Making Vegan Nachos

27 December 2008 by Lee Frank Category: recipes
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Deliciousness comes at great costs, sometimes you need a lot of meat or a lot of cheese. This time, we did it without either. Dynah, came to visit me in NY, which came to be known as my Great Vegan period where I ate fake everything as she is vegan. She was excited about my quest for nachos and consequently on the search for a dope recipe for a queso to top the chips with. She came with this Vegan Explosion Queso.

So the recipe became this:

Queso:
1/3 Cup Nutritional Yeast Flakes
1/4 Cup Flour
1/4 teaspoon Paprika
1 teaspoon Salt
1 teaspoon Ground Cumin
Dash Garlic Powder
Dash Chili Powder
1 Cup Water
2 Tablespoons Vegan Margarine
1 10-ounce Can RoTel (or any other Diced Tomatoes & Green Chilies, drained)
2 teaspoons prepared Yellow Mustard (Not Mustard seed or dijon, just regular yellow mustard…kay?)

We added in:
Vegetarian Refried Beans
2 Avocados
Wild Harvest Organic Tortilla Chips
2 Fresh Tomatoes
1 Fresh Onion
1 can of Tomatoes with Green Chilies
1 can of sliced Jalapenos
1 lime

And so it all begins

Beginnings of Queso

 

Dynah working that queso into shape

The beautiful salsa

Guac-town USA

The presentation receives an A+

So it looks really great, yes? And for the reaction bites:

That’s Jon and he’s in a world of pleasure.

 


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