Sunchoke & Sweet Potato Casserole

 

Hi! I have a large number of recipes in drafts, so I'll try to get those up. Hello, long time, no post. I joined a coop this spring, so I've been looking for recipes for vegetables I've never had before. This whole plate (except salad dressing) was from the coop. I essentially doubled this recipe from Food 52. This was so good! When sunchokes and sweet potatoes showed up in the box again, I made it again. 

Ingredients:

Cashew cream:

1 cup cashews (raw, parts & pieces are fine)

2 cups water, divided
2 Tbsp extra-virgin olive oil
1 Tbsp garlic paste
4 tsp freshly squeezed lemon juice
2 tsp salt
black pepper to taste

Casserole:

3 oz veg broth
1 pound sunchokes, sliced into ¼-inch-thick rounds
1-1.5 pound sweet potato, sliced into ¼-inch-thick half moons
5 Tbsp olive oil + extra 
2 garlic cloves, minced
2 shallots, minced
1 tsp sage
1 tsp rosemary 
3 tsp salt
black pepper
1 cup panko breadcrumbs
 Nutritional yeast 

Directions:

Cashew Cream:

1. Combine the cashews and 1 cup water in an airtight container and let soak overnight in the fridge.
2. When ready, drain water from cashews.
3. Combine soaked cashews with 1 cup water, garlic paste, lemon juice, salt and pepper in a blender. 
4. Blend until smooth. 

Casserole:

1. Preheat oven to 425F.
2. Oil or spray a standard casserole dish. 
3. Add veg broth, sunchokes, sweet potatoes, 5 tablespoons olive oil, garlic, shallots, sage, rosemary, salt, and pepper to a bowl and mix.
4. You can layer the mixture in single slices and alternate layers. Or you can dump it all in and make sure the upper level is even.
5. Pour the cashew cream over the top. It's best if all the potatoes are covered.
6. Sprinkle the panko crumbs and nutritional yeast over the top of the potatoes, forming a breading top layer.
7. Cover with foil and bake for 45 minutes.
8. Uncover, switch to broil, and broil for 5. minutes until top is golden brown. 
9. Let sit 5 minutes before serving.
10. Serve warm.

Parsnip, Carrot, and Potato Soup

A bowl of Parsnip, Carrot, and Potato Soup

 I subscribed to a food coop program this spring and am learning how to cook some vegetables I've not worked with as much before. This week is a little cool and rainy (hello, April.) I modified this recipe from Vegan Blueberry to use up more of the vegetables I had this week. 

Ingredients:

1/2-1 Tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1# (1 pound) parsnips, chopped 

1# (1 pound) carrots, chopped

1# (1 pound) potatoes,chopped

64 oz low sodium veg broth

fresh herbs to preference: sage, rosemary, thyme (sometimes these come in a pack together called "poultry blend")

salt & pepper (to taste)

Directions:

1. Heat olive oil on Saute setting on Instant Pot. Add onion and garlic, stirring until the onion has turned translucent. Do not let onion and garlic burn.

2. Add 8 cups of vegetable broth, chopped vegetables, and herbs.

3. Set Instant Pot to "soup" setting and close valve.

4. Once instant pot is complete, vent.

5. Use an immersion blender to blend the soup into a creamy texture.

6. Serve hot, salt & pepper to taste.

Notes:

• Makes 8 servings.
• This recipe uses my Instant Pot, which I don't use all that often. However, you can easily do this on the stove or in a crockpot. Just cook until veggies are fork tender.