Friday, January 4, 2013
How to Make Awesome Nachos (Pregnant Person Approved)
Nachos have become my go-to food these days. Since I'm growing a baby, I must keep them somewhat healthy. Vegan cheese and sour cream doesn't add all that much nutritional value, so you can play around with adding nutrients through your nacho chip of choice, protein option, guacamole, and salsa. You can also add extras as I often do. Here are some vegan nacho options I've tried over the months and what exactly is in this drool-worthy picture.
Choose one (or more!) of each.
First start with chips...
Then sprinkle on some protein...
-Veggie Refried Beans
Next is your sauce...
-Fresh tomatoes and onions chopped
Now your cheese...
-Vegan Cheddar Shreds (like Daiya or Galaxy)
-Vegan Mozzarella Shreds (like Daiya or Galaxy)
-Shred some of Daiya's wedges in Havarti, Jack, or Cheddar flavor
-Or one of the MANY vegan cheeses out there now
Heat for a moment or so in a microwave oven OR bake in an oven in a baking pan (usually 350 degrees for 15 minutes will do the trick, but keep an eye on it, ovens vary).
Next dollop stuff on top...
-Vegan sour cream (I LOVE the sour cream by Follow Your Heart brand)
Now Enjoy! And make your friends jealous because your vegan nachos taste a million times better than their crap nachos ever will (and a million times healthier too!).
If you are wondering what is in the sinful nachos I enjoyed last night (pictured above), here is my secret ingredient list...
-Whole grain tortilla chips
-Cooked and seasoned quinoa
-Daiya cheddar & mozzarella shreds
-Sour cream (Follow Your Heart brand)
Simple and so delicious! And for now, the Dirty Vegan is signing off. Hope everyone has an opportunity to get some nachos in today.