1. Layered vegetable casserole dinner

(one pot cast iron skillet dinner)

In a large cast iron skillet layer:

1/3 cup olive oil

sliced red onions

sprinkle 1 tsp salt over onions evenly

sweet potatoes quartered and then slices

1 1/2 cups chicken stock or any good bone broth

cooked brown rice

3 cloves chopped garlic (chop garlic 

1 slab tempeh. 1 cup or so crumbled up, cut in little pieces and then crumble to make it easier

1/2 tsp. turmeric

sprinkle on 3 tbs tamari

beet greens, sliced and chopped from 4 beets about 2 cups or any greens such as: kale, swiss chard, seaweed such as Digitata, dandelion

sprinkle another cup of cooked brown rice

Let simmer on low/med. with a lid on temp. 2

In a separate saucepan melt:

1/2 stick butter with 2 TB ground sage simmer for just a little until the aroma comes out

stir and add

1/2 cup sour cream 

1/2 cup plain whole yogurt

stir and pour on top vegetables in skillet evenly over the whole dish.

sprinkle on top 1 cup grated mozz. or cheese of your choice

sprinkle on top toasted sesame seeds 3 TB

Simmer on low for 20 min. or so until done

Complete cooking time from start to finish maybe be more than 20 minutes because wile I prepare the dish I have it simmering and covered between each addition of toppings and then simmer it an additional 20 min. or so.  Full cook time and prep may be more like 45 minutes.  Sweet potatoes take longer to cook than regular potatoes so leave yourself enough time.  Any potatoes, turnips, or celeriac or some such root/tuber may be substituted for the sweet potatoes.  The same with greens, most any good tasting greens can also be substituted for beet leaves.

* You will not believe the nourishing luscious gravy this recipe offers.  It really melts in your mouth.