Friday 6 April 2012

Good Friday Vegan Casserole




Every year my mom used to cook a Brazilian/Portuguese dish with salted cod (bacalhau). It was good, but not as good as the vegan version she made today. I can honestly say it was the best I ever had. Here's the recipe:

6 white potatoes
3 red bell peppers
4 tomatoes
1 kale (we used lacinato)
1 pint green and kalamata olives
3 large portobello mushrooms
2 red onions
1/2 can coconut milk
olive oil

Boil the potatoes until almost ready. Drizzle olive oil, salt and pepper.

Slice the tomatoes and drizzle with olive oil, salt and pepper.
Slice the red peppers.
Chop the kale and massage it with a bit of olive oil.
Cut the portobello mushrooms and drizzle with olive oil, salt and pepper.

Chop onions and again, drizzle with olive oil, salt and pepper.
The olives:


Start layering the casserole:
Tomatoes
Potatoes and Olives

Kale
Red Pepper and Mushrooms
Onions, more tomatoes, olives and finally the rest of the potatoes
Pour the coconut milk, cover with foil and put it in the oven at 300F for 2 hours. Remove the foil and cook for another 15 minutes at 450F.
Enjoy with some rice. It's delicious!