Italian Potato Torta

This dish makes a hearty vegan entree, while, say, everyone else eats Easter ham. A torta refers to any wide variety of Italian dishes, ranging from quiche-like tarts to layered cheese-and-vegetable loaves. In a broad sense, the term refers to any tart, cake or pie.

Peel and cube 6 cups of baking potato, and place in a saucepan. Cover with water, then bring to a boil; continue to cook for 15 minutes until the potatoes are tender. Drain, and return the potatoes to the pan. Add 1/2 cup all-purpose flour, 2 teaspoons olive oil, and 1/8 tsp. salt; mash with a potato masher until smooth.

Transfer the mixture to a 9-inch cake pan coated with cooking spray, pressing so you have a smooth, even layer.

In a bowl, combine 1/4 tsp. dried Italian seasoning, 2 minced garlic cloves (I actually used 3, because mine were really small), and 1 drained (14-ounce) can of diced Italian-style tomatoes. Spread the tomato mixture in an even layer over the potatoes.

The original recipe called for a mixture of mozzarella and Parmesan sprinkled on top, but I used just the rice vegan mozzarella from Galaxy Foods for both types. Whatever blend of 'cheeses' you choose, sprinkle 1 and 3/4 cups shredded vegan cheese evenly over the tomato mixture.

Bake at 450 degrees for 25 minutes. Let the torta stand for 20 minutes before dividing into 4 wedges of 460 calories each. Garnish with some fresh thyme sprigs if you like, for a pretty presentation.

Cost:
baking potato $3.50
canned diced Italian-style tomatoes $1.19
vegan mozzarella $3.69