Spinach, potatoes and herbs & spices baked into a cake. What could be more comforting than that?
Potato Spinach Cake Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4
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Ingredients
- 4 large potatoes (or 8 small ones)
- 1 bunch fresh spinach, chopped
- 1 clove garlic, minced
- ½ cup rice milk (or other vegan milk)
- 3 Tbsp fresh mixed herbs (or 1 Tbsp dried Italian Herb Mix*), chopped
- Sea salt, to taste
- Pepper to taste
- Pinch nutmeg
- 1 Tbsp nutritional yeast, optional
- *Homemade Spice Mixes
Directions
- Start by cutting the potatoes in half and boiling them in salted water for 10-15 minutes, until they are softened but not fully cooked. Drain and thinly slice them.
- Preheat the oven to 350 degrees F.
- Mix the spinach, garlic, milk and herbs. Season with salt, pepper and nutmeg.
- Lightly grease a 9″ springform cake pan (or another baking dish) with olive or coconut oil. Cover the base with a layer of sliced potatoes, then a layer of the spinach mixture. Continue layering, finishing with a layer of potatoes. Drizzle the top with some rice milk, then put it all in the oven.
- Bake for 30 min, until the potatoes are tender. Allow to cool in the pan for 5-10 minutes before serving.
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