a different kind of coffee break with Gerry and Ray Coffey
Disease-Free Living Through Fitness and Nutrition
GUILT-FREE GOURMET by Gerry & Ray:
Recipes for those who wish to avoid salt/sugar/oils/flesh foods
More Recipes/Books & Info: [email protected]
Artichoke and Potato Gratin
2 tomatoes, one diced and one halved and thinly sliced
2 9 oz. packages frozen artichoke hearts, thawed and chopped
1 bunch scallions, chopped, plus extra for garnish
1 1/2 tsp. dried oregano
1 tsp. salt (optional)
1 15.5-oz can of white beans, drained and rinsed
1/2 C vegetable stock or water or canned or boxed veggie broth
1/2 tsp. black pepper
1 1/12 lbs. sweet potatoes, peeled, sliced about 1/8 inch thick
1/4 C ground walnuts (optional)
· 1) preheat oven to 375. 2-qt casserole dish (Put few Tablespoons water in bottom to retard sticking)
· 2) Toss together diced tomatoes, artichoke hearts, scallions, 1/2 tsp. oregano, and 1/4 tsp. salt in bowl. Set aside.
· 3) put beans, stock, 1/2 tsp. oregano, 1/4 tsp. salt and 1/4 tsp pepper in food processor, puree. Line bottom of dish with half sliced sweet potatoes. Sprinkle with 1/4 tsp. salt and rest of pepper. Spread on bean mixture, add artichoke mixture and cover with potatoes; reserve 20 slices.
· 4) Arrange tomato slices and remaining sweet potato slices on top, overlapping edges. Sprinkle with remaining oregano and salt. Dust with pepper. Cover.
· 5) bake 45 minutes, or till tender. Remove cover, and sprinkle with ground walnuts, if wanted. Bake 15 minutes more, or until topping is golden brown. Wait 10 minutes before serving.
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