OM_Yoga_UK_-_February_2017_

om living

Serves: 4

Ingredients

• 500 ml/17 fl oz/2 cups soya milk


• 250 ml/8 ½fl oz/1 cup vegetable stock


• ½ onion, peeled and halved


• 3 garlic cloves, 1 smashed, 2 crushed


• Pinch of fennel seeds


• 2 fresh bay leaves


• Pinch of whole black peppercorns


• Handful chopped flat-leaf parsley, reserve the stalks for the stock


• 4 large leeks, cut in half lengthways and sliced into 1 cm (½)
  pieces, reserving the dark green ends for the stock


• 80 g/2 ¾ oz/¹/³ cup butter, plus extra for greasing


• Olive oil, for frying


• 1 large bunch kale, leaves stripped and roughly torn


• 1 tsp finely chopped thyme


• 35 g/1 ¼ oz/¼ cup plain (all-purpose) flour


• 120 g/4 oz/1 ¼ cup shredded vegan cheese


• 1 tbsp Dijon mustard


• Stale bread

Method

1. Pour the soya milk and stock in a medium-sized saucepan and add the onion, smashed
   garlic, fennel seeds, bay leaves, peppercorns, parsley stalks and green leek ends. Bring
   to the boil, then remove from the heat and allow to infuse for 15 minutes. Strain the
   liquid into a bowl and discard the leftover ingredients.


2. Heat 1 tablespoon of the butter and a glug of olive oil in a saucepan over medium heat.
   Add the chopped leek with a pinch of salt and cook until soft but not coloured. Remove
   from the pan and set aside in a small bowl.


3. Bring a large saucepan of water to the boil and throw in a large pinch of salt. Drop in the
   kale leaves and boil for 3–4 minutes or until the leaves have begunto soften but still have
   their bright green colour. Drain and refresh under cold running water until the leaves are
   cool. This will stop the cooking process.


4. Preheat the oven to 180°C (Gas Mark 4/350°F). Grease four individual or one
   largeovenproof dish with a little butter.


5. Heat the remaining butter in a medium-sized saucepan over low heat until melted. Add
   half of the crushed garlic and the thyme and cook for about 30 seconds before adding
   the flour. Stir well to combine and cook until it becomes a thick paste. Cook over low
   heat for about 1 minute to cook out the raw flour, then slowly add the strained infused
   soy milk, stirring constantly to keep the sauce smooth. Add the shredded cheese and
   mustard and continue to stir over a low heat until the cheese has melted. Season with
   salt and pepper.


6. Either tear the bread into small pieces or pulse in a food processor until you have
   chunky breadcrumbs. Heat a frying pan over medium heat and add a big glug of olive
   oil. Add the remaining crushed garlic, the chopped parsley and the breadcrumbs along
   with a pinch of salt and toss well to coat in the oil. Cook over medium heat tossing often
   until the breadcrumbs are just beginning to turn a light golden brown. Remove from the
   heat and set aside.


7. Add the kale and leeks to the sauce and stir until evenly combined. Pour into the
   prepared ovenproof dishes and top with the garlicky breadcrumbs.


8. Bake in the oven for approximately 20 minutes, until golden brown and bubbling.

Kale & Leek Bake

It’s not like we’re trying, but we’ve struggled to find anyone who doesn’t

love this dish. The cream sauce, the kale, the garlic breadcrumbs on

top ... It’s literally the most perfect creamy casserole-style dish that will

inspire second and third helpings.

Smith & Daughters: A Cookbook (that

Happens to be Vegan) by Shannon Martinez

and Mo Wyse (Hardie Grant, RRP £20)