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Ingredients
- 2 lbs potatoes
- 1 head kale I use purple
- 2 Tbls nutritional yeast
- 2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp thyme
- 1/4 tsp black pepper
- 2 Tbls nut milk
- 2 Tbls corn starch
Servings: puffs
Instructions
- Scrub potatoes and cut into bite size pieces, place in a pot and cover with water. Bring to a boil over medium-high heat and cook until tender, approximately 20 minutes.
- In the meantime clean and remove stems from kale. Cut in to finely chopped pieces.
- Once the potatoes are done, use a slotted spoon and remove from pot, set aside.
- Add the kale to the potato water and cook until soften, about 6 minutes. Remove kale from the pot with a slotted spoon and let drain.
- Mash the potatoes in a large bowl, add the kale and 1/4 cup of the potato water. Add in all the other ingredients and combine thoroughly.
- Take a spoonful of mixture and roll in to a ball. Place on a parchment lined cooking sheet and continue to all of the mixture is used.
- Place in a 425 degree oven for 20 minutes, then turn over each ball on the other side and cook for an additional 20 minutes. They should be crisp on the outside and and soft on the inside.
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