vegan nachos

All posts tagged vegan nachos

Raw Vegan Nachos

Published January 25, 2012 by Vegan Derby Cat Party

So maybe seeing raw vegan nachos on Greenwave’s menu stuck with me, or maybe it’s just that I really love nachos… either way, I had raw vegan nachos on the brain. After reading a few recipes for sauces, I figured I had some pretty good ideas of my own to try, and took to the Vitamix. I think the secret to this sauce is really the smoked paprika. A nod to what makes Bang, Bang Cafe in Seattle’s vegan mac so good. I put a bit more turmeric, smoked paprika and cayenne than what’s listed below, but that’s a good place to start, and then you can customize it to your palette.

I really love the flexibility and creativity I’m feeling with raw food. It’s great to have so many fresh ingredients on hand and just use what I’m in the mood for, or what needs to be used up. For the nachos, I cut up the last three pieces of raw onion bread I picked up Saturday at Greenwave. They were starting to get crispy from sitting in the fridge, so they really worked well. For toppings I used the last of some romaine I had, a big handful of chopped cilantro, a seeded, chopped tomato, and a few sliced kalamata olives. Then I drizzled it all with this raw vegan nacho cheese sauce. I didn’t use any additional water because I liked the thick consistency, so I started with about 1.5 cups worth, and used about 1/2 cup of it. I saved the rest for another use.

This is obviously a limitless recipe of possibilities, and I must say… the sauce came out AWESOME! 🙂

Raw Vegan Nacho Cheese
makes 1.5-2 cups, depending on consistency

1 c. of raw cashews

1/2 yellow bell pepper
1/4 c. of water, plus more if you want it a little thinner
~1/2 tsp. olive oil
juice from 1/2 a lemon
1/2 a small shallot or a little bit of onion
~ 1/2 tsp. smoked paprika (or more)
~ 1/2 tsp. turmeric (or more)
2 pinches of salt
cayenne pepper, optional

Directions:

1. Put dry cashews in a high powered blender or food processor and chop until they’re a fine powder.

2. Add all other ingredients, and blend until smooth. Adjust seasonings and thin with additional water as desired. If using a vitamix, you can blend a bit longer to warm mixture a bit. I just held the carafe to monitor the temp.

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Cheesy Beefy Vegan Nachos Too!

Published October 6, 2011 by Vegan Derby Cat Party

Some of my twitter friends (you know who you are) were talking about one of my very favoritest foods of all time over the last week… nachos! Here is my recipe for a slightly different version of my Cheesy Beefy Vegan Nachos. I added some extra seasoning & a can of beans to the beefy mix, and used some yummy canned salsa for the tomatoes. I also had to tell you about this really cute hydroponic lettuce that I found, which not only tasted great, but gave the nachos a punch of color, freshness, and texture.

Cheesy Beefy Vegan Nachos Too!

1 bag of Tortilla Chips

1 recipe for TVP, below
1 15 oz. can of beans, your choice  (I used Amy’s Organic refried beans with green chiles)
1-2 c. of shredded vegan cheese  (I used half Daiya cheddar and half Daiya pepperjack)
1 c. of shredded lettuce
1/2 c. of your favorite salsa

Beefy TVP:

1 c. of water
1 tbsp. liquid smoke
1 tbsp. vegan worcestershire
3 tbsp. taco seasoning (I use the recipe from VCF, see cookbooks on the write side of blog!)
1 c. of TVP

Directions:

1. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and stir in TVP. Let sit for 5 minutes, and mix in can of beans.

2. On a cookie sheet layer tortilla chips, TVP mixture, and cheese. Broil on high for 3 minutes. Top with lettuce and salsa just before serving.

Dig in and enjoy! Serve with a side of vegan sour cream, extra salsa and a bottle of hotsauce. : )

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Cheesy Beefy Vegan Nachos

Published January 29, 2011 by Vegan Derby Cat Party

It’s no secret that my favorite food is mexican. One of the things I totally miss is ordering nachos. I’ve been meaning to make some, and finally got around to it last night since needed a quick dinner and had a big bag of TVP sitting on the counter from my shopping trip this week. The amount of cheese you add is up to you. If you put very little, the cheese will get crisped in the oven. (like real cheese) If you add a bunch, it’ll be nice and melty and gooey. (like real cheese!)

Cheesy Beefy Vegan Nachos

Tortilla Chips
1 recipe for TVP, below
1/2 can diced tomatoes, drained (I used the garlic & onion kind)
1-2 c. of Daiya cheddar shreds
1 c. of shredded lettuce

Beefy TVP:

1 c. of water
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning (I use the recipe from VCF.)
1 c. of TVP

Directions:

1. Turn broiler on. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and add TVP.

2. On a cookie sheet layer tortilla chips, cooked TVP, tomatoes, and cheese. Broil for 5 minutes. Top with lettuce just before serving.

YUMMMMMMMMM!!! I served these with a ramekin full of vegan sour cream. I use the Follow Your Heart brand. I know a lot of people rave about the Toffutti brand, but I think this tastes truer. It has the appropriate tang.

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