Category Archives: Entrees

Welly Bites

Meat, Snacks & Appetizers

Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.

Makes 32

Beef Welly

 

 

 

 

Ingredients

  • 3          tbsp dijon mustard
  • 1          tbsp chopped thyme(or 1 tsp dried)
  • 1/4       tsp each salt and pepper
  • 12        oz  beef tenderloin premium oven roast. cut in1” cubes
  • 1          pkg(450g) frozen butter puff pastry, thawed
  • 1          egg

Instructions

  1. In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
  2. On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares.  Repeat with remaining pastry.
  3. Lay 1 piece mustard-coated beef in centre of each square.  Brush edge with water.  Bring up corners and pinch together in centre, pinch sides closed.  Place on parchment paper-lined or greased baking sheet.  Refrigerate for 30 minutes.(Make ahead.  Cover and refrigerate for up to 12 hours).
  4. Beat egg with 2 tsp water; brush over pastry.  Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
  5. Serve warm.
  6. Serve with horseradish sauce.

Chicken Parmegino

Entrees, Poultry

Chicken Parmagio

 

 

 

 

 

 

 

 

Ingredients

  • 2                    lbs boneless, skinless chicken breast
  • 1/4               cup all purpose flour
  • 3                    lare eggs
  • 2                    cups panko bread crumbs, as needed
  •                       Koher salt, as needed
  •                       Black Pepper as needed
  • 5                    cups simple tomato sauce(see recipe)
  • 1                    cup finely grated Parmesan, preferably Parmigiano Reggino
  • 1/4                lb fresh mozzarella, torn into bite-sized pieces
  •                        olive oil for frying
Instructions
  1. Heat oven to 400 degrees.
  2. Place cutlass between two pieces of parchment or plastic wrap.  Using a kitchen mallet or rolling pin, pound meat to even 1/4” thick slices.
  3. Place flour, beaten eggs and panko into three wide, shallow bowls.  Season Cutlass generously with salt and pepper.  Dip a piece in flour, then beaten egg, then coat with panko.  Repeat until all the meat is coated.
  4. Fill a large skillet with 1/2 in oil.  Place over medium-high heat.  When oil is hot, fry cutlass in batches, turning halfway through, until golden brown.  Transfer to a paper towel-lined plate.
  5. Transfer the cutlass on a baking tray, spoon a layer of sauce on it.  Sprinkle parmesan on the sauce and top with mozzarella pieces.
  6. Transfer the pan to oven and bake until cheese is golden about 5 mins.
  7. Let cool a few minutes before serving.
  8. Serve with pasta in tomato sauce.
Simple Tomato Sauce
Ingredients
  • !/4           cup extra virgin oil
  • 4             garlic cloves, thinly sliced
  • 1/4          tsp chili flakes
  • 2             (28 oz) cans whole or diced plum tomatoes
  • 2             sprigs basil or
  • 1             bay leaf
  • 1/2          tsp kosher salt or to taste
  • 1/4          tsp black pepper

Instructions

  1. In a large, straight sided skillet over medium heat, warm the oil.  Add garlic and cook until just golden.  Add chilli flakes if desired and cook 30 minutes.
  2. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
  3. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes.  Adjust heat as needed to keep at a steady simmer.  If using whole plum tomatoes, mesh them up with the back of a wooden spoon or a potato masher to help them break down.  Remove sauce from heat and discard basil or bay leaf.

Chana Daal

Entrees

 

Serves 8

Ingredients 

  • 2                 cup chana daal
  • 2                 medium  onions
  • 2                 medium  tomatoes
  • 1/4              cup vegetable oil
  • 1/2              tsp cumin seeds
  • 1/2              tsp black pepper
  • 5                 cloves
  • 5                 cardamom
  • 1                 piece cinnamon stick (1”)
  • 2                 tsp dhana jeera
  • 1/2              tsp haldi
  • 1                 tsp garlic paste 
  • 1                 tsp ginger paste
  • 1                 jalapino, finely chopped              
  • 1                 tsp salt
  • 1/2              tsp citric acid or
  •                    juice of 2 lemons
  • 1                 small egg plant
  • 1/4              cup chopped cilantro

