Hi Friends! I’ve been on a bit of a blogging hiatus as my year has been busy so far, but I have some new recipes to share. Before we get to the recipe, I wanted to say that I have happily been volunteering quite a bit at a local no-kill animal shelter. If you have the time, consider finding a no-kill shelter near you where you can volunteer. It’s been really rewarding interacting with the animals and giving them a chance to get outside and play while they wait to be adopted. The hardest part is not taking them all home with you! This guy in particular was nearly impossible not to take home, but I can’t really have a dog right now. Luckily he got adopted by a nice family. So many of the pups are just so loving and sweet!
On to the recipe…I guess this isn’t as much of a recipe as a recreation of vegan nachos that I used to get at Rutherford Pancake House in Rutherford, NJ. When I lived in North Jersey this was my favorite brunch spot and we almost always got the nachos. Now that I live too far away, I make my own vegan nachos at home. These are perfect for sharing at a party or enjoying while binge watching Netflix. And when football season comes around again, you won’t have to feel left out at football parties! These are really dangerously yummy. If you have a favorite vegan nacho topping, let me know in the comments! I would love to get some new ideas to try.
As messy as nachos are, it’s hard to make them look pretty when you pile on the chili, guacamole, vegan sour cream and more, but they are so yummy it doesn’t matter! They will disappear quickly!
Daiya vegan cheese
1 can of vegan chili (I used Amy’s brand)
Tofutti Vegan Sour Cream
Other Optional Toppings:
Black Beans or Kidney Beans
Sautéed or Grilled Pepper and Onions
- Preheat the oven to 350°.
- Fill a glass baking dish 2/3 full with tortilla chips. Sprinkle on a little Daiya cheese. Add the can of vegan chili on top. If you have leftover homemade chili, this is a great way to use it up.
- Bake the nachos in the oven for about 15 minutes so the chili is hot and the cheese is melted.
- Remove the nachos from the oven and top with guacamole, salsa, vegan sour cream, lettuce and any other toppings you like.
- Dig in and enjoy!
I’ve been on a roasted veggie kick recently. I’m not sure why, but I can’t seem to get enough! I used to make Honey Lime Roasted Veggie Quesadillas with pepperjack cheese before I became vegan. I’ve adapted that recipe by replacing the honey with agave, the pepperjack with Daiya, and regular sour cream with Tofutti Vegan Sour Cream. The vegan version is just as tasty! Feel free to add in your favorite veggies and toppings.
1 red pepper
1 yellow onion
1 yellow squash
3 garlic cloves
1 cup of frozen corn
1 Meyer lemon
3 tablespoons agave
Daiya Pepperjack cheese
Tofutti vegan sour cream
- Preheat the oven to 450°.
- Chop the red pepper, onion, zucchini, and yellow squash into small chunks. Thinly slice the shallots and garlic cloves. Place all the chopped veggies and the frozen corn in a roasting pan with sides.
- Juice the limes and lemon. Add agave and stir with a whisk. Pour the agave juice mixture over the veggies and toss so they are well coated.
- Roast the veggies for about 30-40 minutes.
- Once the veggies are done roasting, place a tortilla on a skillet over medium heat. Sprinkle an even layer of Daiya pepperjack cheese on the tortilla. Don’t use too much cheese. Let the Daiya melt on the tortilla, and then place the tortilla on a plate.
- Toast a second tortilla without cheese. It helps if the tortillas get a little crispy on the skillet because it will make the quesadilla easier to eat (and tastier!).
- Place a layer of veggies on the first tortilla on top of the Daiya. Sandwich the second toasted tortilla on top.
- Cut the quesadilla into quarters and top with vegan sour cream and fresh salsa.
Since today is the first day of Hanukkah, I thought potato latkes would be the perfect recipe to share with you! I love potato latkes, but hadn’t had them in a long time. I’d never tried making them vegan, but they came out really well. Whether you celebrate Hanukkah or not, I advocate for making potato latkes during the holidays and throughout the year. They’re just so good!
This recipe originally came from About.com by contributor Jolinda Hackett. I made them with a side of vegan sausage and this was a really yummy meal!
4 Russet potatoes or about 3 pounds
1 yellow onion
1 tbsp EnerG Egg Replacer Powder mixed with 4 tbsp water
1 teaspoon salt
1/2 teaspoon pepper
3 tbsp flour
1 tsp baking powder
Tofutti vegan sour cream
- Grate the potatoes into a large bowl. You can use a food processor if you have one strong enough for potatoes. I tried to use my blender, but it didn’t work. As a side note, potatoes turn pink when you grate them. It’s strange, but just a natural chemical reaction. Here’s more info if you want to know why this happens.
- Drain off some of the excess liquid from grating the potatoes.
- Finely chop your onion and add to the grated potatoes.
- Mix 1 tbsp on EnerG Egg Replacer Powder with 4 tbsp of water until well combined. Add it to the grated potatoes.
- Add the salt, pepper, flour, and baking powder to the bowl and mix until everything is well combined.
- Heat up a skillet over medium high heat, and add your vegan butter. Drop the potato mixture into the pan, about 1/3 – 1/2 cup per pancake and flatten them down. Cook until they are golden brown and then flip to cook the other side, making sure the potatoes in the middle are cooked all the way through. Add more butter when you flip the pancakes if needed.
- Serve right away with applesauce or Tofutti vegan sour cream. They are best when they’re hot off the skillet.