vegan chili cheese fries: We made decadence low calorie. Booyah!

What you'll need:
fries...homemade or purchased, your call
vegan bean chili
Nacho Mom's Ultimate Vegan Queso or Nacho Mom's Fire Roasted Queso
optional: vegan sour cream, jalapenos, chopped tomatoes, onions

Prepare your fries however the recipe or directions dictate.  Meanwhile, heat ya up some chili...and queso...(not mixed together) stovetop or in the microwave. The amounts of all ingredients are totally your preferance, to taste. When fries are done and steaming hot, pout on some chili, some queso, and if desired, any other fixin's.

We are told it cures a hangover but of course we at Nacho Mom's wouldn't know. :-) LOL

by the way, I think @thefilth on twitter for reminding me of this awesome way to eat our queso.

Nacho Mom's Superbowl Vegan Cowboy Nachos

• 1 can (15 oz each) Meat-Free Bean Chili, or homemade
• 1/2 cup  canned beans such as Ranch Style or Black Bean
• 1 bag (10 oz each) tortilla chips
• 1-1/2 cups Nacho Mom's Ultimate Vegan Queso or Nacho Mom's Fire Roasted Queso, heated
• Fresh tomatoes, avocados, pico del gallo, Guacamole, vegan sour cream, sliced black olives or sliced green onions, shredded lettuce all optional

Heat chili and heat beans...microwave or in a pot. Meanwhile, spread chips on a baking sheet or large baking pan and crisp VERY briefly under broiler or in oven...keep an eye on 'em, they don't take but a minute.

Top chips with chili then the extra beans, spread vegan queso over bean topping, and then top with whatever optional toppings you wish...

Enjoy!

Directions

click here for more information on our vegan, fat-free, 10 calorie queso and fire roasted gluten-free quesos

Cheesy gooey HEALTHY Vegan Philly Cheesesteak with Nacho Mom's Vegan Queso

I took some pics with my iphone again since that's about all the fanciness I have time for, but I'll upload em later...I'm in a rush for the impending holiday celebratory gathering but I thought, considering I ate this yesterday, I'll leave it with you prior to my break because doing so is like a gift...LOL...it's so dang good.

There are no measurements needed, you can't mess it up...just use more onions and bell peppers than you think you'll need since they shrink down so much in cooking.

Put or spray some olive oil in a deep saute pan and throw in some thinly sliced green bell peppers and onions...cook on medium heat until they are totally sauteed, soft, golden, cooked down and perfectly ready to eat. Remove from pan.

You will probably need to add more oil to your pan now...throw in chopped up Portobello mushrooms. Around 2" slices, 1" slices, smaller...whatever...Tip: Mushrooms should be cleaned by rubbing with a wet (damp)  towel or mushroom brush first, by the way...don't hold them under the water.  Mushrooms are like a sponge and all that water will go into your dish and make it watery and fairly tasteless.

Cook these for a few minutes then throw in some barbecue sauce. We use homemade that kinda is like a Heinz 57 style but it's totally up to you. I just put in enough to coat the mushrooms all over---you don't want it soupy, just flavored.  Cook until they lose the firmness and all mushrooms are well coated.


Then the fun part...

layer a bun (or we use thick homemade bread slices) with your mushrooms, the sauteed onions and bell peppers, top it with Nacho Mom's Queso (either Ultimate Vegan Queso or Fire Roasted Queso if you want some kick) and ketchup.  I know not everyone puts ketchup on Philly "cheese" steaks but I swear it's not the same if you don't.  Just my opinion though...your choice...you could use vegan mayo, barbecue sauce, nothing...

dive in. With napkins nearby.

and Happy Thanksgiving, y'all.
As for us, it won't be a fowl Thanksgiving....but we sure have some  wicked casseroles ready, many with vegan queso...yellow squash is a great compliment to it.

Where to find Nacho Mom's Vegan Quesos? Click here.

Vegan TexMex Twice Baked Spuds

 

Ingredients

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

Method

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)

Click to find out where to get ya some Nacho Mom's Ultimate Vegan Queso

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

Southwest Veggie Burgers with a side of fresh tomato/corn salad

We have some grocery store samplings showcasing Nacho Mom's on Labor Day weekend...but for those of you hitting the grill...we thought we'd share this...