Instructions

  1. Rinse the daal in cold water and soak it in cold water for 5 hours or over night.
  2. In a medium saucepan boil the daal with 4 cups water for 5 minutes. When it starts to boil and the there is white form, drain the water, rinse it in cold water, add 4 cups of water and boil for about half an hour or until the daal is soft to the touch.  Use a hand blender or a blender and puree the daal.Peel the onions and slice it thinly.
  3. Dice the tomatoes.
  4. In a large saucepan heat the oil, add the cumin seeds, black pepper, cloves, cardamom and cinnamon stick.  Add the onions and fry them till they are transparent(about 5 mins) Add the diced tomatoes, dhana jeera, haldi, garlic, ginger and jalepino and cook stirring for about 5 minutes on medium heat.
  5. Add the pureed daal and mix well.  Cook stirring occasionally for 15 minutes.
  6. Add the salt and lemon.
  7. Rinse the  eggplant and cut it into 2” x 1” strips.  Add this to the daal. 
  8. Cook for another 15 minutes.
  9. Add cilantro before serving. 
  10. Serve with rice, Mitha Chawal or Chapatti

Green Papaya Salad

Entrees

Som Dtam

Serves 4

Ingredients

  • 1-6              Thai chillies(2 is hot, 6 is insane)
  • 4-8              cloves garlic, to taste
  • 1.                tsp salt
  • 3/4              cup fresh shrimps
  • 1/2.             cup palm sugar, to taste(you can also use brown sugar)
  • 4                 tbsp tamarind water, substitute 1 tsp of tamarind paste)
  • 1/4              cup lime juice
  • 1/4              cup fish sauce or to taste

Salad

  • 1                 cup cherry tomatoes
  • 3/4              cup shredded carrots
  • 1                 cup snake beans, cut into 1- inch  lenghts
  •                    (or use regular beans)
  • 4                 cups green papaya, shredded

To serve

  • 6                 lettuce leaves
  • 1/2              cup roasted peanuts

Instructions 

 

  1. Pound chillies, garlic and salt in a mortar and pestle (or pulse in a food processor)
  2. Add shrimps and peanuts.  Pound to a coarse paste.
  3. Put the paste in a bowl and add palm sugar, tamarind water, lime juice and fish sauce.
  4. Whisk together until dressing is well incorporated.  The dressing should taste sour, salty, sweet and hot.
  5. Place cherry cherry tomatoes, beans and green papaya in a large bowl and bruise lightly with a fork.
  6. Pour dressing over the salad and mix well.
  7. Line a salad plate with lettuce leaves.  Put the salad on the leaves and sprinkle with the nuts.

Vegetarian Thali

Entrees, vegetarian

Thali is a metal dish used to serve foods.  The idea behind Thali is to offer all the 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate.  According to the Indian customs, a proper meal should be a perfect balance of all these 6 flavours.  A fruit is often served at the end of the meal.

Dishes served in a Thali vary from region to region in South Asia and are usually served in small bowls, called katori.  These katoris are placed along the borders of the round trays – the actual thali.  Typical dishes include rice, daal, vegetables, roti, papad, and a sweet dish to top it off.  Rice or Roti is a usual main dish which occupies the central portion of the Thali, while the side dishes like vegetable curries and other delicacies are lined circularly along the round Thali.

Dokra Daal Kheer Mixed Vegie Curry Bhindi (Okra) Masala
Brown Rice Carrot Pickle In the Centre,  Far Far

Serves 4

Daal                                      Rice

Gujarati Daal 1

Rice 2

 

 

 

 

 

 

Gujarati food is very tasty and it has a lot of different spices.  It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts.  I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.

