In a large pot, cover the potatoes in water and bring them to a boil. Once boiling, lower the heat to simmer for about 20 minutes, or until potatoes are easily pierced with a fork. Drain and place potatoes in a large mixing bowl. Preheat the oven to 400 degrees.

Use a potato masher to mash the potatoes a bit. Add nutritional yeast and oil and continue to mash until creamy. Press the thawed spinach in a colander to remove some of the water. Combine with the potatoes. Add oregano, lemon juice, zest, salt and several dashes of pepper.

Mix in 1 cup of the bread crumbs and thoroughly combine. Taste and adjust seasonings if necessary.

Lightly grease a 9-by-13-inch baking pan with cooking spray. Spread potatoes in evenly, and sprinkle with 1/4 cup bread crumbs and a few pinches of paprika. Spray with cooking spray to moisten the bread crumbs. Bake for 30 minutes. The dish is ready when the top is browned and the potatoes are pulling away from the sides of the pan. Let cool for at least 10 minutes before slicing into squares and serving, but a word to the wise: This dish tastes better the longer you let it cool. Sprinkle with fresh oregano if you like.

Note: Nutritional yeast, sometimes called “nooch,” lends a cheesy flavor to sauces and scrambles. Available in flakes or powder form, it is usually found in the bulk bins of your health food store. It is nothing like brewer’s yeast or any other kind of yeast, so don’t go replacing it.

#2:
Book shows a middle path of eating meat but less of it
This article is a review of a new cookbook entitled “Almost Meatless” by Joy Manning and Tara Mataraza Desmond. There is an almost meatless recipe included too.

#3
Local restaurants hope to appeal to vegans lists restaurants in the Pittsburgh area that are either vegetarian or have a lot of vegetarian options on the menu. Kind of few and far between in Pittsburgh but it’s getting better!

Alright I just thought those might be of interest to you.

Another post coming in a little while I’m thinking.