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 Cheesy Enchiladas--Your way

This is so easy that you can make varied enchiladas nightly.
You need a jar of Nacho Mom's Vegan Queso and whatever fixin's you want...and enchilada sauce, whether canned or homemade.  For this pic, I stuffed my enchiladas with Nacho Mom's Vegan Queso ( I used our new Fire Roasted Vegan Queso on this one), chili beans, mushrooms and zucchini. My topping was green chiles (Because lord knows I have enough of those in Le Queso Factory) , enchilada sauce & vegan sour cream. You can also use things like refried beans, vegan crumbles, fake chikn...whatevahs.

To make your enchiladas, you'll need corn tortillas. I prefer white corn. The typical method is to soften them so that you can roll them by dipping them in hot oil. However, I like mine healthy so I just microwave a few at a time (so they don't cool off) until soft.  While warm, fill well with your ingredients...they'll shrink down while cooking so stuff em well...roll and place seam side down in square baking dish (I spray with oil first)  Repeat with as many as you can cram in the pan...

Then pour your enchilada sauce over. Pour liberally as they'll soak up some sauce.

I cook in a 350 degree oven til hot and bubbly...I cook it with foil loosely over the top to prevent drying; I don't time it since I just wing it every time with different fillings...

Good served with a side of beans, rice, even avocado if you wish, guac, vegan sour cream, green chiles...whatever tickles your tastebuds.

Good reheated too...So if you want to stuff em with all different things and enjoy all week, well, you have our blessing.

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 non-vegans...you 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

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

Vegan Potato Nachos

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.

To find and learn more about Nacho Mom's Ultimate Vegan Queso click here

Who cares that it's hot outside? It's shady indoors: Vegan Vegetable Stew

2 T. olive oil
3 c minced onion
3 medium cloves garlic, minced
2 medium potatoes, diced
1 medium (7" or so) eggplant, diced
1 tsp. salt (or more, to taste)
fresh ground black pepper, to taste
2 medium stalks celery, chopped
1 stalk broccoli, chopped small (God bless the cuisinart for all vegans, y'all!)
2-3 med. carrots, sliced or diced
1/2 cup dry red wine (optional) It's never optional for us...just sayin'
2 small (6") zucchini, diced
3 T. (half a small can) tomato paste
1/2 lb mushrooms, coarsely chopped...or, if you are OCD, feel free to chop them perfectly. We won't judge
3 T. molasses
2 tsp dill
Nacho Mom's Ultimate Vegan Queso

Heat oil in a Dutch Oven (that's just a fancy name for a big ol' pot).  Add onion, garlic, potatoes, eggplant, salt, and pepper.  Cover and cook over medium heat, stirring often until the potatoes are tender.  Add small amounts of water, as needed, to prevent sticking.

Add celery, broccoli, and carrots, along with the optional red wine. Continue to cook over medium heat, covered but occasionally stirring, until all the veggies begin to be tender (8-10 min)

Add remaining ingredients (except the queso) and stir.  Cover and simmer gently about 15 min more, stirring every now and again while sipping the rest of that wine. Taste to correct seasonings.

Dollop some Vegan Queso on top. Some warm the queso first. Some don't. It's a winner either way. Don't be afraid to stir it in and add more on top either. We are partial to uber queso indulgence, naturally.

Leftover Veggie Chili? Try this Texas Stew

We tend to have veggie chili often in our house, what with Vegan chili-queso cheese dogs, Frito pie, chili,  rice and vegan queso, etc...

So here's a 2 minute meal if you do to.

Mix veggie chili with desired amount of stewed tomatoes or chopped fire roasted tomatoes, or canned whole tomatoes that you chop a bit....stir and heat.

Top with Nacho Mom's Ultimate Vegan Queso.

It's a good healthy protein-packed fast dinner.  Chopped green peppers or green onions or vegan sour cream, optional.

Football games revisited: Frito Pie with Vegan Queso

While some lovely restaurants are helping patrons to rekindle the feelings of highschool football games and low-budget comfort foods of yesteryear--but are doing so served on china plates, we took it back to the corn chip bag of the past, but then warped it into the future with healthier and more compassionate vegan queso on top, replacing the saturated fat and cholesterol etc of yesterday's cheddar.

It's still as good. Neh, it's way better, actually.

This is another vegan converter, y'all...we can get 'em to love tofu later. The veggie chili adds good protein, the queso has tons of vitamins with the nutritional yeast, and tomatoes...now I just need to find some healthy corn chips and I'm good.

Split open a Frito bag, sideways.
On top of Fritos, spread  ladel of hot veggie chili
ladel Nacho Mom's Ultimate Vegan Queso on top
optional: jalapenos and chopped onions on top of that

It's ready in a few minutes. I'll eat a salad tomorrow to balance out the corn chip intake.

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.