Ingredients

  • 1            cup toor daal
  • 1/4         cup raw peanuts
  • 1            med tomato chopped.
  • 1            tsp dhana jeera
  • 1/4         tsp haldi (tumeric powder)
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1/2         tsp green chilli paste
  • 1/2         tsp salt
  • 1            tbsp sugar (optional)
  • 2            tbsp oil
  • 1/4         tsp jeera(cumin) seeds
  • 1/4         tsp rye (mustard seeds)
  • 1/4         tsp methi (fenugreek seeds)
  • 5            curry leaves
  •               juice of 1 lemon
  • 1            tbsp chopped cilantro

Instructions

  1. Rinse daal in cold water and soak it in 6 cups of water  for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
  2. Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
  3. Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and  green masala.  Boil it for about half an hour, the daal will be soft.  With a whisk mash the daal.
  4. Add salt, lemon juice, sugar and peanuts.
  5. Heat oil in a frying pan, add the rye, methi, jeera and curry leaves.  When the rye starts to pop, add this to the daal mix and boil for 15.
  6. Sprinkle the daal with cilantro before  serving.
  7. Serve the daal with rice, chapatti and  vegetable curry.

Daal soaked overnight

Thumb IMG 4742 1024

 
 
 
 
 
 
 
 
 

Brussel Sprouts, Green Beans & Edamame Beans
Brussel Sprouts, green beans and Edamam Beans
Serves 6 Ingredients

  • 8               oz Brussel Sprouts
  • 8               oz Frozen Green Beans
  • 8               oz Frozen Edamame Beans
  • 2               tbsp vegetable oil
  • 5               curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seed
  • 1/4            tsp cumin seeds
  • 1/2            tsp (dhana Jeera Powder) corriandar and cumin powder
  • 1/4            tsp turmeric powder
  • 1/2            tsp freshly crushed garlic
  • 1/2            tsp freshly crushed ginger
  • 1/2            tsp freshly crushed jalepeno(or to taste)
  • 1/2            tsp red chilli powder(optional)
  • 1                tsp salt
  • 1                tbsp finely chopped cilantro

Instructions

  1. Cut the Brussel sprouts in half and rinse it in cold water.
  2. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  3. When the mustard seeds start to pop add the Brussel sprouts, green Beans and edamame Beans.
  4. Add the chana jeers(coriander and cumin powder), turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add 1/4 cup water, cover the saucepan and cook on medium heat for 15 minutes stirring a couple of times.  The vegetables should be cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, potatoes, egg plant and spinach.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.

Thumb IMG 4959 1024

 

 

 

 

Bharazi nu Shak(Pigeon Peas)

You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi.  You can buy the bharazi at an Indian grocery store or Iranian grocery store.

Ingredients 

  • 2            medium onion
  • 1              medium tomato
  • 1/4          cup vegetable oil
  • 1              tsp dhana jeera(coriander & cumin powder)
  • 1/4          tsp haldi(turmeric powder)
  • 1              tsp garlic paste
  • 1              tsp ginger paste
  • 1/2          tsp jalapino paste(or to taste)
  • 1              tsp tomato paste
  • 2              cups boiled bharazi(pigeon peas)
  • 2              cups water
  • 1              tsp salt
  • 1              tbsp chopped cilantro

Instructions

  1. Peel and slice the onions and chop the tomatoes.
  2. Heat the oil, add cumin and the onions and fry till the onions are golden brown.
  3. Add the tomatoes, dhana jeera, haldi, green masala and tomato paste, stir and cook for 5 minutes.  Add the water, salt and the bharazi and cook on medium heat for 15 minutes.
  4. Sprinkle chopped cilantro before serving.

Serve it with rice or chapatti.

Instant Shirkhand

Shrikhand  is an Indian sweet dish made of strained yogurt.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

You will find a lot of different recipes for shirkhand but I like this recipe.

 

Ingredients

  • 1               container (750 ml) 6 % MF Greek Yoghurt
  • 1               container(500 ml)  sour cream
  • 1               cup sugar(to taste)

Decoration

  • 1               tsp cardamom seeds (crushed)
  • 1/4            tsp nutmeg powder
  • 1/4            tsp saffron
  • 1               tbsp slivered almonds
  • 1               tbsp slivered pistachio

Instructions

  1. In a medium bowl mix yoghurt, sour cream and sugar together and mix well.  Transfer it into a serving bowl.
  2. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.
  3. Serve with chapatti or poori  or it can be served as a dessert.
  4. Shirkhand can be made the day before.

