Marinated White Beans à l'Italian

White beans (fagioli bianchi) can be cannellini beans (large, nutty, creamy), white kidney beans, Great Northern beans (medium-sized), and navy beans (small and creamy). They are a stable in Italian cuisine, used in soups (eg. minestrone), salads, and other dishes with garlic, olive oil, and sage (eg. fagipoli all'uccelletto). 

Cannellini marinati (Italian)

Serves 4

2 15-ounce can (850 g) organic cannelloni beans, drained and rinsed

1/4 cup (60 ml) olive oil

2 Tps. (30 ml) white wine vinegar or balsamic vinegar 

chopped organic red onion

oregano

minced organic garlic

parsley

basil

red pepper flakes

organic pitted olives 

optional:

• organic lemon juice and zest
• chopped rosemary or thyme
• (gluten-free) toasted bread, crumbed  

uno 1. Whisk together: oil, garlic, parsley, basil, vinegar, spices, and optional lemon.

due 2. Add the beans, olives, and optional bread, then toss.

tre 3. Cover and refrigerate for at least 30 minutes.

quattro 4. Garnish with chopped red onions.

cinque 5. Serve:

• as a side dish
• snack
• in a wrap 
• in a sandwich
• salad
• on paste

Read More

Leeks, A Turkish Side Dish

If you have not tried leeks, they are a mild, onion-like taste, eaten raw with a crunchy and firm texture or cooked in many types of recipes. The entire leek is edible as well. 

Bite of history: Drawings of leeks were found on ancient Egyptian walls and were also grown in Mesopotamia, ca 2000 BCE. Even Porrophagus, nickname for Roman Emperor Nero, the "Leek Eater", ate leeks as a stable in ancient Rome diet. It was preferred instead of onions or garlic. 

Pırasalar (Turkish)

Serves 5

olive oil

3 each: organic leeks and carrots, sliced into small rings

3 organic garlic cloves, minced

1 tsp. (2 g) cumin

1/2 tsp. (1 g) each: sweet paprika and cayenne pepper

3 Tbs. (45 g) organic rice

juice and zest of 1 organic lemon

2 cups (480 ml) water

parsley for garnish

optional:

• little red wine vinegar
• grated organic tomatoes
• ground grass-feed beef or lamp
• chopped organic chicken

bir /beer/ 1. Heat 1/4 cup (60 ml) of oil over medium-high heat.

iki /ee-kee/ 2. Sauté the vegetables with the spices, about 6 minutes.

üç /üch/ 3. Add the water, rice, and lemon juice. 

dört /durt/ 4. Bring to a boil, then lower and simmer 15-20 minutes.

beş /besh/ 5. Cool to room temperature.

altı /al-tuh/ 6. Stir in the lemon zest and parsley. Little extra olive oil is good also.

yedi /ye-dee/ 7. Add any optionals ingredients.

Try some other Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

Read More

Stuffed Tomatoes

 It is a traditional Pennsylvania Dutch recipe, over hundred years old.

side dish for 4

or as main course

increase the proportions depending how many each person is having.

4 large organic, firm, ripe tomatoes

1 cup (130 g) chopped, cooked, cold organic chicken or can of wild tuna.

1 chopped organic celery stick

2 tsp. (10 g) each: mustard and minced organic onion

2 Tbs. (30 g) chopped organic bell pepper

2 chopped organic hard boiled eggs

(dairy free) mayonnaise

Himalayan salt and pepper to taste

1. Remove small sides of the tomatoes across the top of the stem. Save the top.

2. Scoop out most of the pulp, leaving a shell intact.

3. Mix the rest of the ingredients together.

4. Refill the tomatoes shells with the mixture.

5. Chill and serve old, with or without the tomato top.

Read More

Asparagus Roasted?

 Sure, they are easy to make and adds a new side dish to any meal.

Serves 4

Preheat the oven to 425F (220C)

organic asparagus, trim the ends off

olive oil

Himalayan salt and black pepper

organic lemon wedges

chopped parsley or mint leaves

optional: 

• sliced organic radishes
• grated (dairy-free) cheese
• red pepper flakes
• dill sauce*

1. Line a baking sheet with parchment paper.

2. Toss the asparagus with salt, black pepper, olive oil, and optional red pepper.

3. Bake about 12 minutes.

4. Served with lemon slices, parsley/mint, and any optional items.

*Dill sauce:

1/4 cup (60 g) (dairy-free) yogurt

1/4 cup (30 g) (dairy-free) mayonnaise

1 Tbs. (15 ml) organic lemon juice

1 grated organic clove of garlic

1/2 tsp. (2,5 g) onion powder

chopped fresh or dried dill

1. Stir all the ingredient together.

2. Chill in the refrigerator. 

Try some of the other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus

Read More

Lettuce-Apple-Walnut Salad

Holidays are approaching and you are bringing a salad. Try this quick, easy, and tasteful salad. Make more and have leftovers at home.

