Indulgent #Vegan Herbed Potatoes {#Dairyfree} the perfect #sidedish

Did you all have a fun St. Patrick's Day?  We celebrate it just a little bit and really it is Ron who insisted on having the celebration and it is very low key.  It means Corned Beef for dinner as well as a pint, or two of a nice Irish Stout.  I know, German girl makes Irish food…but hey it actually turned out quite good if I amy say so myself.  The past couple of years I have boiled to deliciousness with potatoes and cabbage but this year I baked it in the oven.  The cabbage was sautéed {a huge huge hit} and the potatoes?  I baked them into super indulgent Vegan Herbed Potatoes.  Let me tell you,  I am never going back to boiling Corned Beef - yes, as in ever…it was so, so good.  Oh, and we also had the most delicious Irish Soda Bread - dairy free - that my wonderful friend Larissa made.  It was out of this world…

What do you think?

Now let's talk about Herbed Potatoes;  I sampled "Butter and Herb Potatoes" when out shopping for the event. Oh so so good - really just beyond expectation amazing, but there was one huge big down-
side.  You know, right?!  Yes, Butter as in cow as in not safe for our girls…so hey why not use Earth Balance instead.  I made another couple of changes and let me tell you…these potatoes are absolutely amazing.  Yes, super indulgent and they were a huge hit at the table.  There were hardly any leftover potatoes….

Herbed Potatoes

• 1-1/2 sticks of Earth Balance {or other butter of your choosing}
• 1/4 C horseradish {I used Extra Hot Beaver brand horseradish Beaver check label}
• app. 3 lb red  potatoes, scrubbed and sliced thinly
• 1 small leek, cleaned, and cut into thin rings {I use the entire leek}
• 1/2 bunch fresh dill, chopped {or more}
• 1/2 bunch Italian parsley, chopped
• 2 tsp salt and plenty of ground black pepper

1. Preheat oven to 350F
2. In a small pot, carefully melt Earth Balance; 
3. add horseradish when melted
4. Place potato slices together with vegetables and herbs in a large bowl
5. Pour the melted Earth Balance/horseradish over the potatoes and veggies.  Toss well until all potatoes are evenly coated
6. Transfer the potato/vegetable to a shallow baking dish.  Cover with aluminum foil  and bake for about 40-45 minutes until potatoes are soft.
7. Add additional salt & pepper to taste.

Spinach Spaetzle {Spinatspaetzle} for #SundaySupper

Here we are in late March and it is almost Easter.  I know, it's said by this mothership every single Sunday but where did the time go?  I guess time flies when you are having fun, right?!

I am so excited for this week's #SundaySupper Passover and Easter event.  What is more special than cooking for a holiday, right?  When we get together around the table and enjoy great food, together with company of great friends and family.  It is the time when traditional dishes or just very special dishes are served.  This week's event is hosted by Carla aka Chocolate Moosey; she is an amazing blogger, cook, and photographer every week I admire her out-of-this-world presentations.  Be sure to  visit and say hello; thank you, Carla.

Today I bring Spinach Spaetzle aka Spinatspaetzle; they are a twist on the ordinary Spaetzle and perfect for Easter.  A perfect side for the holiday table,

or the perfect vegetarian meal when baked with a little bit of Emmenthaler.

Spinach Spaetzle {Spinatspaetzle}
- 1/2 lb fresh spinach, cleaned, thick stems cut off, and washed
- pinch of salt
- 2 C flour
-1/2 C water
-4 eggs
for finishing
- splash of Olive Oil
- 1 onion diced
- 1/2 blanched and sliced almonds
- 3/4 C Emmenthaler {optional only for step 9}

1. In a large pot bring water to a boil, when hot add spinach an blanch for 2 minutes,
2. drain, and rinse with cold water. Carefully squeeze as much water out as possible before
3. finely chopping spinach, or put it through a food processor.
4. Add flour, salt, chopped spinach, water, and eggs into either a big bowl, or into your mixer with the
    kneading hook.  Knead until all ingredients are well combined, be careful not to over mix it.
5. Bring large pot of water to a boil - when boiling add {working in small portions} dough to your
    Spaetzlepress, or scrape dough of your board into the boiling water.  Remove with a skimmer when
    they float to the top.
6. Continue until you have used up all of the dough.
***You can freeze them now; when ready to use defrost them and follow the finishing steps***
For finishing
7. Heat a splash of Olive Oil in a pan and add onions when hot.  When onions are soft, add
8. almonds until they are a little browned before adding the Spinach Spaetzle.  Toss in the pan until
    hot.  Add salt to taste!
OR if you plan to serve it as a vegetarian main dish
9. Preheat oven to 325 mix the finished Spinach Spaetzle with Emmenthaler and bake until cheese has
   melted.

Now check out these amazing dishes the rest of the #SundaySupper team is bringing to the table today...

Easter
• How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from Neighbor Food
Appetizers and Sides
• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
Main Dishes
• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• Sicilian “Enchiladas” from The Cooking Actress
Dessert
• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious
Passover
• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food
Dessert
• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement