Potato masa cake

Potato Masa Cake

Potato Masa Cake

This gluten-free potato masa cake makes a delicious breakfast dish, but would work equally well as an appetizer or light dinner. The pepper cream sauce can be super spicy or mild depending on which kind of pepper you use!

For the potato masa cake:
1 1/2 cups masa harina
1 cup water
1 teaspoon baking powder
1/2 cup olive oil
1/4 cup chili sauce
2 large yukon gold potatoes, peeled
salt and pepper to taste

Boil potatoes until tender and easily pierced with a knife. Whip the potatoes immediately in a stand mixer until fluffy and set aside

Add the masa harina, water, baking powder, olive oil and chili sauce to the stand mixer and mix well.

Fold in the whipped potatoes and mix until well incorporated.
Form the dough into patties about 3 inches in diameter and 1/2 inch thick. Cooked on an oiled griddle 4 minutes each side.

For the seared Brussles sprouts and blue potatoes:

1/2 small onion, minced
1 cup brussels sprouts, washed and cut in half lengthwise
2 cups blue potatoes, halves
3 Tablespoons safflower oil
salt and pepper to taste
1 teaspoon cumin
1 clove garlic, minced
3 stems fresh oregano, chopped

Heat the oil in a cast iron skillet. Add the vegetables and onion and saute on high until the brussels sprouts and potatoes have browned. Turn down the heat and cook until the vegetables are completely done, being careful not to overcook the Brussels sprouts. Near the end of their cooking, add the cumin, oregano and garlic. They should still be slightly crunchy and the potatoes are crisp.

For the pepper cream sauce:
3/4 cup cashews, soaked 2 hours
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/2 cup water
2 cloves garlic
2 teaspoons salt
1 fresh hot pepper, like an habanero, seeded (you can alternatively use 1-2 Tablespoons chili paste or chili sauce. For the photo we used a few slices of aji amarillo, a Peruvian pepper.)

Blend well until smooth. Keep refrigerated for up to a week.

Serve the potato masa cakes warm off the griddle or pan, topped with with the seared Brussels sprouts and potatoes, pepper cashew cream and baby greens. If you like it really spicy add more  hot sauce!

Potato Masa CakePotato Masa Cake

Garli Confit with crudite

Garlic Confit with Crudite

Garlic has been used for centuries to fight all kinds of disease-it’s naturally anti-bacterial, rich in anti-oxidants and helps prevent cardiovascular disease. Make sure to eat more of this healthy and delicious ingredient to boost your immunity during flu season! This healthy recipe for garlic confit is very versatile-the resulting puree can be used to…

Read More »

Raw Vegan Lasagna

Raw Lasagna

It’s been awhile since I’ve posted a raw recipe, so today I thought I would share a recipe for raw vegan lasagna. This recipe is very easy to do, but presents beautifully. I’ve included instructions for two ways to assemble it as well… Serves 4 2 zucchini, peeled and thinly sliced lengthwise For the portobello…

Read More »


Ginger Baked Tofu and Thai Noodles

This is a healthy and quick lunch that’s packed with flavor. The “peanut” sauce used to dress the rice noodles is actually peanut free, substituting roasted cashew instead. This is so good you won’t be able to stop eating it, but it’s so light you’ll feel good afterward. INGREDIENTS 4 oz. ginger baked tofu (see…

Read More »

Lentil Soup

French Lentil Soup

Lentil soup is a wonderful staple to have in the frig on cold winter days. It’s smart to make a large batch on the week end and then eat it all week. French green lentils are my favorite because they hold their shape so well! Ingredients: 1 carrot 2 ribs celery 1 onion 1/4 cup…

Read More »