Brazilian Fricassee

This is a favorite dish of my husbands and my sisters. Typically it's made with cream and chicken, but I wanted to be able to eat this Brazilian dish myself. So I figured out how to make it plant-based.

Instead of chicken I use heart of palm, which is a Brazilian staple as well. The flavor of heart of palm is mild, but has a great texture, so it's a great replacement for chicken. Instead of using cream in the dish I found that using vegan sour cream and almond milk is a great alternative.

It's a simple recipe and easy to make, so let's get started!

Recipe

Ingredients:

• 1 can heart of palm, sliced

• 1 large onion, chopped

• 2 Tbsp olive oil

• 2 (15.25oz) cans Kernel corn

• 10 green olives, pitted and sliced

• 8oz vegan sour cream

• 1/2 cup unsweetened or original non-dairy milk (I use original almond milk)

• 1 cup vegetable broth

• Salt to taste

• 2 cups Potato Sticks (or Regular Potato Chips if you can't find them)

• 1 cups shredded vegan cheese

Directions:

• Preheat your oven to 400 degrees.

• In a blender, add 1 can of Kernel corn, the sour cream, the almond milk and the vegetable broth and blend until smooth. Reserve.

• In a large skillet, add the olive oil and sauté the chopped onion until translucent, on medium heat.

• Add the sliced heart of palm and let it fry for a minute or two.

• Add the 2nd can of corn, the olives and, finally, the blended cream mixture. Cook until everything is incorporated and you have a creamy consistency. About 5 minutes.

• Pour the mixture into a casserole dish (I used a 13" X 9" lasagna dish).

• Cover with a layer of vegan cheese. Bake it in the oven until the cheese melts (10 to 15 minutes).

• Top it with the potato sticks.

• Serve over rice!