Tuesday, September 28, 2010

In time for football season...Incredible cheesy vegan 7 layer dip

1.5  lb "beef" crumbles

1 onion, diced
1 green bell pepper, diced

1 packet taco seasoning (or make your own but I always check to make sure there is no msg in it)
3 c. vegetarian refried beans
1 16-oz jar Nacho Mom's Ultimate Vegan Queso
2 cups guacamole
2 cups vegan sour cream
4 oz chopped black olives
optional: top with jalapenos, chopped tomatoes and bits of avocado or even a few green onions
optional: top with dollops of salsa, or add a layer of salsa

serve with tortilla chips

Preheat oven to 375 degrees.

Prepare crumbles by cooking with onion and bell peppers in a pan with just enough oil to cook, or oil spray. When fully cooked, stir in taco seasoning.

Lightly grease 9x13" casserole dish and spread refried beans throughout the bottom for the base of your dip. Spread taco seasoned "beef" over the beans, top with dollops of the vegan queso and cover the dish with foil and bake for about 15 minutes at 375 degrees or til hot.  Let cool about 5 min and  spread guac over the cheese, then vegan sour cream, then sprinkle with black olives

Find Nacho Mom's Ultimate Vegan Queso

Sunday, September 12, 2010

Vegan "Big Mac"

sesame seed buns
veggie burger

Better than Big Mac Sauce:

1/3 c vegan mayo
2 tsp dill pickle relish
2 tsp ketchup
2 tsp sugar
2 tsp yellow mustard
1 T+1tsp finely chopped onion

For sauce, mix everything but onion together. Don't add the onion til the sauce until just before serving.

Nacho Mom's Ultimate Vegan Queso

Prepare your veggie  burger as desired..grilling, etc.  Stir onions into sauce and top burger, on bottom bun, with desired "special sauce". Top with lettuce.  Add some Nacho Mom's Ultimate Vegan Queso to the top bun and place atop burger...this will give you the cheesy+tomatoey goodness...

and dig in.

No guilt. All glory.

Nacho Mom's Ultimate Vegan Queso website

Saturday, September 11, 2010

Stuffed portobello burgers with caramelized onions & vegan queso

Summer grilling and entertaining...vegan style

1 T. margarine
2 onions, thinly sliced
1 T. brown sugar
1 tsp. balsamic vinegar
8 portobello mushrooms
1 T. vegetable oil
1/2 eggplant sliced into thin rounds
3 oz. roasted red peppers
Nacho Mom's Ultimate Vegan Queso
desired vegan bread...if you can make a vegan focaccia, it's quite nice with this.

Melt marg. in a lg. saucepan over medium heat.  Add onion and cook until translucent, about 4-5 minutes.  Mix in brown sugar and balsamic vinegar.  Reduce heat to medium low. Cover pan and cook for 30 minutes, stirring occasionally.

Meanwhile, preheat grill to medium.  Remove stems from mushrooms, brush with oil, and season with salt and pepper to taste.

Place eggplant slices on grill, cook for 2 minutes per side, then set them aside.  Add mushrooms to grill, stem sides down, and cook for 6 to 7 minutes.  Flip mushrooms and cook for another 4 minutes.

Top 4 mushrooms with red peppers and a bit of vegan queso, then cover each with a remaining mushroom, stem side down, (stem sides should be facing each other) Cook for a couple minutes til vegan queso is nice and warm and melty.  Set aside.

Meanwhile, slice bread and toast it on grill on each side.

Place stuffed mushroom on vegan focacia or bread, top with onions, eggplant and other slice of focaccia square or bread

click here for Nacho Mom's Vegan Queso website

Friday, September 3, 2010

Steamed artichokes Austin-style

Who needs a beautiful steamed artichoke all ruined with butter?

We have a prettier idea.

Prepare a steamed artichoke as usual (clipping of sharp ends & steaming)

Keep artichoke in one piece and drizzle Nacho Mom's Ultimate Vegan Queso down it from the top.

Tear off artichoke leaves and eat as usual!


rather than drizzling atop (which is awfully pretty), you can keep your dainty fingers clean by simply dipping the artichoke leaves in hot vegan queso

Cheesy Vegan Pasta Stack

Guests who expect a salad when you invite them to dinner, can be impressively wowed with a meal that still only takes minutes to make.

For this pasta dish, I got my gourmet colored pasta where I usually find it: TJ Maxx, believe it or not. Incidentally, I always check that the black coloring, if it's in the pasta, is not from squid ink.  Chefs used to use this but now they've found other alternatives for the pasta colors made from veggies and spices. Still, I always check for this and never buy pasta make with egg yolks either. You can use vegan pasta with no coloring, of course. The colors just add pizzazz.

Boil your pasta of choice according to package directions. In the meantime, open a can of stewed or whole tomatoes. Use kitchen shears, while they are still in the can to chop them up.  If you don't have kitchen shears, you can use a knife just stuck down in the can to press the tomatoes against inside of can to chop.  (Easier than trying while they are out of the can). I prefer the taste of the whole tomatoes, but if you don't have it, diced is okay...you'll just need to drain some of the juices.

When pasta is almost done, heat up desired amount of Nacho Mom's Ultimate Vegan Queso.

Place drained pasta on platter, top with desired amount of tomatoes, layer Nacho Mom's Ultimate Vegan Queso on top.

We also topped the pasta this time with baked vegan "meatballs" but those are entirely optional.

Option 2: top with rinsed and drained black beans, heated

Option 3: top with the black beans and add some vegan sour cream dollops

It has a hint of Southwestern flair which lends it well to many options...

Thursday, September 2, 2010

Vegan Cheese Grits...Comfort Food of the South

Yeah, we're livin' in the South...and vegans tire of oatmeal, waffles, and cereal with soy milk.  No need to be boring, y'all.  Serve up the best "cheese" grits you'll ever bite into. Seriously.

Prepare grits as per package directions. (You can get instant grits packages that are ready in 1.15 minutes if you are in a rush but still want a hot breakfast.)

Stir in desired amount of Nacho Mom's Ultimate Vegan Queso (no need to heat first, even right out of the fridge, the hot grits are SO hot that it works fine with the cold vegan queso).

Then, for good measure, dollop a small amount of the gooey vegan cheesiness atop as well.

mmmmmmmmmmmmm This one will turn a person who used to say "What the heck are grits?" into a grit lovin' fool.

Click here for Nacho Mom's Ultimate Vegan Queso Website

Wednesday, September 1, 2010

Hummus Among Us

Most vegans I know have a bit of hummus in the fridge a good deal of the time.  But when veggie dippers and crackers get bland and boring, you can kick it up a notch.

Clean out a pepper of any color...green, red, orange, yellow, and stuff with your hummus of choice. Heat up a bit of your Nacho Mom's Ultimate vegan queso and and put some of that Southwest flavor atop.

Well played, hummus.  Well played.

(psst...I added some green onion merely for color. Jalapenos would work equally well.)

The 20 calorie snack...that fills you up

Queso...it's not just for chips anymore.

Need something to tide you over until you can hit the vegan food trailer and indulge? No problem. We love  just slicing up a fresh green or red...or orange...pepper, heating up a bit of our vegan queso and having a very light  snack that not only truly satisfies, but is so very good for you too... simply put your queso in a dipping bowl and dip away...