nutty sweet potato bake.

Posted on July 29, 2013 by amyheight — No Comments ↓

The challenge: combining a handful of different seasonal produce into a dish that could bake alongside the other food prep I had put together for the week.
The ingredients: sweet potato, onion, eggplant, green beans.
The household request: more cashew cheese in our life, please.
The result?

This texture-and-flavor explosion!

Served alongside green beans, this dandy little casserole is easy to make, full of awesome healthy fats, and truly filling -- even though it's all just plants! Give it a go and let me know what you think.

Bonus: the leftovers are just as good (maybe better!)

nutty sweet potato bake.

2013-07-29 07:20:50

Serves 4

A multi-textured layered casserole full of awesome farmers' market veggies. Serve as a main or as a side with something green and you have a full meal full of plant-based goodness.

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

2 tbsp olive oil
1 medium sweet potato, scrubbed and sliced into 1/8" round pieces
1 small white onion, peeled and sliced into thin round pieces
1/2 medium eggplant, washed and sliced into 1/8" round pieces
1/2 cup raw cashews, soaked in water for at least 30 minutes and drained
3 tbsp nutritional yeast
1/2 tsp curry powder
1/2 tsp sea salt
1 "flax egg" [1 tbsp flax meal dissolved in 3 tbsp hot water; let sit for 10 minutes]
1/2 cup raw almonds
1/2 cup Daiya cheese (optional)

Instructions

1. Preheat oven to 375F.
2. To make cashew cheese sauce, combine cashews, nutritional yeast, curry powder, salt, and 1 tsp of the flax egg in a food processor and blend until smooth. Add a little more water if it's too thick: you want a slightly-thicker-than-tomato-sauce consistency.
3. Drizzle 1 tbsp olive oil into bottom of 12" x 12" baking pan to evenly coat.
4. Layer: sweet potato, half the cashew cheese, onion slices, remaining cashew cheese, eggplant, 1 tbsp olive oil (drizzled evenly over top).
5. Using the same food processor as in step 2 (don't rinse out), process almonds until they are chunky. The leftover cashew cheese in the food processor will help these become almost streusel-like in consistency. You want them to be clumpy!
6. Sprinkle your almonds over top of the eggplant, followed by the remaining flax egg.
7. Bake at 375 for 35 minutes, or until eggplant starts to look a little shriveled.
8. (Optional: in last five minutes of baking, remove from oven, add Daiya cheese, and return to oven to melt.)
9. Allow to sit for 5 minutes before cutting and serving.

Notes