📎Bite of hisotry: Mixed greens with dressing dates back to ancient Greeks (12th-9th centuries BCE) and Romans (753 BCE-5th century CE). As time progressed salads became more complicated and varied to place and time. Dinner salads were popular with Renaissance (15th-16th centuries) meals.

 Serves 8

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) balsamic vinegar or red wine vinegar

4 tsp. (20 ml) soy sauce or gluten free liquid aminos

4 tsp. (20 ml) organic maple syrup

about 9 cups (285 g) organic mixed greens or spinach

organic Fuji apples, diced

mint leaves, julienned

organic walnuts, toasted and chopped

pepper to tasted

options:

add color with cheery tomatoes, cut in half

1. Whisk together the oil, vinegar, soy sauce/liquid aminos, and maple syrup.

2. Add the rest of the ingredients

3. Toss gently.

Read More

Chickpeas, Cucumber, and Mint Salad

 This a nice South Asian street snack. 

Serves 4-6 

Substitutions are listed or added ingredients to the salad.

1 organic cucumber (Substitue with some tomatoes or mango.)

15 1/2 ounce (655 g) can of organic chickpeas, rinsed drained and patted dry

2 Tbs. (15 g) cornstarch

olive oil

2 tsp. (10 g) curry powder

1 tsp. (5 g) graded organic lemon zest

2 Tbs. (30 ml) organic lemon juice

mint or cilantro, or a combination

optionals: 

(dairy-free) cheese (example: mozzarella, goat cheese, feta)

chopped organic red onion

1. Cut the cucumber into fourths lengthwise, then into bite size pieces. Place in a colander.

2. Toss with a little sea salt.

3. Let them stand 15 minutes and toss a few more times for the liquid to drain.

4. In another bowl, toss the chickpeas with the cornstarch.

5. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.

6. Heat the oil in a skillet over medium-high heat until shimmering.

7. Add the chickpeas, stir until golden brown and crisp, about 5 minutes.

8 Add the curry powder, stir, 30-60 seconds.

9. Transfer to a paper towel-lined plate.

10. Discard the liquid collected under the cucumber, then wipe out the bowl.

11. Add the cucumber to the bowl, with the lemon zest and juice, plus optional(s).

12. Add the mint/cilantro, or both.

Read More

Baked Potato Toppings

  Four different toppings on russet potatoes, make ahead of time, warm before the guests arrive. 

Preheat the oven to 45oF (230C)

then 425F (220C)

BASIC:

4 organic russet potatoes

black pepper

organic (dairy-free) butter

1. Bake and cool the potatoes. (450F/230C)

2. Cut lengthwise into quarters.

3. Scoop out the flesh, leaving a 1/4-inch (6 mm) shell.

4. Brush both sides with butter and season with black pepper.

5. Place on a baking sheet skin-side down. Bake 425F/220C) until crisp, about 10 minutes.

6. Top with one of these suggestions or add your own toppings.

7. (below)

Cheese and Trout

a. Use Swiss cheese or a dairy-free cheese.

b. Top with organic (DF) sour cream or yogurt.

c.  Add smoked trout and chives before serving.

Cheese and Mustard

a. Brush the potato wedges with mustard.

b. Add chopped dill pickles.

c. Top with (DF) cheese and scallions before serving.

Cheese and Prosciutto

a. Top the potato wedges with thin slices of meat. 

b. Add provolone or dairy-free cheese.

c. Sprinkle with chopped rosemary before returning it to the oven.

8. Reheat in the oven to melt the cheese for 5 or more minutes.

Read More

Home Fries (Potatoes)

 They are a basic potato dish made by pan- or skillet-frying chunked, sliced, wedges or diced potatoes, (un)peeled. They are often combined with (organic) onions. In North American, home fries are popular as a breakfast side dish.

home fries (U.S., Canada)

 house fries, American fries (U.S.)

fried potatoes (UK, Canada, and regional U.S.)

 peasant potatoes (southeastern U.S.)

