russet potato croquettes with roasted tomato salsa + cheater vegan cheese.

This month, I am working on compiling all of my favorite yet-to-be-blogged recipes for a little cookbook project I have in the works. This one in particular is one of my favorites. Not only does it make a great little snack (especially if you have everything prepared and ready to go), but it's a fun party hors d'oeuvre idea, a salad topper and even a whole meal when served with some greens. Versatile or what? 

{Plus, anything that incorporates cheater vegan cheese is kind of essential, no?}

There are three separate (easy) steps to make russet potato croquettes at home. 

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1. Slice 2 russet potatoes thinly, spread on a baking sheet and drizzle with oil. Bake for 55 minutes at 350F until crispy.

2. Halfway through your baking time, place chopped tomatoes + a whole head of garlic, outer skin + top removed,  on a separate baking sheet. Drizzle these with oil. Toss these into the oven and bake about 25 minutes until cooked thoroughly. You'll see a little browning start to happen on the edges. 

3. While these bake, combine tahini, lemon juice and nutritional yeast to make your cheater vegan cheese. Stir until everything is blended: it should feel a little stiff. Form the cheese into little cubes with your fingers and set aside.

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Remove everything from the oven. Allow potatoes to cool a little. Toss tomatoes, garlic, fresh green onions and spices into the food processor and pulse a few times until chunky and combined. 

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Stack 'em up. Potato. Salsa. Cheater cheese. Sprinkle with a little sel de mer and voila! Insanely easy, insanely good piles of whole food deliciousness. Yup, you just made that. ;)

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Enjoy! 

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russet potato croquettes with roasted tomato salsa + cheater vegan cheese
Yields 12
A crispy, salty snack that's actually good for you.
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Ingredients
  1. 2 tbsp olive oil, divided
  2. 2 russet potatoes, thinly sliced
  3. 2 tomatoes
  4. 1 whole head of garlic, outer skin removed + top cut off
  5. 4 green onions, chopped
  6. 1/2 tsp cumin
  7. 1/2 tsp sel de mer, plus more for sprinkling
  8. 1 1/2 tbsp tahini
  9. 1/2 tsp lemon juice
  10. 2 1/2 tsp nutritional yeast
Instructions
  1. 1. Preheat oven to 350F. Slice russet potatoes thinly, spread on a baking sheet, drizzle with oil and bake for 55 minutes until crispy.
  2. 2. Halfway through your baking time, place chopped tomatoes + a whole head of garlic (both drizzled with oil) on a separate baking sheet). Toss these into the oven and bake about 25 minutes until cooked thoroughly. You'll see a little browning start to happen on the edges. Garlic should be soft.
  3. 3. While these bake, combine tahini, lemon juice and nutritional yeast to make your cheater vegan cheese. Form the cheese into little cubes with your fingers.
  4. 4. Remove everything from the oven, allowing potatoes to cool a bit. Put tomatoes, 4 cloves of garlic, green onions and remaining spices into the food processor. Pulse a few times until chunky and combined.
  5. 5. Layer: potato, salsa, vegan cheese cube. Sprinkle with sel de mer and serve.
From The Ground Up Wellness http://fromthegroundupwellness.com/
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, recipes, side dishes, snacks
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  1. […] for February 22nd is in the snacks department. I have big plans to make a batch of these Russet Potato Croquettes with Homemade Salsa and Cheater Vegan Cheese, and newly, these Pea Soup […]

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