Nachos for Cinco De Mayo 2013
Marilyn


Cinco de Mayo Nachos

These nachos were made up for guests at Cal-a-Vie resort & spa in Escondido, California, where I worked with Rosie Daley. (Oprah's Chef)  I designed and prepared the special diets dishes for vegetarian and vegan celebrities.

The 5th of May is Cinco De Mayo, and celebrations are made up of dishes like nachos (above) and enchiladas (below)  tacos and margaritas are often added to this celebration, as a part of the traditional Mexican festivities.

 Nachos
Organic corn chips
Vegan cheese shreds, Daiya pepperjack, or your flavor preference
Diced onion
Black olives, sliced
Red bell pepper, diced
Black beans, seasoned with vegan taco seasoning
Vegan ground beef crumble, seasoned with taco seasoning
Vegan sour cream, see recipe below for cashew sour cream
Guacamole
Salsa

 Layer organic corn chips in a lotus flower style design and top the chips with sprinkles of Daiya cheese.  For this recipe I would suggest Pepperjack style shreds. Garnish the nachos with pieces of red pepper and sliced black olives.  Bake in the oven at 350 until the cheese melts and serve hot. Optional toppings also include black beans and/or vegan mock ground beef crumble, seasoned with taco seasoning, salsa, vegan sour cream, etc. 
Cashew Sour Cream
1 cup cashews, whole and raw
1/2 teaspoon garlic, minced
5 tablespoons lemon juice
1/2 teaspoon sea salt
1/2 cup water, pure

Add all of the ingredients into a blender and blend until smooth and creamy consistency is reached. Chill in refrigerator.

Guacamole
2 avocados, ripe
1/4 cup onions, diced small
1 tomato, diced small
1 lime, fresh squeezed
1/2 tsp crushed red pepper flakes
Sea salt, as needed

Scoop out avocados in a small bowl and mash. Add in onions, tomato, and lime juice and mix, leaving as lumpy or mixed as you like. Add in red pepper flakes and salt as needed.

Prepping for Cinco de Mayo celebration!

If you would like to view a picture and see the recipe for Fiesta Tostada, go to www.veganbitebybite.com and sign up for the newsletter before May 1, 2013, as it will be included in that month's newsletter.  Also included in the newsletter will be fun facts about Cinco de Mayo, a great article on vegan celebrities, as well as information about Mother's Day and Memorial Day. 

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Marilyn
CAULIFLOWER POTATO SOUP

Tonight I made Cauliflower Potato Soup for my family and friends.  I like this recipe because it is healthy, simple and tasty, like in nutritionally delicious.

Here is the recipe.  Tonight I used the outer green leaves of the cauliflower as well, due to its high mineral value.  To this recipe I added some bite sized steamed potatoes for texture.  Sliced green scallions garnish the soup.  Leftover soup is a great freezer item when you want "fast foods".



 Creamy Cauliflower Soup                                                                   


You can use a stainless submerge blender by Oster, or one by Braun to hand-mix soup in the pot.  If using a regular blender for hot soup, be careful because steam pressure can build up. To avoid this, start out on a low setting, and gradually increase to high.

2 cups Yukon Gold potatoes (2 medium potatoes) cut in medium pieces
5-1/2 cups water, pure
1 cup onions, (1 small) sliced
5-1/2 cups cauliflower (1 medium cauliflower) cut into medium pieces
4 tablespoons vegan butter
1 cup soy creamer
1/2 teaspoon garlic, minced
3 tablespoons white miso
2 tablespoons liquid aminos
1 tablespoon + 1 teaspoon Herbes De Provence
3/4 teaspoon sea salt
1/2 teaspoon black pepper
pinch cayenne pepper
garnish: black sesame seeds (optional)
* If adding cauliflower raw greens, chop fine and add them at step 6.

Directions
1.    Pour water into a 5 quart soup pot and bring to a boil, add potatoes, turn down the heat to medium, cook potatoes 5-10 minutes.
2.    Add cauliflower and onions, bring to boil, turn heat down and simmer 25 minutes.
3.    Stir in the remaining ingredients, except sesame seeds.  Simmer 5 minutes.
4.    Blend the contents in a blender until smooth and creamy.
5.    Ladle into individual bowls.
6.    Garnish with black sesame seeds (optional) Serve while hot.
7.    If you are freezing leftovers, name and date label with a marking pen.

Yield: serves 4 (8-1/2 cups)

Note:
Optional: Cauliflower greens, chopped fine can be added in Step #3.  Blended, the soup will come out with a light green tint or add raw with sesame seeds garnish.
Text Box: “The greatest amount of calcium in cauliflower is found in the *greens that are around the head. Most people throw these away, but they are good when cooked with the cauliflower or cut up in salads. It is best to undercook this vegetable. Cauliflower is easier for diabetic people to eat than cabbage. ‘Foods That Heal’ by Dr. Bernard Jensen









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