Mexican Nachos Recipe

Ingredients:
  • 4 large handfuls tortilla chips
  • 7 tablespoon nacho vegan cheese dip
  • 7 tablespoon mild salsa
  • 1/2 can strained black beans
  • 3 dashes chili powder
  • 3 dashes fajita seasoning
Directions:
Heat vegan cheese dip and salsa in a small glass pot on low heat for 1-2 min. Mix spices with beans. Place tortilla chip on 2 plates. Put beans on top of that. Top with vegan cheese/sauce mix.
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Easy Totally Better Than Mac & Cheese Recipe

Ingredients:
  • 1 450 g. box of macaroni or other small pasta
  • 1 cup vegetable juice (I use V8)
  • 1-2 tablespoons Bragg’s seasoning, or less soy sauce
  • 1-2 tablespoons tahini
  • salt, if desired
Directions:
Boil the macaroni. This of course only takes about 10 minutes. Drain, and mix in other ingredients. Sooo creamy and delicious!! Sooo creamy and delicious!!!
Leftovers will probably need more V8 added, as the pasta soaks up the juice.
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Vegan Nachos Recipe

Ingredients:
  • 1 large onion
  • 1 large zucchini
  • 1/2 cup of rice
  • 2 tablespoons of tomato paste
  • 1 can of crushed tomatoes
  • 1 can of kidney beans
  • 1 small carrot
  • garlic hummus
  • salt
  • pepper
  • tortilla chips
  • 2 cloves of garlic
  • olive oil
Directions: 

In a small sauce pan, cook 1/2 cup of rice according to directions on package. Cut up onion in large chunks. In a large pot, saut
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Cherry Delight Recipe

Ingredients:
  • 21 cherry tomatoes
  • salt 1 teaspoon
  • pepper 1 teaspoon
  • pinto beans can
  • green onions 3 stalks
  • paprika 1 teaspoon
Directions:

The tomatoes gets a really rustic flavor if you first roast it. Just light a candle and roast away. Then split it in half and scoop out the seeds of the tomatoes. Next take the can of pinto beans and blend them in the food processor with the salt, pepper, paprika, and coarsely chopped green onions. Once done take out and put a little dollop of this delicious mixture into your halves of cherry tomatoes.
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Mrs. Gomez World Famous Nachos Recipe

Ingredients:
  • 2 cups black beans ( not cooked)
  • 2 avocados (very soft)
  • 1/4 of a large onion
  • 6 cloves of garlic
  • salt
  • salsa fresca (recipe below)
  • vegan cheese (follow your heart brand “vegan gourmet”. It melts! )
  • vegan sour cream
  • 1 package medium package of corn tortillas
  • tapatio hot sauce
  • 1 lemon
  • 1 lime
  • 2 jalapenos
Directions: 

1. soak beans and boil in pot of lightly salted water for 2 hours, or until soft.
2. heat up about 1.5 inches of veggie oil in a pan.
3. mash avocado( I use a pastry cutter to mash it to get all the chunks out). FINELY (and I mean very fine) chop the onion, the jalapenos and the garlic. Add it to mashed avocado. Add tapatio hot sauce ( like 4 or 5 good dashes) and mix well. Add salt to taste and then squeeze lemon juice on top. put in fridge.
4. chop tortillas into triangles. fry in enough oil to cover until they are golden (they tend to cook a bit after removing them from pan, so do not overcook). Put them on a paper towel to drain and sprinkle with salt. set aside.
5. When beans are tender, add them to a frying pan with heated oil and mash adding cooking water from beans and salt to desired consistency.
6. melt vegan cheese in micro.
7. Place chips in a large bowl. top with mashed black beans, guacamole, vegan cheese, vegan sour cream, more vegan cheese and salsa.
eat and be merry.
**Salsa Fresca: you can either use store bought (yuck) or make your own.
by hand finely chop 2 or three large tomatoes, 3 jalapenos, 1/2 onion and some cilantro. Mix all together and sprinkle with lime juice and salt to taste. best if refrigerated for a few hours.
Serves: 4+
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Mock Chopped Liver Recipe

Ingredients:
  • 1-2 very large sweet onions
  • 4 stalks celery
  • 10 oz. baby Bella (or your favorite) mushrooms
  • 1/2 lb. raw cashews
  • 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
  • 1 teaspsoon or so of vegan sugar, to taste
  • salt and pepper
Directions:
This works best if you process all ingredients fine before cooking, or you can chop coarsely and grind afterwards.
In a large wok sprayed with olive oil, saute onions until starting to brown. Add celery and saute 5 minutes, until soft. (spray a bit more oil if needed at any point) Add mushrooms, cook another 5 minutes. Finally, add ground cashews (if you have cashew butter it makes this step faster!) and cook another 3 minutes or so. When everything is cooked and ground pretty fine, add the mayo substitute or oil to bind. Chill. Serve on vegan crackers or lettuce leaves.
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