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Sexy Vegan Radidio is brought to you by Chicago Vegan Foods, the makers of Dandies Vegan Marshmallows, the cruelty-free alternative to the traditional marshmallow. They're all natural, contain no corn syrup or gelatin, and are the first ever marshmallow to be Non-GMO Verified! Dandies come in three varieties: the standard marshmallow'y type size, Dandies Minis and now Dandies Pumpkin Minis. That's right the brand new pumpkin spiced
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1/2 teaspoon salt, divided
1 teaspoon sugar
2 teaspoons (3 g) chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle powder or cayenne pepper, more or lest to taste
2 tablespoons (30 ml) olive oil, optional
1 cup (70 g) shredded cabbage
1 avocado, pitted, peeled, and sliced
To make the salsa fresca: Mix together all ingredients and refrigerate until ready to serve.
To make the pepita pignola sprinkles: Add all ingredients to a spice grinder (or coffee grinder) and grind until a coarse mixture is formed. Preheat a dry pan over medium heat. Add spice mix and toast for 1 to 2 minutes, until toasty and fragrant. Remove from heat and set aside until ready to use.
To make the potacos: Preheat oven to 400°F (200°C, or gas mark 6). Place potatoes, cut side up, on a baking sheet and sprinkle with 1/4 teaspoon of the salt. Bake for 1 hour, or until fork tender. Remove from the heat and allow to cool enough to handle.
Carefully scoop out the flesh of the potatoes, leaving about 1/4-inch (6-mm) of the flesh inside the skin to make a Potaco shell, and place in a mixing bowl. Add remaining salt, all of the spices, and the olive oil to the scooped out flesh and mix to combine.
Pile the taco flavored potato mixture back into the shells. Top each potaco with cabbage, salsa fresca, avocado, and top with pepita pignola sprinkles.
Serve warm or at room temperature.
Yield: 8 potacos
Make mini versions of these using small red potatoes and serve as an appetizer.