Hey friends, sorry we’ve been a bit MIA over here! We’ve been filling our days with walks, visits with friends and lots of snuggles. I’m excited to post Adeline’s 3 month update in a few weeks- and I’m also excited to share my 3 month post-partum update as well.
This morning, Adeline took a GREAT nap, and it gave me the chance to get back in the kitchen. I find myself making a good portion of our dinner in the morning when the baby is napping. It seems a little bit silly to have such savory flavors filling our kitchen early in the day, but it guarantees that we won’t be stuck scrounging up whatever we can when dinnertime hits. (My kitchen helper, after her nap)
I wanted something full of veggies (to counteract all of the chocolate that I’ve been munching), and I knew I wanted the dish to bake in the oven (makes for easy reheating).
This is a gluten-free (and noodle-free) layered bake (dare I say, this could be made as a sort of lasagna?) The green kale and red tomatoes give the dish a festive holiday look, and you could adjust the seasonings inside to suit your tastes!
3 Russet Potatoes, washed and thinly sliced (I used the mandolin on the thinnest setting)
1 block of firm tofu, crumbled
4 cups (one bunch) of Kale, washed and chopped
1 can diced tomatoes (drain off most of the juice)
1 Shallot, diced (or 1/2 of an onion, diced)
2 cloves Garlic, minced
1/4 tsp. Black Pepper
1/4 tsp. dried Basil
1/4 tsp. fresh Rosemary, chopped
1/2 tsp. Smoked Paprika
1 TBSP Low Sodium Soy Sauce
Juice of 1/2 a Lemon
Salt, to taste
Shredded Cheese (like parmesan), optional
Preheat oven to 350. Spray a 9 inch glass pie-plate with cooking spray (you could also use a loaf pan, I had a bunch of filling leftover when I used the pie plate so a loaf pan may actually be a better choice).
Heat Olive Oil in a skillet over medium-high heat, add Shallot and Garlic and cook for 3-5 minutes, or until fragrant and soft (do not burn)
Add Kale, cook until you have enough room in the pan to add crumbled Tofu, Diced Tomatoes and spices (Black Pepper, Basil, Rosemary, Smoked Paprika).
Cook until there is barely any liquid (from the tomatoes) left in the skillet, add in Soy Sauce and Lemon Juice. Remove from heat.
Arrange potato slices on the bottom of the pie plate, overlapping slightly. Add a thick layer of your kale and tofu filling, and top with another layer of potato slices. (If using a loaf pan, you should have enough space to add another layer of filling and another layer of potatoes!)
I kept the potato layer on the top so it had a sort of “crust”.
Spray the top layer of potatoes with cooking spray (to get it nice and brown), and add shredded cheese to cover the top (as much as you want!)
Bake for 30 minutes or until potatoes on top are golden-brown.