I’ve been having some issues with the blog. I ended up losing some posts along with all of the comments. I’m sorry I didn’t get the chance to respond. I did manage to save the entries so I’ll be posting them soon so long as everything is ok.
When I ran across this recipe for Vegetarian Crispy Potato Tacos I just knew I had to make myself some potato tacos. It seriously looked too good to pass up. I changed things up a bit and have to say, they were great! Both my son and husband loved them. This will definitely be in the rotation this summer.
Makes about 10 tacos.
In a large bowl, combine the potatoes, coconut oil and taco seasoning. Toss until potatoes are evenly coated with seasoning. You may add more or less seasoning. I added about 1 1/2 – 2 teaspoons. Place on a baking pan lined with parchment paper and bake at 400° for about 30 minutes. Or until tender or crispy, whatever your preference. I found that they were perfectly tender at about 20 minutes in, but I let them cook a bit longer for a crispier outside.
To assemble, scoop a few teaspoons of potatoes onto warm tortilla, top with chopped onion, cilantro and squeeze some lime all over. Some sour cream would probably be the perfect here, but I was content with my lime. My son and husband ate theirs plain. I made a few with melted Daiya Pepperjack Style Shreds and they were equally yummy. I sprinkled some pepperjack shreds over some of the potatoes moments before taking them out of the oven for some nice melty goodness.
This makes quite a bit of seasoning. I usually double this and keep it in a spare spice bottle for whenever I need it. You never know when you’re gonna need some taco seasoning! I found the original recipe here, but tweaked it to my liking.
I haven’t had a decent slice of pizza since I moved here. I still say some of the best pizza I’ve ever eaten is from Rhode Island. But I’m a long ways from home. So whenever I get a craving for pizza I either have to make my own or do without. Well, since I’ve somehow gotten out of my ‘rut’ I figured I’d keep the ball rolling and make myself a pizza.
I originally planned to make a green pizza, but decided to make a white pizza after coming across this recipe. I mean seriously, LOOK AT THAT PIZZA! It looks amazing! And the roasted garlic coconut cream definitely sounded interesting. I never would have thought to use coconut milk as a base in white pizza sauce. I looked up a few recipes and most were far too complicated. They called for ingredients I didn’t have on hand, ingredients I’ve never even heard of and most likely would never find around here. This recipe was so simple. Three ingredients! All of which I had on hand. How could I not make it?
I made a few changes. I only used one and a half heads of garlic. Only because that’s all I had. I’m pretty sure I poured a little more than half of a cup of coconut milk into my Vita-Mix too. For the crust I used two tablespoons of melted vegan butter instead of oil and left out the coriander. And lastly I topped my pizza off with chopped broccoli (too bad I didn’t have olives too) and oregano. It was AMAZING! I know. I know. Mine doesn’t look at all like the original. But then again I didn’t exactly follow the recipe to a t. However, it was still delicious. It was so flavorful. And you really don’t taste the coconut.
I’d also like to add that this crust is definitely tastier than any of the others I’ve tried. Next time I’ll take the time to roll it out thinner (I’m a thin crust gal). I should also invest in a pizza stone.
There are quite a few recipes that I’m looking forward to trying out. Like these Eggplant Carnitas Tacos. And the Baked Spinach and Pasta with Creamy Roasted Garlic Sauce. These Kidney Bean and Quinoa Burgers look pretty good too!
I totally plan on keeping busy in the kitchen this summer!
