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Life can be unpredictable sometimes. Regardless of how much planning you've done ahead of time, somedays you just have to go with the flow. This vegetable gratin casserole came about on a day like that. It was a rough day but a great meal came out of it.
I really wanted to share this recipe and its story with you. I wanted to show you how, with a bit of creativity, you can create something from nothing. And it can be something healthy and delicious.
The day I came up with this vegetable gratin my son was sick, nothing serious but as a mother is horrible and overwhelming to see your little ones suffer. Also, I was having issues with the website, no one could access it and I couldn't get technical support to fix the problem. Lastly, I was hosting friends from out of town that were supposed to arrive that night.
If I tell you I was stressed out it would be a big understatement. I couldn't fix (or escape) any of it as fast as I'd like to. The only thing I could do was to be patient and resourceful.
Since I had been at home all day caring for my son and trying to fix the website, I didn't have a chance to figure out dinner for my guests nor my family. Honestly, I hadn't even thought about it.
Eventually, after many hours on the phone and in front of the computer the website was running again. It was a bit late and my friends had arrived already. I ventured to the kitchen to try to put something together with the little time and resources I had.
Putting a bunch of veggies in a casserole is my speciality, so I figured that would be the best route to take. Casseroles are easy to make, everything goes into one dish and it's cooked in the oven. Also, cleaning is quite easy, you can serve the meal in the same dish you baked it in.
I made a vegetable gratin with carrots, kohlrabi, and sweet potatoes. The sauce for the gratin was a simple mix of cashews and nutritional yeast. Aside from the kohlrabi, all these ingredients are staples in my kitchen.
Cashew nuts made it to my "staple list" not too long ago. I use them in so many recipes since their flavour is really subtle so it's easy to mix it with other ingredients. Also, they always come in handy when you're after a cheese substitute.
I've found that when you mix cashew nuts with nutritional yeast you get a super soft creamy texture. You can hardly notice there's no dairy involved. Once, I made an Alfredo sauce for a bowl of Mie Noodles. No one could believe it was dairy free. That's how good this mix is.
That's how I turned around my bad day and came out with a beautiful vegetable gratin that everyone loved. A bit of creativity and a few ingredients can take you a long way!
For the cream
For the vegetables
|Amount Per Serving|
|Calories 621||From Fat 328|
|% Daily Value*|
|Total Fat 36g||56%|
|Saturated Fat 6g||29.6%|
|Trans Fat 0g|
|Total Carbohydrate 69g||23.1%|
|Dietry Fiber 16g||63%|
|Vitamin A 29612.3IU||592.2%|
|Vitamin B-12 4.87µg||81.2%|
|Vitamin B-6 6.88mg||344.2%|
|Vitamin C 91.04mg||151.7%|
|Vitamin D 0IU||0%|
|Vitamin E 2.1mg||7%|
|Vitamin K1 37.49µg||46.9%|
|Folic Acid 0µg|
|Pantothenic acid 2.75mg||27.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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