The Most Amazing Potato Nachos and Review of Sweet Earth Foods (Part One)

Potato Nachos (7)

When I write recipes I don’t usually label them as “the best,” “the ultimate” oder “perfekt” as some people do. I’ve always felt that sounded a bit conceited and was up to the eaters to decide for themselves. But calling this recipe just “Potato Nachos” didn’t seem accurate. It needed something else. And something more than “Vegan Potato Nachos” which they are. So I am calling this recipe “The Most Amazing Potato Nachos” because they were simply that…erstaunlich.

Potato Nachos (15)

It all started when I wanted to make nachos but didn’t have tortilla chips nor did I have tortillas so I could make my own chips. But I did have potatoes and that sounded like a good idea. Making potato nachos is like making poutine but with a southwestern twist. I did make Vegan Poutine and it was soooo good. Anything that starts with french fries and ends in vegan cheese is a good thing. The potatoes can also be cut into chip shape but fries seemed easier to handle.

Potato Nachos (30)

I also wanted to use my amazing ground seitan from Sweet Earth Foods. I had already used the Chipotle Savory Grounds so I used the Tuscan one and seasoned it with green chiles and cumin so that it went from deliciously Italian to an amazingly Mexican picadillo. Sweet Earth Foods products are incredible. Buy them and stay tuned for Part 2 of the review!

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Next I sauteed some red kidney beans with cumin and red onion. One or the other, the seitan or the beans, would have been enough but this was going to be nachos with the works.

Potato Nachos (13)

Instead of just melting cheese on top, I made a quick queso cheese sauce. So simple – Earth Balance Vegan Buttery Spread, Mehl, So lecker Cashew-Milch, Senf, Tomaten, chiles and seasoning. I melted in a combo of Follow Your Heart’s Garden Herb and American Cheese. Plus hot sauce. The hot sauce is very important.

Potato Nachos (1)

Once all the components were made, the fries got layered with seitan picadillo, cumin-scented beans, and queso cheese sauce. Then the toppings – schwarzen Oliven, Avocado, tomatoes and vegan sour cream.

Potato Nachos (26)

These Potato Nachos were very indulgent and delicious. They would make a great Father’s Day treat (Hinweis, Hinweis). Also check out my Superbowl / Puppybowl Nachos. Make these Potato Nachos and I think you’ll agree that they are The Most Amazing Potato Nachos you ever had. Genießen!

The Most Amazing Potato Nachos

Potato Nachos (3)

For the potatoes­­­­­­­­­­­­­­­

5 große Rotkartoffeln

2 Tbs. Pflanzenöl

2 tsp. Knoblauchpulver

2 tsp. Paprika

½ TL. schwarzer Pfeffer

Kosher Salz abschmecken

For the queso cheese sauce­­­­­­­­­­­­­­­

2 Tbs. Earth Balance Vegan Buttery Spread

2 Tbs. Mehl

2 Tassen So lecker Cashew-Milch

1 ½ cups Follow Your Heart Vegan Cheese

1 Tbs. Dijon-Senf

1-4 oz. Dose grüne Chilies

1-15 oz. kann gewürfelte Tomaten

2 tsp. Hot Sauce

1 tsp. Knoblauchpulver

1 tsp. Paprika

½ TL. schwarzer Pfeffer

Kosher Salz abschmecken

For the seitan picadillo---------------

1 Tbs. Pflanzenöl

1 Paket Sweet Earth Foods Savory Grounds

1-4 oz. Dose grüne Chilies

2 tsp. gemahlener Kreuzkümmel

1 tsp. gemahlener Koriander

1 tsp. Knoblauchpulver

1 tsp. Chili-Pulver

For the beans­­­­­­­­­­­­­­­

1 Tbs. Pflanzenöl

½ rote Zwiebel, gewürfelt

2-15 oz. cans red kidney beans, abgespült und abgetropft

3 Knoblauchzehen, Hackfleisch

1 tsp. gemahlener Kreuzkümmel

½ TL. schwarzer Pfeffer

Kosher Salz abschmecken

Für die Nachos---------------

1 Avocado, entkernt und gehackt

1 cup black olives, geschnitten

10 Traubentomaten, halbiert

Vegan Sauerrahm

To make the potatoes: Heizen Sie den Backofen auf 425 Grad. Richten ein großes Backblech mit Backpapier. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Backen Sie für 20 Minuten. Flip the potatoes and rotate the pan. Backen Sie für eine weitere 20 minutes or until fries are browned and crisp. Aus dem Ofen nehmen und beiseite.

For the queso cheese sauce: In einem kleinen Topf, schmelzen die vegane Butter über mittlerer Hitze. Schneebesen das Mehl und kochen lassen für eine Minute. Slowly whisk in the milk and let cook for a few minutes until the sauce begins to thicken. Add the cheese and whisk until it melts into the sauce. Add the mustard, chiles and tomatoes and mix well. Season with hot sauce and spices. Reduce the heat to low and cover the pot. Keep warm until ready to use.

For the seitan picadillo: Erhitzen Sie das Öl in einer Pfanne bei mittlerer Hitze. Add the ground seitan and cook until browned, über 3 Minuten. Add in the chiles and seasoning. Cook until browned and warm. Transfer eine Schüssel geben und beiseite stellen.

