The days are getting shorter, the nights are getting longer and the undeniable autumn chill is in the air. Which means it’s time to start cooking some comfort food. Except comfort food usually comes in the form of rich, heavy foods that leave you feeling bloated and bleh. And who likes to feel like that?
Gratin is typically an oven-baked dish that has a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Noooot exactly the healthiest choice. Plus, I recently found out I’m both lactose and gluten intolerant, so a dish like this would put me into whatever’s the stomach’s equivalent to cardiac arrest.
I teamed up with my pal Giovanna to bring you a gluten free and vegan take on the traditional gratin. This dish is still rich & hearty, except you’ll want to do a dance party after eating it instead of taking a nap.
Sweet potatoes are a great source of vitamin A, vitamin C and fiber. They help regulate blood sugar and immune support.
Zucchini is hydrating, anti-inflammatory, an antioxidant support and helps blood sugar regulation.
Tahini is rich in beneficial minerals that support bone health, vascular and respiratory health, arthritis, PMS, migraines and helps lower cholesterol.
SWEET POTATO & ZUCCHINI GRATIN WITH TAHINI CREAM
– 1 large sweet potato, thinly sliced by hand or using a mandolin
– 2 zucchinis, thinly sliced by hand or using a mandolin
– 2 cups spinach
– 1 onion, thinly sliced
– 1 Tablespoon coconut oil
– ½ cup tahini
– ¼ cup extra virgin olive oil
– 2 cloves garlic
– 2 Tablespoons nutritional yeast
– Juice of 1-2 lemons
– Pinch of sea salt and black pepper
– 4 slices gluten-free bread, chopped
– 2 Tablespoons melted ghee or coconut oil
– Pinch of sea salt
1. Preheat oven to 400 F.
2. Prepare filling: chop vegetables as directed and set aside in a large bowl.
3. Prepare tahini cream: Blend all ingredients together until smooth. If cream is too thick, add a bit of water.
4. Prepare topping: Place bread pieces in food processor and pulse until they reach consistency of crumbs. Add melted ghee or coconut oil and sea salt to taste and pulse once more.
5. Assemble: Add tahini cream and half of topping to vegetables. Toss to coat well and spread out evenly in a baking dish. Top with remaining topping.
6. Bake for 30-40 minutes, until vegetables are cooked through and the top has browned.
Recipe developed by Giovanna Garcia // Words & photography by Micaela Hoo
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