Romesco Flatbreads

Heat oven to 400°F for toasting the flatbreads. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, leeks, garlic, and a pinch of salt and pepper and cook until mushrooms are lightly browned and tender, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil).

Add kale and a pinch of salt and cook until wilted, 2 to 3 minutes. Turn off heat and add sherry vinegar. Toss to combine.

Place flatbreads directly on the oven rack and bake until slightly crisp, 4 to 6 minutes. Spread romesco over flatbreads and top with pan-roasted mushrooms and leeks. Dollop with cashew cheese and cut into quarters. Transfer to plates. Dig in!