Ok, I am definitely not one who eats a vegan, gluten free diet, but sometimes I get these ideas. I try them out, and well, this one is really good! When Connie and I tasted it, we thought it was a lot like a lasagne, so I am calling it that. Quite frankly, I am not sure what else to call it. Just know this, we both thought it was delicious! I used slices of celeriac on the bottom, topped it with cooked, chopped chard, and topped that with a raw cashew cream sauce. The only thing I am adding, which I didn't have on mine, is an optional toasted chopped walnuts or pine nuts.
For the Cream Sauce
1 cup Raw Cashews
1/3 cup Filtered Water
2 TB Lemon Juice
2 TB Olive Oil
2 tsp Apple Cider Vinegar
1 tsp Salt
1 small Green Garlic, start out with just the bottom portion, chopped fine
Soak cashews in water for one hour, Drain and put into a food processor. Add the water, lemon juice, olive oil, apple cider vinegar, garlic and salt. Run until smooth, stopping to scrape down what is on the side of the bowl. Taste it, and if you would like more garlic chop the green tops and add them, running the processor again until it is smooth.
1 lb Celeriac
1 bunch Chard
1 Spring Onion, bottom red portion only, cut into slices
1 TB finely minced Parsley
Eatwell Rosemary Salt, or plain Salt
Toasted chopped Walnuts or Pine Nuts, optional
Preheat oven to 350. Peel the celeriac and cut in half from top to bottom. Put the flat side down and slice 1/2 to 3/4" thick half moons. Bring a sauce pan of salted water to boil and put the celeriac slices in. Turn the heat down, cover and cook for 4 minutes on a low simmer. You want the slices to be just turning soft. In a skillet, cover the bottom with water and bring to a boil, add the onion and chopped chard. I used the stems, too, but I cut them very small. Cook chard until done, remove from pan and drain. In a 2 qt casserole pour a little olive oil on the bottom and sprinkle with Rosemary Salt. Layer 2 rows of celeriac, overlapping one on top of the next. Spoon the chard on top and spread evenly, then spoon the cashew cream over that and top with minced parsley. Bake for 20 minutes. Serve with a sprinkling of chopped walnuts or pine nuts.