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Creamy Kale and Mushroom Casserole
http://www.drfuhrman.com/ ---with changes by Linda
A wonderful way to get your greens! All the flavorings make it special.
240 ml 1 c. raw cashews
350 ml1 & 1/2 c. soy, hemp or almond milk
15 ml1 T. low sodium dijon mustard
2 ml1/2 tsp. low sodium miso
30 ml2 T. nutritional yeast
1 clove garlic
15 ml1 T. lemon juice
2 ml1/2 tsp. black pepper or to taste
240 ml1 c. navy beans, divided
470 ml2 c. broccoli florets
240 ml1 c. chopped mushrooms
120 ml1/2 c. artichoke hearts, chopped
470 ml2 c. chopped kale, tough stems removed
5 ml1 tsp. no-salt Italian seasoning
1 pinch smoked paprika
2 ml1/2 tsp. crushed red pepper
I tsp. onion powder
5 ml1 tsp. garlic powder
2 ml1/2 tsp. basil
2 ml1/2 tsp. marjoram
180 ml3/4 c. sprouted whole grain bread crumbs (optional)
Preheat oven to 350 F.
In a high-powered blender, make the sauce by blending the cashews, milk, mustard, miso, nutritional yeast, garlic, lemon juice, black pepper and about 2 T. of the navy beans until creamy. Toss the sauce with the broccoli, mushrooms, artichokes, kale, remaining beans and seasonings. Sprinkle breadcrumbs on top, if using. Place in an 8-inch square casserole dish. Cover and bake 40 minutes.