Monday, November 10, 2014

Veg Subs 2 Sneak Peek: Potacos!

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!)

*Gluten-Free Potential
*Oil Free Option
*Soy Free
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 avocado
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

Joni says:
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.


Bianca said...

Oh man. This is freaking genius!!!!!!

GlutenFreeHappyTummy said...

wow so much goodness in that potato skin!!

Panda With Cookie said...

I voted cheeseball but these look awesome!

n_selah_d said...

So glad I voted for these we made them the other night and wow everyone loved them the kids asked to have it for dinner the next night.

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni