Sweet Potato Gratin
Makes 8-10 servings
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3 lbs sweet potatoes, peeled and sliced ⅛” thick on mandoline
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1 cup (3.5 oz) grated gruyere
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½ cup (2 oz) grated sharp cheddar cheese
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½ cup (1.5 oz) grated parmesan cheese
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2 garlic cloves, minced
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4 sprigs fresh thyme, leaves removed from stems and finely chopped
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1 1/2 cups heavy cream
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½ tsp freshly grated nutmeg

Instructions
Preheat oven to 375 F.
To a saucepan, add the cream, garlic, thyme, and nutmeg. Bring to a simmer and reduce for about 5 minutes. Do not let the cream boil. Add salt and pepper to taste. Remove from heat and stir in ½ cup of gruyere until melted and smooth.
Grease a baking dish with butter. Place the sweet potato rounds, overlapping in concentric circles to make the first layer. Top with ⅓ of the cheese. Repeat creating two more layers of potatoes and cheese. Slowly pour the cream mixture over the potatoes and cheese. Top with some additional fresh thyme.
Bake for 45-50 minutes or until the potatoes are tender. Let rest for 10-15 minutes before serving. Garnish with more fresh thyme if desired.
Enjoy!
Recipe from BakoSweet
Kale Soup
Makes 4 servings

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2 tablespoons extra virgin olive oil
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1 large onion chopped
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2 medium carrots chopped
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1 rib celery chopped
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3 cloves garlic pressed
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½ teaspoon dried rosemary or 1 sprig fresh rosemary
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½ teaspoon dried thyme or 4 sprigs fresh thyme
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2 cans (15 ounces each) crushed tomatoes
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1 large potato 10 ounces/300 grams, cut into bite-size pieces
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4 cups vegetable broth or more for a thinner soup
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3 cans (15 ounces each) cannellini beans drained, or 4½ cups
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cooked beans
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1½ teaspoons salt
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⅛ twists black pepper
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¼ teaspoon red pepper flakes
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7 ounces kale leaves chopped into bite-size pieces
Instructions
Heat 2 tablespoons extra virgin olive oil in a large pot.
Add 1 large onion, 2 medium carrots, and 1 rib celery, all chopped.
Season with a pinch of salt, and sauté gently for 5 to 10 minutes.
Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes, and sauté one more minute.
Add 2 cans (15 ounces each) crushed tomatoes and 1 large potato (diced).
Now add 3 out of 4 cups vegetable broth, and 2 out of 3 cans (15 ounces each) cannellini beans.
Blend the remaining 1 cup of vegetable broth with the remaining 1 can of cannellini beans and add the resulting cream to the soup.
Season with 1½ teaspoons salt and ⅛ twists black pepper, bring to a boil and simmer for 20 minutes.
In the meantime, separate 7 ounces kale leaves from the stems and chop them into bite size pieces.
Add kale to the soup and finish cooking 10-15 more minutes, or until tender.
Serve with a drizzle of extra virgin olive oil, freshly cracked black pepper, and a slice of toasted bread. Grated or shaved parmesan is optional.
Add a dollop of Greek-style or non-dairy yogurt or stir in a splash of balsamic vinegar.
Recipe from Plant Based School
Roasted Greek Salad
Makes 6 servings
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3 cans of chickpeas, drained and rinsed
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2 pints of grape tomatoes, rinsed and drained
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¼ cup red onion, thinly sliced
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¼ cup fresh dill, finely chopped
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½ tsp Kosher salt
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¼ tsp black pepper
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½ tsp dried oregano
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¼ cup extra virgin olive oil
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4 oz feta cheese, drained and chopped
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1 lemon juiced

Instructions
Preheat oven to 400 degrees F.
In a large mixing bowl, combine the drained chickpeas, tomatoes, onion, fresh dill, salt, black pepper, **dried oregano, olive oil, and lemon juice. Stir well to combine.
**Tip: Use both hands to rub the oregano into the bowl. This helps to release the herb’s oils and enhance the flavor.
Add the chopped feta cheese to the mixture and lightly toss to combine.
Pour the mixture onto an ungreased sheet pan and spread the mixture to evenly cover the sheet pan.
Roast in the oven for 30 minutes, checking and lightly tossing at 15 minutes to ensure even roasting. The tomatoes begin to burst and the chickpeas will be golden in color at the end of roasting.
This can be served immediately or held at room temperature for two couple of hours. Store in refrigerator. Bring to room temperature or warm if making a head.
Serve with extra wedges of lemon and additional chopped dill.
Recipe from Women of Today