I came across this recipe a few months back and have been playing with it to make it more Vegan, I know that sounds just wrong. But I have been making a lot of dishes that are more vegan leaning and I have to say they just as good, if not better than the non-vegan relative it came from – Enjoy
4 large potatoes of choice, grated and placed in a bowl of water and 1 teaspoon of baking soda
1 pint of mushrooms of choice, small dice
1 zucchini, small dice
1 red bell pepper, small dice
2 shallots, minced
1 cup of Romano cheese, grated (Sheep)
½ cup of sheep ricotta, drained
¼ cup homemade pesto
Handful of fresh thyme, chopped and stems removed
Handful of fresh Italian parsley, diced and stems removed
4 tablespoons corn starch – divided
1 tablespoon nutritional Yeast
Pinch of cayenne pepper
Salt and Pepper to taste
Handful of fresh basil, stems removed and cut into ribbons – Garnish
Handful of fresh chives, small dice – garnish
Preheat oven to 350 degrees and spray a muffin pan with spray oil
Drain potatoes, place in a glass bowl, add some of the fresh herbs, 2 tablespoons of corn starch and salt and pepper. Toss to coat well. Divided the mixture into the 12 chambers of the muffin pan, press firmly and create a bowl.
Bake for 15 to 20, until it just starts to turn golden, remove and set aside.
In a small skillet, over medium heat, sauté the veggies until soft, and most of the water has been removed, transfer to a bowl and season.
In a small bowl whisk together the remain corn starch, yeast, herbs, ricotta and 1/3 cup of the Romano cheese. Pour into veggie bowl and toss well to combine. Spoon out into potato cups in muffin pan, sprinkle with remaining cheese and garnish with the chives. Return to oven and bake for 20 to 25 minutes until firm and golden. Let cool about 10 minutes and remove from pan.
Garnish with basil – Enjoy