For the beans: In der gleichen Pfanne, heat more oil. Add the onion and saute until softened, über 3 Minuten. Add the beans and the seasoning. Kochen, bis durch erwärmt. Transfer eine Schüssel geben und beiseite stellen.

To assemble the nachos: Arrange half the nachos on a platter. Top with half the picadillo and beans. Ladle some queso over it. Top with another layer of fries, picadillo and beans. Top with more queso cheese sauce. Top with avocado, Oliven, tomatoes and garnish with sour cream.

Potato Nachos (17)

Die “V” Wort: Sagen Sie es. Eat it. Live it.

The Most Amazing Potato Nachos
Autor: 
Rezept-Typ: Vorspeise; Zutritt
Küche: Tex-Mex
 
Zutaten
  • For the Potatoes
  • 5 große Rotkartoffeln
  • 2 Tbs. Pflanzenöl
  • 2 tsp. Knoblauchpulver
  • 2 tsp. Paprika
  • ½ TL. schwarzer Pfeffer
  • Kosher Salz abschmecken
  • For the queso sauce
  • 2 Tbs. vegan Butter
  • 2 Tbs. Mehl
  • 2 Tassen Nicht-Milch Milch
  • 1 ½ cups vegan cheese
  • 1 Tbs. Dijon-Senf
  • 1-4 oz. Dose grüne Chilies
  • 1-15 oz. kann gewürfelte Tomaten
  • 2 tsp. Hot Sauce
  • 1 tsp. Knoblauchpulver
  • 1 tsp. Paprika
  • ½ TL. schwarzer Pfeffer
  • Kosher Salz abschmecken
  • For the Seitan Picadillo
  • 1 Tbs. Pflanzenöl
  • 1 package Sweet Earth Foods Ground Seitan
  • 1-4 oz. Dose grüne Chilies
  • 2 tsp. gemahlener Kreuzkümmel
  • 1 tsp. gemahlener Koriander
  • 1 tsp. Knoblauchpulver
  • 1 tsp. Chili-Pulver
  • For the beans
  • 1 Tbs. Pflanzenöl
  • ½ rote Zwiebel, gewürfelt
  • 2-15 oz. cans red kidney beans, abgespült und abgetropft
  • 3 Knoblauchzehen, Hackfleisch
  • 1 tsp. gemahlener Kreuzkümmel
  • ½ TL. schwarzer Pfeffer
  • Kosher Salz abschmecken
  • Für die Nachos
  • 1 Avocado, entkernt und gehackt
  • 1 cup black olives, geschnitten
  • 10 Traubentomaten, halbiert
  • Vegan Sauerrahm
Anleitung
  1. To make the potatoes:
  2. Heizen Sie den Backofen auf 425 Grad. Richten ein großes Backblech mit Backpapier. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Backen Sie für 20 Minuten. Flip the potatoes and rotate the pan. Backen Sie für eine weitere 20 minutes or until fries are browned and crisp. Aus dem Ofen nehmen und beiseite.
  3. For the queso cheese sauce: In einem kleinen Topf, schmelzen die vegane Butter über mittlerer Hitze. Schneebesen das Mehl und kochen lassen für eine Minute. Slowly whisk in the milk and let cook for a few minutes until the sauce begins to thicken. Add the cheese and whisk until it melts into the sauce. Add the mustard, chiles and tomatoes and mix well. Season with hot sauce and spices. Reduce the heat to low and cover the pot. Keep warm until ready to use.
  4. For the seitan picadillo:
  5. Erhitzen Sie das Öl in einer Pfanne bei mittlerer Hitze. Add the ground seitan and cook until browned, über 3 Minuten. Add in the chiles and seasoning. Cook until browned and warm. Transfer eine Schüssel geben und beiseite stellen.
  6. For the beans:
  7. In der gleichen Pfanne, heat more oil. Add the onion and saute until softened, über 3 Minuten. Add the beans and the seasoning. Kochen, bis durch erwärmt. Transfer eine Schüssel geben und beiseite stellen.
  8. To assemble the nachos:
  9. Arrange half the nachos on a platter. Top with half the picadillo and beans. Ladle some queso over it. Top with another layer of fries, picadillo and beans. Top with more queso cheese sauce. Top with avocado, Oliven, tomatoes and garnish with sour cream.

(Besucht 1,042 mal, 1 Besucher heute)

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4 Responses to The Most Amazing Potato Nachos and Review of Sweet Earth Foods (Part One)

  1. chief August 31, 2015 bei 1:38 pm #

    Far too many ingredients for what should be a simple dish. OK for mole’, but nachos? Ich glaube nicht.

    • Rhea August 31, 2015 bei 2:04 pm #

      Then don’t make them. That’s simple enough.

  2. Jacqui Juni 20, 2015 bei 6:26 pm #

    I’m salivating just from your description! A very drool worthy recipe.

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  1. Portobello Seitan Stroganoff and Review of Sweet Earth Natural Foods (Teil Zwei) | Das "V" Wort - Juli 11, 2015

    […] Beitrag – Teil 1 – when I shared a really, really decadent and delicious recipe for the Potato Nachos I made with […]

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