Ingredients:

3 sm-med yellow potatoes, peeled/diced
vegetable broth
1 medium onion
3 C spinach, chopped
2 t vegan margarine
2 t nutritional yeast
12 flour tortillas

 

Truffled Sour Cream
1 C raw cashews
3 t cider vinegar
3 t lemon juice
water as needed (½-¾ C)
¼ tsp white truffle oil

chives, for garnish

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Directions:

Place peeled and diced potatoes in a small saucepan and cover with water. Bring to boil, then reduce heat to simmer. Cook until pieces are easily pierced with a fork, about 15 minutes. Set aside.

While the potatoes are cooking, heat a few splashes vegetable broth in a frying pan over medium heat. Add chopped onions and saute until browned. Add chopped spinach and saute until wilted, another minute. Set aside.

In potato pot, add margarine and nutritional yeast. Mash. Season with salt and pepper.

In a blender, mix the truffled sour cream ingredients. Set aside.

If desired, use a food processor to blend half of the potatoes and onion-spinach mix together (this is good if you have kids who object to whole spinach leaves, etc.). Otherwise, just gently mix the spinach and potato mixtures together.

Place one tortilla on a cutting board or plate. Spread a thin layer of the potato-spinach mixture on top, leaving some space around the edges. Top with the other tortilla.

Heat 1 tsp margarine in the frying pan on medium heat. Add the tortilla, and cook for a minute or two, until just browned. Carefully turn over the tortilla and brown the other side.

Using a pizza cutter, carefully slice into 4 pieces. Serve garnished truffled sour cream and chives.