Pili Pili Mogo

Entrees, Snacks & Appetizers

Recently I was in London England and Pili Pili Mogo was very popular in the Indian Cafes.  Mgto is  a street food  in E. Africa.  I came home and tried to make it, it is very similar to what I had.

Pili Pili Mogo

 

 

 

 

 

 

 

 

Ingredients 

  • 2          lbs mogo(cassava)
  • 1          tsp salt
  • 4          cups oil for frying

Tampering

  • 2          tbsp oil
  • 10        curry leaves
  • 1/2       tsp mustard seeds
  • 1/2       tsp garlic
  • 1/4       cup tomato ketchup
  • 1/4       cup chilli sauce(or to taste)
  • 1          tbsp soy sauce
  • 1          tbsp sugar
Garnish
  • 1          tbsp finely diced onions
  • 1          tbsp finely diced red or yellow peppers
  • 1          tbsp chopped cilantro
  •             Tamarind Chutney for serving

 

  1. In a medium saucepan boil the water with the salt.
  2. Add the mogo and boil it for 10 minutes.
  3. Remove the mogo from the water, let it cool.
  4. Cut them in slices about 3/4” wide.
  5. Heat the oil in a deep frypan or a wok and fry a few chips at a time, fry them till they are light gold in colour and crisp on the outside.
  6. Just before serving tamper it.
  7. In a medium saucepan heat the oil, add the curry leaves and rye(mustard seeds),  When the seeds start to pop add the rest of the ingredients, cook on medium heat for about 3 minutes stirring continuously.
  8. Add the fried mogo and gently mix it till the mogo is coated with the sauce.
  9. Serve on a plate sprinkled with chopped onions, peppers and cilantro.
  10. Serve it with Tamarind Chutney.

Fried Mogo

Nargisi Kofta

Entrees, Meat

This dish is called Nargisi Kofta because when you slice it open it looks like the Almond-shaped Flower of Narcissus.  They are shaped by hand , then fried and dipped into a spicy sauce and served as a main meal with Naan.  You can serve it without the sauce as an appetizer.

Nargis Kofta

Nargisi Kofta

 

 

 

 

 

 

Serves 4

Koftas

  • 10          small eggs
  • 1            onion, finely chopped
  • 1/2        tsp crushed garlic
  • 1/2        tsp crushed ginger
  • 1            jalepino, crushed
  • 1            tsp salt
  • 1/2        tsp haldi(Turmeric)
  • 1            tsp garam masala
  • 1            tblsp chopped cilantro
  • 1            lb ground beef, lamb or mutton
  • 3            tbsp bread crumbs
  •               oil for deep frying
Sauce
  • 2            large tomatoes
  • 1            tbsp oil
  • 1            medium onion, finely sliced
  • 1/2        tsp crushed garlic
  • 1            piece(3/4 inch) grated ginger
  • 1            tsp haldi(turmeric)
  • 1            tsp salt
  • 1            jalepino finely chopped(optional)
  • 1/2        tsp sugar
  • 1            tsp garam masala
  • 1/2        cup greek yoghurt(2% MF)
  • 1            tbsp chopped cilantro
Instructions
Kofta.
  1.  In a medium saucepan boil 8 eggs for 10 mins to hard boil, then cool them immediately in cold water to prevent grey rings around the yolk.  When cold, peel them.
  2. In a large bowl add the onion, garlic, ginger, jalepino, salt, turmeric, garam masala, cilantro, and 1 egg.
  3. Add the meat and kneed the mixture well.
  4. Divide the meat mixture into 8 portions and shape each portion into a ball.
  5. Roll the ball in bread crumbs.
  6. *On a plastic bag, flatten a ball into a pancake and place a hard boil egg in the centre.
  7. Pick up the plastic like a bundle and twist it.  The meat mixture should cover the egg completely.
  8. Beat an egg with a tablespoon of water.
  9. Heat up the oil in a wok or a deep fry pan to 350 degrees.
  10. Dip the Kebab in egg and deep fry it until golden brown on all sides, about 5 minutes.
  11. Drain on paper towel

Kebab Ingredients

Kofta Ingredients

Kebab Mix 

                                                                

 

 

 

