nachos

  • Life-Affirming Warm Nacho Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 8

    CHEESE SAUCE

    1 cup raw cashews

    1 cup chopped carrots

    2 tablespoons nutritional yeast

    2 tablespoons fresh lemon juice

    1 large clove garlic

    1 1/4 teaspoons fine-grain sea salt

    3/4 teaspoon chili powder

    1/2 teaspoon onion powder

    1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)

    DIP

    1 cup store-bought chunky marinara sauce

    1 cup diced sweet onions

    2 to 3 handfuls of baby spinach, roughly chopped

    1/3 cup crushed corn chips (or bread crumbs)

    1 to 2 green onions, finely sliced, for serving

    Tortilla chips

    To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have time. Drain and rinse the soaked cashews. Preheat the oven to 400 degrees. Lightly grease a 2-quart cast-iron or casserole dish. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork tender. Drain. In a blender, combine the soaked cashews, cooked carrot, nutritional yeast, lemon juice, garlic, salt, chili powder, onion pow­der, cayenne pepper (if using), and 2/3 cup water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl. To make the dip, stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the sauce into the prepared dish and sprinkle the top evenly with the crushed corn chips. Source: The Oh She Glows Cookbook by Angela Liddon

  • Nachos Grande

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    8 corn tortillas, quartered

    Cooking spray

    1 1/2 teaspoon cumin, divided

    1/4 teaspoon salt

    3/4 pound ground beef

    1 tablespoon chili powder

    1 teaspoon dried oregano

    1/2 teaspoon garlic salt

    1 can refried black beans

    3 cups shredded cheddar cheese

    Salsa, for serving

    Sour cream, for serving

    Chopped fresh cilantro, for serving

    Sliced jalapeno peppers, for serving

    Preheat oven to 425 degrees. Arrange the tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Generously coat the tor­tilla wedges with cooking spray and sprinkle with 1/2 teaspoon cumin and salt. Bake 8 to 10 minutes or until crisp. Mean­while, cook the ground beef in a large skillet over medium-high heat, stirring occasionally, until brown; drain if neces­sary. Stir in the chili powder, 1 teaspoon cumin, the oregano, and garlic salt.

    Meanwhile, heat the refried beans in another large skillet, coated with cooking spray, un­til warm. Preheat broiler. Place tortilla chips on a large oven-safe platter or baking sheet. Spread the warm beans over each chip and spoon the meat mixture on top of the beans; top evenly with the cheese. Broil for one minute or until the cheese melts. Remove from the oven; top with salsa, sour cream, cilantro, and jalapenos. Serve immediately. Source: Fast and Simple Gluten-Free (Fair Winds Press) by Gretchen F. Brown, RD