PARSNIP, CARROT, POTATO, CHERRY TOMATO GRATIN WITH AVOCADO CASHEW CHEESE 🥑🍅🥔
Without a doubt, food makes me happy. People who know me well know that I don't need much to feel their love. The past 6 weeks I have been working double jobs, both at my bakery and a friend's tapas bar in the evening. Due to unforeseen and very sad family reasons, she had to go back to Belgium.
Stressed about having to close her business and lose her staff by closing for a few weeks, my hubby and I volunteered to come and help her out, free of charge. The costs of flying to Belgium and Spain, taking care of her dying bother and paying bills and staff were already big enough. That's what good friends are for, right? I am sure she would have done the same for us.
Anyhow, since we didn't want to accept a single penny from here, when she came back she brought us a shitload of foods, unfindable in Cambodia, to say a big thank you and invited us to join her to a small island for the day and the night to have some quality time once she is settled in again. Best gift ever, right?
One of the things she brought, among many other goodies, were a few parsnips. Nom Nom Nom.
PARSNIP, CARROT, POTATO, CHERRY TOMATO GRATIN WITH AVOCADO CASHEW CHEESE 🥑🍅🥔
INGREDIENTS (SERVES 3-4)
For the avocado, cashew cheese sauce
1 cup cashews, soaked for at least 1 hour (the longer the better)
1 small avocado
1/2 cup onion, chopped
2 cloves of garlic, minced
3-4 tbsp nutritional yeast
1/2 small lime, juice only
1 tbsp apple cider vinegar
3/4-1 cup water
Salt and black pepper to taste
For the gratin
2 carrot, chopped in thin circles
2 parsnip, chopped in thin circles
2 small potatoes, chopped in thin circles
1 cup cherry tomatoes, halved
1/2 tsp dried thyme
Salt and black pepper to taste
DIRECTIONS
Preheat oven to 200C or 400F.
Add parsnip slices to a baking sheet drizzle with olive oil, dried thyme, salt, and black pepper. Roast until slightly browned.
Meanwhile, saute the onions for the cashew sauce until softened, then add garlic and cook until fragrant. Add the onion mix together with all other cashew sauce ingredients to a blender and process until smooth, cheesy texture. Set aside.
Add cooking oil to an oven-safe dish and layer the cherry tomatoes on the bottom of the pan. Season with back pepper and salt. Then add one layer of potatoes followed by half of the cashew sauce, parsnip seasoned with extra black pepper, carrots and the rest of the potatoes. Finish with the remaining cashew cheese sauce.
Cook in the oven for 30 minutes or until the veggies are cooked and cheese layer has a nice brown color.
Bon Appétit
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PICTURE(s) TAKEN WITH NIKON D5600
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Looks like a very tasty treat for vegan foodies like myself
Wish I could send you some 😉 Ws very yummy indeed but all gone by now lol
Sad to hear that Amy
😢😢😢
That looks amazing.
All those beautiful and healthy foods combined in this one meal.
This is a true friendship and this is how true friends treat each other.
Wish your friend and her family all the best in this tough life situation she is in.
Thanks. She is happy to be back and let's hope the rest of 2019 may be filled with more luck and love. Have a lovely day.
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That's what true friendship is all about and helping each other is the the real meaning of life. And your gratin looks and sounds mouthwatering too. Those beautiful Jasmine flowers are wonderful touch as well 🌼😊🌼
Thanks, Lena. That's what friends are for. How is your hand doing recently? The flowers are Frangipani btw not Jasmine xxx
Oh, Frangipani? wow! For some reason they came up when I searched Jasmin. My hand is much better, thank you for asking the scar is totally healed, but, it is still painful. It will take longer to recover completely 😊
Both have such a great fragrance. One day I will try to extract its essential oils... All I need is more hours in a day to manage all the little projects in my head... Glad to hear your hand is healing well xxx
Oh Sweetie, I can only imagine all the things you can do there and I hope you wish that you will find the time to do them soon. Thank you so much Amy 🌺
That only looks frikken delicious. I wouldn’t mind some rutabaga right about now. I do miss some of the root veggies from back home. But you can’t beat the fresh tropical fruit, am I right?!? Great looking dish- you guys are truly salt of the earth friends. Keep shining bright sista!
Thanks for all the love and support. Though tropical fruits like soursop, pineapple and mango rock.... Miss my berries. Made a discovery of a new fruit in de garden yesterday.... Tasted a bit like prunes but orange in color... Need to find out what it is... Was so good. Have a beautiful day xxxx
Haha… we’ve discovered a fruit thingy like this recently. I don’t think we ever found out what it was called. Living abroad is an adventure of all our senses. Love it. Fortunately we can still get strawberries and blueberries here, although the pineapple and mangoes are really where it’s at :)
Oh wow! YUM! I love avo. I love cashew cheese. This looks like such a winner. Don't you find parsnips a neglected veggie? I think (at least here in SA) we view it as "old fashioned". It's hard to find in the store. But we have a teeny bit of heirloom seed and manage to grow it in our gardens. Thanks for sharing @amy-goodrich
It sure is a under appreciated vegs. Just as Jerusalem artichokes. Too bad I cannot find those in Cambodia. Thanks for passing by
It's interesting what fresh produce some country's struggle to find while others have a glut! Here on our South African homestead the Jerusalem artichokes grow like weeds! I love them. And the happy yellow flowers are such a picture
Bless. Do they need cold to grow? Maybe I should just give it a go. Thanks for stopping by