Low Fat Potato Spinach Cake
|Potatoes||4 Large (Or 8 Small Ones)|
|Fresh spinach||1 Bunch (100 gm), chopped|
|Garlic||1 Clove (5 gm), minced|
|Rice milk/Vegan milk||1⁄4 Cup (4 tbs)|
|Fresh mixed herbs||3 Tablespoon, chopped|
|Sea salt||To Taste|
|Nutritional yeast||1 Tablespoon|
•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 & 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 ½ an hour until the potatoes are tender. Allow to cool in the pan for 5-10 minutes before serving. I hope you enjoy this potato spinach cake, the latest of my healthy vegan recipes.
Calories 253 Calories from Fat 6
% Daily Value*
Total Fat 0.71 g1.1%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0.66 mg0.22%
Sodium 126.2 mg5.3%
Total Carbohydrates 59 g19.7%
Dietary Fiber 7.6 g30.3%
Sugars 4.1 g
Protein 8 g15%
Vitamin A 56.8% Vitamin C 115.3%
Calcium 7.5% Iron 18.4%
*Based on a 2000 Calorie diet