I made a big basket of build-your-own nachos that kept The Husband, our guests, and me munching through all four quarters and beyond. We picked up the chips, freshly made and still hot from a local tortillarilla the morning of the game. In one bowl I placed some homemade refried beans and in the other was the cheeze sauce from my favorite vegan Mac n' Cheese recipe, doctored up with extra cayenne pepper and garnished with some scallions.
To go with that I made some stuffed potato skins that were out of this world.
SoyRizo-Stuffed Potato Skins
Yield: 40 skins
- 20 small red potatoes (not the baby ones, those are too small)
- some vegetable or canola oil
- salt and pepper
- 1 package SoyRizo
- cilantro or scallions for garnish
- Preheat your oven to 425 degrees F. Wash your potatoes and place them onto a rimmed cookie sheet. Drizzle with 1-2 tablespoons of oil and season with salt and pepper. Toss n' roll it all around, coating each potato, and when the oven is ready, pop 'em in and let them roast for 30-40 minutes or until they are fork-tender. Set them aside to cool.
- In a large frying pan, place about 1 tablespoon of oil over medium heat. Remove the SoyRizo from its casing and cook it in the hot oil, breaking it up as you go.
- Adjust the heat so you don't burn the SoyRizo. When the potatoes are cool enough to handle, slice them in half. Using a melon-baller, a small cookie dough dispenser, or a teaspoon, carefully scoop out the potato innards leaving at least 1/4-inch of the flesh behind. Drop the removed bits of cooked potato into the pan with the SoyRizo as you work, continuing to break it all up and incorporate it as you go. Return the heat to medium if necessary. Continue working until each potato skin is carved out and all the SoyRizo and potato has been incorporated and thoroughly heated through.
- Stuff each potato skin with some of the SoyRizo mixture until each skin is full and all the SoyRizo mixture has found a home.
- Garnish with cilantro or chopped scallions and serve with Sour Cilantro Cream from V'Con.
Vegan Lime Meltaways
Yield: 4-5 dozen cookies
- 3/4 cup (1 1/2 sticks) vegan margarine
- 1 cup organic confectioner's sugar or Veganized Powdered Sugar
- Finely grated zest of 2 limes
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon pure vanilla
- 1 3/4 cup + 2 tablespoons unbleached flour
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher or other coarse salt
- Put margarine and 1/3 cup sugar in a medium mixing bowl and mix using the whisk attachment of your mixer on medium speed 'til pale and fluffy. Add the lime zest, juice, and vanilla and mix 'til fluffy and fully incorporated.
- Whisk together flour, cornstarch, and salt in another bowl. Add to butter mixture, and mix on low 'til just combined.
- Divide dough in half. Place each half on its own large sheet of parchment paper. Roll each in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along the edge of the parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350 degrees F. Remove parchment from logs and cut them into 1/4-inch-thick rounds. Space rounds 1 inch apart on parchment-lined baking sheets. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through cooking. Transfer cookies to wire racks to cool slightly, 8-10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a zip-top plastic bag. These cookies can be stored in an airtight container at room temperature for up to 2 weeks.
I hope your weekend was grand!