Crispy Potato Tacos!

Crispy Potatoes:

2 lbs russet potatoes, scrubbed and rinsed
¼ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon chipotle chili powder
1 teaspoon cumin
3 tablespoons nutritional yeast
3 tablespoons all-purpose flour
2 tablespoons tamari or soy sauce
2 teaspoons rice vinegar
⅓ cup vegetable oil
Sprinkling of sea salt, to taste

1. Preheat oven to 400 degrees F and line one large baking sheet with parchment paper. 
2. Cut the potatoes into bite-sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly.
3. Spread the potatoes in an even layer on the baking sheet and cook for 25 minutes. Remove and give one piece a taste. Season with sea salt as needed. Flip with a thin spatula and shake the potatoes into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy. 

Homemade Flour Tortillas

 3 cups all-purpose or white whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
⅓ cup coconut oil (melted – or vegetable/olive oil)
1 cup warm water
1 teaspoon cumin

1. In a food processor with a dough blade, pulse together the flour, baking powder and salt to combine, 2 to 3 pulses. (Alternatively, you can use a large bowl and whisk together, or a stand mixer with a dough hook.)
2. With the machine running, slowly add the coconut oil and water until a cohesive ball of dough forms. Once the ball of dough forms, process (or knead) for 30 additional seconds. (If making by hand, use a rubber spatula to mix in the water, then knead by hand until soft and only slightly tacky.)
3. Divide the dough into 12 equal pieces and shape into balls, then cover with a clean dish towel and allow to rest for 10 minutes.
4. Heat a large non-stick sauté pan or cast iron skillet over medium heat. Meanwhile, working with one ball of dough at a time on a clean work surface, sprinkle a small amount of flour on top of the dough, then roll into a very thin circle, 8 to 10 inches in diameter. Place the rolled out tortilla into the dry skillet and cook for about 30 seconds per side. Since temperature can range from burner to burner, look for multiple small bubbles to form and the edges of the dough beginning to look dry, then turn over and repeat. Place the cooked tortilla on a plate and cover with a clean dish cloth to keep warm. Repeat with the remaining balls of dough.
5. The tortillas can be kept in a zip-top plastic bag in the refrigerator for up to 5 days, or individually wrapped and frozen for up to 2 months. To warm, cover with a damp paper towel and microwave for 10 seconds.

Cashew Cheese Sauce

1 cup unroasted cashews, soaked in water for at least 2 hours, drained
1 cup vegetable broth
2 tablespoons mellow white miso
2 tablespoons nutritional yeast
1 teaspoon onion powder
Salt to taste

1. Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.

For Assembly

Shredded iceberg lettuce
Thinly shaved red onion
Drizzled cashew cheese sauce

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