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Corn Tortilla Nacho’s with Cramy Golden Cheez Sauce #vegan #nachos #cheez sauce

Corn Tortilla Nacho's with Creamy Golden Cheez Sauce

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Time sure goes by fast, I cannot believe this blog is already one year old. Yes, the very first posting was May 30,2013. So here we go with the first post of the second year. Thank you to everyone who is reading and following. I love hearing your comments. 🙂

This dish says “Summer” to me. Nacho’s are great at an outdoor bbq, or sitting on the deck with a nice cold beer or glass of wine. The wonderful colours of the golden cheez sauce, the bright vivid green of the jalapeno and the cherry red of the tomato’s are fresh and vibrant.

I used my Dehydrated Corn Chip recipe and topped them with tons of thinly sliced jalapeno pepper, halved cherry tomato’s and chunks of fresh creamy avocado. Then I poured the creamy cheez over the top. A couple of sprigs of parsley and this delicious dish was done. You know the recipe is good when you use your fingers to wipe up the last tiny bits of sauce off the plate….yum.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

 

 

Corn Tortilla Nacho's with Creamy Golden Cheez Sauce

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

 

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Serves 6

Cheez Sauce

  • 2 cups plain unsweetened soy milk
  • 5 Tblspns corn starch or tapioca flour
  • 1/4 cup light tasting vegetable oil
  • 1/2 cup nutritional yeast
  • 1 Tblspn white miso paste
  • 2 tspn tomato paste
  • 1 tspn apple cider vinegar
  • 1 tspn dry mustard powder
  • 1/2 tspn sea salt
  • 1/2 tspn onion or garlic powder

Mix all ingredients in a blender or food processor until smooth and totally combined.

Pour into a saucepan and cook over medium heat, stirring constantly until  the mixture begins to bubble and thicken. Continue to cook and stir until mixture is thick and glossy.  Removed from heat. To use as a pourable sauce, keep warm. The sauce will thicken more when cold. If necessary you can add additional soy milk while cooking to give you the texture you want.

  • Corn chips
  • cherry tomato’s
  • jalapeno pepper
  • avocado
  • parsley

Place corn chips on a plate.

Top with sliced jalapeno peppers, cherry tomato’s and avocado. Pour cheez sauce over top and sprinkle with parsley

Corn Tortilla Nacho's with Creamy Golden Cheez Sauce

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

Nutrition Facts
Serving Size 334 g
Amount Per Serving
Calories 534
Calories from Fat 291
% Daily Value*
Total Fat 32.3g 50%
Saturated Fat 4.8g 24%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Potassium 1147mg 33%
Total Carbohydrates 46.8g 16%
Dietary Fiber 15.4g 62%
Sugars 7.3g
Protein 18.8g
Vitamin A 5% • Vitamin C 206%
Calcium 15% • Iron 38%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

Corn Tortilla Nacho's with Creamy Golden Cheez Sauce

Corn Tortilla Nacho’s with Creamy Golden Cheez Sauce

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2 Comments

#Festive Bites….. #hors d’oeuvres with #pomegranate and #avocado

Festive Bites

Festive Bites

Jingle bells…..jingle bells…..jingle all the way….., fortunately you cannot hear me singing (I have the worst voice) so you will just have to use your imagination.

Most of my gifts have been bought, except the last-minute purchases, traditionally done on Christmas Eve. Dont you just love going out on Christmas Eve and experiencing the energy (and sometimes desperation) of all the other shoppers?

With a couple of weeks left till the big day, I want to try to come up with the perfect main course. As the only vegan in my family, I usually make my own main dish, leaving my daughter and son-in-law to focus on the traditional dishes. This year I would love to have a spectacular dish to share with them. While I agree vegans do not need to replicate a “turkey”, I must admit, I am drawn to that taste and aroma. I guess I am a just sucker for tradition, (growing up in Australia, we would have a full tranditional hot meal complete with hot Christmas pudding even though it was the middle of summer and the temperature was usually north of 30 C). So if anyone has a favourite recipe crammed full of sage, cranberries, stuffing etc, please let me know.

One of the other nice parts of the Christmas season is getting together with friends and family, either a planned get together, or a spontaneous visit. With a few simple ingredients kept on  hand, you can whip up some delicious hors d’oeuvres in two minutes flat.

This week, while I was out doing Christmas shopping recon, I found these individual spoons for serving bite size hors d’oeuvres. What a wonderful idea.

