Kale and Brussel Sprout Gratin with Cashew Cream and Garlic Breadcrumbs | Food For Life

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu provides creaminess with fewer calories, while sunflower seeds are often more affordable.

nut milk

🥗Healthier: oat milk

💰Cheaper: water + almond extract

Oat milk is creamier and healthier, while the water and almond extract combo is budget-friendly.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko is lighter and crunchier, but crushed crackers can be a cost-effective substitute.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast offers similar flavor benefits, while parmesan is a more accessible option.

Preheat oven to 350 degrees Fahrenheit.

Add 3 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into a food processor, along with 1 tbs fresh sage, 1 tsp of minced garlic, ½ tsp salt, and ½ tsp pepper. Pulse until breadcrumbs form. Add 1 tsp of olive oil and pulse to combine. Set aside until it is time to assemble.

Add 1 tbs olive oil to a sauté pan. Sauté ¾ cup sliced shallots until translucent, then add 2 tsp of minced garlic and cook for an additional 2-3 minutes. Set aside.

In the meantime, drain 1 cup of soaked cashews and add to a blender with 1 cup water, ½ tsp dried sage, ¼ tsp nutmeg, 1 tbs fresh thyme, 1 tbs fresh rosemary, 2 tbs nutritional yeast, 1 tsp salt, and 1 tsp pepper. Blend until smooth. Mix in the sautéed garlic and shallots. Set cashew cream aside.

Add the shaved brussels sprouts and chopped kale to a large bowl and mix in cashew cream. Add to a casserole dish. Top with the garlicky Ezekiel 4:9 breadcrumbs.

Bake in the oven at 350 for 35 minutes. Optional: set under the broiler for 1-2 minutes to get the breadcrumbs on top crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens