Potato Taco
There is only ONE right way to make this meal, no other way. I mean you can, but the flavor won't be there. I've been on a search in LA for the best potato tacos and have NOT found a place that sells delicious ones. Convince me if I'm wrong. However, there IS this place Called Mona's kitchen (My Mom) who makes the best ones! I learned this dish from her. Oh and if you are ever out in Ventura County, this place called Yolanda's comes close to my moms. |
When we were younger my mother used to always teach us not to waste food. Since we had just enough to make means, we really learnt the value of things. In a Mexican Household and culture, everything get puts to use, including too much left overs. Oh man this reminds me, one year my mother made three turkeys because she thought more people were coming over. Turned out it was just my immediate family, so we have enough turkey to feed a village. For an entire month, my mother made us turkey everything, turkey casserole, turkey enchiladas, turkey tacos, after a week or two she started telling us it was chicken. Till this day I still cannot swallow a turkey dinner. Well, this same idea is where potato tacos originated. At least that is what I was told as a child. It was an after thanksgiving meal from the left over mashed potatoes. Papa Tacos. Now this I could eat everyday.
Taco Ingredients:
Ingredients:
Steps:
` Cut up potatoes in chunks/ squares and in strainer, rinse out starch with water.
` In sauce pot, fill water enough to cover all potatoes. Throw in potatoes and salt. Cook on Medium heat for 15-20 minutes. Then drain when soft and rinse out water in strainer.
` Bring potatoes back to pot, mush them with a large fork or potato musher. Then add 1 TBSP vegan cream cheese, 1 tsp mayonnaise (vegannaise if vegan), 1 TBSP butter, 2 TBSP almond milk (or milk), dash of sea salt and 1 cube garlic on low- medium heat. Mix then add pepper. Let cool when done.
` The best tasting way to make your taco shells are to warm your tortillas on the stove top only till warm, do not brown them! Then with your mashed potatoes, fill each tortilla with 2 tbsp of mashed potatoes, fold and stick a tooth pick on top to keep shut. Then in oil fry. However, to keep this meal healthy you can place tortillas in the air fryer to make taco shells or you can buy vegan/ gluten free taco shells.
` Then top with fixings, must add red salsa to top and enjoy.
Taco Ingredients:
Ingredients:
Steps:
` Cut up potatoes in chunks/ squares and in strainer, rinse out starch with water.
` In sauce pot, fill water enough to cover all potatoes. Throw in potatoes and salt. Cook on Medium heat for 15-20 minutes. Then drain when soft and rinse out water in strainer.
` Bring potatoes back to pot, mush them with a large fork or potato musher. Then add 1 TBSP vegan cream cheese, 1 tsp mayonnaise (vegannaise if vegan), 1 TBSP butter, 2 TBSP almond milk (or milk), dash of sea salt and 1 cube garlic on low- medium heat. Mix then add pepper. Let cool when done.
` The best tasting way to make your taco shells are to warm your tortillas on the stove top only till warm, do not brown them! Then with your mashed potatoes, fill each tortilla with 2 tbsp of mashed potatoes, fold and stick a tooth pick on top to keep shut. Then in oil fry. However, to keep this meal healthy you can place tortillas in the air fryer to make taco shells or you can buy vegan/ gluten free taco shells.
` Then top with fixings, must add red salsa to top and enjoy.
Peanut Thai Zoodles
Ingredients:
- 2 Tbsp Organic Crunchy peanut butter
- 3 Tbsp Braggs amino acids
- 1 minced garlic cube
- 2 Tbsp ginger zest
- Vegan Ramen noodles (optional)
- 2 zucchini squash Zoodled
- Trader Joe’s Stir Fry vegetables (freezer section)
comes with:
sugar snap peas,
carrots,
bean sprouts,
bamboo shoots,
water chestnuts,
mushroom
Steps:
(Optional Step) Fill sauce pan with water and dash of sea salt, bring to a boil on high heat, then add Ramen noodles and stir with chopsticks to prevent from sticking. Never add oil! When done cooking, strain water and rinse with cold water to stop the cooking process.
Wash and spiral zucchini squash. Put both to the side.
In small bowl add 2 Tbsp peanut butter, 3 Tsp
Braggs amino acids, 1 minced garlic cube, 2 Tsp Ginger zest, 1 squeezed lime juice. Mixed together thoroughly. Put aside.
Open and de-thaw Trader Joe’s Stir Fry Vegetables by rinsing with hot water over a strainer. I like to toss out the mushrooms because they become too soggy, but if you don’t mind leave them in. If you do NOT have this, you can add your own vegetables: carrots, snap peas, bamboo shoots, water chestnuts, bean sprouts, mushroom (optional).
