Vegetable Casserole
Hello and good morning to you. How are you doing today? I pray that your week started off well.
A couple of weeks ago, I noticed a change in myself and my body with eating beef and pork. So I removed both of those from my diet. Trying to figure out what to eat, when you have a limited food choice to begin with is tough. But I am doing it.
I miss pork so much. If I had to choose only one kind of meat protein to eat for the rest of my life, pork would be my choice. Hopefully I get past whatever is going on with my body, and I can have ribs again.
Do you routinely review what you put into your body? Do you notice the subtle hints that your body gives you? I try really hard to listen to myself. If I am tired, I go to bed early. If I am stiff and sore, I stretch a bit extra. If I get a belly ache from eating something, I stop eating it.
Listening to our bodies is the best way to be our best. If your car makes a sound, we try to figure out what it is, no? So when your body is not performing as it should, we need to take the time to listen to what our bodies are telling us, and act accordingly.
That is where this Vegetable Casserole comes in. There are a few bloggers that I have been following for many years now. One of them is Juli from PaleOMG. I have been making her Sweet Potato Gratin since 2013 and just knew if I used her “gravy” I could put it on a shoe and it would be delicious!
Vegetable Casserole
- 2 medium sweet potatoes
- 2 medium zucchini
- 1 red onion
- 2 cups fresh spinach leaves
- 1 can coconut milk
- 2 Tbsp coconut butter
- 4 Tbsp oat flour
- 1 cup pumpkin puree
- 1/2 Tbsp garlic powder
- 6-7 fresh sprigs thyme
- 1/2 Tbsp dried sage
- 2 tsp seasoned salt mix plus more to season layers of vegetables
Preheat the oven to 350’F. Grease a casserole dish, set aside.
Peel the potatoes and zucchini.
Slice the potatoes, zucchini and onion thinly with a mandolin.
Layer the vegetables in the prepared casserole pan, starting with a layer of potato. Then zucchini, spinach, then onion. Make sure to season the layers as you go.
Make a second layer of all the vegetables, ending with potato on top.
To create the sauce, melt the coconut butter in a sauce pan. Once melted, add in the flour. Cook the flour to remove any raw flour taste.
Next add in the coconut milk, whisking to prevent any lumps.
Season with the salt mix, thyme, sage and garlic powder. Mix in well.
Add in the pumpkin, and whisk until combined.
Cook 8-10 minutes until the sauce gets thick, whisking frequently.
Pour the sauce over the vegetables in the pan, making sure the sauce goes down to the bottom, and you can see it go between the layers.
Bake uncovered in the preheated oven 30 minutes. Then turn the heat up to 400’F and cook 15-20 minutes longer until the top is brown and bubbling.
When the casserole is finished cooking,let it rest covered 20 minutes before slicing.
Enjoy!
Who knew eating just veggies would be so good?
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