Potato and kasha salad with mushrooms and kale

A simple warm salad good as a side dish. For a light lunch, throw in some walnuts, pepitas or cashews, or clementines with kalamata olives. This recipe makes a fair amount.

5T of olive oil divided : 2T/1T/2T
3/4t of coarse sea salt, divided 1/4t and 1/2t
2 cups of kale, chopped
2 cups of cremini or button mushrooms, stemmed and thinly sliced
2 cups of white or yellow potatoes in 1/2″ dice
2 cups of vegetable stock
1T of arrowroot powder whisked in 2T of water
1T of garlic, minced
1 cup of kasha
1T of lemon juice
2T of nutritional yeast
1t of dried thyme, rubbed
Sea salt and black pepper to taste

First, start the vegetables; then make the kasha.
Preheat the oven to 400F.
Whisk together 2T of olive oil and 1/2t of sea salt.
Dress the kale, mushrooms and potatoes and toss until well-combined.
Oven roast in a pan with sides until the vegetables are lightly browned (about 40 minutes), stirring occasionally. Ovens vary; use the colour as your guide.
When the vegetables are about half way through their roasting, whisk the arrowroot with the water.
Toss the kasha in the solution.
Bring 1T of cooking oil to heat on medium-high in a pan with a lid.
Add the sea salt and the garlic and saute for 1 minute.
Add the kasha to pan and stir fry the kasha for 2-3 minutes until lightly browned.
Add the stock.
Reduce heat to low, cover and simmer until the stock is absorbed (perhaps 10-15 minutes).
Whisk together 2T of olive oil, the nutritional yeast, lemon juice and the thyme.
When the water has been absorbed, dress the kasha, remove from heat and set aside 5 minutes to cool.
Toss with the roasted vegetables until well-combined.
Season to taste.