Photo: Courtesy of Art & Lemons

Yesterday, I told my boyfriend I had cake for dinner. Since I’ve been trying to get him to eat healthier, he blanched – “Cake? You’re tsking my Chinese food, and you had cake for dinner?” I explained that it was actually quite healthy – a whole grain, butter-free version of Smitten Kitchen’s mushroom crepe cake.

I’m happy to say that it looks like I’ll be having cake for dinner again quite shortly. No pink frosting for me – just this insane-looking, potato-mushroom mound that Art & Lemons’ Nikki Gardner made, served alongside some braised chickpeas (though, I must say – as satisfying as those chickpeas sound – in the shadow of the mound, don’t they seem so unnecessary?).

Dr. Atkins will be spinning in his grave, but it seems like a fairly healthy dish to me: veggies, just a little bit of cheese and only a tablespoon of oil per serving. Okay – half of that oil is butter. You could easily substitute some EVOO, if you’re finicky about that sort of thing. Plus, considering how impressive the dish looks, it all comes together fairly quickly – no long roasting necessary.

See, you really can have your cake and eat it, too! (Forgive me.) Get the recipe here.