Potato and Spinach Bake (It’s like a soufflé)
Its been my experience that if I put a bowl of nut cheese out in front of friends who aren’t vegan and don’t tell them what it is they will ask what type of cheese it is. However if I place a bowl of vegan cheese on the table with some crackers and tell my friends what it is they will say, “it’s nice but it doesn’t really taste like cheese”. It fascinates me as when the mind isn’t comparing vegan cheese to non-vegan cheese it actually tastes like cheese. Does what I am trying to convey make sense? I’m struggling to put my thoughts into words.
I think this recipe for Potato and Spinach bake is a fine example of what I am trying to say. If you serve this bake up to meat and egg eaters as a vegan soufflé they are sure to say “its not really like a soufflé” but if you serve it to them and tell them it’s a bake they will say “wow this is just like a soufflé”.
This recipe was created in the last vegan foundation cooking class by mother and daughter duo Georgie and Madeline. I can’t wait to remake it. It’s a winner and something I really wanted to share with you all. Thanks Georgie and Madeline for choosing to adapt a soufflé recipe into a vegan version. You nailed this!
Potato and Spinach Bake
2 medium potatoes, peeled and cut into 1 cm cubes
200g spinach leaves washed
4 tbsp chopped chives
1 cup cashew cream (see recipe below)
2 tsp wholegrain mustard
150g silken tofu
2 tbsp chia seeds soaked in 6 tbsp water
½ cauliflower cooked and then processed until fine in a food processor
¾ cup almond meal
¼ cup besan flour
2 cups soaked (at least 6 hours) cashews, water drained
½ cup water
2 tbsp lemon juice
3 tbsp nutritional yeast
1 clove garlic
1. Make the cashew cream by blending everything in a blender until it is smooth.
2. Cook the potatoes in salted water until just tender (be careful not to overcook).
3. Wilt the spinach and chop finely.
4. Blend the silken tofu with the soaked chia seeds in a food processor. Add the almond meal.
5. Combine all of the ingredients except the sprinkle in a big bowl by folding everything together gently.
6. Spoon into oiled shallow ramekins.
7. Cook in 180°C oven until the top is golden and firm to touch.
8. Garnish with any leftover chives and the pepita sprinkle.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Gratitude to You All
Thank you so much everyone for being blog subscribers and taking the time to read my blogs. Also thank you so much to the many of you who wrote to me the week before last with words of congratulations on my business turning eleven. I am still in the process of writing back to you all. I so appreciate it. The winners of the Veet’s Vegan Recipes cookbook were Satisha, Kirsten and Melissa. Congratulations you three.
Would you like the recipes in a print version?
Now here is the question. I think it’s important. I have seen on many blogs that recipes can be in a print version. I was wanting to do the same and my web designer extraordinaire Melanie of Engana Graphics
has advised that
She can make the recipe into a pdf for you all to download and print.
Is this something you are interested in or are you happy to just have it on your screens? If you would like a printable version please let me know
and if the majority of you want that then we’ll go ahead.
Cooking School News
Four people booked into the September vegan foundation cooking course this week. Yahoo. There are still two places left in September and plenty of space in the October and November courses. Three places still remain in the full vegan chef training starting in September. I am so looking forward to getting this course started again this year. I love the full vegan chef training especially the first 5 modules. There is so much variety in those 15 days. Come along and grab yourself one of these places or even come and do a couple of the modules
Have a great week everyone
Tags:potato Children recipes Gluten Free Spinach Cashew