Red Potato Cakes with Tomato and Wilted Spinach

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This recipe comes to you from Alicia C. Simpson’s fantastic cookbook,
Quick & Easy Vegan Celebrations: 150 Great-Tasting Recipes Plus Festive Menus for Vegantastic Holidays and Get-Togethers All Through the Year. While this is not specifically a vegan and gluten free cookbook, it is specifically vegan with many gluten free recipes! Perhaps one of the best things about this cookbook is that it is broken down by celebration, such as the Superbowl, Easter, Christmas, etc. Within each celebration section is an entire meal plan for you, full of delicious recipes! Alicia’s writing style is entertaining and informative. This book is a must-have in the kitchen of any vegan, gluten free cook!

Red Potato Cakes with Tomato and Wilted Spinach

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  • 1 pound new red potatoes, scrubbed and chopped
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 3 tablespoons plain soy or rice milk
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons extra-virgin olive oil
  • 6 cups fresh baby spinach
  • 1 large tomato, sliced 1/4 inch thick

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 cakes.

Heat 4 tablespoons of the oil in a large griddle or 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 saute until it has wilted down. Remove from the heat.

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You can either serve the tomato slices raw or roast them under the broiler 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.

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