When I was a caterer and more
into the conventional way of cooking, I used to love serving sliced filet
mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed
potato “timbale,” at the time. Now, I have come up with a
completely vegan and far more nutritious version of the same. This could be
the vegan entrée that finally conquers over the “roast beast” at
your Christmas dinner table. The kale is put in at the end so it retains its
raw, live nutritional value. Although it isn’t in the recipe, you can finish
this off with a ladle full of some vegetable stock reduction or mushroom
ragout featured earlier this month.

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