Dinner last night was pretty epic, so I feel obliged to share the details with you! The star was the Scalloped Potatoes and Eggplant Bacon, which I made for the first time, but the kale & portobello steak made perfect companions.
The scalloped potatoes recipe by Post Punk Kitchen can be found here. I definitely recommend making double the sauce it calls for!
Approximate instructions for the portobello steak’s marinade and preparation can be found here. I used that site to improvise (it doesn’t provide quantities), but I happen to know the full recipe can be found in Tal Ronnen’s book, “The Conscious Cook”.
The creamed horseradish kale was inspired many months ago by a post from The Sexy Vegan. First I steam as much kale as I can fit in a pot, then add cashew cream and a few tablespoons of horseradish. The quantities of those ingredients are up to you, depending on how creamy and horseradishy you want it to be! I sauté a diced red onion separately, making sure to leave it a little crunchy, then mix that in with the creamed kale. Season with a little salt & pepper, and you’re ready to roll!
One thought on “Scalloped Potatoes & Eggplant Bacon”