I love Netflix. I am serious… I love it. I grew up watching movies as a special Friday night treat with my family, so snuggling up on the couch with some popcorn is nothing short of a perfect night for me!
A few weeks ago I stayed up watching The Guernsey Literary and Potato Peel Pie Society on Netflix. It was so good guys, I highly recommend it. While the movie has little to do with potatoes, I have found myself craving them ever since.
Well, fast forward to today and I was inspired one of Ali’s, over at Inspiralized, new recipes from her new cookbook. She was making her potato noodle, spinach ricotta pie on her Instagram story and I thought, “Hmmmmm, that sounds good! I should make that vegan.”
Long story short, I have no idea if it tastes like hers, but we sure liked it.
Potato Pie
- 2 large potatoes spiralized into noodles
- 1 Tbs olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 Tbs ground flax seed
- 4 Tbs warm water
- 2 cups of chopped Kale
- ½ cup vegan cream cheese
- ½ cup vegan mozzarella
- 1 Tbs vegan butter
- ½ tsp salt
- ¼ tsp black pepper
- Preheat the oven to 400 degrees and grease a 9 in round cake pan.
- Heat 1 Tbs of olive oil over medium heat in a large skillet. Once the pan is hot, add the potato noodles, half of the salt, half of the pepper, and all of the garlic powder. Stir until combined.
- Cook noodles over medium heat for 5-8 minutes, or until al dente. Remove from heat.
- In a large bowl, combine the warm water and ground flax seed. Stir slightly and let sit for 2 minutes.
- In the same bowl, combine the cream cheese, mozzarella, butter, salt and pepper with the flax mixture. Use a spatula to combine completely.
- Mix in the chopped kale and potato noodles. Continue to stir until everything is combined.
- Pour mixture into greased baking dish. Make sure you scrape down all the creamy mixture from the bowl!
- Bake in the oven for 30 minutes, or until the top begins to brown a bit.
- Remove from oven and let cool for 5 minutes before cutting. Enjoy!