Roast Mushrooms and Kale Mashed Sweet Potatoes

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.