The two recipes below use fairly common ingredients and deliver a great taste and festive visual.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Festive Bites

Festive Bites

Two Festive Bites:

Pomegranate Mango Guacamole Bites and Avocado Cucumber Ceviche

Pomegranate Mango

makes approx 2 1/2 cups

  • 2 ripe avocados
  • 1/2 cup onion finely chopped
  • 1 fresh serrano (or jalapeno) chile, finely minced
  • juice of 1 lime
  • 1/2 cup pomegranate seeds
  • 1/2 cup mango, finely diced
  • 1/4 cup finely chopped cilantro (or parsley)

Mash avocado. In separate bowl, combine onion, chile and lime juice. Add avocado and mix well. Fold in pomegranate seeds, mango and cilantro.

Place 1 tblspn of mixture onto individual serving spoons. Keep chilled until ready to serve.

You could also have this as a spread/dip with crackers.

Avocado Cucumber Vegan Ceviche

makes approx 2 cups

Vinegarette

  • 1/2 small onion finely minced
  • juice of 2 limes
  • 1.2 tspn tabasco (or other hot) sauce
  • 2 Tblspns olive oil
  • sea salt and ground pepper to taste

Ceviche

  • 1 small or 1/2 large cucumber diced finely (if possible, leave skin on for green contrast)
  • 4 roma tomato’s finely diced (remove seeds if desired)
  • 1/2 avocado diced finely
  • parsley or chives to garnish

Make vinegarette by combining all ingredients in a small bowl and whisk together. Let sit for 10 mins to allow flavours to mix.

In separate bowl, combine cucumber, tomato’s and avocado. Add in vinegarette and mix well.

To serve, place tablespoonfuls into individual serving spoons. Top with sprig of parsley or a couple of chives. Keep chilled until ready to serve.

This is also delicious as a dip with corn chips, or you can leave the cucumber and tomato in large slices and drizzle the vinegarette over the top as a side salad.

Festive Bites

Festive Bites

 

Nutrition Facts Mango Pomegranate
Serving Size 30 g
Amount Per Serving
Calories 37 Calories from Fat 29
% Daily Value*
Total Fat 3.2g 5%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrates 1.4g 0%
Dietary Fiber 1.2g 5%
Sugars 0.7g
Protein 0.5g
Vitamin A   2% • Vitamin C 13%
Calcium 0% • Iron 1%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

Nutrition Facts Cucumber/Avocado Cerviche
Serving Size 57 g
Amount Per Serving
Calories 29 Calories from Fat 18
% Daily Value*
Total Fat 2.0g 3%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrates 2.9g 1%
Dietary Fiber 0.9g 4%
Sugars 1.1g
Protein 0.6g
Vitamin A   4% • Vitamin C 14%
Calcium 0% • Iron 1%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 


3 Comments

Roasted Tomatillo and Green Olive Salsa Verde with Raw Vegan Corn Chips, Vegan MoFo Recipe #13

Salsa Verde

Salsa Verde

I made this recipe a few weeks ago when I was lucky enough to receive a basket of fresh tomatillo’s from our CSA farmers. This salsa is nice and spicy with a lovely fresh taste. I paired it with raw corn chips. The corn I used was fresh, uncooked right off the cobbs. Now this is a messy process. When I started, I had corn kernels flying everywhere. In fact, I am still finding them in odd places in the kitchen. I soon come up with  the idea of cutting the kernels off the cobb inside a plastic bag, much more effective and less mess 🙂

I use a dehydrator to “cook” my corn chips, however you can also cook them on the lowest setting your oven has and let them cook with the oven door slightly open. You will  have to keep checking them every 10 or 15 mins until they are dry and crisp.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Salsa Verde Prep

Salsa Verde Prep

Roasted Tomatillo and Green Olive Salsa Verde
Serving Size: makes 1 1/2 cups

Ingredients

1 1/2 pounds tomatillos, husks removed
6 garlic cloves
2 jalapeno peppers
1 tablespoon olive oil
1 cup green olives
1 cup cilantro
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water

Instructions:

Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil.

Roast for 15 minutes or until tomatillos are browned and blistered.
Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
Serve with corn chips or as a condiment.

Raw Corn Chips

1 cup flax seeds

2 cups water

1 cup almonds soaked for at least 4 hours to soften

2 cups fresh corn kernel’s (see above for ways to avoid crawling around on the floor trying to find al the kernels that go airborne)

2 cups chopped yellow pepper

½ onion finely chopped

1 tblspn cumin

2 tblspns oregano

2 tblspns lime juice

Pinch sea salt.

Grind flax seeds (or purchase ready ground), add to 2 cups water and let sit until gel forms.