Bratkartoffeln (Germany)

2 pounds (910 g) organic peeled Yokon Gold potatoes, cut into cubes

2 Tbs. (30 g) organic (dairy-free) butter

olive oil

chopped organic onions and garlic

paprika

optional toppings:

• organic tomato sauce
• gravy
• (dairy-free) cheese sauce
• organic baked beans
• barbecue sauce
• mac 'n' cheese
• fried polenta wedges
• sweet potato wedges
• chilli and thyme
• baked brie
• organic (dairy-fee) mayonnaise
• organic kimchi
• Turkish eggs: https://veggiefernandezs.blogspot.com/2021/09/turkish-eggs.html
• with little soy sauce or gluten-free liquid aminos

1. Cook the cubed potatoes in salted boiling water until tender, about 6 minutes.

2. Heat the butter and oil in a cast-iron skillet over medium heat.

3. Add the potatoes and spread them out.

4. Cook, undisturbed, until they start to brown, about 5 minutes.

5. Add the onions and paprika.

6. Flip and cook for 5 minutes.

7. Stir in the chopped garlic and cook 2 minutes.

8. Add another optional ingredients.

Read More

Russian Cabbage Salad

Russian slaw is a healthy cabbage* salad. The Russian salad has no mayonnaise as in a typical English/American slaw. Instead, lemon and oil are used in the dressing. It can be as a vegetable dish or a light salad with meat, chicken or potatoes.

Капустный салат (Russian)

/kapustnyy salat/ 

or

капуста провански

/kapusta provanski/

"Provence cabbage"

Serves 6

Chill for +/- 3 hours.

1 1/2 Tbs. (22 ml) each: organic lemon juice and olive oil

2 Tbs. (30 ml) white wine vinegar

1/2 tsp (2,5 g) organic sugar

1 organic red onions, chopped 3/4 of the onion, and slice the rest

2 1/2 pounds (about a 1 kg) organic cabbage, remove the outer leaves, rinse, remove the core, and finely chopped

organic green onions, sliced

2 each organic: garlic cloves and carrots

shredded mint leaves

black pepper

1 Tbs. (15 g) sea salt

1 tsp. (2 g) caraway seeds

optional: handful of pomegranate seeds

один  /a-deen/ 1. Rub the cabbage with the salt and then squeeze it to release the juices and make the salad moist and tasty without too much oil.

два  /dva/ 2. Whisk together the lemon juice and vinegar into a bowl.

три  /tree/ 3. Whisk in the olive oil, sugar and black pepper.

четыре  /chye-tir-ye/ 4. Stir in the chopped red onions.

пять   /pyat/ 5. Stir the onion slice in with the lemon/vinegar mixture.

шесть   /shest/ 6. Grate the carrots and mince the garlic. Add to the cabbage.

семь   /syem/ 7. Toss the cabbage with mint leave in the dressing.

восемь  /vo-syem/ 8. Cover the bowl and chill for 3 hours.

 (a) Longer time for firm winter cabbage and lesser time for summer greenish cabbage.

девять /dyev-yat/ 9. Before serving, add the sliced red onions and chopped green onions on top.  

десять  /dyes-yat/ 10. Serve with optional pomegranate seeds over the top.

*Cabbage is a riche source of 

1. vitamin C (involves in the repair of tissue) 
2. vitamin K (for blood coagulation) and 
3. moderate source of vitamin B6 (foster good health and works well with other nutrients).

Read More

Armenian Lemon, Peas, and Onion Soup

 A typical meal in an Armenian house might be bread, butter,  buttermilk, cheese, fresh and picked vegetables dishes, and a vegetable or meatball soup with sour milk, with fresh herbs. Soup by itself, is a light lunch or side dish at dinner. 

Կիտրոնով, ոլոռով և սոխով ապուր (Armenian)

/kitronov, volorrov yev sokhov apur/

Serves 6

1 cup (130 ml) water

1/3 cup + 1 Tbs. (60 g) pearl barley (not gluten-free)

1 Tsp. (15 g) organic tomato paste

6 1/2 cups (1800 ml) organic beef or vegetable broth

1 cup (130 g) organic peas

onions, thinly sliced

organic lemon juice

slices or organic of lemon

caraway seeds

paprika

cayenne pepper

black pepper

մեկ /mek/ Ա. 1. Boil the water and stir in the barley, cover, and simmer over low heat for 20-25 minutes.

