablespoon olive oil and season with sea salt, pepper and
a few grates of fresh nutmeg.
Arrange on a rack set over a baking sheet and roast until crisp at the edges. 10-12 minutes.
Combine the mushrooms and garlic with the kale and serve on
a bed of the sweet potatoes.
If you liked that, I would suggest this: http://www.earthbalancenatural.com/recipe/twice-baked-sweet-potatoes-with-ginger-lime-peanut-sauce/
ReplyDeleteI LOVED it!
I will try it out, thanks!!!
ReplyDelete