Drain almonds; blend in food processor until smooth. Add to flax gel, set aside.

In food processor combine corn, yellow pepper, onion, cumin, oregano, lime juice and salt. Process until smooth.

Combine almond flax mixture with corn mixture. Blend well.

Spread mixture thinly on dehydrator trays. Score into required serving sizes.

 

Raw Vegan Corn Chips

 

Dehydrate at 110 F for 7 hours, turn over and dehydrate for additional 7 hours. Once completely dry and crisp, remove from dehydrator and store in airtight glass jar.

Alternately, you can “cook” in the oven on the lowest setting, with the door left slightly open. I am not sure how long this will take. Check every 15 mins or so.

 

Salsa Verde

Salsa Verde

 

 

 


3 Comments

Fresh Tastes of Summer

With the summer in full swing and the weather finally cooperating, it is time for all kinds of outdoor feasting, and with that, we need condiments.

Fresh Summer Condiments

Fresh Summer Condiments

After picking up my CSA veggies this weeek, I thought a great way to use up some cilantro, garlic scapes and kohlrabi would be to make Tomato BBQ Sauce (garlic scapes) Garlic Scape Bean Dip and Mango Cilantro Salsa (cilantro and kohlrabi).

Enjoy,

Tracy 🙂

First the Mango Cilantro Salsa. This is a wonderful salsa that is hot, cool, spicy and sweet all at the same time. It is truly an explosion of taste.

On the point of cilatro, this is a herb that you either love or hate. I have never met anyone who did not have a very strong opinion on cilantro. I am on the “love” side of the camp. If you truley hate the taste, you could substitute parsley.

Mango Cilantro Salsa

Mango Cilantro Salsa

Mango Cilantro Salsa

Mango Cilantro Salsa
Makes 2 cups

  • 1 ripe mango, peeled and diced into small cubes
    ½ red onion, finely diced
    1 jalapeno chili, minced (including seeds)
    1 kohlrabi, diced into small cubes (or ½ medium cucumber)
    ½ red pepper, finely diced
    ½ small bunch cilantro, chopped fine
    Juice of 2 limes
    Salt and black pepper to taste

Combine all ingredients in a bowl. Place in fridge and let sit at least one hour for flavours to develop, or overnight if possible.
Note: the mango, kohlrabi, onion and red pepper need to be diced very finely.
If you find the salsa too hot, you can add some diced avocado to “cool” it down.

Next is the Tomato BBQ Sauce.

This recipe is meant to be a “ketcup”, but I find the taste a little more on the BBQ side. Either way, it is delicious.

Tomato BBQ Sauce

Tomato BBQ Sauce

Tomato BBQ Sauce

Tomatoe BBQ Sauce
Makes 2 cups

1 tblspn olive oil
2 cloves , chopped
½ onion, chopped
2 lbs tomatoes, chopped
ÂĽ cup red wine vinegar
½ tspn sea salt
ÂĽ tspn allspice
½ tspn fresh ground pepper
ÂĽ tspn cayenne pepper
ÂĽ tspn ground ginger
ÂĽ cup coconut palm sugar (or brown sugar)

Heat oil in pot over medium heat. Add onions and cook about 3 mins till soft. Add garlic and cook for one additional minute.
Add tomatoes, vinegar, salt, black pepper, allspice, cayenne and ginger. Cook at low simmer until tomate’s are soft, about 20 – 30 mins.
When cooked, allow to cool, then transfer to a blender and blend until smooth.
If necessary, return to pot and simmer again until sauce thickens.
Bottle, and store in refrigerator.

And, finally, Garlic Scape Bean Dip. Perfect to serve with a platter of fresh cut veggies, or to use as a topping on a veggie burger.

Garlic Scape Bean Dip

Garlic Scape Bean Dip

Garlic Scape Bean Dip

Garlic Scape White Bean Dip
Makes 2 cups

½ cup garlic scapes, sliced into 1 inch pieces
2 Tblspns lemon juice
½ tspn sea salt
Ground black pepper to taste
1 can (15oz) white beans (cannelloni, navy, kidney etc) rinsed
ÂĽ cup olive oil

Add garlic scapes, lemon juice, salt and pepper to food processor. Process until finely chopped. You will need to scrape down the sides a few times.
Add beans and process until roughly pureed, again you will need to scrape down sides.
While processing, gradually add in the olive oil. Process until smooth.
If you find the mixture too thick, continue to process and add some water, 1 tblspn at a time until a “dip” consistency is reached.

Fresh Summer Condiments

Fresh Summer Condiments