This is my 400th post on Olives for Dinner! What a crazy milestone. When I started this little blog back in 2011, I never imagined that it would turn into such a great creative outlet AND open up the opportunities and possibilities it has, especially in the last year. I’ve met and connected with incredible people in the vegan community, have scored some sweet food styling and photography gigs, and have been given the opportunity to collaborate with people I’ve truly admired for years. I’m super lucky to have this space, and I’m always super grateful when you visit, make a recipe or leave a comment … it truly makes my day!
I was also excited to transfer the blog over from Blogger to WordPress earlier this year. If you are currently on Blogger and are considering switching, I’d recommend doing it sooner rather than later! I wish I had. Lots of things were great about the transition and I love all of the added functionality that comes with it. It’s still a work in progress, but I’m so happy I did it and hope that you have found it easier to navigate and use. One thing I’ll be adding on next month is a printable recipe card, so please stay tuned for that!
ON TO THE GIVEAWAY!
To celebrate this milestone post, I’m holding a giveaway of some cookbooks I have acquired double copies of over the past few years. They are taking up some of the limited space I have in my kitchen, and so I would love for them to go to a good home! The winner of this giveaway will receive these six cookbooks:
Forks Over Knives: The Cookbook by Del Sroufe
Plant-Powered for Life by Sharon Palmer, RDN
Everyday Vegan Eats by Zsu Dever
The HappyCow Cookbook edited by Eric Brent and Glen Merzer
Practically Raw Desserts by Amber Shea Crawley
The Forks Over Knives Plan by Alona Pulde, MD and Matthew Lederman, MD
To enter for a chance to win:
- Sign up for my newsletter!
- Follow me on Instagram, Facebook, Pinterest and/or Twitter.
- Follow me on Bloglovin’ and Feedly.
- Leave a comment below telling me a recipe you’d like to see on the blog!
Feel free to do any or all to increase your chances of winning. Shipping is coming out of my own pockets, so this giveaway is limited to the US only. I’ll announce a winner on October 4 … good luck!
This winner of this giveaway is Beth, congrats! Thanks to all who entered and shared your suggestions for dishes … I’ll be incorporating some of them into the blog in the coming year!
Now, on to these tater tots, which aren’t really tater tots … more like crispy, fluffy spheres of carbiness that you can dip into a chipotle-mayo for a delicious appetizer or dish to serve at a party. This recipe makes a ton, so feel free to half it if you’d like.
For more tater-related recipes, check out these posts!
FOR THE TOTS
- 4 medium-sized russet potatoes (yields about 4 cups when mashed)
- 4 scallions, chopped
- 1/2 cup seasoned Italian breadcrumbs
- 1/2 cup vegan sour cream (I used Follow Your Heart brand)
- 1/2 cup Daiya Mozzarella, chopped very fine
- 1 teaspoon salt
- 1/4 tsp fresh cracked pepper
- plenty of vegetable, canola or grapeseed oil, for frying
FOR THE CHIPOTLE MAYO
- 1 cup vegan mayo (I use Follow Your Heart brand’s Vegenaise)
- 2–3 TB chopped chipotle peppers from canned chipotles in adobo sauce
- Preheat oven to 400. Prick potatoes all over with a fork and place directly on the middle rack. Bake for an hour or so until they are soft when squeezed. Let them cool, then half them and scoop out the insides. Discard the skins. It should yield around 4 cups of mashed potato (slightly adjust the rest of the ingredients if you have more or less potato).
- Add in the scallions, breadcrumbs, vegan sour cream, Daiya mozz, and salt and pepper and mix until well-combined. Scoop out 1 tablespoon-sized balls and roll between your palms until smooth.
- To fry, place several inches of oil into a heavy cast-iron pot. (I use this Lodge brand pot for frying.) Bring oil to 350 degrees over medium-high heat (you can also test for the oil’s readiness by inserting a wooden spoon into the oil and touching it to the bottom of the pot. If bubbles form around it immediately, you are ready to fry.)
- Fry in small batches of 5 or so until they are golden brown. Transfer to paper towels to drain while you fry the rest.
- Serve immediately with the chipotle-mayo.
- Prep Time: 60 minutes
- Cook Time: 15 minutes