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Tonight in my kitchen there is some healthy food and some beautiful people. Toots and the Maytals guitarist Carl Harvey broke up his pattern of tour bus, hotel, music venue, hotel, bus, hotel, music venue and hotel with some dancing and eating in my kitchen. Carl is a vegetarian that doesn’t like onions so I decided to make a creamy vegan veggie bake for him and my friends that were joining us for dinner. I served it with a spring mix salad, roasted brussels sprouts and some wine. That night we were filled not only with food, but our souls were filled from the conversations we all had. It doesn’t get much better than sharing a meal with good friends. Oh, wait it does. It gets better when it ends with a Toots and the Maytals show at Higher Ground in South Burlington, Vermont. It was one of my favorite Toots shows I’ve seen in a while and I think it was because Carl was on fire from all the healthy food he has just eaten. Yup…I’m taking all the credit:)

1 eggplant sliced
2 zucchinis sliced
2 squashes sliced
10 white mushrooms sliced
1 can of great northern beans pureed with some water
1 jar of tomato sauce
3 large leaves of kale torn into chip sized pieces
Olive oil
Sea salt
Preheat oven to 400
Slice up all veggies
Place in a cooking pan
Pour white bean puree on top
Pour on tomato sauce
Mix thoroughly covering all the veggies
Place kale chips on top
Drizzle with olive oil
Sprinkle with sea salt
Place in oven for 40 minutes
Take the cover off
Cook for an additional 20 minutes