Greetings steemit. How are you all today? We are having such a strange weather. For all people not believing in climate change how do to explain the almost daily tropical rains in the dry season? Form 1.30 am to 3.30 am this night it rained so hard I thought the drops would come through the roof. Luckily we all stayed dry.

While I am not complaining about the rain as it saves me an hour a day for not having to water the garden, it's not normal. Mother Earth is giving us clear signs something needs to be changed.

I am sure many harvests of dry season fruits and vegs will be affected by the weather. Dry season supposed to start in November-December and ever since we have had daily showers, especially during the night or early morning!

Is the weather acting strangely in your region too or are we the only ones. I think if it keeps raining like this they might have to invent a new term.... now you have sub-tropical an tropical.... but if I look at it here a super-tropical region may be forming.

But enough about the climate, let's start cooking!

SWEET POTATO LEEK GRATIN WITH "CHEESY" PARSLEY SAUCE

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INGREDIENTS (serves 3)

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For the gratin

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2 big sweet potatoes, sliced into circles (I used orange sweet potatoes)
5 cups leeks, chopped
1 cup panko breadcrumbs
1 tbsp dried rosemary

For the cheesy parsley sauce

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3 cups cauliflower florets
1/2 cup raw cashew nuts
2-3 cups vegetable stock
2 clove of garlic
3-4 tbsp nutritional yeast
1/2 lime, juice only
Sea salt and black pepper to taste
Cooking liquid as needed
1/2-1 cup fresh parsley

DIRECTIONS

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1. Cut the sweet potatoes in circles and soak in water while preparing the other ingredients.
2. Combine cauliflower, cashews, garlic, and vegetable stock in a pot. Boil until the cauliflower is tender.
3. Heat cooking oil in a skillet over medium heat. Cook leeks until softened. Set aside.
4. When the cauliflower is cooked, drain (saving the cooking liquid) and allow to cool slightly. Add all the cashew sauce ingredients into a blender or food processor. and blend until smooth, cheesy sauce.
5. Preheat the oven to 200C to 400F.
6. When everything is ready, start layering the gratin. Start with a little oil in the bottom of an oven-safe dish and 2 layers of sweet potatoes seasoned with black pepper. Then add 1/2 cheesy sauce mix, 1/2 leek layer, 2 layers of sweet potatoes seasoned with black pepper, rest of the sauce, remaining leeks, and remaining sweet potatoes.
7. Cook in the oven for 35-40 minutes. Last 5-10 minutes add panko mixed with rosemary and cook until browned. Use your grill function for the last few minutes if needed.

Bon appetit!

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ALL CONTENT IS MINE
PICTURE(s) TAKEN WITH FUJI X-M1

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