Kale Potato Puffs
2 lbs sweet potatoes (4-6)
1 lb white potatoes (1-2)
1 bunch kale (about 12 oz)
1 cup nutritional yeast (use B12 fortified brand)
1-2 tsp iodized salt
4 cloves garlic, minced
1 tsp thyme
½ tsp fresh ground pepper
2 tbsp corn starch
3 tbsp ground flax seeds
Steam the potatoes for 20-30 minutes until tender. While the potatoes are steaming, de-vein the kale and soak or wash the leaves. I like to tear the leaves off the main stalk into smaller pieces and soak them. Put all the ingredients, except the potatoes and kale, in a food processor. Preheat oven to 425 degrees F.
When the potatoes are tender, put them in a large bowl, saving the steaming water. Place the drained kale in the water from the potatoes and cover the pot with lid for about five minutes to wilt the leaves. Once the kale is wilted, use a slotted spoon to put the kale in the food processor (full with the other ingredients) and add 1/4 cup of the cooking liquid to the potatoes.
Mash the potatoes with a hand masher and process the kale with the dry ingredients. Once processed, add the kale mixture to the potatoes and mix thoroughly. Line a baking sheet with parchment paper. Form the mixture into tablespoon size balls and place them on the parchment paper. If the mixture is too liquid, you can just let it sit for a few minutes and the flax seeds will firm it up or you could add more nutritional yeast. If the mixture is too dry, you can add a little soy milk.
Once you have filled up your baking sheet (or two), cook for 15 minutes. Turn the puffs over and cook for another 15 minutes. They will be hot inside even after they are cool to the touch, so eat carefully.