Thursday, October 14, 2010

Vegan Southwest Shells & "Cheese"

Obviously another photo I took on my iPhone.  Well, you get the idea, although it's not nearly as pretty...

Busy day and want something quick and easy? This is...and you can use it as a base and make variations to your heart's content by adding whatever veggies you want, etc.

Here's how easy:
1.Boil shells or macaroni til done. Drain.
2. While still hot, Stir in Nacho Mom's Ultimate Vegan Queso til your cheesiness level is satisfactory--it will melt perfectly all over your pasta, just like real cheese.
3. Leave it at that or you can add in:
   BLACK BEANS--complements the cheesy spicy taste well and adds protein
   and/or a bit of ROTEL or regular DICED TOMATOES for more tomato taste

or whatever else you wish...and dig in!

This is still great reheated so pack up leftovers for lunch. It's also perfect for kids and seriously can't tell there is no cheese and it's super creamy and yummy.

Want it really spicy? Drop in a few jalapenos, you dare devil you.

Click here to learn more about Nacho Mom's Ultimate Vegan Queso and find it

Thursday, October 7, 2010

Vegan TexMex Twice Baked Spuds



1 (10- to 12-ounce) Russet potato
1 tablespoon vegan sour cream
1/2 cup canned vegetarian refried pinto beans, warm
Salt to taste
1/4 teaspoon ground cumin (optional)
3 tablespoons Nacho Mom's Ultimate Vegan Queso
pico di gallo or chopped tomatoes, to taste (optional)
1 green onion, thinly sliced


Preheat oven to 400°F. Prick potato all over with a fork and arrange on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. Meanwhile, preheat broiler.

Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add vegan sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill potato, then top with Nacho Mom's Ultimate Vegan Queso and return to baking sheet or place in a small baking dish. Broil until queso is melted, about 2 minutes. Top with pico or tomatoes, if desired, and green onions and serve. (you can also top with more vegan sour cream and/or fake bacon bits)

Vegan Potato Nachos

1 ½ pounds russet potatoes
1 ½ tablespoons vegetable oil
½ teaspoon garlic salt, or to taste
sprinkling of Old Bay or Mexican seasoning, optional
1 cup or to taste Nacho Mom's Ultimate Vegan Queso
¼ cup rinsed and drained canned black beans
¼ cup sliced black olives
¼ cup sliced green onions
 guacamole, fresh chopped tomatoes or pico di gallo. and vegan sour cream (optional) for topping and/or dipping

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
2. Place potatoes into a medium size bowl with the oil and garlic salt.
Stir well to coat potatoes with oil and salt(s)
3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.
4. Top with vegan queso, beans, tomatoes, olives, onions and chiles. (optional: if you don't want messy fingers, you can use the queso for dipping instead)
5. Bake for about 5 minutes more to melt queso.
6. Serve or top with with pico di gallo, guacamole and vegan sour cream.
Makes 4 servings.