Baked Tempeh and Potatoes in cashew cream

Dinner

Decadent- the only word that could describe this dish. Believe it or not, what you see contains no dairy, eggs or oil (except for the oil used to "lightly grease the baking dish). I adapted this recipe from Chloe's Vegan Italian Kitchen (highly highly recommend)- Baked Tempeh in Mushroom Cream Sauce. The original recipe includes only tempeh, mushrooms and the cashew cream sauce. But, I didn't have any mushrooms, I had potatoes. I made two batches and froze one for next time as usual.

This time I have no pictures to prove my toddler actually ate and enjoyed his food. My phone ran out of storage space and by the time I could delete enough stuff to make the space it was too late. But yes, baby loved it.

So here goes it: 
For the Cashew Cream Sauce I blended 2 cups raw cashews (boiled and drained), 4 cups of water, 6 garlic cloves and 2 tsp iodized salt until thick and creamy. I added 2 tsp of thyme and mixed with a spoon. That's it for the sauce. 
I steamed two packages of tempeh (8 oz each, I used a 3-grain variety) for 10 minutes. 
Preheat oven to 350 F. Lightly grease two 9x13 in baking pans or three 9 in round pans. 
Next, I thinly sliced 4 russet organic potatoes (I used a mandolin) and then I thinly sliced the tempeh. Prep is done. 
I layered potatoes and tempeh slices and covered each layer with cashew cream, leaving a larger portion of cream for the top layer. 
Sprinkled with paprika and baked for about 30 minutes (Check if potatoes are done with a fork). Done.

Today's summary table

*Based on table "17 Diet Plans for Vegan Children" from The Vegetarian Resource Group (http://www.vrg.org/nutshell/kids.php) skewed for lower age range (ie. Between 1 and 3 years of age, used lower range for 18 month old).

Estimated nutrition information (Dinner only)**

1/4 cup tempeh

Protein 14 g

Calcium 67 mg

Magnesium 54 mg

Phosphorus 177 mg

Potassium 280 mg

Zinc 1.1 mg

Sodium 10 mg

Niacin 1.5 mg