Kale and Brussel Sprout Gratin with Cashew Cream and Garlic Breadcrumbs

  • 3 slices Ezekiel 4:9 Sprouted Whole Grain Bread
  • ¾ cup shallots, sliced (about 2 shallots)
  • 1 bunch kale, chopped
  • 4 c brussels sprouts, shaved
  • 3 tsp minced garlic
  • 1 cup raw whole cashews, soaked overnight
  • 1 cup water
  • 2 tbs nutritional yeast
  • 1 tbs + 1 tsp olive oil
  • 1 tbs fresh thyme
  • 1 tbs fresh rosemary
  • 1 tbs fresh sage
  • ½ tsp dried sage
  • ¼ tsp nutmeg
  • 1½ tsp salt
  • 1½ tsp pepper

Preheat oven to 350 degrees Fahrenheit.

Add 3 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into a food processor, along with 1 tbs fresh sage, 1 tsp of minced garlic, ½ tsp salt, and ½ tsp pepper. Pulse until breadcrumbs form. Add 1 tsp of olive oil and pulse to combine. Set aside until it is time to assemble.

Add 1 tbs olive oil to a sauté pan. Sauté ¾ cup sliced shallots until translucent, then add 2 tsp of minced garlic and cook for an additional 2-3 minutes. Set aside.

In the meantime, drain 1 cup of soaked cashews and add to a blender with 1 cup water, ½ tsp dried sage, ¼ tsp nutmeg, 1 tbs fresh thyme, 1 tbs fresh rosemary, 2 tbs nutritional yeast, 1 tsp salt, and 1 tsp pepper. Blend until smooth. Mix in the sautéed garlic and shallots. Set cashew cream aside.

Add the shaved brussels sprouts and chopped kale to a large bowl and mix in cashew cream. Add to a casserole dish. Top with the garlicky Ezekiel 4:9 breadcrumbs.

Bake in the oven at 350 for 35 minutes. Optional: set under the broiler for 1-2 minutes to get the breadcrumbs on top crispy and golden brown.

This recipe serves 6-8.