Black Bean and Tomato Nacho’s
I’m sure I’ve said it before but I hate store bought vegan cheese! I hate when restaurants use it instead of making their own! I hate when it is added to recipes that already have a homemade vegan cheese in it. I hate it with a passion.
I wish I liked it for the convenience of it and am open to trying any new brands that come out. I do buy a certain brand of vegan cheese for the kids when I make pizza. They get their own separate pizza though. My husband and I will eat a pizza that is either cheeseless or with a homemade raw cashew cheese on it.
One thing my husband won’t eat, besides vegan cheese, is nachos. Not even with a homemade cheese sauce for it. Just telling him about these nacho’s last night made him freak out. Like truly freaked out and wanted me to stop talking about it! I used to wait until he was away on a business trip to eat a nacho dinner but yesterday I thought what’s stopping me from making it for lunch? So I did.
It’s a much simpler version of nacho’s then I would make for a dinner portion. Its just blue and white corn chips, rinsed canned black beans, chopped up cherry tomatoes and a homemade nutritional yeast nacho sauce. The sauce is made from 1/2 a small onion minced, 3 cloves of garlic, a pinch of red pepper flakes, chili powder, cumin powder, onion powder, earth balance, olive oil, nutritional yeast, gluten free all purpose flour, almond milk, salt and pepper. The sauce was divine! I loved the heat that the red pepper flakes and chili powder provided. I’m looking forward to making this lunch version again really soon. I’ll wait until my husband is on his business trip before I make a dinner portion when the kids are already in bed. I am used to not sharing my nachos and I don’t intend to start to. (They wouldn’t eat them anyway.)
Seitan and Avocado Wrap w. Baked Rosemary Fries
Its no secret that I love seitan. To be honest though I haven’t made any in months and months. I’ve been really craving it so I whipped up a batch the other day and made some pretty amazing dinners with it. The first thing I made was Isa’s Seitan and Broccoli with Pantry BBQ Sauce. I have a pretty well stocked pantry but most of the time when a recipe calls for pantry ingredients I’m usually missing one or two of them so I was pretty pumped that I had everything I needed for this. I made my seitan recipe earlier in the day so when it came time to make dinner I just had to saute the broccoli and onions and mix the BBQ sauce together (plus cook some rice). It came together really fast and is a perfect weeknight recipe for when you are strapped for time and want to eat something nice. The whole meal was really delicious and I’m looking forward to making it again in the very near future. Photo wise I didn’t take any because it wasn’t a pretty looking plate of food but Isa has a gorgeous photo of the recipe up on her site so take a look at it and then make it ASAP!
The wrap before being rolled
The next night I made the most delicious seitan wrap. At my last job before having my daughter Reno over 3 years ago I would make myself seitan wraps a few times a week when my shift was over. They made me so happy and I was missing them so I just had to make them for dinner. First I cut up some potatoes into fries and tossed them in a bowl with olive oil and dried rosemary and then baked them in the oven until done. Then I sliced and sauteed the seitan in olive oil with a ton of garlic and I really mean a TON of garlic until it was all nice and crispy. The fries came out of the oven and I put two large tortillas into the oven for a few seconds to heat up so they would be easier to wrap. I mixed together some veganaise, chipotle powder and mustard and spread it generously on the wrap, laid down some green leaf lettuce, 1/2 an avocado on each person’s wrap and then dumped the seitan on top. Rolled it up burrito style, sliced in 1/2 and then ate the hell out it. I enjoyed it so much that I made another for myself the next day for lunch. Then sadly I was out of seitan so I’ll have to make another batch (or 2) today. Which is a good thing because I’m trying to fine tune my seitan recipe to share with you all!