Swiss Chard and Sweet Potato Gratin

adapted from a recipe from Super Immunity by Dr. Joel Fuhrman

Swiss Chard and Sweet Potato Gratin
Serves: 6

1 teaspoon chopped or grated fresh ginger
1 medium onion, finely chopped
8 cups Swiss chard, stems removed, finely chopped
3 pounds sweet potatoes, peeled, sliced on the diagonal, 1/8 inch thick
8 ounces tempeh, completely crumbled
2 cups unsweetened hemp, soy or almond milk
1/8 teaspoon nutmeg
1/8 teaspoon black pepper
1/2 cup non-dairy mozzarella cheese
2 tablespoons flax or hemp seeds, toasted

Preheat oven to 400 F. Spray a 9 X 13 baking dish with cooking spray.

Heat 1/8 cup low sodium vegetable broth in a large pan and "water saute" ginger and onion until softened. Add Swiss chard and cook until just tender (do not overcook chard).

Arrange one third sliced sweet potatoes on bottom of prepared baking dish. Place one half of Swiss chard mixture and then one half of crumbled tempeh on top. Arrange another one third sweet potato slices and Swiss chard and tempeh, followed by remaining sweet potato.

Combine milk, nutmeg and black pepper. Pour over dish. Cover with foil and bake for 35 minutes. Remove foil, top with non-dairy mozzarella cheese and bake for an additional 15 minutes. Sprinkle with toasted flax or hemp seeds.