Inspired by Alicia C. Simpson’s Quick & Easy Vegan Celebrations

Ingredients

1 pound red new potatoes, scrubbed and chopped
1 small zucchini, diced
1 small yellow squash, diced
3 Tablespoons plain soy or rice milk (you could even use unsweetened almond milk)
1/2 teaspoon fine sea salt
6 Tablespoons extra-virgin olive oil
6 cups fresh baby spinach
1 large tomato, sliced 1/4″ thick

Directions

Put the potatoes in a large saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain and transfer to a large bowl. Lightly mash the potatoes, leaving some large chunks. Add the zucchini, squash, milk and salt to the potatoes and stir to combine. Form the potato mixture into 6 balls, using about 1/2 cup of the mixture for each, then lightly flatten to form the potato cakes.

Heat 4 tablespoons of the oil on a large griddle or in a large skillet over medium heat. Add the potato cakes and fry on both sides until lightly browned, 3 to 4 minutes on each side.

Warm the remaining 2 tablespoons of oil in a separate large saucepan. Add the spinach and sauté until the spinach has wilted. Remove from the heat.

You can either leave the tomato slices raw or brush them with olive oil and broil them for 2 to 3 minutes.

To assemble, lay out the tomatoes on serving plates. Top with the potato cakes, and then with the wilted spinach.

Serve right away while they are still nice and warm.