Then in a large fry pan or wok preferably, line with thin layer of avocado oil and stir in vegetables. Add 1/3 of mixed sauce. When about cooked add in zucchini and carrot zoodles, ramen noodles (optional) and remainder sauce. Stir till sauce is completely disbursed, then remove from heat. Zucchini gets soggy if over cooked, so do NOT overcook them, you just want to warm them up. That’s why I like to add spiraled carrots, they give the dish a nice crisp to it.
Remove from heat, let cool and serve.
- 2 Tbsp Organic Crunchy peanut butter
- 3 Tbsp Braggs amino acids
- 1 minced garlic cube
- 2 Tbsp ginger zest
- Vegan Ramen noodles (optional)
- 2 zucchini squash Zoodled
- Trader Joe’s Stir Fry vegetables (freezer section)
comes with:
sugar snap peas,
carrots,
bean sprouts,
bamboo shoots,
water chestnuts,
mushroom
Steps:
(Optional Step) Fill sauce pan with water and dash of sea salt, bring to a boil on high heat, then add Ramen noodles and stir with chopsticks to prevent from sticking. Never add oil! When done cooking, strain water and rinse with cold water to stop the cooking process.
Wash and spiral zucchini squash. Put both to the side.
In small bowl add 2 Tbsp peanut butter, 3 Tsp
Braggs amino acids, 1 minced garlic cube, 2 Tsp Ginger zest, 1 squeezed lime juice. Mixed together thoroughly. Put aside.
Open and de-thaw Trader Joe’s Stir Fry Vegetables by rinsing with hot water over a strainer. I like to toss out the mushrooms because they become too soggy, but if you don’t mind leave them in. If you do NOT have this, you can add your own vegetables: carrots, snap peas, bamboo shoots, water chestnuts, bean sprouts, mushroom (optional).
Then in a large fry pan or wok preferably, line with thin layer of avocado oil and stir in vegetables. Add 1/3 of mixed sauce. When about cooked add in zucchini and carrot zoodles, ramen noodles (optional) and remainder sauce. Stir till sauce is completely disbursed, then remove from heat. Zucchini gets soggy if over cooked, so do NOT overcook them, you just want to warm them up. That’s why I like to add spiraled carrots, they give the dish a nice crisp to it.
Remove from heat, let cool and serve.
Portobello Patties N Gravy
Ingredients:
- 2 Portobello mushroom
- Garlic salt
- Miyoko’s butter
- ½ can chickpeas
- ¼ cup steel cut oats
- ¼ No Egg mix/ 1 large egg (if vegetarian)
- 1 garlic cube
- Onion flakes
- Sea salt
Steps:
Pre-heat oven to 375 degrees
Remove chickpea from can and remove peels or you can place ½ in food processor to mash up or do so by hand. Set to side when done
Dice up Portobello mushroom in super tiny pieces or you can place in food processor after you have cut up into pieces to dice smaller. Then in a pan sauté with Miyoko’s butter and garlic salt.
In a mixing bowl add chick pea mush, steel cut oats, sautéed Portobello mushroom, garlic cube, onion flakes, no egg mix and sea salt. Mix up evenly and with disposable gloves I like to mix these and shape into small patties.
Place on an oven bake sheet lined with parchment paper and bake for about 20-25 minutes.
Once done remove from heat. I love to make homemade gravy with veggie broth and thickener and douse these patties in along with a side of mashed potatoes. MMM MMM good, especially for the holidays.
- 2 Portobello mushroom
- Garlic salt
- Miyoko’s butter
- ½ can chickpeas
- ¼ cup steel cut oats
- ¼ No Egg mix/ 1 large egg (if vegetarian)
- 1 garlic cube
- Onion flakes
- Sea salt
Steps:
Pre-heat oven to 375 degrees
Remove chickpea from can and remove peels or you can place ½ in food processor to mash up or do so by hand. Set to side when done
Dice up Portobello mushroom in super tiny pieces or you can place in food processor after you have cut up into pieces to dice smaller. Then in a pan sauté with Miyoko’s butter and garlic salt.
In a mixing bowl add chick pea mush, steel cut oats, sautéed Portobello mushroom, garlic cube, onion flakes, no egg mix and sea salt. Mix up evenly and with disposable gloves I like to mix these and shape into small patties.
Place on an oven bake sheet lined with parchment paper and bake for about 20-25 minutes.
Once done remove from heat. I love to make homemade gravy with veggie broth and thickener and douse these patties in along with a side of mashed potatoes. MMM MMM good, especially for the holidays.
( V ) = VEGAN
( VE ) = Vegetarian
( VE ) = Vegetarian