Saturday, May 5, 2012

Vegan Nachos Deluxe for Cinco De Mayo (Carne Asada Chiccarones, Dandelion Guacamole, Cheesy Chickpea Nacho Cheese, Refried Beans - Low-Fat, Low-Sodium)

These nachos are so amazingly good - the seitan that I used is slow-cooked for about an hour in a fiery Seitan Asada broth then allowed to marinate in it for about 10 hours before finally being chopped up, lightly fried then lightly covered in the broth. Pair it with some freshly chopped dandelion greens straight from my mini-garden, chunky guacamole and lacto-fermented chickpeas with salsa, this is a sure winner. Underneath are even slower cooked refried beans, caramelized onions and some blue-corn chips.

My randomly chopped up and lightly fried seitan - so good.

(Seitan Asada Ingredients)

  • 1 cup of Vital Wheat Gluten (Bob's Red Mill)
  • 1/2 tsp of Salt
  • A sprinkle of Mrs. Dash Seasoning and Cumin
  • 3 tbl of Stewed Chickpea Broth
  • Garlic Powder and Cumin to taste

(Cooking Broth Ingredients)
  • 6-8 cups of Water
  • 3 tbl of Mrs. Dash Fiesta Seasoning
  • 1 Large Sliced Onion
  • A handful of Dry Red Chillies
  • 1 tsp of White Vinegar
  • 1 tsp of Raw Sugar
  • Salt to Taste

(Seitan Asada Directions)
  • Boil your broth ingredients.
  • Mix seitan ingredients, then knead for about 50 times.
  • Boil seitan in the broth for about an hour.Place a pot top on and cook until it floats to the top. Turn off the heat with the top on and let it marinate for a few hours.
  • Then, cut into pieces (the smaller the crispier) and fry lightly for about ten minutes, flipping ever so often.
  • Afterwards put about 1/4 to 1/2 a cup of the broth over it and cook on low until everything has cooked through.
  • Coat in your preferred amount of garlic powder and cumin, then set aside.

The above mentioned components with my Fry Bread (ignore the picture if you love me).

(Guacamole Recipe-just combine everything)

  • 1/6 cup of Tender Dandelion Greens (Chiffonade)
  • 3 large Minced Garlic Cloves
  • 1/4 large Chopped Red Onion
  • Juice of 1/2 Lime
  • 2 Large Diced Avocadoes
  • 1 Large Diced Tomato

(Refried Beans Ingredients)
  • About 1-2 cups of Beans
  • 1 cup of Sliced White Onion
  • 1 Large Sliced Onion
  • 1 tsp of Cumin
  • Enough Water to cover the beans

(Refried Beans Directions)
  • I didn't add salt to mine, but cook your beans until they are creamy (about 8 to 12 hours)and then mash into the crockpot that you've cooked them in.
  • Let them cook a bit more in their own liquid and get started on your nacho cheese.

(Chickpea Nacho Cheese Ingredients)
  • About 2 cups of Stewed Chickpeas with Broth (put it in fridge to congeal)
  • 2 Vegan Probiotic Capsules (or a bit of Nutritional Yeast)
  • 1 Large Sliced Onion
  • 3 tsp of Garlic Powder
  • 1/2 jar of Favorite Salsa

(Nacho Cheese Directions)
  • Mix your chickpeas and broth with the powder in the capsules and then let ferment for about 2 hours in the window light.
  • Add your garlic powder and salsa, then blend until smooth and creamy, let that sit for about another hour.
  • Make any last adjustments, then serve with the enjoy!

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