appetizers, entrees

Indian Nachos!!

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Say what??!! Indian inspired nachos. Yes, I said what you read, Indian Inspired nachos!! As some of you may have noticed by now, I WILL do whatever I can for an excuse to make and enjoy nachos! I also like to be different, and I like a challenge. So of course, why not take so many of our favorite dish, nachos, and use different flavors? I recently found this fantastic company Maya Kaimal, who I will be doing a product review in more depth shortly on another post, and I thought, “I am going to use one of their wonderful simmer sauces and flavor some yummy veggies, then throw them onto chickpea chips with vegan cheese!!! Whoo hoo!!

The first year of becoming vegan, I was holding onto some of my favorite meals pretty strong. So you can bet that Plant based nachos, caesar salad, pizza, burgers, and mac & cheese were constantly in the mix. Of course, all of these things are still highly processed. So once I got use to being plant based and I felt more knowledgable, I felt more comfortable to branch out and try less processed meals. I started using more whole foods and beans or lentils to substitute for “meat.” Beans and mushrooms have a meaty like texture, or at least the firmness some of us crave in a meal. I find when it looks and feels similar with colors & texture and it has a great seasoning and flavor, it makes it easier to be satisfied with meals we are use to eating.

I took some vegetables that I am use to eating with Indian food, like cauliflower, broccoli, carrots, and garbanzos and sautĂ©ed them with Maya Kaimal’s Simmer Sauce! It is so easy because the flavor is already all there in the sauce, SO DELICIOUS! All you have to do is chop the vegetables, add the simmer sauce, cook, and then plate over the chips and cheese. It is just a fun spin on your usual Indian dish with just rice or potatoes.

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Indian Nachos

Ingredients:

-1/2 Medium Onion

– 2 Cloves Garlic

-1 Tablespoon Coconut oil

-1/2 Cauliflower Head

-1/2 Broccoli

-1/2 Bell Pepper

-1 Yellow Zucchini

-1 Can Garbanzo beans

-1 Jar of Maya Kaimal’s Madras Curry Simmer Sauce (or if you find another flavor of their many flavors, use that)

-Shredded Mozzerella (Or any other dairy free cheese you like)

-1 Bag of chickpea chips

Method:

-Chop all the veggies in smaller portions so they fall over the chips better. Start to sauté the Onions until translucent (about 3-5 minutes on medium heat). Then add the garlic to the onions and sauté for 2 more minutes. Add the broccoli and cauliflower and sauté for another 8 minutes.

-Add Zucchini, Simmer sauce,  bell pepper, beans and sauté for another 10 minutes.

-While the vegetables and sauce are simmering, in between stirring every 2 minutes, start plating them chips. Get a nice pile of chips and either sprinkle the cheese on top of the chips, so that when you put the hot topping on it melts, or just add it to the mix of vegetables. Either way is fine and up to you. Own it! Enjoy it. Be proud you made something new and fun!

Love, Always, Stephie <3

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breakfast

Breakfast Nachos!!!

 

Who doesn’t like Nachos?? And don’t we all enjoy a good breakfast meal or brunch?? Well, I do, thats for sure! So often I am asked how breakfast can ever be the same again after going plant based, or how it is even possible to have a good breakfast meal. I PROMISE you, it can happen. There are loads of options, you just have to get creative. Breakfast, especially a good scramble, has always been my favorite meal. So naturally, I figured out how to make a breakfast scramble pretty quickly. Once I had that covered, I felt like the next step was to get even more creative and add a twist… I could have nachos at least once a day. I don’t know if it has something to do with the crunch of the chips, or perhaps the creaminess of the sauce and all the flavors coming together, BUT I LOVE THEM!! Heck, I would even order loaded veggie nachos without cheese or sour cream, ADD ALL the guacamole and still be a happy camper at a non vegan restaurant. Though lets be real, the creamy cheesiness makes me pretty happy.

So I decided I would make breakfast nachos! DUH! It was one of those spur of the moment decisions I made for mothers day Brunch last year and it was a hit!! Get ready though, these aren’t just regular nachos with salsa, guac, and cheese… I like to add ALLLLL the toppings. K, BYE! Just kidding, I’m not going anywhere yet, I still have to write the recipe. Here is the thing that is beautiful about nachos, you can add and subtract whatever you please to the dish. I am only writing an outline to you, it’s your decision if you want to go out on a limb and get creative and magical and substitute anything else you would like. Or maybe this time you make it ingredient for ingredient and then add a spin to your next batch..? Life is about creating! Get creative, Be creative! Happy Tuesday loves.

 

Breakfast Nachos

For the Queso:

-1 Cup White Beans

-1/4 Cup Water
-1/4 Cup Nutritional Yeast
-1/4 Red Bell Pepper (cut into 4 pieces)
-1 Tablespoon Jalepeno
-1 Tablespoon Lemon
-1 teaspoon Salt
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-pinch of Cumin
  • Put all ingredients in a high speed blender and blend until creamy; for about a minute.
For the scramble Topping:
-1/2 Large Onion
-3 Cloves Garlic
-1 1/2 Zucchini
-1 1/2 Cups Broccoli
-1/2 Bell Pepper
-10 Mushrooms
-1 package extra firm tofu
-1 Handfull of Spinach
-1 Package of Soyrizo
Optional Toppings:
Guacamole (make your own, or use my recipe in the dips section)
Sour Cream (Tofutti brand is great)
  • Chopp the onion and sautĂ© with a pinch of salt on medium heat for about 5 minutes, or until translucent. Then add the garlic and sautĂ© another 2 minutes. Add zucchini and broccoli and sautĂ© for about 5 minutes, add taco seasoning or salt+black pepper+cumin+cayenne to season. Then add bell pepper and mushrooms and sautĂ© another 5 minutes. Take the tofu out of the package, drain the water, and crumble it over the pan to give it a “Scrambled” look. Add more seasoning and cook another 5-10 minutes to allow the tofu to soak up all the flavors. At the end, I like to add a heaping handful of spinach, which will look like a lot at first, but it will wilt down pretty quickly. Once the spinach is wilted down the scramble topping is ready.
Towards the end of cooking the scramble, empty the soyrizo into a different pan on low heat and add a little water to break up the mixture. Let it warm up for about 5 minutes and it will be ready to serve.
Option to add black beans as well. Warmed up or straight out of the BPA free can. BOO-YA.
After you have all of the components ready, THROW THAT ON A PLATE AND PILE HIGH!!! Well, if I were you, I would pile high. That means more nutrients and more food. Not that I am advocating to over eat, but ya know, I am sure you’ll want to eat now… Enjoy Beautifuls!