Hello, young padawan
That’s it; the days are getting shorter, the beanies and the rain are coming; for the orange leaves, it’s cool, but for the colleague who sneeze on you, no comment. And now, you have a sore throat, and a headache that makes you regret not being drunk (at least, it would have been a good reason for this headache, ed).
But stop, your faithful servant is here to bring you a little sweetness. Since I can’t cook for you (it could be a concept, the blogger who comes in your kitchen, lol, but do not forget that I will also come with my terrible jokes — headache, part II, ed.), you will find below the recipe to follow to warm heart, body and soul.
A gratin, it’s good, but if in addition, it is also good for your health, it’s even better! In this recipe, we’ll put more vegetables than potatoes, and we’ll add a touch of magic that makes all the difference.
So, I call on our friends the nutritional yeast and nutmeg, who represent the “magic touch.”
Giving an excellent cheese taste to all your dishes, nutritional yeast in general, and malted yeast, in particular, is a natural probiotic. And like any probiotic, it strengthens the intestinal flora. It is also full of copper, magnesium, iron, calcium, phosphorus, potassium, sulfur, and zinc. It is finally the most complete natural intake of vitamins of the B group and amino acids.
You’ll have guessed by reading these lines: it’s a superfood. Use and abuse the nutritional yeast; it will give you back great health.
Recognized for its anti-inflammatory properties (see my article on anti-inflammatory nutrition here), it has analgesic, antibacterial and antiseptic properties. Digestive and stimulating, nutmeg is also effective in treating many respiratory conditions.
Nutmeg is your best friend to fight against the autumn and winter’s discomforts, as well as to take care of your health in general.
Autumn’s vegetables au gratin
For 4 servings
5 small potatoes
1 big onion
1 tsp. olive oil
1 tsp. margarine
1 cup of oat milk
3 tbsp. of cornstarch
3 tsp. of nutmeg
Salt, Madagascar pepper
4 tbsp. malted yeast
1 bunch of parsley
Optional: 2 handfuls of grated vegetable cheese (in organic store, whole foods market…)
Cut the potatoes previously peeled into small cubes. Do the same with the not-peeled emptied pumpkin and the cauliflower, but in pieces three times larger than the potatoes, to be able to put all these vegetables to cook together and thus have the same cooking time.
Put the vegetables in your steamer, and cook them between 5 and 6 minutes, being careful that the vegetables remain al dente. set aside.
Place the cornstarch in a bowl, add a little oat milk and stir to avoid the lumps. Add remaining oat milk, nutmeg, salt, and pepper and mix again.
Mince the onions and place them in a saucepan with olive oil and margarine. When the onions soften and start to brown, add the contents of the bowl. Stir until the mixture begins to thicken. Cut the heat.
In a gratin dish, place the vegetables, cover with the sauce obtained, the malted yeast, and eventually finish with a touch of vegetable cheese, if desired.
Put in the oven set to the grill setting for 3 to 5 minutes, remove the gratin when golden, being careful not to burn yourself!
Finely chop the parsley with love, beauty, and sexiness.
When the gratin is no longer boiling hot, add a nice drop of parsley just before serving.
Arrange a few spoonfuls of this wonderful gratin in your most beautiful plate. Indeed, we eat well and beautiful here! But I warn you, with the good smell that will emerge from your kitchen, you may have some unexpected guests …
Accompany this recipe with a cute seasonal green salad, hazelnuts, balsamic vinegar, and olive oil.
Here we are, my dear Padawan, you’re ready to face the germs of this autumn. Your turn to play!
Spicy greetings! 🌶