Veggie Burgers: We know we don't have to spell this one out...you know how to make those, but, trust us, throw some Nacho Mom's Ultimate Vegan Queso on top and all those friends who want to "try a bite" start doing the same.

Now for your side dish:

2 large fresh tomatoes (I like creole and beefsteak) or 2 lbs cherry tomatoes

1 1/2 cups fresh corn or 1 1/2 cups frozen corn, blanched and drained

8 fresh basil leaves

balsamic vinegar

extra virgin olive oil (Nacho Mom's chef tip: The greener the olive oil, the better the quality. However, watch out for sneaky olive oil bottles that are tinted green. Also, always go for extra virgin. You'll notice the difference.)

Directions


Wash tomatoes and  cut into bite sized pieces or slices Tear basil leaves into small pieces. Combine basil, tomato and corn in a bowl

 Drizzle with balsamic vinegar and olive oil, to taste.

Stir.

Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation.
 

What's up, Brocc? Vegan Broccoli and Cheese or Vegan Broccoli, Cheese, & Rice

This can be a side dish or a main dish, whatever you wish.  Fast and easy...steam or cook your broccoli as desired and then mix in some Nacho Mom's Ultimate Vegan Queso.  If you want a casserole, mix in some cooked rice with the broccoli and cheese. Or...simply top cooked broccoli with the warm vegan queso if mixing in isn't your specialty. Oh heck, you can mix it all together and then put it back in the oven too as some do to all cook like a casserole. Again, there is no wrong answer. We've heard the brocc and NMVQ marriage play out so many different ways...

You can get fancy and top it with things like more chopped tomatoes, cilantro, avocado and vegan sour cream....

or just eat it "as is".

We won't judge your culinary skills either way.  It'll still taste good.


Nacho Mom's website

Southwest Tofu Scramble

This one could turn a tofu hater around
But I ain't gon' take no credit for the recipe, here. Well, at least not most of it.  This is actually a twist that starts with a breakfast I always have in the freezer...it's a vegan breakfast by Amy's called a "scramble" and it's amazing on it's own. But we made it better and heartier.

While you are heating up your meal, also heat up a bowl of our vegan queso.  When the scramble is ready, mix in a bit of Nacho Mom's Ultimate Vegan Queso with your scramble.  Then dollop a hearty helping atop your hashbrowns too.

We just taught Amy's how to go Tex-Mex.  She'll never look back. This is another iPhone picture so, while it doesn't say much about the phone's artistic abilities, you still get a peek before I have to go find the camera:


Nacho Mom's Ultimate Vegan Queso website

Texas Taco Vegan Queso Burger (A Manly Vegan Converter)

While we do prefer the healthy burger on wheat bread, we also know how to convert most anyone to veganism. And, actually, because Nacho Mom's Ultimate Vegan Queso is only 10 calories a serving and you can buy or make fat free refried beans, this looks far deadlier than you'd guess!

To make:
Grill a vegan veggie burger and warm up some refried beans.
Top your bottom bun with a bit of our vegan queso, warmed
Lay grilled veggie burger on top
Layer warm refried beans atop
Add more warm queso on refried beans
Sprinkle some crumbled tortilla chips over the 2nd layer of vegan cheese
add the top bun.

Some like a bit of salsa as well, but that call is entirely yours.

Nacho Mom's Website

We got this email: "We're not vegan, but I'm not sure you realize this stuff makes the best grilled cheese. Period"

That's a portion of a lovely email we recently received from Mary L. in FL. at 6am this morning. And she was right, none of us at Fat Goblin, LLC (the parent company to Nacho Mom's Ultimate Vegan Queso) had tried that food idea yet.

So I, head Goblin, Alana made one for BREAKFAST this morning. Hey, Nacho Mom's Ultimate Vegan Queso isn't just for hashbrowns in the morn', y'all!

We are sending Mary a gift pack today as a personal thank you...not for the shout out to us, but for pointing out something that just changed grilled cheese forever.

The real chopped tomatoes and Southwest flavors make, truly, the best and most wicked good grilled cheese we ever dreamt. And while we know we are biased. Try it. No joke.

And we hadn't even listed this before on our "ways to use Nacho Mom's Ultimate Vegan Queso".  For shame! melty cccchhhhhhheeeeeeesy good! (but no guilt!)

Incidentally, this was taken with my iphone because I was kinda wanting to dig into so...ignore picture quality. You get the idea.