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” oppure “perfetto” 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…sorprendente.

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, farina, Così Delicious anacardi Milk, senape, pomodori, 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 – olive nere, 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 (suggerimento, suggerimento). 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. Godere!

The Most Amazing Potato Nachos

Potato Nachos (3)

For the potatoes­­­­­­­­­­­­­­­

5 patate grandi ruggine

2 Tbs. olio vegetale

2 cucchiaino. aglio in polvere

2 cucchiaino. paprika

½ cucchiaino. pepe nero

Sale kosher qb

For the queso cheese sauce­­­­­­­­­­­­­­­

2 Tbs. Earth Balance Vegan Buttery Spread

2 Tbs. farina

2 coppe Così Delicious anacardi Milk

1 ½ tazze Follow Your Heart Vegan Cheese

1 Tbs. Senape di Digione

1-4 oz. può peperoncini verdi

1-15 oz. può dadini i pomodori

2 cucchiaino. salsa calda

1 cucchiaino. aglio in polvere

1 cucchiaino. paprika

½ cucchiaino. pepe nero

Sale kosher qb

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

1 Tbs. olio vegetale

1 pacchetto Sweet Earth Foods Savory Grounds

1-4 oz. può peperoncini verdi

2 cucchiaino. cumino macinato

1 cucchiaino. coriandolo macinato

1 cucchiaino. aglio in polvere

1 cucchiaino. polvere chile

For the beans­­­­­­­­­­­­­­­

1 Tbs. olio vegetale

½ cipolla rossa, tagliato a dadini

2-15 oz. cans red kidney beans, sciacquati e scolati

3 spicchi d'aglio, tritato

1 cucchiaino. cumino macinato

½ cucchiaino. pepe nero

Sale kosher qb

Per i nachos---------------

1 avocado, snocciolate e tritate

1 cup black olives, affettato

10 uva pomodori, dimezzato

Panna acida Vegan

To make the potatoes: Preriscaldare il forno a 425 gradi. Foderare una grande teglia con carta da forno. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Cuocere in forno per 20 minuti. Flip the potatoes and rotate the pan. Cuocere per un altro 20 minutes or until fries are browned and crisp. Togliere dal forno e mettere da parte.

For the queso cheese sauce: In una piccola casseruola, sciogliere il burro vegan a fuoco medio-alto. Sbattere la farina e lasciate cuocere per un minuto. 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: Scaldate l'olio in una padella a fuoco medio-alto. Add the ground seitan and cook until browned, circa 3 minuti. Add in the chiles and seasoning. Cook until browned and warm. Trasferimento in una ciotola e mettere da parte.

For the beans: Nella stessa padella, heat more oil. Add the onion and saute until softened, circa 3 minuti. Add the beans and the seasoning. Cuocere fino a quando riscaldato attraverso. Trasferimento in una ciotola e mettere da parte.

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, olive, tomatoes and garnish with sour cream.

Potato Nachos (17)

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The Most Amazing Potato Nachos
Autore: 
Tipo di ricetta: Antipasto; Entrata
Cucina: Tex-Mex
 
Ingredienti
  • For the Potatoes
  • 5 patate grandi ruggine
  • 2 Tbs. olio vegetale
  • 2 cucchiaino. aglio in polvere
  • 2 cucchiaino. paprika
  • ½ cucchiaino. pepe nero
  • Sale kosher qb
  • For the queso sauce
  • 2 Tbs. burro vegan
  • 2 Tbs. farina
  • 2 tazze di latte non-caseari
  • 1 ½ cups vegan cheese
  • 1 Tbs. Senape di Digione
  • 1-4 oz. può peperoncini verdi
  • 1-15 oz. può dadini i pomodori
  • 2 cucchiaino. salsa calda
  • 1 cucchiaino. aglio in polvere
  • 1 cucchiaino. paprika
  • ½ cucchiaino. pepe nero
  • Sale kosher qb
  • For the Seitan Picadillo
  • 1 Tbs. olio vegetale
  • 1 package Sweet Earth Foods Ground Seitan
  • 1-4 oz. può peperoncini verdi
  • 2 cucchiaino. cumino macinato
  • 1 cucchiaino. coriandolo macinato
  • 1 cucchiaino. aglio in polvere
  • 1 cucchiaino. polvere chile
  • For the beans
  • 1 Tbs. olio vegetale
  • ½ cipolla rossa, tagliato a dadini
  • 2-15 oz. cans red kidney beans, sciacquati e scolati
  • 3 spicchi d'aglio, tritato
  • 1 cucchiaino. cumino macinato
  • ½ cucchiaino. pepe nero
  • Sale kosher qb
  • Per i nachos
  • 1 avocado, snocciolate e tritate
  • 1 cup black olives, affettato
  • 10 uva pomodori, dimezzato
  • Panna acida Vegan
Istruzione
  1. To make the potatoes:
  2. Preriscaldare il forno a 425 gradi. Foderare una grande teglia con carta da forno. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Cuocere in forno per 20 minuti. Flip the potatoes and rotate the pan. Cuocere per un altro 20 minutes or until fries are browned and crisp. Togliere dal forno e mettere da parte.
  3. For the queso cheese sauce: In una piccola casseruola, sciogliere il burro vegan a fuoco medio-alto. Sbattere la farina e lasciate cuocere per un minuto. 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. Scaldate l'olio in una padella a fuoco medio-alto. Add the ground seitan and cook until browned, circa 3 minuti. Add in the chiles and seasoning. Cook until browned and warm. Trasferimento in una ciotola e mettere da parte.
  6. For the beans:
  7. Nella stessa padella, heat more oil. Add the onion and saute until softened, circa 3 minuti. Add the beans and the seasoning. Cuocere fino a quando riscaldato attraverso. Trasferimento in una ciotola e mettere da parte.
  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, olive, tomatoes and garnish with sour cream.

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4 Le risposte alla The Most Amazing Potato Nachos and Review of Sweet Earth Foods (Part One)

  1. chief Agosto 31, 2015 a 1:38 pm #

    Far too many ingredients for what should be a simple dish. OK for mole’, but nachos? Io non la penso così.

    • Rhea Agosto 31, 2015 a 2:04 pm #

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

  2. Jacqui Giugno 20, 2015 a 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 (Part Two) | Il "V" Parola - Luglio 11, 2015

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


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