One of my earliest Disney memories is flipping through a Disney-themed cookbook I received when I was six years old. That’s why I’m thrilled to share that a brand-new addition has joined the Disney cookbook family: Delicious Disney Disneyland Resort: Recipes & Stories from The Happiest Place on Earth. Now available wherever books are sold, this beautifully crafted volume celebrates Disney100 with more than 60 recipes straight from Disneyland Resort’s kitchens—plus stories that bring those magical meals to life.
A Flavorful Journey Through Disneyland
Created by Pam Brandon and the Disney Chefs, this cookbook goes beyond simple recipes. It captures food memories that transport you to specific places and moments across Disneyland Resort. Each recipe is steeped in storytelling, celebrating the nostalgia and innovation that make Disney dining so special.
To give you a taste of what’s inside, we’re featuring a plant-based favorite straight from Lamplight Lounge at Disney California Adventure park: Plant-Based Potato Flautas with soy chorizo, vegan piquillo crema, and tomatillo-serrano sauce.
Featured Recipe: Plant-Based Potato Flautas
From: Lamplight Lounge, Disney California Adventure Park
Serves: 4
TOMATILLO-SERRANO SAUCE
- 4 small tomatillos
- 2 serrano chiles (stem removed)
- 1/2 tsp chopped garlic
- 1/2 Hass avocado
- 1/4 cup spinach
- 1/2 tsp salt
- 1/2 cup canola oil
Instructions: Simmer tomatillos and serrano chiles for 5–8 minutes. Drain, blend with garlic, avocado, spinach, and salt. Drizzle in oil until smooth.
VEGAN PIQUILLO CREMA
- 1/2 cup silken tofu
- 1/4 cup chopped piquillo peppers
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 1 tbsp chopped cilantro
- 1 tbsp roasted garlic puree
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Instructions: Blend all ingredients until smooth. Refrigerate.
ARUGULA ESCABECHE SALAD
- 1 cup arugula
- 1 Fresno pepper, sliced
- 8 slices red onion
- 2 tbsp chopped cilantro
- 2 tbsp lime juice
- Salt & pepper to taste
Instructions: Toss ingredients and drizzle with lime juice. Season to taste.
POTATO FLAUTAS
- 1 lb Yukon Gold potatoes
- 1 tbsp minced serrano pepper
- 1 tbsp minced garlic
- 1/2 tsp paprika
- 1 tbsp salt
- 2 tsp black pepper
- 12 corn tortillas
- Canola oil for frying
Instructions: Boil and mash potatoes. Mix with spices. Fill tortillas and roll with toothpicks. Fry at 350°F until golden. Drain and remove toothpicks.
TO SERVE:
- 1 cup soy chorizo (sautéed)
- Tomatillo-Serrano Sauce
- Vegan Piquillo Crema
- Arugula Escabeche Salad
- Spread sauce on plates. Add three flautas, top with chorizo, crema, and salad
Be sure to download a PDF version of this delicious plant-based recipe here!
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
