chard and turnip gratin

finally the stars aligned, and i found a kansas city csa that i could afford and had a nearby pickup area.   granted, i have my own organic garden every year, but i think a csa is perfect for supplementing my own veggies, and hey - it totally inspires my inner chef by providing me with ingredients i'm less familiar with.  this was our first week, and i received an awesome canvas bag with radishes, turnips, swiss chard, red & green lettuce and a kohlrabi.  the first thing i set out to tackle was the turnips...  and threw in some chard.  this gratin was the result, and it was super savory and totally veggie packed.  yum!  thanks greeley gardens!

• 1 package mori nu firm tofu
• 1/2 cup + 2 tablespoons soy milk
• 1½ teaspoons apple cider vinegar
• 3/4 cup button mushrooms, sliced
• 1/2 cup small turnips, sliced
• 4 swiss chard leaves, diced
• 1/3 cup uncooked wild rice
• 3/4 cup veggie broth
• 2 tablespoons earth balance
• 1/4 teaspoon dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 1/4 cup nutritional yeast
• 2 tablespoons tahini
• 1 tablespoons tamari
• 2 tablespoons water
• 1/4 cup breadcrumbs (optional)

first bring veggie broth to a boil and add wild rice. bring it back to a boil, stir, cover, then simmer for 35 minutes or until veggie broth has evaporated.  in a separate container, pour apple cider vinegar into the soy milk and let sit to thicken.  in the meantime, slice turnips into thin medallions.  also slice mushrooms and chop your swiss chard.

set chopped veggies aside and preheat oven to 375°f.  in a blender, combine the tofu and rest of ingredients (except breadcrumbs) and puree into a thick gratin sauce.  add the earth balance to a large skillet on medium high, and add turnips.  sautée for about 4 minutes, then add mushrooms and sautée for another 2 minutes.  finally add the chard to the mix, cover, and steam/sautée for another 2 minutes.

combine wild rice, veggies and blended gratin sauce in a bowl and mix.  pour into a greased 1.5 quart round casserole dish.  sprinkle the top with bread crumbs if so desired, and bake for 40-45 minutes.  let cool for 5 minutes before serving.  then liberally douse with your favorite hot sauce.  :)

my awesome csa haul: