Back in my carnivore days, nachos had to be one of my favorite indulgences. Whenever we went out for Mexican, I didn't even need to look at a menu, I already knew what would satisfy my desires. But, as a vegan this poses a real problem: the meat, the cheese, and the sour cream (ohhh the sour cream).
After much searching I've found a substitute better than the original! This is also a superb way to use up leftovers from Beloved Taco Night (if there are any).
Nachooooooos
1 bag tortilla chips
taco flavored lentils
or
taco flavored meat crumbles
refried beans
nacho cheese sauce
fresh salsa
chopped lettuce
extra cilantro
extra green peppers sliced
guacamole (optional)
On a cookie sheet or 9x13 pan place the tortilla chips then layer the refried beans, lentils, and cheese sauce. Broil on a low rack till everything is heated through and the chips are really crispy. Top with fresh salsa, lettuce, cilantro, peppers and guacamole. If you're using leftovers this will make up in less then 10 minutes!
As a teenager I moved to Utah from California. It may as well have been a different planet! We moved from a 4 bedroom townhouse to a house with 4 acers. I was in culture shock to say the least. This was only compounded one day when we invited a friend over for dinner.
"What ya havin," he asked.
"Tacos"
"What are Tacos?"
I stopped dead in my tracks and looked at him to see if he was joking....he wasn't, and rightly so! You don't joke when it comes to Tacos!
But, I ask you, how on earth, in a civilized society, can someone not know about Tacos? I'm sorry for bringing this traumatic story up but I promise it has a purpose. This story is sad and upsetting to the mojority of us. Thus proving that Tacos are a staple, a basic, a necessity! And that inner basic need for tacos is no different for vegans. Thus, The Taco
Tacos
1lb lentils
1 pkg taco seasoing
refried beans
1/2 bunch of lettuce
2 large tomatoes
1/2 an onion
1 bunch cilantro
2-3 green chilies
1 lime
garlic powder or fresh
taco shells
Pull out that trusty, loveable little rice cooker and cook up some lentils. Add water, lentils and taco seasoning. Now, in a food processor add tomatoes, onion, cilantro, chilies, the juice of 1 lime, and a pinch of salt. Pulse to make fresh salsa. Wash and chop lettuce. Heat your refried beans and taco shells. We serve everything family style and make our own but you can pre-make them for a more elegant approach.
Anyone who has lived in Hawaii, or even been there on a visit can tell you about Zippies Chili and Rice. It's legendary. Whenever we go back, the first place we stop, after the luggage carousel, is Zippies. And true to Hawaiian style, one serving usually satisfies both of us...depending on the in-flight meal. It's one of those things that if you're in Hawaii you've got to try - like surfing and Motsimotos (try the shaved ice with the beans....you won't regret it). But, If you're not planning a trip to the rainbow state any time soon, this recipe will satisfy for now. Or, if you've been there it might make you more anxious to go back.
Hawaiian Chili and Rice
Lentils
1 can refried beans or homemade
1 lb black beans
1 lb kidney beans
1 can stewed tomatoes
1 onion chopped
1 can corn
salt
garlic powder
brown sugar to taste
First, soak the black beans and the kidney beans over night. This will help cut down on the "end result" that beans can have. If that's not an option then just put them together in a pot with water and cook. Once the beans are cooked add the stewed tomatoes, chopped onion, refried beans, and lentils. (remember those left over beans and lentils from the bean burritos? throw em' in!) Now add the salt and brown sugar till it tastes slightly sweet. At the very last add the can of corn. This way the corn will stay crisp. Serve over rice. (this is a great way to use up the plain rice left over from the fried rice).
Now, grab a bowl, head out to the backyard with your slippas and some island music. You can thank me later for saving you on your grocery bill AND your travel expenses.
Growing up I loved refried beans. I even ate them for breakfast one time, along with a bowl of froot loops (not recommended. The results were not pleasant). They were always my go to when I needed a quick protein. Then, I found out what was in them....no longer my favorite. Pig lard is not exactly my favorite food group if you know what I mean. Then, brilliance struck the 20th century again and vegetarian refried beans were introduced. I was again a happy woman.
I then served as a missionary in Texas for The Church of Jesus Christ of Latter Day Saint.
While I was there I had dinner in a home where the little mexican grandma was actually still in the kitchen making fresh, homemade beans. Do you have any idea how AMAZING homemade refried beans are? Neither did I till I was blessed with this life changing event that...well...changed my life! They were to die for. This recipe was the result of that memorable event......Ladies and Gentlemen....I give you, FRIJOLATION
Refried Beans
1 lb pinto beans
garlic powder
Tony's Seasonings
(yep, that's it)
A lot of people complain of the um...end result shall we say of eating beans. There is a trick to resolve this issue. By letting the beans soak over night they will cook in less time and a lot of the oligosaccharides (ya, I can't say it either) which causes the gas washes out. Rinse the beans a few times before cooking to make sure the oligoosearcadeness is gone and then cook till soft. Once the beans are cooked and slightly cooled add them to the food processor. Save the water from cooking and add a little at a time till the beans blend to the right consistency. Add 1-2 tsp of garlic powder and Tony's till it tastes how you like it. Whala. These freeze REALLY well! No more refried beans that look like the can they came out of!
Ahhh....The bean burrito, savior of many a starving college student. Less than a buck, cooks in under a minute, AND you can eat it on the go. Where can you go wrong? Well, for starters, how about the calorie count? I'm very sorry to be Johnny rain cloud but truth cannot be silenced. I won't go into the details about the evil temptings of the burrito but, to be a ray of hope, I offer a healthier solution. By eliminating the oils and fat from the cheese, AND beans (pig lard) you can turn a vegans nightmare into a vegans dream, that, even carnivore's will love. Here's some proof. Even my Samoan friends came back for thirds!
Now, The Bean Burrito contains one very important ingredient....Beans. If, in your shopping, you grabbed the vegetarian can of refried beans then please read on. If you bought bulk pinto beans then click here for FRIJOLATION! (i.e. how to make homemade refried beans)
Bean Burritos
12 flour tortillas
1 lb brown lentils
refried beans
1 Taco seasoning packet
In a rice cooker cook the lentils with double the amount of water to lentils, then add the packet of taco seasoning. You may have to add more water as you go along and you may have to go for 2 cycles till they are soft. On each tortilla spread the refried beans then the cooked lentils. wrap up burrito style and place on a cookie sheet. Bake in the oven on 350 till heated through. You can also heat these up in a pan on the stove.
These are great served with chips and fresh salsa! Finger food works great with kids, no pesky forks to wrestle with, and they freeze exceptionally well. So you can pull them out, nook em (if your still into that - Matthew has even forbidden use of the toaster due to some sort of ionnisticatinng emitting waves) and go....so easy even a college student can do it!
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