Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.
- Servings: 8
Source: Whole Living, November 2010
- 1 1/2 cups boiling water
- 1 cup raw cashews
- 1 tablespoon nutritional yeast
- 2 slices rustic bread, torn into small pieces
- 2 small rutabagas (1 1/2 pounds), peeled and cut into about 1/8-inch-thick slices
- Kosher salt and freshly ground black pepper
- 4 teaspoons chopped fresh thyme
- 4 teaspoons chopped fresh marjoram
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon extra-virgin olive oil
Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season with salt to taste. Set aside.
Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, and some of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.