երկու /erkow/ Բ. 2. Stir in the tomato paste, broth, onions, and caraway seeds.

երկու /erkow/  Գ. 3. Bring to a boil, cover, and simmer over low heat for an hour.

չորս /čors/  Դ. 4. Stir in the peas, lemon juice, paprika, cayenne and black peppers to taste.

հինգ /hing/  Ե. 5. Simmer uncovered for 20 minutes.

վեց /vec’/  Զ. 6. Garnish with lemon slices.

Serve with "Armenian Vegetable Salad" https://veggiefernandezs.blogspot.com/2022/08/armenian-vegetable-salad.html

Read More

Peach Bruschetta

 If you cannot fine peaches, use another fruit.

Bruschetta alle pesche (Italian)

Makes 20 piece servings

Preheat the oven to broil

2 minced organic cloves of garlic

3 Tbs. (45 ml) olive oil

1 (gluten-free) baguette, thinly sliced

2 organic peaches, peeled and chopped

1 organic tomato, chopped

thinly sliced basil leaves

2 Tbs. (30 ml) balsamic vinegar

uno 1. Cook the garlic in olive oil over low heat.

due 2. Arrange the sliced bread on a baking sheet.

tre 3. Brush the tops with the garlic oil.

quattro 4. Boil until toasted, remove from the oven and cool.

cinque 5. Combine the peaches and tomatoes.

sei 6. Top the sliced bread with the peaches, tomatoes and basil.

sette 7. Drizzle with balsamic vinegar.

Peach Tree

Read More

Spicy Lemon-Garlic Hummus with Mushrooms

Hummus is an appetizer dip or spread on bread. In the West, it is often served as a snack or appetizer. There is as many different recipes and ingredients as kitchens and countries found in the Middle East.

Hummus (Arabic: حُمُّص /ḥummuṣ/ "chickpeas")

(Arabic) حمص بالليمون و الثوم و الفطر

/hims biallaymun w althawm w alfitr/

Makes 2-3 cups (260-390 g)

1 can organic chickpeas (15 oz./430 g) save the liquid

4-6 Tbs. (60-90 ml) chickpea liquid, chill

1 tsp. (5 g) organic lemon zest

4 minced organic garlic cloves

1/2 cup (65 g) organic tahini

olive oil

1/2-1 tsp. (1-2 g) ground cumin, cayenne pepper, and nutmeg or more to taste

1 tsp. (5 g0 baking soda (makes a smooth hummus)

lemon-garlic mushrooms*

garnishes:

olive oil

organic lemon zest

parleys

cayenne peper

~Arabic (Egyptain)~

وا َحـِد /waahid/ ١ 1. Blend in a blender: chickpeas, lemon juice, lemon zest, tahini, cumin, chili, and backing soda.

إتنين /‘itneen/ ٢ 2. Add 4-5 Tbs. (60-75 ml) of chickpea liquid as needed.

تـَلا َتـَة /talaata/ ٣ 3. Pout into a dish.

أربـَعـَة /‘arbaAa/ ٤ 4. Drizzle olive oil. 

خـَمسـَة /Kamsa/ ٥ 5. Add lemon-garlic mushrooms.

سـِتّـَة /sitta/ ٦ 6. Add any garnishes.

*lemon-garlic mushrooms

pound (455 g) organic mushrooms 

2 Tbs. (30 ml) olive oil

4 crushed organic garlic cloves

1 tsp. (5 g) chopped or grated ginger

1/4 cup (60 ml) organic lemon

2 Tbs. (30 g) organic honey

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

1/2-1 tsp. (1-2 g) chili flakes

1 organic spring onion for garnish

1. Mix together the lemon juice, soy sauce/liquid aminos, and honey.

2. Heat the oil over medium-high heat.

3. Sauté the mushrooms for a minute.

4. Add the garlic for a few seconds.

5. Pour in the lemon sauce, cook about a minute more.

 (a) Keep some of the liquid in the pan, if you like.

Read More

Kimchi Dishes

Kimchi 김치 is served in most Korean cuisine as a side dish made from salted and fermented vegetables, commonly cabbage and radishes, plus chili powder, scallions, onions, garlic,   

ginger, and jeotal 젓갈 (salted seafood). There are as many recipes as there are families making their own type of kimchi. In the winter, fish is added. Besides vitamin C, A, and calcium, it is an excellent probiotic food.

