Nutty Potato Rolls
with Tomato Sauce
Ingredients:
- 2 cups mashed potatoes, firm (if using instant, cook according to package directions, but keep them extra firm. You can substitute olive oil for butter and use soy milk if preparing vegan dish.)
- ½ bunch spinach, shredded fine
- 2 green shallots, chopped*
- ½ tsp dried thyme leaves
- 1 tsp caraway seeds, powdered
- 1 Tbsp olive oil
- 1 cup pecans, chopped
Preparation:
Blanch spinach by microwaving for 30 seconds, just until wilted, drain; squeeze with paper towel to remove water. In a large bowl, combine potato mixture, spinach, shallots, thyme, caraway seeds, and oil. Mix well. Divide mixture into 8 portions, and shape into 1 -2 inch log shaped rolls. Roll mixture in nuts, pressing lightly to coat evenly. Place rolls on oven tray, and bake in 400°F for 10 minutes or until heated through. Serve with tomato sauce. Serve with Tomato Sauce and a salad or vegetable.
* substitute green onions if shallots are not available
Tomato Sauce
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 16oz can crushed tomatoes
- 1 tsp honey
- 2 tsp tomato paste
Preparation:
Heat olive oil in a small pan; add onion and garlic. Sauté over medium heat until onion is soft. Add un-drained, crushed tomatoes, honey and tomato paste. Bring to a boil. Simmer, uncovered, until slightly thickened.