3.13.2012

Tasty Tuesday: Spinach Potato Bites (Vegan, Gluten Free)

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3 big Potatoes (any kind you like, I used red)

2 or 3 cups of Spinach fresh or frozen (or any other leafy green)
1-2 cloves of Garlic
1 tbsp Basil
2 tbsp Chives (didn’t add, I don’t have any)
1 tbsp Parsley
1/2 tsp Cumin
2 tbsp Nutritional Yeast (optional)
3 tbsp water
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1. Chop the potatoes in big chunks and boil until they’re finished but still firm (about 6 minutes).



2. Chop the spinach. Cook it in a pan with the chopped garlic and a little water for 3 to 4 minutes until it's soft (and there isn’t any water).(You can use frozen spinach-just make sure to get all the water out before cooking. )


3. Add herbs to spinach.
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4. Let spinach and potatoes rest until it has cooled enough to touch.


5. Mix everything together, mash potatoes


6. Make mixture into bite size balls.
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Ingredients:
3 big Potatoes (any kind you like, I used red)

2 or 3 cups of Spinach fresh or frozen (or any other leafy green)
1-2 cloves of Garlic
1 tbsp Basil (guessed)
2 tbsp Chives (didn’t add, I don’t have any)
1 tbsp Parsley (guessed)
1/2 tsp Cumin (guessed)
2 tbsp Nutritional Yeast (optional)
3 tbsp water

Instructions:
1. Chop the potatoes in big chunks and boil until they’re finished but still firm (about 6 minutes).



2. Chop the spinach. Cook it in a pan with the chopped garlic and a little water for 3 to 4 minutes until it's soft (and there isn’t any water).(You can use frozen spinach-just make sure to get all the water out before cooking. )


3. Add herbs to spinach.


4. Let spinach and potatoes rest until they have cooled enough to touch.


5. Mix everything together, mash potatoes and spinach

6. Make mixture into bite size balls.


7. Bake for 15 minutes at 450 degrees


Served with quinoa with black beans, snap peas and spring mix salad.

This is a fun project for your chefs in training.  Mine sure enjoyed it!Pin It

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