Eat to the Beat: South-of-the-Border Potato Tacos with Avocado Sauce & Beck

Tuesday, October 16th, 2012


 

The song: “Satan Gave Me a Taco” by Beck (lyrics)

The foodstuff: South-of-the-Border Potato Tacos with Avocado Sauce from Vegan Junk Food

The connection: Feeling hot-hot-hot!

 

South-of-the-Border Potato Tacos with Avocado Sauce from Vegan Junk Food (0015)

 

YOU GUYS. I know I say this about all the Vegan Junk Foods, but these tacos are AMAZABALLS.

Stuffed with cheesy (Daiya AND nooch!), jalapeno-laced mashed potatoes and served with spicy avocado sauce (also with jalapenos!), these are the kind of tacos a vegan Mark Pellegrino might treat you to. (Sans aphids, of course, since bugs aren’t vegan!) When Gold says that these tacos are “South of the Border,” she means way south – think Purgatory or lower.

 

South-of-the-Border Potato Tacos with Avocado Sauce from Vegan Junk Food (0019)

 

And did I mention that they’re fried? THEY’RE FRIED, Y’ALL. Fried tacos, what evil genius is this!

I have a confession to make: because my taste buds are total wimps, I actually cheated a bit and swapped out the jalapenos for green bell peppers in the potato filling. I enjoyed my tacos plain while the mister got all the spicy avocado sauce to himself. And everyone was happy! The recipe is simple enough to adapt for households of mixed-spice tolerance.

 

South-of-the-Border Potato Tacos with Avocado Sauce from Vegan Junk Food (0012)

 

I also used a little more nutritional yeast than recommended, and added some water to the potato filling for more of a mashed potatoes feel. I keep calling them “mashed” potatoes but I’m not sure how much they’re supposed to resemble the whipped, creamy goodness of true mashed potatoes. As it stands, you boil the potatoes in small chunks and then transfer them to a skillet, where you mash and cook them with the other goodies: jalapenos, onions, Daiya, nutritional yeast, and I forget what else. Then you stuff it in the tortillas, fold, and fry.

 

South-of-the-Border Potato Tacos with Avocado Sauce from Vegan Junk Food (0008)

 

The whole process isn’t nearly as time-intensive as it sounds. The potatoes take a little while to cook – but you can always make the potato filling ahead of time and then reheat it before serving. Or just make the potatoes – they’re one delicious side dish! The frying goes really quick, with less than a minute of cook time per taco. At first I started out doing two at a time, until I discovered that I had more luck with one per batch: it’s easier to concentrate, with more room to move, and it all goes pretty durn fast anyway.

I meant to photograph my plate with my little devil dog (Peedee the rat terrier!) figurine looking on. But when the time came, I totally forgot – even though I set it right out on my desk (NEXT TO MY CAMERA EVEN!) and everything. So here he is; the devil will not be denied!

 

Devil Dog (0010)

 

Fallen Doggeh, tries to lead the mortal dogs into temptation. But with a pile of poo instead of an apple. (The poo represents inappropriate chewing. GO TEAM FREE WILL!)

On that note: HAPPY TACO TUESDAY, Y’ALL!

 

veganmofo 2012
Eat to the Beat

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Eat to the Beat: Peaches & Buttercream Ice Cream & Beck

Thursday, October 4th, 2012

 

The song: “Peaches & Cream” by Beck (lyrics)

The foodstuff: Peaches & Buttercream Ice Cream

The connection: I would like to lick buttercream off of Beck’s naked body, mkay. Also, the song title.

 

Peaches & Buttercream Ice Cream (0085)

Ice cream party! Second only to pizza parties!
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Okay, so maybe ice cream isn’t your typical autumn snack, and peaches went out of style last season. But I love peaches, adore Beck, and enjoy ice cream year-round. And buttercream, hello! How could I resist?

(I couldn’t. I am a buttercream addict. It took all of my willpower not to suck down the buttercream destined for this dish in the 20 hours between making it and churning the ice cream. IT WAS A LONG DAY, I TELL YOU WHAT.)

This is a slight variation on the Vegan Vanilla & Chocolate Buttercream Swirl and Vegan Vanilla Buttercream Ice Cream I’ve made previously. The key is to add the buttercream after the ice cream’s done processing, so that it stays intact and creamy. Otherwise it blends in a little too thoroughly with the ice cream, resulting in a dessert that tastes a bit like buttercream (yum!) but lacks those delicious chunks and swirls of actual frozen buttercream (boo!). Buttercream bits are divine, much like Cockles or soy balls.