Here are a list of dishes with kimchi:

1. Schmear: Blend chopped kimchi with cream cheese and a little sour cream on a bagel.

2. Tacos: Pair grilled pork with kimchi instead of lettuce.

3. Soup: Mix chopped kimchi with all organic soft tofu, miso, chicken broth and green onions.

4. Sandwich: Substitute sauerkraut in a Reuben with kimchi.

5. Fried rice: Stir-fire turkey bacon with kimchi, cold leftover rice, sesame oil, and soy sauce/liquid aminos (gluten free), with a fried organic egg on top.

6. Patties:  Mix kimchi into a pork, veal, or lamp pattie before grilling, then top with more kimchi.

7. Salsa: Mix diced avocados and mangos with chopped kimchi. Serve with grilled fish.

8. Quesadillas: Cheddar and chopped kimchi with optionals shedded pork in a flour or organic corn tortilla.

9. Bratwurst: Top with kimchi and mustard.

Home made kimchi:
https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

Read More

Mushroom Barley or Wild Rice Dish

 If you have left over rice (gluten-free), barley (not GF) , wheat berries (not GF) etc, mix it with mushrooms for an easy side dish.

Barley is used in bread, beverages, stews, and other dishes. It is rich in fiber, vitamins, and minerals.

Wheat berries is the entire wheat kernel and what whole wheat flour is made from. It is often cooked and used in salads and side dishes as rice is used.

Serve 4

2 Tbs. (30 ml) olive oil

3 minced organic cloves of garlic

1 chopped organic carrot

1 Tbs. (15 ml) organic tomato paste

1 spring thyme or rosemary

1/2 pound (225 g) chopped organic mushrooms

1 Tbs. (15 ml) soy sauce or GF liquid amino

2 cups (260 g) cooked barley, wheat berries, or brown or while rice

1. Heat the oil over medium heat.

2. Sauté the garlic, carrot, tomatoes paste, and thyme/rosemary until the tomato paste starts to darken, 2-3 minutes.

3. Add the mushrooms and soy sauce/liquid amino.

4. Cook until the mushrooms turn brown, about 3-5 minutes.

5. Remove and discard the thyme/rosemary stem.

6. Stir in the barley/wheat berries/rice and heat about a minute.

Read More

Spicy Eggplant-barbecue or grilled

Serve the taste of spicy eggplant for your next side dish or even as a main course.

side dish for 4-6

main dish for 2

1 large or 2 small organic eggplants, cut into thick slices

olive oil

2-3 tsp. (30-45 ml) each: spicy malagueta marinade* and chimichurri marinade*

black pepper to taste

Seasoning:

1 tsp. (5 g) each: oregano and cumin seeds

1/2 tsp. (2,5 g) each: parsley, turmeric, white peppercorns

dash or two of cayenne pepper

1. Mix all the spices together.

2. Brush olive oil on the sliced eggplants.

3. Sprinkle spice mixture and black pepper.

4. Grill 2-4 minutes on each side, until the edges turn golden brown.

5. Transfer to a plate and drizzle both marinades on top.

6. Serve warm.

*spicy malagueta marinade:

Makes about 1/2 cups (65 g)

Preheat the over to 350F (175C)

3 Tbs. (45 g) small red chilies, split lengthwise, seeded or not

3 organic garlic cloves, crushed

olive oil

1 Tbs. (15 ml) organic lemon juice

1 1/4 tsp. (6,5 g) each organic: sugar and tomato paste

1/2 tsp. (2,5 g) paprika

dried oregano

1. Place the chiles, garlic, and some oil on a roasting pan.

2. Roast for about 10 minutes.

3. After cooled, purée in a blender.

4. Add the rest of the ingredients.

5. Blend again.

6. It will keep in a refrigerate for up to a week.

*chimichurri marinade

Makes about 3/4 cups (175 ml)

6 tsp. (25 g) fresh or 3 tsp (15 g) dry Italian parsley

5 organic cloves of garlic

1 tsp. (5 g) dried oregano

2/3 cup (160 ml) olive oil

1/2 tsp. (2,5 g) dreid red pepper flakes

2 Tbs. (30 ml) red wine vinegar

black pepper to taste

If using fresh parsley: (Skip if using dry. Go to #5.)

• 1. Bring a small pan of water to boil and a bowl of ice water.
• 2.  Black the parsley for a minute.
• 3.  Drain and place in the ice water.
• 4. Drain and pat dry with paper towels.

