March is such a tempting mistress. The sun is in the sky later and the flowers are beginning to pop up, but it’s still just a bit too early for an appreciable amount of spring produce to show up at farmers’ markets. I spend March wistfully looking out my window at my vegetable garden, waiting for something, anything to happen. One more month of root vegetables and then I’m moving to California (for real this time).
While we’re in the dwindling months of winter (and root veggie season), you can find me bundled in a blanket eating all the sweet potatoes. This gratin really makes sweet potatoes shine. Creamy coconut milk and cashew butter make this a perfect vegan main dish or vegetable side. Of course, this gratin can be enjoyed any season, even summer when chard, kale, spinach, and collard greens are in season and can be subbed in for the chard. Vegan cheese may be omitted to make this kosher for Passover.