So stumbling on this recipe whilst flicking through the Vegan Soul Kitchen one evening was good. Its not a dish that you just knock up, it has processes and it takes a little love and time, so I recommend making this at the weekend, when you may have more time to potter in the kitchen.
I really liked the spice coating on the potatoes which was made up with chilli flakes, chilli powder, oregano, thyme, sea salt and some olive oil. Baked until just tender.
Here the potatoes are layered, then topped with garlicky Spring greens, then the layers are repeated, before the panko breadcrumbs are sprinkled over, some non dairy milk is poured over first and then allowed to bake until crisp and golden.
I have a hard copy of Vegan Soul Kitchen cookbook and followed the recipe word for word , so won't republish it here, but if you do-not have a copy of your own or cannot find it at your local library, you can find the original recipe for Roasted Potato and Mixed Greens Gratin From Vegan Soul Kitchen by Bryant Terry here. Scroll down on this peek preview into the contents of his cookbook and you will find the recipe on p122 . The only changes I made were very minor and served more as substitutes rather than an adaptation, I used soy milk in place of rice milk and I used spring greens in place of the collard greens and mustard greens. However, if the lovely Mr Terry does stumble upon my blog and grant me permission to post the recipe on my blog, then I am more than happy to do so - until then...if you are interested in this cuisine, then try and get your mitts on the cookbook. I have his new book Afro-Vegan on my wish list.