Kale and Mushroom Gratin

With Jasmine Rice, Cashew Cream, and Almond Parmesan

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

Vegetarian
A note about serious food allergies

About as cozy as it gets, this French, whole-food gratin, smothered with cashew cream and almond parmesan, is a wonderful, cholesterol-free version of the ever-satisfying casserole. Loaded with nutrient-dense kale and mushrooms, and ladled atop fluffy jasmine rice, this is comfort food that truly nourishes. Loaded with quality plant protein (20 grams per serving!) and completely vegan, dairy-free, egg-free, gluten-free, cholesterol-free, and low sodium.

In Your Box (serves 2)

  • 3 oz. Kale
  • 1 Shallot
  • 1 Lemon
  • 2 Garlic Cloves
  • 1 cup Jasmine Rice
  • 3½ oz. Cashews
  • Info
    5 oz. Almonds
  • 1 tsp. Garlic Powder
  • 2 Tbsp. Nutritional Yeast
  • 2 fl. oz. White Cooking Wine
  • Info
    32 fl. oz. Unsweetened Plain Almond Milk
  • 10 oz. Cremini Mushrooms
  • Nutrition (per serving)

  • Calories
    650
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prepare the Vegetables
    1

    Prepare the Vegetables

    Preheat oven to 350F degrees. On a cutting board, finely dice the shallot and mince the garlic and set aside. Rinse and thinly slice the mushrooms. Tear the kale from the ribs and chop in to larger-than-bite-sized pieces.

  • Step 2 - Make the Cashew Cream
    2

    Make the Cashew Cream

    Soak cashews for 15 minutes in a small bowl, covering them with 2 -3 times the amount of water as they will swell up. Place soaked and drained cashews, ½ cup of water, and the juice of half a lemon into a blender/food processor and blend until smooth and creamy, scraping down the sides as needed. Add water 2 Tsp. at a time as needed to create desired thickness/thinness. Set aside.

  • Step 3 - Make the Almond Parmesan
    3

    Make the Almond Parmesan

    Place the almonds, nutritional yeast, garlic powder, and a ½ Tsp. of salt in a food processor or blender and process until your desired consistency. Add more nutritional yeast, garlic powder, and salt to taste, if desired.

  • Step 4 - Prepare the Gratin
    4

    Prepare the Gratin

    Heat 1 Tbsp. olive oil over medium high heat, add onion, garlic and mushrooms and sauté, stirring occasionally. 5 minutes in, add the kale. Once mushrooms release water and begin to brown (about 10 minutes), add white wine and boil for 3-4 minutes. Then add 1 cup of cashew cream and ½ cup almond milk, let simmer for several more minutes. Add 2 Tbsp. almond parmesan, salt and pepper to taste, stir, and transfer to a shallow baking dish. Lightly sprinkle a few more tablespoons almond parmesan on top. Cook for about 25-30 minutes at 350F degrees, or until golden. Remove from oven and allow to cool for 2 minutes before serving.

  • Step 5 - Cook the Rice
    5

    Cook the Rice

    While the gratin is baking, prepare the rice. Using a colander, rinse the rice to remove any debris, moving your fingers through the rice until the water turns from milky to clear. Place the rice in a pot. Add enough water to cover the rice by ¾ inch (about 1 ¼ cup water). Bring the rice to a boil over high heat, uncovered. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes). Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes and fluff with fork before serving.

  • Step 6 - Assemble the Dish
    6

    Assemble the Dish

    Layer your plate with a serving of rice and ladle the gratin over. Garnish with almond parmesan and salt and pepper to taste.