Creamy Vegan Scalloped Potatoes

Today we're talking potatoes.

Why have these lovely spuds that emerge from the earth gotten such a bad rap over the years?  Carbs!  Starches!  Ah!

But wait.  I don't think the potato is the actual problem.  It's the toppings!  Those greasy, cheesy, oil-laden toppings.  You know, the ones that taste so good.  Oh, and probably french fries.  Don't blame the spud!

And maybe you weren't aware but potatoes are actually chock full of healthy goodness like protein, fiber, iron, vitamin C, and potassium [more than a banana!].  Yes, even those starchy, white russet potaters.  

So, here we are today with a pile of potatoes and a recipe that will show you how to make a rich and comforting recipe without the greasy toppings.  No cheese, no butter, no bacon.  

Such a party pooper.

But!

On the upside, we're combining simple ingredients with big flavor to make a crowd pleasing dish that can fit almost anyone's diet.  

It's a new take on scalloped potatoes using butternut squash and cashews to create a luscious cream sauce that is infused with onion, garlic, sage, and thyme.

I mean, what could go wrong with those ingredients?  I knew it would at least be edible.

See?  Luscious.

Now, I know what you're thinking!  But do I have to peel and cube and roast an entire butternut squash??

Nope.

Enter cubed frozen butternut squash.  For a recipe where the squash is placed in a blender and pulverized I find it completely unnecessary to go through the whole peel/cube/roast process.  Unless that is your zen.

This way, you'll likely save money and definitely save time.  When it comes to cooking for Thanksgiving shortcuts are always appreciated.  Am I right?

The potatoes are sliced, then layered, and sent to the oven to bake.  A little broil action finishes things off and creates a crispy top layer.  

I could not stop taking bites of this while photographing.  And then cold out of the fridge hours later.  I'm sure I'll be snagging bites first thing in the morning while I'm waiting for my waffle to cook, too.  Help!

You're about to have some thankful friends + family.

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Creamy Vegan Scalloped Potatoes with Butternut Squash and Sage Cashew Cream Sauce

gluten-free, vegan // yields ~8 side dish portions

• 2 teaspoons grapeseed oil
• 1 1/2 cups chopped yellow onion
• 1/2 teaspoon salt + pepper
• 2 tablespoons finely chopped fresh sage
• scant 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme 
• 5 cups 1/2-inch cubed frozen butternut squash*, defrosted -- about 20oz
• 1 cup raw cashews, soaked for at least 4 hours
• 1/4 - 1/3 cup unsweetened almond milk, or other non-dairy milk
• 3-4 medium russet potatoes, scrubbed and dried
• salt + pepper to taste
• small handful of sage leaves and 1 tablespoon oil, optional

Heat a 9-10-inch cast iron pan over medium heat and add the oil.  Once hot, place the onion and salt and pepper in the pan and stir frequently for about 10 minutes until onions are softened and starting to brown.  Stir in the sage, garlic, and thyme for about 1 minute until fragrant. Preheat your oven to 350* F.  Remove onions from the heat and let cool for 5-10 minutes.

Place the defrosted squash in a high-power blender along with the onion mixture, soaked and drained cashews, and 1/4 cup of milk.  Blend until fully smooth, stirring and scraping the blender to keep things moving.  Add more milk if needed.  The sauce should be very thick but pourable. Set aside.

Slice potatoes with a sharp knife or mandolin slicer into 1/8-inch slices [important!].  Lightly oil the same cast iron pan you cooked the onions in or a 9-10 inch baking dish or pie pan.  Assemble potatoes overlapping slightly in a single layer covering the bottom of the pan.  Sprinkle with salt + pepper.  Pour a scant 1 cup of the sauce over top and spread evenly with a spatula.  Repeat 3 more times [4 layers total].  Cover the top with remaining sauce--about 1 cup--and smooth out.  Cover tightly with foil and bake for about 1 hour until potatoes are tender.  Test a potato for doneness.

While the potatoes cook heat a small pan over medium-high heat with the oil.  Line a plate with a doubled-over paper towel.  Once the pan is hot add the leaves and let cook until crispy on both sides.  This happens quickly--about a minute--so watch closely.  Place on the paper towel.  After the potatoes have finished baking turn your oven to broil, remove the foil, smooth the top layer of sauce, and broil for just a few minutes until golden brown.  Watch closely.  Remove and let cool slightly before serving.  Top with fried sage leaves, salt and pepper, and serve.

notes:*Frozen, bagged butternut squash has been slightly blanched before bagging and freezing.  If you're using fresh butternut squash it is important to blanch the squash until cooked about 1/2 way, or more if desired.  Let cool before blending.  To soak cashews: Submerge in water in a bowl and let sit on the counter for at least 4 hours or overnight.  Drain before using.  To defrost the squash: Place in your refrigerator the day before using, or let sit on the counter for a few hours the day of until room temp.  Drain any resulting liquid.

