There are many amazing dishes to be enjoyed at the Disneyland Resort. A new cookbook is now allowing home cooks to bring some of the culinary magic home with them when they aren’t at the parks. Delicious Disney Disneyland Resort: Recipes & Stories from The Happiest Place on Earth is this new cookbook. In this cookbook, Pam Brandon and the Disney Chefs are sharing more than 60 recipes from the Disneyland Resort. The cookbook is available now wherever books are sold.
One of the recipes found in it is the Plant-Based Potato Flautas from Lamplight Lounge. At Lamplight Lounge they are served with plant-based chorizo, vegan piquillo crema, tomatillo-serrano sauce, and an arugula escabeche salad. This is a delicious plant-based dish that will make both plant-based and meat-eating guests happy.
GEEK EATS: Plant-Based Potato Flautas From Lamplight Lounge Recipe
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
4 small tomatillos (enough to make 1 cup), peeled and washed
2 serrano chiles, stem removed
1/2 teaspoon chopped fresh garlic
1/2 Hass avocado (3 tablespoons)
1/4 cup spinach
1/2 teaspoon salt
1/2 cup canola oil
VEGAN PIQUILLO CREMA
1/2 cup silken tofu
1/4 cup chopped piquillo peppers
2 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon freshly chopped cilantro
1 tablespoon roasted garlic puree
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
ARUGULA ESCABECHE SALAD
1 cup arugula
1 Fresno pepper, sliced into thin rings
8 thin slices red onion
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
Coarse salt and freshly ground black pepper, to taste
1 pound Yukon Gold potatoes (about 4 potatoes)
1 tablespoon minced serrano pepper, more if you prefer spicy
1 tablespoon minced garlic
1/2 teaspoon sweet paprika
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
12 (6-inch) corn tortillas
Canola oil, for frying
1 cup soy chorizo
Vegan Piquillo Crema
Arugula Escabeche Salad
FOR TOMATILLO-SERRANO SAUCE:
Place tomatillos and serrano chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer 5 to 8 minutes, or until softened. Drain and place in blender
Add garlic, avocado, spinach, and salt and puree until smooth. Slowly drizzle in oil with blender running on low speed.
FOR PIQUILLO CREMA:
Place all ingredients in a blender and blend on high until smooth. Refrigerate until ready to use.
FOR ARUGULA ESCABECHE SALAD:
Toss arugula, peppers, onion, and cilantro in a bowl. (Take care when handling chilies and peppers)
Drizzle with lime juice and season with salt and pepper.
FOR POTATO FLAUTAS:
Peel potatoes and cut into cubes. Place in a saucepan and cover with cold water. Bring to a boil, then simmer until potatoes are fork tender, about 10 minutes. Do not cover.
Drain and cool potatoes. Mash until creamy and add serrano pepper, garlic, paprika, salt, and pepper.
Warm tortillas and evenly portion filling in each, about 2 tablespoons each. Roll and close with toothpicks, 2 in each roll, spaced evenly apart.
With caution, heat enough oil to come 1 inch up the sides of a heavy pan. When oil is 350°F, carefully place flautas in oil and fry until golden, about 4 minutes. Continue working in batches, removing from pan and draining on paper towels. Remove toothpicks.
While flautas are frying, sauté chorizo in a small frying pan until crisp.
Equally divide Tomatillo-Serrano Sauce among 4 serving platters. Place 3 Potato Flautas on top in each platter and top flautas with soy chorizo. Drizzle with Vegan Piquillo Crema and top with a little Arugula Escabeche Salad.
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