Broccoli Stalk and Potato Gratin in Pesto-Tofu Cream

Ingredients

• 3 broccoli stalks
• 4 medium yellow potatoes
• 1/2 block silken tofu
• 1 clove garlic
• 1/2 cup fresh basil leaves
• 1/2 cup Parmigiano or vegan Parmesan cheese
• 1/4 cup you favorite mild shredded cheese vegan or not
• 1/2 cup frozen peas
• salt, extra-virgin olive oil, pepper to taste
• 1 pinch coconut sugar
• Zest of 1/2 lemon
• 1 tsp lemon juice
• 1 sprinkle nutmeg

Instructions

1. Pre-heat oven to 350F
2. Clean the broccoli stalks by removing the hard outer part, then slice 1/4 inch thick. Peel the potatoes, cut then in half, and slice to the same thickness.
3. In a blender, mix silken tofu, basil, lemon juice and zest, 1 tbsp Parmesan cheese, 1 pinch of salt and sugar and 1/2 tbsp extra-virgin olive oil. Blend until a smooth cream forms.
4. Sauté the clove of garlic, whole, in 2 tbsp extra-virgin olive oil (1 minutes), then remove the garlic and sauté the broccoli, the peas, and the potatoes for a couple minutes, salting to taste and adding a pinch of nutmeg.
5. Add the cream of tofu and cook for 5 more minutes.
6. Transfer to a baking dish, sprinkle with your favorite grated cheese, and top with a thin later of grated Parmigiano.
7. Bake at 350 F for 30 minutes, with broiler on for the last 5, until the crust is golden brown.
8. Allow to rest for 5 minutes then serve warm.