Spinach al la Provence

This lovely dish tastes as great as it looks And, despite the instructions, it is quite easy to make and assemble.

Serving Size: 2

Ingredients:

• 1 red onion, sliced thinly
• 1 red bell pepper, de-seeded and sliced in thin strips
• 1 yellow bell pepper, de-seeded and sliced in thin strips
• 1/2 cup soy yogurt
• 1 lg. Tbs. cashew nut bitter
• 1 teaspoon herbs de Provence
• 1 teaspoon vegetable bouillon powder
• 4-6 cups fresh spinach, washed large stems removed
• 3-4 potatoes, peeled, boiled and sliced
• 2-3 tablespoons spicy tofu pieces (optional)

Directions:

1. We make our own soy “cream cheese” by mixing 1/2 cup plain soy yogurt with 1 large tablespoon cashew nut-butter, 1 tsp. vegetable bouillon powder, and some lemon pepper.
2. For this recipe, we added 1 tsp. herbs de Provence.
3. Prepare the potatoes. Boil 3 good sized potatoes peel and slice.
4. Saute the sliced onion remove to a small dish.
5. Saute the sliced red and yellow bell pepper slices. Remove and reserve.
6. In the same pan, saute the spinach until just wilted.
7. Using individual spring form cake forms, use the outside ring to form the tart.
8. Place the spring form on a plate.
9. On the bottom, layer the potato slices.
10. Place a layer of herbed “cream cheese” over the potatoes.
11. Add a layer of sauteed spinach.
12. Top with the sauteed bell pepper, the sauteed red onion and optionally the spicy tofu.
13. Place the tart in a warm oven to warm for 10- 15 minutes.
14. To serve: carefully remove the spring form.