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| 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
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.
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| Prepping for Cinco de Mayo celebration! |
Labels:
celebration,
Cinco de Mayo,
dinner,
fiesta,
guacamole,
holiday,
lunch,
nachos,
plant-based,
recipes,
sour cream,
vegan,
vegan bite by bite
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