Instructions

Sauce

  1. Score a cross  in the top of each tomato, then plunge into boiling water for 20 seconds.  Drain, peel away from the cross, then finely chop the tomatoes.
  2. In a large saucepan heat the oil and fry the onions, garlic, ginger, till they are golden brown, about 5 minutes.
  3. Add the haldi, salt, finely chopped jalepino, sugar and garam masala, then add the tomatoes and mix well.  Let it simmer for about 5 minutes stirring once.
  4. Add the yoghurt and 1/2 cup water, mix well and simmer for 5 minutes.  The sauce should be thick.
  5. Add the kofta and simmer gently for 5 minutes on each side or until warmed through.
  6. Cut in half, sprinkle with cilantro and serve with naan.

    Sauce Ingredients
    sauce ingredients

Beetroot Cutlass

Snacks & Appetizers, vegetarian

Beetroot Cutlass is a spicy pan fried patties, good for snacks, appetizer, finger food.                                                                                                          

 Ingredients

  • 2                medium Potatoes
  • 2                medium Beetroot
  • 1                medium onion
  • 2                tbsp oil
  • 5                curry leaves
  • 1/4             tsp rye(mustard seeds)
  • 1/4             tsp methi(fanugreek seeds)
  • 1/2             tsp crushed garlic
  • 1/2             tsp finely chopped Jalepino
  • 2                tbsp finely chopped cilantro
  • 1                tbsp finely chopped mint leaves
  • 1/2             tsp freshly ground cumin seeds
  • 1/2             tsp freshly ground black pepper
  • 3/4             tsp Aamchoor powder or
  •                   citric acid
  • 3/4             tsp salt(or to taste)
  • 4                tbsp Bread crumbs
  • 2                tbsp oil
  • 5                curry leaves
  • 1/4             tsp rye(mustard seeds)
  • 1/4             tsp methi(fanugreek seeds
  • 1/4             cup bread crumbs

Instructions

  1. In a small saucepan boil the potatoes till they are soft, about 10 minutes.  Peel and mash them.
  2. Grate the Beetroot and onion.
  3. In a large bowl add mashed potatoes, beetroots, garlic, jalepino, chopped cilantro, mint leaves, cumin seeds, black pepper, aamchoor powder, salt and bread crumbs. 
  4. In a frying pan, heat 2 tbsp oil, add curry leaves, rye and methi, when the seeds start to pop add this to the bowl and mix well.
  5. Divide the mixture to small/medium equal size balls.  Shape them into round flat patty.
  6. Coat them with bread crumbs.  
  7. The cutlas can be deep fried, shallow fried or baked in the oven.

To Deep Fry:

  1. Heat the oil in a wok to 350 degrees. Deep fry the cutlass until golden brown turning once, about 2 minutes on each side.
  2. Place the cutlas on a paper towel to absorb excess oil.

To Shallow fry: Heat the fry pan add 1 tbsp oil, place 4-5 pieces of cutlas and cook on low to medium heat till light brown,  about 5 minutes on each side.

Bake:

Bake cutlas in a preheated 400 degree oven for 30 minutes or until light brown.

Beetroot Tikki Mix                                         Beetroot Tikki Patties                         Beetroot Tikki Shallow Frying

Beetroot Tikki Thumb IMG 3824 1024 Beetroot Tikki Shallow Frying

Vegetarian Potato Chops (Parsi Style)

Snacks & Appetizers, vegetarian

This is a recipe I got from our relatives in Pakistan.  I was told it is a Parsi Dish.  It is very tasty.

Ingredients

  • 1                      lb russet potatoes
  • 3                      eggs
  • 4                      oz frozen chopped  spinach or
  • 1                      bunch fresh spinach
  • 1                      tbsp vegetable oil
  • 1/4                   tsp jeera
  • 1/4                   tsp freshly ground black pepper
  • 1/4                   tsp freshly ground jeera
  • 1/2                   tsp Green Masala
  • 1/4                   tsp salt or to taste
  • 1                      finely chopped green onion
  • 1                      tsp fresh chopped cilantro
  • 1                      tsp fresh chopped mint
  • 1/2                   cup bread crumbs
  • 2                      cups oil for frying

