Regular fruit & veg deliveries from Green Line have challenged us to plan our meals a little more. This week the celery and silverbeet threatened to wilt first, so I devised this vegan gratin as a weeknight side:
- The first layer is chopped onion, silverbeet and celery - stalks, leaves and all - sauteed until soft in a little olive oil;
- I poured a white sauce over the vegetables, which was made of olive oil & flour, soy milk, leftover cashew cheese and a seasoning of pepper and powdered 'chicken' stock;
- Finally I sprinkled breadcrumbs over the top and baked it all until nicely browned.
It was delightful! Michael went back for seconds at dinner and claimed the last portion for lunch. It's a new approach for me that I'm hoping will become a habit, taking inspiration from seasonal produce, foods already in the fridge and pantry, and adaptable techniques that don't require a recipe.