Spicy Potato Tacos
Servings 6 tacos

US Customary

Ingredients

**For the Spicy Potatoes
2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces
2 tablespoons olive oil
1 tablespoon cornstarch
2 teaspoons cumin
1 teaspoon sweet paprika
1/2 teaspoon ancho chile powder
Pinch cayenne pepper (or to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

**For the Chipotle Sauce
1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed
1/3 cup water
2 tablespoons adobo sauce (from a can of chipotle peppers)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt

**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Metric

Ingredients

**For the Spicy Potatoes
0.91 kg russet potatoes, scrubbed and cut into 1/2 inch pieces
29.57 ml olive oil
14.79 g cornstarch
9.86 g cumin
4.93 g sweet paprika
2.46 g ancho chile powder
Pinch cayenne pepper (or to taste)
2.46 g salt
1/4 teaspoon black pepper
**For the Chipotle Sauce
129 g raw cashews, soaked in water 4-8 hours, drained, and rinsed
78.86 ml water
29.57 g adobo sauce (from a can of chipotle peppers)
29.57 ml red wine vinegar
4.93 g ground cumin
2.46 g onion powder
1.23 g garlic powder
2.46 g salt
**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

*Make the Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
*Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.
*Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.
*Drain the potatoes into a colander and rinse them with cold water.
*Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.
*Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.
*Make the Chipotle Sauce
Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.
*Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.
*Assemble the Tacos
Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.
*Serve.

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Little Starbursts Dishcloth

Hook size: 5.0 mm
Yarn: Worsted Weight Cotton
Gauge: Finished main body = approx. 18 cm x 18 cm

Abbreviations:
Ch: chain
Ss: slip stitch
Sc: single crochet
Dc: double crochet
YO: yarn over

Special Stitches:
Starburst: [Worked over 3 stitches] Draw up a loop in same stitch previously worked in. (Draw up a loop in next stitch) 2 times. YO and draw through all 4 loops on hook.

Main Body

To begin, ch 26.

Row 1: Sc in second ch from hook. Work starburst stitch. *Ch 1. Work starburst stitch.* repeat from * to * across. Sc in same ch.

Row 2-24: Ch 1. Turn. Sc in top of sc. Work starburst stitch. *Ch 1. Work starburst stitch.* repeat from * to * across. Sc in same sc.

Edging

Round 1: Ch 4 (counts as first dc and ch 1). Do not turn. Dc in same sc. Ch 1. *Skip next row. Dc in next row. Ch 1.* Repeat from * to * 10 times. Dc, ch 1, dc in first unused loop of foundation chain. Ch1. +Skip next stitch. Dc in next stitch. Ch 1.+ Repeat from + to + 10 times. Dc, ch 1, dc in last chain. Ch 1. Repeat from * to * 11 times. Dc, ch 1, dc in first sc. Ch 1. Repeat from + to + 11 times. Join with ss to top of first dc.

Round 2: Ch 1. +Sc in same dc. 3sc in next ch 1 space. Sc in next dc. Work starburst stitch. *Ch. 1. Work starburst stitch.* Repeat from * to * 11 times.+ Repeat from + to + around. Join with ss to first sc.

Round 3: Ch 1. +Sc in same stitch and in next sc. 3 sc in next sc. Sc in next 2 sc. Work starburst stitch. *Ch 1. Work starburst stitch.* Repeat from * to * 11 times.+ Repeat from + to + around. Join with ss to first sc. Finish off.

Cucumber Gazpacho
Prep Time 10 minutes Total Time 10 minutes Servings 3

Ingredients

2 medium cucumbers, cut into approximately ½ inch slices
15 g (1/2 cup) fresh spinach
40 g (¼ cup) chopped white onion
2 garlic cloves
236.59 ml (1 cup) coconut milk
56 g (1/2 cup) unflavored and unsweetened vegan yogurt
29.57 ml (2 Tbsp) lemon juice
12 g (1/2 cup) fresh basil
15 g (1/4 cup) flat leaf parsley, roughly chopped
4.5 g (3/4 tsp) salt, plus more to taste

Instructions

Place all ingredients into a blender and blend until smooth.
Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.
Pour into bowls and serve.