The Most Amazing Potato Nachos and Review of Sweet Earth Foods (Première partie)

Potato Nachos (7)

When I write recipes I don’t usually label them as “the best,” “the ultimate” ou “parfait” 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…incroyable.

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 Poutine Vegan 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, farine, Si délicieux de noix de cajou lait, moutarde, tomates, 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 – olives noires, avocat, 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 (allusion, allusion). 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. Jouir de!

The Most Amazing Potato Nachos

Potato Nachos (3)

For the potatoes­­­­­­­­­­­­­­­

5 grandes pommes de terre Russet

2 Tbs. huile végétale

2 c. la poudre d'ail

2 c. paprika

½ cuillère à café. poivre noir

Sel casher à déguster

For the queso cheese sauce­­­­­­­­­­­­­­­

2 Tbs. Earth Balance Vegan Buttery Spread

2 Tbs. farine

2 cups Si délicieux de noix de cajou lait

1 ½ tasse Follow Your Heart Vegan Cheese

1 Tbs. De moutarde de Dijon

1-4 oz. peut piments verts

1-15 oz. tomates en dés

2 c. sauce piquante

1 c. la poudre d'ail

1 c. paprika

½ cuillère à café. poivre noir

Sel casher à déguster

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

1 Tbs. huile végétale

1 paquet Sweet Earth Foods Savory Grounds

1-4 oz. peut piments verts

2 c. de cumin moulu

1 c. de coriandre moulue

1 c. la poudre d'ail

1 c. poudre de piment

For the beans­­­­­­­­­­­­­­­

1 Tbs. huile végétale

½ oignon rouge, dés

2-15 oz. cans red kidney beans, rincés et égouttés

3 gousses d'ail, hachées

1 c. de cumin moulu

½ cuillère à café. poivre noir

Sel casher à déguster

Pour les nachos---------------

1 avocat, dénoyautées et hachées

1 cup black olives, tranchés

10 tomates raisins, diminué de moitié

Crème sure Vegan

To make the potatoes: Préchauffer le four à 425 degrés. Tapisser une grande plaque à pâtisserie de papier sulfurisé. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Cuire au four 20 minutes. Flip the potatoes and rotate the pan. Cuire au four pour un autre 20 minutes or until fries are browned and crisp. Retirer du four et mettre de côté.

For the queso cheese sauce: Dans une petite casserole, faire fondre le beurre végétalien à feu moyen-élevé. Fouetter la farine et laisser cuire pendant une 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: Chauffer l'huile dans une poêle à feu moyen-élevé. Add the ground seitan and cook until browned, sur 3 minutes. Add in the chiles and seasoning. Cook until browned and warm. Transférer dans un bol et mettre de côté.

For the beans: Dans la même poêle, heat more oil. Add the onion and saute until softened, sur 3 minutes. Add the beans and the seasoning. Cuire jusqu'à ce que bien chaud. Transférer dans un bol et mettre de côté.

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, olives, tomatoes and garnish with sour cream.

Potato Nachos (17)

Le “V” Parole: Dites-le. Mangez-le. Vivre.

The Most Amazing Potato Nachos
Auteur: 
Type de recette: Apéritif; Entrée
Cuisine: Tex-Mex
 
Ingrédients
  • For the Potatoes
  • 5 grandes pommes de terre Russet
  • 2 Tbs. huile végétale
  • 2 c. la poudre d'ail
  • 2 c. paprika
  • ½ cuillère à café. poivre noir
  • Sel casher à déguster
  • For the queso sauce
  • 2 Tbs. beurre végétalien
  • 2 Tbs. farine
  • 2 tasses de lait non laitiers
  • 1 ½ cups vegan cheese
  • 1 Tbs. De moutarde de Dijon
  • 1-4 oz. peut piments verts
  • 1-15 oz. tomates en dés
  • 2 c. sauce piquante
  • 1 c. la poudre d'ail
  • 1 c. paprika
  • ½ cuillère à café. poivre noir
  • Sel casher à déguster
  • For the Seitan Picadillo
  • 1 Tbs. huile végétale
  • 1 package Sweet Earth Foods Ground Seitan
  • 1-4 oz. peut piments verts
  • 2 c. de cumin moulu
  • 1 c. de coriandre moulue
  • 1 c. la poudre d'ail
  • 1 c. poudre de piment
  • For the beans
  • 1 Tbs. huile végétale
  • ½ oignon rouge, dés
  • 2-15 oz. cans red kidney beans, rincés et égouttés
  • 3 gousses d'ail, hachées
  • 1 c. de cumin moulu
  • ½ cuillère à café. poivre noir
  • Sel casher à déguster
  • Pour les nachos
  • 1 avocat, dénoyautées et hachées
  • 1 cup black olives, tranchés
  • 10 tomates raisins, diminué de moitié
  • Crème sure Vegan
Instructions
  1. To make the potatoes:
  2. Préchauffer le four à 425 degrés. Tapisser une grande plaque à pâtisserie de papier sulfurisé. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Cuire au four 20 minutes. Flip the potatoes and rotate the pan. Cuire au four pour un autre 20 minutes or until fries are browned and crisp. Retirer du four et mettre de côté.
  3. For the queso cheese sauce: Dans une petite casserole, faire fondre le beurre végétalien à feu moyen-élevé. Fouetter la farine et laisser cuire pendant une 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. Chauffer l'huile dans une poêle à feu moyen-élevé. Add the ground seitan and cook until browned, sur 3 minutes. Add in the chiles and seasoning. Cook until browned and warm. Transférer dans un bol et mettre de côté.
  6. For the beans:
  7. Dans la même poêle, heat more oil. Add the onion and saute until softened, sur 3 minutes. Add the beans and the seasoning. Cuire jusqu'à ce que bien chaud. Transférer dans un bol et mettre de côté.
  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, olives, tomatoes and garnish with sour cream.

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4 Les réponses à The Most Amazing Potato Nachos and Review of Sweet Earth Foods (Première partie)

  1. chief Août 31, 2015 à 1:38 pm #

    Far too many ingredients for what should be a simple dish. OK for mole’, but nachos? Je ne pense pas.

    • Rhea Août 31, 2015 à 2:04 pm #

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

  2. Jacqui Juin 20, 2015 à 6:26 pm #

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

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