Vegan: Leslie Taylorson's Spinach and Potato Latke

By JoFClark

Ingredients

• Sour Cream Mixture
• 1 cup macadamia nuts, soaked 8 hours and drained
• 2 cloves garlic, minced
• 2 t sea salt
• 1/2 cup lemon juice, freshly squeezed
• 1 cup filtered water
• 1 cup pine nuts, soaked 2 hours and drained
• 6 cups spinach, chopped fine
• 1 sweet onion, chopped fine
• 6 small red potatoes, grated
• 1/2 cup ground flax seed
• 1 t paprika powder

Preparation

Step 1

1 Place macadamia nuts, garlic, salt, lemon juice and water into the blender and blend well until mixture is smooth
2 Add pine nuts to mixture and blend well
3 Fold the nut mixture into chopped spinach and add onions and potatoes, stirring well
4 Add fox seed, stirring well. Let this mixture sit for 15 minutes. If more water is separating, more flax seed may be added.
5 Drop by tablespoonfuls on a reflex sheet and flatten
6 Sprinkle paprika on latkes
7 Dehydrate for 6-8 hours and turn over to another dehydrator tray, removing teflex sheet
8 Dehydrate 6-8 more hours
9 The latkes should be dry but slight moist

Serving suggestion: Serve with Sour Cream