• 5. Blend in a food processor all the ingredients.
• 6. Use soon or refrigerate for 3-4 days.

Read More

Brazilian Rice

Rice is a seed of grass, grown all over the world today. It was first domesticated in Yangtze River basin in China about 13 500 to 8 200 years ago. Each country has their own way of preparing rice dishes. Try this one from Brazil.

Arroz Basileiro (Brazilian Portuguese)

Serves 4

(duas) 2 Tbs. (30 ml) olive oil

(uma) 1 organic onion, chopped

(um) 1 organic garlic clove, minced

(dois) 2 tomatoes, chopped

(duas) 2 cups (400 g) of uncooked rice  (Rise the rice in water first.)

(quatro) 4 cups (10 dl) boiled water

1. Sauté the onions, garlic, tomatoes, and rice in the oil.

2. Add salt to the boiling water and pour over the rice mixture.

3. Bring to a boil again, cover, and reduce the heat.

4. Simmer until the water has absorbed, about 20 minutes.

Read More

Lentil Side Dishes

Lentils are loaded with folate and B vitamins. Another good sources for folate and B6 are: black beans, pinto beans, and kidney beans.

Lentil plants

Lentils grow in pods, 1-3 lentils per pod, and to a hight of about 24 inches (61 cm)

Use organic ingredients.

#1. For a salad: Toss cooked black lentils with curbed turkey breads, diced red peppers, shredded greens and olive oil.

#2. Side dish: Simmer lentils, potatoes, and leeks in broth and add chopped chard during the last few minutes of cooking.

#3. A twist on tabouli  Purée cooked lentils, quinoa, spinach, cherry tomatoes and parsley with lemon juice and olive oil. 

The four main categories of lentils: brown, green, red/yellow and specialty

brown lentil: holds its shape; use in warm salads, casseroles, soups, and stews

green lentil: more robust and slightly pepper flavor; in salads and side dishes

red and yellow lentil: somewhat sweet and nutty; common in Indian and Middle Eastern cuisine; in soups, stews, casseroles, or any other dish where they are puréed

specialty lentils:

 1. black beluga lentils: shiny, tiny, and black; earthly flavor, soft texture; for salads or as feature with any kind of protein

 2. puy lentils: grown in volcanic soil in Le Puy, central France; dark, bluish-green color with rich, peppery flavor; great base for meat or fish or as a side dish or even as a main salad dish

Read More

Quick Spinach Dishes

Spinach is rich in folate as well as vitamin B16. Folate may be lost during cooking, so lightly steam greens (collards, kale, chard, and turnip greens) or eat them raw in salads.

Use organic ingredients.

#1. For a salad: Toss spinach with chickpeas, red onions, radishes and (dairy-free) yogurt dressing.

#2. In a soup: Stir shredded spinach leave into kidney bean soup after cooking.

#3. For a pesto: Purée spinach with sunflower seeds, garlic, and other olive oil

Read More

Spinach and Potato Dish

 This is a spicy, chewy, and creamy meal as a side dish or just by itself!

Plat aux épinards et pommes de terre (French)

Serves 6

Preheat the oven to 350F (175C)

organic spinach

organic baking potatoes, peeled or not, thinly sliced

olive oil

organic cashews

roasted organic garlic cloves

1 organic vegetable stock cube or 1 cup (240 ml) broth

1 tsp. (5 g) Dijon mustard

1 Tbs. (5 g) dairy-free cheese or Parmesan cheese

1 cup (240 ml) organic almond milk

garnish with parsley

1. Place the cashews in a bowl and cover with boiling water for 15 minutes. Drain the water.

2. Place the spinach in a colander and pour some boiling water over it.

3. Place the sliced potatoes in a pan over medium heat, cover with water, and bring to a boil.

4. Reduce the heat and simmer for about 10 minutes. Drain the water.

5. Place the cashews in a blender with the remaining sauce ingredients. Pulse until smooth and creamy.

6. Place a think layer of potatoes across the bottom of a baking dish.

7. Add a handful of spinach and a spoon of sauce to cover.

8. Continue to layer with the final layer are potatoes.

9. Sprinkle with the cheese and some oil.

10. Cover with foil and bake 40 minutes.

11. Remove the foil and turn the oven to 400F (200C).

12. Back another 10 minutes until golden brown and the potatoes are cooked.

13. Garnish with parsley.

Read More