Kale and Spinach Gratin

It is high time for some Thanksgiving recipes! Every year, I spend an obscene amount of time scouring my cookbook collection, NY Times Cooking and food magazines for inspiration for the perfect Thanksgiving menu. My idea of “perfect” translates into vegan food that is traditional and decadent, yet still relatively healthy and wholesome. So this year, I decided to develop a few recipes of my own that you could serve at Thanksgiving to a table full of vegans, omnivores, or a combination of the two.

I love the idea of a dark leafy green gratin but most recipes are laden with dairy cream and cheese. I created this vegan Kale and Spinach gratin with traditionalists in mind – it looks and tastes decadent, creamy, and cheesy, but you might not need to break out the elastic waisted pants after eating it! The secret is cashew cream and my homemade vegan parmesan cheese (which comes together lightning fast in a food processor). I also used frozen spinach here instead of fresh, not only to make life a little easier, but because I find that the slightly mushy texture of frozen spinach to be perfect in a gratin. I threw in some fresh kale for texture and slight bitterness to balance out all of the creamy cheesy. It think you’ll agree it’s the perfect combo!

Leftovers would be fantastic atop a baked potato or crisp socca, or even mixed into a baked rigatoni. This recipe can easily be adapted to be gluten free by omitting the all-purpose flour and substituting 1 tsp arrowroot powder instead.

Share your thoughts

Your email address will not be published. Required fields are marked *

Privacy Policy.