|Potacos! Photo by Celine Steen (from The Complete Guide to Even More Vegan Food Substitutions)|
You asked, and I listened. Narrowly beating out Cheese Ball, Potacos was voted the most wanted sneak peak recipe from The Complete Guide to EVEN MORE Vegan Food Substitutions by the always amazing Celine Steen and me. (Now available for pre-order!)
*Oil Free Option
The coolest thing about these, is that they have no "meat substitute" The taco filling is just potato! This is a perfect meal to feed someone on the fence about veganism who thinks vegans eat "weird" foods. Nothing weird here. Just potatoes and taco-y goodness.
For the Salsa Fresca:
1 green chile such as Anaheim, Pasilla, Hatch, or Jalapeno, seeded and diced
1 cup (160 g) diced red onion
1 cup (252) diced tomatoes
1/3 cup (5 g) chopped cilantro
1 tablespoon (9 g) minced garlic
1 tablespoon (15 ml) lime juice
1 tablespoon (15 ml) olive oil, optional
salt and pepper to taste
For the Potacos:
4 medium russet potatoes, cut in half lengthwise
1/2 teaspoon salt, divided
1 teaspoon sugar
2 teaspoons (3 g) chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle powder or cayenne pepper, more or lest to taste
2 tablespoons (30 ml) olive oil, optional
1 cup (70 g) shredded cabbage
1 recipe Pepita Pignola Sprinkles
Make the Salsa Fresca: Mix together all ingredients and refrigerate until ready to serve.
Make the Potacos: Preheat oven to 400°F (200°C, or gas mark 6.)
Place potatoes, cut side up, on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Bake for 1 hour, or until fork tender.
Remove from the heat and allow to cool enough to handle.
Carefully scoop out the flesh of the potatoes, leaving about 1/4-inch (6-mm) of the flesh inside the skin to make a Potaco shell, and place in a mixing bowl. Add remaining salt, all of the spices, and the olive oil to the scooped out flesh and mix to combine.
Pile the taco flavored potato mixture back into the shells.
Top each Potaco with cabbage, Salsa Fresca, avocado, and top with Pepita Pignola Sprinkles.
Serve warm or at room temperature.
Yield: 8 Potacos
Make mini versions of these using small red potatoes and serve as an appetizer.
Pepita Pignola Sprinkles
2 tablespoons (16 g) pepitas (pumkin seeds)
2 tablespoons (15 g) pignolas (pine nuts)
1 tablespoon (15 g) nutritional yeast
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon chipotle powder or cayenne pepper
1/4 teaspoon smoked salt
Add all ingredients to a spice grinder (or coffee grinder) and grind until a coarse mixture is formed.
Preheat a dry pan over medium heat. Add spice mix and toast for 1 to 2 minutes, until toasty and fragrant.
Remove from heat and set aside until ready to use.