You may be wondering why I'm going on about how shitty I am at making breakfast while simultaneously writing a recipe about a breakfast dish (or maybe your not); I do have an answer for you. No, I'm not being a douchebag and taking credit for BandMan's dish. Yes, I made this the night before following all the steps listed below sans baking it in the oven for 30 minutes (I saved that for the morning time). Let me tell ya, it's way easier to preheat the oven while you're brewing coffee and letting this lasagna warm up while drinking said life fuel. I'm guessing you already know that though.
Now on the recipe: if you have regular mushrooms and don't want to get dried shiitakes, by all means sub in a pound of fresh mushrooms. Also, use whatever oil you have. Additionally, coconut sugar is just what I keep in my pantry; use whatever sweetener you like. When it comes to the ricotta cheese, I only half assed followed the recipe: I didn't have tahini, so I substitute peanut butter. I didn't have miso, so I substituted tamari (gluten free soy sauce). I didn't have lemon juice, so I substituted 1/2 tablespoon of apple cider vinegar. I didn't have fresh parsley, so I substituted dried Italian seasoning. Not to mention, fuck nutmeg. Yep, didn't use it.
2 packages dried shiitake mushrooms
2 tbsp coconut oil
a sprinkling: salt, pepper, sage, thyme, rosemary, cayenne pepper, red pepper flakes
1 tbsp coconut sugar
1 tsp liquid smoke
1 1/2 lb potatoes, sliced
1/2 c chopped onion
1 batch of ricotta cheeze
1 bunch kale, thinly sliced
1/4 c nutritional yeast
1 c cashew cream sauce
- Preheat to 350.
- Soak the dried mushrooms in warm water for about 20 minutes. Drain and marinate in oil, spices, sugar, and liquid smoke while you prepare everything else.
- Boil the potato slices in just enough salted water to cover them for about 5 minutes. Drain (reserving the water) and set potatoes aside.
- Use the hot water to soften your kale. Literally toss in the kale give it a stir and drain. They'll get bright green and wilt quite a bit.
- Mix together the ricotta cheese, kale, nooch, and cashew cream sauce.
- Dab a bit of oil in a pot and get your onions cooking. While the onions are softening up, chop up your mushrooms and then toss them in. Cook until the shrooms are browned.
- Get out a casserole dish and layer the bottom with half your potatoes; then half your ricotta mixture; then your mushroom and onions. Repeat.
- Pop that puppy in the oven and bake for about 30 minutes.
- Viola you're a breakfast hero.