If buttercream isn’t your thing (BLASPHEMER!), omit this part of the recipe to make peach ice cream. It’s pretty damn good, too. But you must roast the peaches! Always roast the peaches, it adds a sweetness and depth of flavor that just can’t be beat.

 

Peaches & Buttercream Ice Cream (0063)

It’s hard to see the chunks of buttercream, since it’s so similar in color to the
ice cream, but trust me – it’s there! (Until it’s in my belly that is.)
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Peaches & Buttercream Ice Cream

Ingredients

(Makes a little more than a quart of ice cream.)

For the peach ice cream:

1 cup soy milk (plain or vanilla), divided
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
1/2 cup sugar
1 tablespoon vanilla extract
4 peaches
2 tablespoons brown sugar

For the buttercream frosting:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons barley malt powder (optional)

Directions

Prepare both recipes at least four to six hours in advance of making the ice cream, so that they’ve plenty of time to chill beforehand.

For the ice cream:

1. Begin by roasting the peaches. Preheat the oven to 400F. Cut the peaches into quarters; peel each slice and remove the pits. Combine the peaches and brown sugar in a large bowl; cover and toss to mix. Transfer the slices to a baking pan (9″x9″ fits perfectly). Bake at 400F for 20-25 minutes, or until the peaches are tender. Once the peaches are done baking, flip each slice onto the other “cheek” so that it soaks up some of the juices.

 

Roasted Peaches for Peaches & Buttercream Ice Cream (0009)

Exhibit A: Roasted peaches.
fwiw, I would also happily eat these off of Beck’s naked body.
Basically, any of the vegan things.
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2. After they’ve cooled, slice half of the peaches into bite-sized pieces. These will be mixed with the ice cream near the end of the ice cream machine’s cycle – so keep this in mind when dicing them (e.g., make the peach bits about as big as you’d like them to be in the finished product). Transfer them to an airtight container and refrigerate until ready for use.

3. In a blender or food processor, puree the remaining peaches, as well as any remaining juices. Set aside.

4. Time to make the ice cream batter! In a small bowl or cup, mix 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly with a fork until combined. Set aside.

5. In a medium-sized saucepan, combine the rest of the soy milk, all of the soy creamer, the sugar, and the pureed peaches. Cook on low heat for about five minutes, whisking briskly. Increase the heat to medium-high and bring to a slow boil.

6. Once the mixture begins to boil, remove it from the heat immediately. Add the arrowroot “slurry,” whisking it until the soy milk mixture thickens up. Add the vanilla extract, mixing well.

7. Store covered in the fridge for at least four to six hours prior to making the ice cream. I usually make the “batter” the day or night before, so it has more than enough time to chill.

For the buttercream frosting:

8. Next, make the frosting! In a medium-sized bowl, combine the shortening and margarine; beat with a mixer until well blended.

9. Add the powdered sugar and beat for about five minutes, or until the frosting becomes light and fluffy. Most likely you’ll need to pause several times to scrape the side of the bowl.

10. Add the barley malt powder (optional) and vanilla extract and beat for several more minutes, until both are fully integrated into the frosting. Sample to taste and add extra sugar if needed.

11. Transfer the frosting to a lidded container and store in a fridge. Let chill for at least four to six hours before using.

For the grand finale:

12. Process the ice cream “batter” according to your ice cream maker’s instructions. If there’s room in your machine, add the dices peaches near the end of the machine cycle; otherwise, stir in the peaches as you dispense the ice cream. When done, transfer the frozen – but still soft and pliable – ice cream to a large bowl. Mix the frosting in (gently!) by hand. Store covered in the freezer asap.

Fun variation: for a swirly vs. chunky effect, load the frosting into a pastry bag and add it to the ice cream batter in long, thin strings (preferably as the ice cream maker dispenses the ice cream).

Super important hint: be sure to keep the frosting refrigerated until you’re ready to use it!

13. Enjoy as vegan softserve, or store in a tightly covered container for an hour or two for a more thoroughly frozen dessert. Close your eyes and dream of summer. It’s only eight months away!

 

Peaches & Buttercream Ice Cream (0094)

So good I licked all the bowls clean. The dogs also helped.
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veganmofo 2012
Eat to the Beat

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