What are your favorite parts of the Thanksgiving meal?  Any recipes you're hoping to see posted here before the big day?

Ashley

Kale Frittata with Millet Crust

With my undying love for eggs it is quite the mystery as to why I don’t make frittatas more often.  I mean, it has been at least a year—or more—since my last.  I guess I just don’t plan ahead.  When I want eggs, I want them now!

But this is worth planning for.

This millet crust was a total stab in the dark.  I knew once cooked it could be packed down into a pan and would possibly hold together.  But would it really not fall apart?

Answer: YES!

There were a few millet crumbs here and there but pretty much the same you’d have with any crust.

It sort of blew me away, but maybe you already knew it could do this?

I will no doubt eat this entire pan before Chris ever lays his hands on it.  I’m already 3 slices in and he still has no idea it exists.  I even put it on the main shelf in the fridge, plain as day.  But am I going to announce to the world that I made it?  Probably not…

While it may seem like a heavy dish with tons of eggs and a thick crust, it only adds up to 1 egg per slice and just over 1/3 cup of millet.  It also packs 1/2 cup of kale per slice! The perfect accompaniment to a large salad or eaten alongside a smoothie for breakfast.  Whatever floats your boat. 

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Kale Frittata with Millet Crust

gluten-free // inspired by baby spinach frittata with sweet potato crust from the Sprouted Kitchen cookbook

for the millet:

• 1 tablespoon unrefined coconut oil, divided
• 1 teaspoon minced garlic
• 1 cup uncooked millet, rinsed + drained
• 1 cup low/no sodium veggie broth
• 1 cup water
• 1/2 teaspoon salt + pepper

*If using a full sodium veggie broth you may want to reduce salt content to 1/4 teaspoon.

1. Heat a pot over medium and add 1/2 tablespoon oil.
2. Once hot, add the garlic and stir for about 30 seconds until just starting to brown.
3. Add in the millet and stir frequently for about 3 minutes until it starts to toast.
4. Add in the veggie broth, water, salt, and pepper, then stir and bring to a boil over med-high.
5. Once boiling, stir once then cover and reduce heat to simmer, cooking for 15-20min until the liquid has been absorbed from the top. Avoid overcooking and drying out the millet.  Do not stir while cooking.
6. Towards the end of the cook time preheat your oven to 350*F and grease a 9-10” pie pan or cast iron skillet.
7. Once the millet is finished, fluff with a fork and place 2 1/2 – 3 cups in the pan.
8. Spread around with a flexible silicone spatula and push about 3/4” up the sides. Be sure to pack the millet down firmly. You want about 1/4” thickness on the bottom and sides. Add more millet if needed.
9. Gently brush with a light coating of melted coconut oil.  About 1/2 tablespoon melted.
10. Bake for 10-12 minutes until just starting to brown.

for the kale egg bake:

• 8 large eggs
• 1/3 cup full fat ricotta cheese
• 1/4 cup unsweetened almond milk or 2% milk
• 1/2 teaspoon salt + pepper
• 1/2 tablespoon unrefined coconut oil
• 3 tablespoons minced shallot
• 2 teaspoons minced garlic
• 1 tablespoon finely chopped sage
• 1/2 teaspoon finely chopped rosemary
• 4 cups chopped lacinato/dinosaur kale, rinsed
• 1/4 cup grated parmesan [optional]

1. While the crust is baking, whisk together the eggs in a large mixing bowl.
2. Whisk in the ricotta, milk, salt, and pepper until thoroughly combined.  Set aside.
3. In a large pan, heat the oil over medium.
4. Once hot, add the shallot and stir for 1-3 minutes until light golden brown.
5. Add in the garlic, sage, and rosemary, stirring constantly for about 30 seconds.
6. Stir the kale in and let cook for 2-3 minutes until lightly wilted.  Remove from the heat.
7. Whisk into the egg mixture then pour into the baked crust.
8. Bake uncovered for 30-40 minutes, depending on your pan size.  I used a 10” pan and it took 33 minutes.  Bake until just set.  Give the pan a little jiggle to test and check every 1-2 minutes after 30min of baking to ensure it doesn’t overcook. 
9. Turn your oven to broil on high then sprinkle the top with the parmesan cheese.  Broil on the top rack until melted and starting to bubble.  Watch closely.
10. Let cool for 5-10 minutes then cut into 8 pieces with a serrated knife and serve with a small spatula.  Top with salt, pepper, and/or hot sauce if desired. 
11. Let cool completely before storing covered in the fridge. 

notes: Feel free to sub in other herbs instead of sage + rosemary.  1 tablespoon of basil and 1/2 teaspoon of thyme would also work well.

Two more slices are about to disappear. 

Enjoy + happy weekend!

Ashley