Last week S & I held a dinner party at our place for six of our friends, and we made a vegan appetizer that left EVERYONE wanting more!
I should’ve listened to my mom who always said “it’s better to have too much than not enough!” Truthfully, our friends were satisfied (at least that’s what they said), but all of them were asking for the recipe of my vegan appetizer! I actually shouldn’t say “my” vegan appetizer, as I got it from the event I previously shared with you, hosted by Loblaw’s, and featuring Michael Abramson (the vegetarian butcher and founder of YamChops).
A lot of you already know that at the event a few fellow bloggers and I got to cook with Michael and learn from his vegetarian & vegan ways! I already shared the vegan sushi recipe that blew my mind, and today I’m going to share Michael’s “Smashed Fiesta Mini Potatoes” recipe that I recreated myself at home!
The Smashed Fiesta Mini Potatoes Recipe, is kind of a play on vegan tacos! Instead of using a corn or flour shell, we boiled potatoes and flattened them down. They were a perfect substitute and foundation for the spiced walnuts and salsa!
My favourite part of this vegan appetizer recipe is the cashew cream!
I recently tried a cashew cream recipe from Gwyneth Platrow’s “It’s All Easy” cookbook, though, hers was in the “something sweet” section. Both recipes though are actually delicious. And it turns out, that cashew crew can be kept in the fridge for about a week after you make it! It’s a great spread on toasts or even in smoothies!
Have a look at Michael’s recipe below and let me know how your vegan appetizer and fiesta potatoes turn out!
“SMASHED” FIESTA MINI POTATOES
This vegan-friendly play on a classic nacho is a great way to mix things up for the summer – or any time of year. Turn any fiesta into a smash hit with these mouth-watering savoury bites.
Serves: 6 people (allow 2-3 smashed potatoes per person)
Prep time: 60 minutes
Difficulty Level: Intermediate
Chef: Michael Abramson, YamChops
- 16-20 Mini New Potatoes
- 2 tbsp PC® New World EVOO Extra Virgin Olive Oil
- 1 tsp Sea salt
- ¼ cup green onions, thinly sliced
- 1 cup Walnuts (toasted)
- 1 ½ tsp Mexican chili powder
- ½ tsp Cumin
- ¼ tsp Sea salt
- 1/8 tsp Cayenne pepper
- 1 tbsp PC® New World EVOO Extra Virgin Olive Oil
- 1 ¼ cup PC® Flavour Burst Tomato of Yore Beefsteak Tomatoes
- ¼ cup Sweet onion
- 1/3 cup Basil (or coriander)
- 1 Small Jalapeño
- 2 tbsp Lime juice
- 1 tsp Sea salt
Cashew Sour Cream
- 2 cups Raw cashews
- 1 tbsp Lemon Juice
- ¾ – 1 cup Water
- 1 ½ tbsp Cider vinegar
- ¼ tsp Sea salt
Wash potatoes well.
- Boil 10 cups (2500 ml) of water and add 1 tsp sea salt.
- Add mini potatoes and continue to boil until potatoes are easily pierced with a skewer – approx. 10-12 minutes, but will vary depending on potato size.
- Drain potatoes and rinse well under cold water to halt the cooking process.
- Take one potato at a time and place between the folds of a double folded, clean kitchen towel. Press down firmly to “smash” potato to about 1-1 ½ cm thickness.
- Place “smashed” potato on a parchment- or silpat-lined baking sheet and repeat with remaining potatoes.
- Preheat oven to broil. Brush “smashed” potatoes on both sides with olive oil and return to the baking sheet.
- Place in preheated oven and broil for approximately 4-6 minutes until the edges just begin to crisp up.
- Preheat oven to 350°F and walnuts on a parchment- or silpat-lined baking sheet. Place in oven for approximately 5-7 minutes – shaking pan every couple of minutes. Look for them to darken a shade and smell “toasty”. Be careful – toasting any nut can go from perfect to burnt in a matter of seconds.
- Place toasted walnuts and all other taco “meat” ingredients in a mini food processor and pulse until coarsely chopped. Keep a bit of texture.
- Wash and seed tomatoes. Chop into fine dice and place in medium-sized bowl.
- Finely chop onion. Add to bowl with tomatoes.
- Mince basil and jalapeno with seeds. Add to bowl.
- Add lime juice and sea salt and mix together gently; drain any excess liquid that has accumulated in the bowl prior to serving.
Cashew Sour Cream
- Add cashews to 4 Cups (1000 ml) boiling water and boil for 5 minutes. Turn off heat and let cashews sit in water for an additional 5 minutes.
- Drain and rinse cashews and add to high speed blender with remaining ingredients.
- Blend at high speed until you reach a “sour cream” consistency. Add additional water 1 tablespoon at a time if required.
- Cover tightly with plastic wrap and refrigerate if not using immediately.
- On a serving plate, top smashed potatoes with 1-2 tsp walnut taco “meat,” 1 tsp of fresh salsa, 1 tsp of cashew sour cream and 1/2 tsp green onion.
TIP: “Smashed” potatoes and taco “meat” can be made up to 4 hours in advance. Fresh cut tomato salsa may be kept refrigerated for 2 days. Cashew sour cream may be kept for one week if covered and refrigerated.
Suggested accompaniment: PC® Blue Menu Lime Sparkling Water with Natural Flavour
Nick Joly | Inspired by Nick