Planet Green
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Yield: 6 servings
Ingredients
1 cup canola oil
12 6-inch corn tortillas, cut into wedges
Sea salt
1/3 cup Melted Cashew Cheese
1/2 cup Black Beans, canned and warmed
1/4 cup Pico de Gallo
1/4 cup Guacamole
2 tablespoons Tofu Sour Cream
1 green onion, thinly sliced
Method:
Heat the oil in a heavy large frying pan over medium-high heat. Working in batches, add the tortilla wedges and fry for 2 minutes, stirring occasionally, or until golden. Using a slotted spoon, transfer the tortilla chips to a paper towel-lined plate. Sprinkle with salt. You may also use store bought corn tortillas ? organic, of course.
Arrange the warm tortilla chips over a large platter. Spoon the warm melted cheese over the chips. Spoon the beans over the cheese. Spoon the pico de gallo over the beans. Spoon the guacamole atop the nachos. Drizzle the sour cream over the nachos. Sprinkle with the green onion and serve immediately.
Yield: Makes 4 cups
Ingredients
1 1/4 cups raw cashews
1/2 cup nutritional yeast
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups plain soymilk
1 cup (about 1 1/2 ounces) agar agar flakes
1/2 cup canola oil
1/4 cup yellow miso
2 tablespoons fresh lemon juice
2 tablespoons of minced jalapeņo chili
Method:
Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse 3 more times to blend in the spices.
Combine the milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice and jalapeno chili.
Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soymilk to the melted cheese to thin, if necessary.
Pico de Gallo
Yield: Makes 2 1/2 cups
Ingredients
1 3/4 cups diced ripe tomatoes (approximately 2 large tomatoes)
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 small jalapeņo chili, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
Method:
Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours.
Guacamole
Yield: Makes 3 cups
1 tomato, diced
1/2 small white onion, finely diced
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice (approximately 1 lemon)
1 1/4 teaspoons sea salt, plus more for seasoning
4 ripe avocados, peeled, pitted and coarsely chopped
Method:
Toss the tomato, onion, cilantro, lemon juice, and 1 1/4 teaspoon of salt in a medium bowl. Let stand for 20 minutes. Mash the avocados in a large bowl. Stir in the tomato mixture. Season the guacamole to taste with more salt, if desired.
Tofu Sour Cream
Yield: Makes 1 1/4 cups
1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu)
2 tablespoons umeboshi vinegar
1 tablespoon olive oil
1 teaspoon dry mustard
1/4 teaspoon minced garlic
1 teaspoon dried dill
Method:
Blend the tofu, vinegar, oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container. Stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days.
