These chilly days have really been putting me in the mood for something creamy and heavy and starchy. Something gratin-y. It isn’t a dish I’ve tried to make since going vegan 15 years ago, I don’t think, but I have to try sometime.
Lucky for me, I found this recipe when searching for what to do with acorn squash and celery root. It’s simple, very simple, and easy to make vegan. I used almond milk instead of cream, and vegan parmesan. (I should probably have used a mozzarella instead; while I have had great success using it in cacio e pepe, it didn’t melt well here.) I really like the way the gratin came out, though. The celery root has a nice kick to it, and the acorn squash adds an autumnal sweetness.
I also made another kale caesar, heavy on the croutons. It was delightful, as always. The chickpeas got a little extra paprika on them—no complaints there; I recommend it, in fact. Maybe I’m overexerting myself too soon after being sick, but this meal was fairly easy to prepare, and is perfect for the weather.
Rhubarb Season 