Instructions

  1. Peel the potatoes, cut them in 1/2” cube and steam them.  In a medium saucepan put about 2 inches of water.  Use a colander to put your potatoes and put the colander in the saucepan.  The potatoes should not touch the water.  Cover it and let it cook for about 15 minutes.  The potatoes should be soft.
  2. In a medium bowl mash the potatoes, add 1/4 tsp salt, 1/4 tsp chilli powder or green masala.
  3. While the potatoes are cooking, boil the eggs for 10 minutes.
  4. If using frozen spinach, squeez most of the liquid out.  If using fresh spinach chop it fine and rinse it.
  5. In a small saucepan, heat 1 tbsp oil, add the jeera seeds, add the spinach,black pepper, crushed jeera, green masala and salt. 
  6. Cook, stirring till must of the liquid has evaporated.  Let it cool.
  7. Add the spring onions, cilantro and mint.
  8. Cut the eggs in quarters, remove the yoke of the egg.  With a fork mash the yoke and add it to the spinach.  Mix well.
  9. Fill the centre of the egg with this mixture.
  10. Make a ball of potatoes about 1-1/2inch round, roll it in bread crumbs, Pat it into an oblong on a piece of plastic, put the stuffed egg on it, pick up the plastic and make a bundle, sealing the egg.
  11. In a small bowl break the egg add a tbsp of water and beat it together.
  12. Dip the chop in the egg and deep fry in hot oil for 1 minutes on each side.
  13. Remove from the oil, drain it.
  14. Serve with a slice of lemon or Ambli.
Vegetarian Potato Chops

Taco Fiesta Potatoes

Gluten Free, Snacks & Appetizers, vegetarian

The base is made with roasted potato slices that are topped with a crunchy walnut taco meat,
cashew sour cream, and salsa.  If you do not have time to layer everything individually,
try plating the potato crisps on a large platter and layer everything all at once.
The walnut taco meat and cashew sour cream can be made a day or two in advance to save
some time.  The crisps also make a fun and kid approved dinner.

Taco Fiesta Potatoes          

 

 

 

 

 

 

 

Ingredients
2                                russet potatoes, sliced into 1/4” slices
1                                tbsp grapeseed oil(or oil of your choice)
                                  Fine grain sea salt and freshly ground pepper

For the Walnut Taco Meat

1                                 cup walnuts toasted, (if preferred)
1 – 1/2                         tsp chili ipowder
1/2                              tsp ground cumin
1/4                              tsp fine grain salt
1/8                              tsp cayenne pepper

To Assemble

  • 1                       recipe cashew sour cream(recipe to follow)
  • 1/2 to 3/4          cup salsa
  • 2 – 3                  green onions, thinly sliced
  •                          freshly ground pepper
Make the Potato Crisps
  1. Pre heat the oven to 425 degree.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the potato slices in a single layer on the baking sheet and drizzle them with oil.
  4. Rub the potatoes to disperse the oil evenly.
  5. Sprinkle the potatoes generously with salt and pepper.
  6. Roast the potatoes for 30 – 35 minutes, flipping them once halfway through, until tender and lightly browned.
  7. Allow the potatoes to cool for 5 minutes before assembling.
 
Make the Walnut Taco Meat:
In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process
into a fine crumble.(You can also chop and mix the ingredients by hand if preferred) Set side.
 
To Assemble:
Top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of
Walnut Taco Meat and salsa.
 
Cashew Cream
Cashew  Cream can be used in a variety of recipes as a substitute for dairy or even sour cream.
 
In a bowl, combine 1 cup raw cashews and enough water to cover them and soak for 8 hours or overnight
(for a quick soak method, put the cashews in a bowl, pour boiling hot water over them until the cashews are covered,
and soak for 2 hours).  Drain and rinse the cashews and transfer them to a blender with 1/2 to 1 cup water.  Less
water will give you a thicker sauce.  Blend on high speed until the cream is smooth.  If using the cashew cream for savoury
recipe, add a pinch of salt, if desired.
 
To make Cashew Sour Cream:
 
Add the following ingredients to the blender with the cashews and water and blend on high speed until smooth.
2 tsp fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp fine grain sea salt, or to taste.