GOOD Day! Starting things off with a short story. I received a text first thing this morning from a friend stating that it was apparently “the most depressing day of the calendar year”. Right!…yikes. No, thank you. Seeing as I seem to have this inherent desire to challenge the odds, I replied “well, then let’s make it a GOOD one!”
Not even 30mins later, I spotted a ladybug crawling on my foot. I gladly relocated him to the greenest, most leafy plant in my home that stands at a solid 7inches tall & is sporting a total of 8 structurally sound leaves (it sure beats making his way across my polyester shag rug). Law of Attraction?…or maybe he was just seeking some warmth. I’ll let you decided what the moral of this story is. Just thought the timing of this lucky lil’ guy showing up was a pretty cool coincidence – especially during the dead of winter when I believe most are fast asleep.
Now, to this Vegetable Bake basking in WhiteGravy! Right up there with baked lemons, baked TOMATOES – so juicy. The trio of red onion, red-skinned potatoes, and firm fresh tomatoes was one that I had no problem digging into. AND that gravy…lightly seasoned, and once baked, full of flavour from the trio. Just a hearty warm meal to sit down to on a cold night.
P.S. It was a pretty GOOD day:)
Right up there with baked lemons, baked TOMATOES – so juicy. The trio of red onion, red-skinned potatoes, and firm fresh tomatoes makes this dish a tasty one. AND that gravy…lightly seasoned, and once baked, full of flavour from the trio. Just a warm hearty meal to sit down to on a cold night.
- 4 med. red-skinned potatoes
- 2-3 firm vine ripe tomatoes
- 1 med. red onion
- 2&1/2 tbsp grape seed oil
- 3 large garlic cloves, minced
- 1&1/2 tsp dried thyme leaves
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp dried marjoram leaves
- 3&1/2 tbsp organic corn starch
- 3 cup unsweetened almond milk *room temp.
- 1&1/2 tsp sea salt
- 1/4 tsp pepper
Wash and dry the potatoes and tomatoes. Cut the potatoes, tomatoes, and onion into equal slices (mine were about 1/4inch thick). *Place the sliced potatoes into a bowl of cool water to prevent them from oxidizing – turning brown. Set the prepared vegetables aside.
In a skillet over med./low heat, add the grape seed oil and garlic. Stir. Sauté the garlic for about 1min, and then add the thyme, paprika, onion powder, and marjoram leaves. Stir well to make a paste with the oil and garlic. Sauté for another 1-2mins.
Add the cornstarch, stirring to incorporate it into the spice mixture – add a little more oil if the mixture seems dry. Once incorporated, slowly add the almond milk using a whisk as you pour. Once all of the almond milk has been added, add the sea salt + pepper, and turn the heat to medium whisking as the gravy thickens. Remove from heat once thickened – may take a couple minutes, but keep whisking.
Preheat the oven to 350*F. Grease a 9x9inch casserole dish.
Pour out the water the potatoes were soaking in and dry off the slices by layering them between a towel.
For the first layer (the base) of the vegetable bake, lay down end-to-end a single layer of potatoes into the prepared casserole dish. After that first layer, alternate between slices for the next layer. Once the first two layers have been added, take a healthy 1/3 portion of the gravy and pour it over the top of those layers. Add another two alternating layers on top, and pour the remaining gravy over spreading it out evenly.
Cover the casserole dish with tinfoil, and place it in the oven.
Cook 60mins with the foil on, and another 30mins with the foil off – total cooking time of 1hr30mins.
Remove from the oven and allow to cool for 15-20mins. Best when eaten the same day as baked.
*As the vegetables cook, they’ll render some ‘juice’ and the sauce will become more soupy. Once removed from the oven, the gravy will begin to thicken again as it cools.
~ Prior to serving, top with walnut parm, and sea salt + pepper to taste.
~ You could absolutely sub in/out other veggies. Just be mindful of how they may handle the oven heat for an extended period of time.