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” ou “perfeito” 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…surpreendente.

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, farinha, So Delicious Caju Leite, mostarda, 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 – azeitonas pretas, abacate, 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 (sugestão, sugestão). 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. Desfrutar!

The Most Amazing Potato Nachos

Potato Nachos (3)

For the potatoes­­­­­­­­­­­­­­­

5 batatas grandes avermelhados

2 Tbs. óleo vegetal

2 TSP. alho em pó

2 TSP. páprica

½ colher de chá. pimenta preta

Sal kosher a gosto

For the queso cheese sauce­­­­­­­­­­­­­­­

2 Tbs. Earth Balance Vegan Buttery Spread

2 Tbs. farinha

2 copos So Delicious Caju Leite

1 ½ cups Follow Your Heart Vegan Cheese

1 Tbs. Mostarda Dijon

1-4 oz. pode chiles verdes

1-15 oz. pode tomates cortados

2 TSP. molho picante

1 TSP. alho em pó

1 TSP. páprica

½ colher de chá. pimenta preta

Sal kosher a gosto

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

1 Tbs. óleo vegetal

1 pacote Sweet Earth Foods Savory Grounds

1-4 oz. pode chiles verdes

2 TSP. cominho em pó

1 TSP. coentro em pó

1 TSP. alho em pó

1 TSP. chile em pó

For the beans­­­­­­­­­­­­­­­

1 Tbs. óleo vegetal

½ cebola roxa, em cubos

2-15 oz. cans red kidney beans, lavado e escorrido

3 dentes de alho, picado

1 TSP. cominho em pó

½ colher de chá. pimenta preta

Sal kosher a gosto

Para os nachos---------------

1 abacate, sem caroço e picadas

1 cup black olives, fatiado

10 tomates da uva, metade

Creme de leite Vegan

To make the potatoes: Pré-aqueça o forno a 425 graus. Forre uma assadeira grande com papel manteiga. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Asse por 20 atas. Flip the potatoes and rotate the pan. Asse por outro 20 minutes or until fries are browned and crisp. Remove from the oven and set aside.

For the queso cheese sauce: Em uma panela pequena, derreta a manteiga vegan em fogo médio-alto. Misture a farinha e deixe cozinhar por um 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: Aqueça o óleo em uma frigideira em fogo médio-alto. Add the ground seitan and cook until browned, sobre 3 atas. Add in the chiles and seasoning. Cook until browned and warm. Transfira para uma tigela e reserve.

For the beans: Na mesma frigideira, heat more oil. Add the onion and saute until softened, sobre 3 atas. Add the beans and the seasoning. Cozinhe até que aquecido completamente. Transfira para uma tigela e reserve.

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, azeitonas, tomatoes and garnish with sour cream.

Potato Nachos (17)

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

The Most Amazing Potato Nachos
Autor: 
Tipo de receita: Aperitivo; Entrada
Cozinha: Tex-Mex
 
Ingredientes
  • For the Potatoes
  • 5 batatas grandes avermelhados
  • 2 Tbs. óleo vegetal
  • 2 TSP. alho em pó
  • 2 TSP. páprica
  • ½ colher de chá. pimenta preta
  • Sal kosher a gosto
  • For the queso sauce
  • 2 Tbs. manteiga vegan
  • 2 Tbs. farinha
  • 2 xícaras de leite não lácteos
  • 1 ½ cups vegan cheese
  • 1 Tbs. Mostarda Dijon
  • 1-4 oz. pode chiles verdes
  • 1-15 oz. pode tomates cortados
  • 2 TSP. molho picante
  • 1 TSP. alho em pó
  • 1 TSP. páprica
  • ½ colher de chá. pimenta preta
  • Sal kosher a gosto
  • For the Seitan Picadillo
  • 1 Tbs. óleo vegetal
  • 1 package Sweet Earth Foods Ground Seitan
  • 1-4 oz. pode chiles verdes
  • 2 TSP. cominho em pó
  • 1 TSP. coentro em pó
  • 1 TSP. alho em pó
  • 1 TSP. chile em pó
  • For the beans
  • 1 Tbs. óleo vegetal
  • ½ cebola roxa, em cubos
  • 2-15 oz. cans red kidney beans, lavado e escorrido
  • 3 dentes de alho, picado
  • 1 TSP. cominho em pó
  • ½ colher de chá. pimenta preta
  • Sal kosher a gosto
  • Para os nachos
  • 1 abacate, sem caroço e picadas
  • 1 cup black olives, fatiado
  • 10 tomates da uva, metade
  • Creme de leite Vegan
Instruções
  1. To make the potatoes:
  2. Pré-aqueça o forno a 425 graus. Forre uma assadeira grande com papel manteiga. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Asse por 20 atas. Flip the potatoes and rotate the pan. Asse por outro 20 minutes or until fries are browned and crisp. Remove from the oven and set aside.
  3. For the queso cheese sauce: Em uma panela pequena, derreta a manteiga vegan em fogo médio-alto. Misture a farinha e deixe cozinhar por um 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. Aqueça o óleo em uma frigideira em fogo médio-alto. Add the ground seitan and cook until browned, sobre 3 atas. Add in the chiles and seasoning. Cook until browned and warm. Transfira para uma tigela e reserve.
  6. For the beans:
  7. Na mesma frigideira, heat more oil. Add the onion and saute until softened, sobre 3 atas. Add the beans and the seasoning. Cozinhe até que aquecido completamente. Transfira para uma tigela e reserve.
  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, azeitonas, tomatoes and garnish with sour cream.

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

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

    Far too many ingredients for what should be a simple dish. OK for mole’, but nachos? I don’t think so.

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

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

  2. Jacqui Junho 20, 2015 em 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) | O "V" Palavra - Julho 11, 2015

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

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