Tonight’s Sunday Supper Soundtrack: "Les Miserables" original Broadway cast album
Last week, my parents ordered me a bunch of snacks from veganessentials.com, an excellent source for all kinds of vegan junk food. This “nacho cheese” sauce:
inspired me to try out this recipe. I made a few changes: shallots instead of onions, because onions are gross; parsley instead of cilantro, because the grocery store didn’t have any cilantro; I didn’t use jalapeno in the salsa, for the same reason; I added some Daiya cheddar cheese to the top, because why not?; I cut out the nutritional yeast and used extra turmeric, because I didn’t have any nutritional yeast, and I love turmeric; and of course, I used the jarred nacho cheese sauce instead of making it.
The nachos: These were super delicious and really filling. They were messy--I ended up eating them with a fork--but nachos should be messy, right? They’d especially be great for a Sunday brunch get-together, because you could make most of the components (the salsa, the cheese sauce, even the roasted potatoes) ahead. It would also make great filling for breakfast wraps!
The cheese sauce: was delicious. It was pretty much exactly like the jarred Tostitos cheese sauce--not remotely like any food that comes from nature, but still wonderful and delicious. I’m looking forward to eating it as dip with tortilla chips!
Recipe:
4 medium sized red potatoes
1/4 cup olive oil
1 tbsp. salt
Salsa:
1 large tomato, diced
1 small shallot, diced
2 tbsp. dried parsley
1 tbsp. lime juice
Pinch salt
1 avocado, diced
Scrambled Tofu:
1 tablespoon olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
14 oz extra firm tofu, crumbled
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon fresh lime juice
1 15-oz. can black beans, drained and rinsed
Garnish:
"Nacheez" Nacho Cheese sauce
Daiya cheddar cheese
Potatoes:
Preheat oven to 425. Toss potatoes with olive oil and salt and spread in roasting pan. Roast for 30 minutes, or until tender and golden brown. Remove from oven and set aside.
Scrambled tofu:
Saute the garlic and onion over medium high heat until the onion turns translucent. Add the crumbled tofu and salt and cook for 7-10 minutes, or until browned. Add the cumin and turmeric and mix until the tofu turns bright yellow. Add the lime juice and black beans and cook for 5 minutes more, or until the beans are heated through.
Salsa:
Mix all the ingredients except the avocado in a bowl. Let sit for about 5 minutes so the flavors can blend, then add the avocado.
Assemble:
Layer in this order: chips, tofu, black beans, potatoes, cheese sauce, more chips, Daiya cheese, salsa. Enjoy!
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