Summer Vegetable Gratin
Summer Vegetable Gratin
Serves 6
Preparation Time
30 mins
Cooking Time
45 mins
This all vegetable dish is so tasty! The sauce is a base of cashews and vegetable stock, thickened with arrowroot. YES! you can eat creamy yummy stuff and still be healthy!
Sauce
1 cup raw cashews (not roasted)
3 cloves garlic, minced
1 cup vegetable stock, heated
1 Tablespoon fresh lemon juice
1 Tablespoon nutritional yeast
1/2 Tablespoon arrowroot
1 Tablespoon fresh oregano (or 1 teaspoon dried)
salt and pepper to taste
Pulverize raw cashews together with the garlic in the food processor until very finely ground.
Heat the vegetable stock and add it slowly to the cashews with the motor running until well-blended. Add remaining ingredients and blend well. Season to taste with salt and pepper.
5 plum tomatoes, cut into 1/4-inch slices
2 medium-large zucchini, thinly sliced
1/2 lb cremini mushrooms, sliced
1 large leek, cut into small pieces and washed well
3/4 teaspoon salt
3/4 teaspoon pepper
2 teaspoons dried basil
Gather all ingredients. Slice tomatoes, zucchini and mushrooms. To clean and cut a leek, first, cut off the top parts (save this for stock if desired). Next, leaving the bottom of the leek intact, cut the leek in half and slice. Put leek pieces in a colander and wash well (leeks are really sandy!)
Layer half of the zucchini, tomatoes, mushrooms and leeks into a greased 9 x 13 baking dish. Sprinkle with salt, pepper and dried basil. Repeat with a second layer of vegetables.
Pour cashew sauce over vegetables. Bake, covered in a 350F oven for 30 minutes. Uncover and bake an additional 15 minutes, or until top is golden. Enjoy!
Who says creamy and delicious can’t be healthy! Until next week, Eat Well, Be Well and LOVE every bite!
~Jenny~
Want more recipes like this one emailed to you every week with a shopping list? Healthy eating couldn’t be easier! Subscribe to my Weekly Meal Plan!
Chef Jenny Brewer MS, CNS