Preheat oven to 375*. You will need a 9” x 13” casserole pan.

Ingredients:

Olive oil

1 butternut Squash, de-seeded and sliced

1 eggplant

2 potatoes

2 Tbs. chopped parsley

2-3 red onions, chopped

2 cups cherry tomatoes, cut in half

1 can fire roasted tomatoes

2 Tbs. minced garlic

½ t. salt

3 Tbs. vegan pesto

¼ cup white wine 

3 cups cashews, soaked for 3 hours

1 Tbs minced garlic

2 Tbs vegan pesto

2 Tbs. nutritional yeast

½ t. salt

2 small red onion, (1 cup diced)

2 stalks celery, (1/2 cup diced)

4 cups blanched Kale & Swiss Chard, chopped and water squeezed out

2 small peppers- (3/4 cup diced)

1 cup walnuts, chopped and toasted

¼ t. salt

2 Tbs. minced garlic

¼ cup white wine

Step-by-step Instructions:

1. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are translucent, add the cherry tomatoes and fire roasted tomatoes. Cook for 3 minutes, then add the salt, and ¼ cup of white wine. Cook for 3 more minutes until the wine has evaporated. Add 3 Tbs. pesto and salt and cook for 1 minute.
2. Remove tomato mixture into a bowl and set aside.
3. Toast the walnuts for 5 minutes, until fragrant. Chop
4. Remove stems from kale. Chop the Kale and Swiss Chard and blanch for 5 minutes. Remove into ice bath and let cool. Drain and squeeze out the water
5. In same pan, sauté the remaining onion, celery, peppers, and garlic. When soft, add the ¼ cup wine and deglaze the pan. Add the blanched greens and walnuts.
6. Drain the cashews. In a food processor or Vita Mix, combine the cashews with 2 cups of water, nutritional yeast, pesto, garlic and salt. Blend until velvety smooth.
7. Grease the bottom and sides of the casserole pan.
8. Line the bottom of casserole pan with the slices of potato
9. Add ½ of the tomato mixture to the casserole pan in an even layer.
10. Add ½ of the kale mixture in an even layer.
11. Add 1/3 of the cashew cream and spread out in even layer.
12. Add an even layer of the eggplant slices over the cashew cream.
13. Add the remaining kale mixture to the casserole pan in an even layer.
14. Add another 1/3 of the cashew cream.
15. Add the squash slices in an even layer over the cashew cream.
16. Cover the squash slices with the remaining tomato mixture and spread in an even layer on top of the casserole.
17. Pour the remaining cashew cream on top and spread out.
18. Cover with tin foil and bake at 375* for 50 minutes. Remove tin foil and bake for 20 more minutes, until golden brown.
19. Garnish with parsley