YOU ARE WELCOME, ENJOY!!!
STEP ONE.
First of all, wash all your veggies with filtered water, drain the water from all your leafy greens and proceed to slice the potatoes using the slicing side of your cheese grinder.
You’ll need:
-10 Organic Red potatoes
-One half bunch of fresh ORGANIC cilantro,
-SIX leaves of Organic KALE,
Salt and pepper to taste,
-One pack of VEGAN bacon,
-One pound of shared cheese, (I used Mexican Blend), and the oil of your choice.
STEP TWO.
Place a layer of potatoes on the bottom of a rectangular container (3” deep preferably), finger choppe 2 kale leaves for the first layer and half of your available cilantro.
Add salt, pepper, 1/3 of your available cheese, salt, pepper, and oil as desired.
STEP THREE.
Repeat step two but this time use the rest of the kale and cilantro, add half of the available cheese along with more salt, pepper, and oil to taste.
Distribute the vegan bacon across the container and add the rest of sliced potatoes covering your cake entirely . Sprinkle salt, pepper and oil on top once again. Save the rest of the cheese for later.
Cover with aluminum foil and Bake at 375 degrees for One and a Half Hour.
Sprinkle the rest of the cheese (add more if you wish) on top of your cake and let it cool down for ten minutes.
Slice as you please, serve and ENJOY!!!
I used Organic Microgreens to doctorate it. 🤪
