letscookvegan: Hasselback potatoes and zoodles salad by...

letscookvegan:

Hasselback potatoes and zoodles salad by @food_without_regrets 💚

Ingredients:
12-14 small potatoes
1 glass of chickpeas (you’ll only need the water = Aquafaba)
Spices:
Garlic powder, chilli or tomato flakes, dried dill
Salt and pepper
Instructions:
Preheat oven to 200°C.
Wash and dry the potatoes, leave skins on.
Line up 2 chopsticks lengthwise close to your potato. Slice across the width in sections as thinly as you can. This helps to avoid cutting through.
Strain the chickpeas and save the water. (Keep the chickpeas for hummus or simply like they are for your favourite chickpea recipe)
Mix garlic powder, dried dill and chilli flakes in your chickpea water.
Using a pastry brush or spoon, drizzle the aquafaba-spice-mixture on top and into the slices of potatoes.
Sprinkle on salt and pepper.
Bake for 45 minutes until golden brown.
Serve immediately.
Enjoy! #letscookvegan

from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/147591673619
from Tumblr http://0foodphotography.tumblr.com/post/147591864257
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