Tag Archives: salsa

HOLY SHIT VEGAN NACHOS

18 Aug

This is really exciting, guys.  Vegan nachos.  I gave myself a belly ache with these things.

I got so excited that I instagrammed my vegan nachos.  Then I frowned a bit because I got so excited that I instagrammed my vegan nachos.  Then I ate them and I was happy again.

 

There’s not a whole lot to this recipe.  For my birthday, Paul bought me some Nacho Teese.  I love Teese.  I was holding onto it for a special occasion.  This was it.

Holy Shit Vegan Nachos

Ingredients
 
vegan pita breads, as many as you want to eat
1 15oz. can black beans, rinsed and drained
1/2 cup salsa (whatever you like, I used Hot Green Mountain Gringo
1 cup Boca crumbles
1 Tbsp. curry paste
pinch of cayenne pepper
diced tomatoes, to taste
Nacho Teese, to taste
jalapeno slices, for topping
extra salsa, for topping
reduced fat Vegenaise, for topping

Directions
1) Preheat oven to 350F. Cut each pita into triangles, I got six from each pita. Coat a baking sheet with cooking spray, place the pita triangles on it, and spray with a little more cooking spray. Bake until crispy, about 10 minutes or so.
2) While the pitas are toasting in the oven, place the black beans, boca crumbles, 1/2 cup salsa, curry paste, and cayenne pepper in a small pot. Cook over medium heat until the crumbles are cooked through and the combination is thickened.
3) Heat your Nacho Teese in the microwave, until molten and awesome looking.
4) Assemble! Place your pita wedges on a plate. Top those wedges with some of the black bean-boca mixture, some diced tomatoes, and your Nacho Teese. Top that with some more salsa, jalapeno slices, and some vegenaise (sounds gross? It’s good) and whatever else you might want to top it with.
5) Fuuuuuck. Eat that stuff.

Also, I like this article so much. Thirteen mile run tomorrow! It will be “slow”. I’m saving the .1 for my official half marathon 🙂

Chickpea Taco Calzones

20 Sep

Oh hey I’m back again!  Really, I am so bad at this blogging thing.  I make food, I take pictures, I plan on writing a blog post.  Then I’m unhappy with the pictures and I decide not to write anything.

But hey, I’ve been making some delicious food.

I was at an antique shop with the boy and I came across a big bookcase full of cookbooks.  Most of them were vegetarian or vegan!  I decided to pick up The Vegetarian Epicure Book Two by Anna Thomas.  Flipping through the book on the drive back home, I realized I wanted to cook every single thing in there.  So, I’m starting from the beginning!

I made my first recipe from it  yesterday, but I’m going to back up a bit because I made some delicious food the other weekend and I want to tell you about it.

Lately I’ve become a fan of Healthy Food For Living and last weekend I came upon the post for Taco Calzones with Avocado Cream.  I showed it to the boy and we were both making our hungry noises, so I decided they should be made.  But without meat!  So I proposed we make them with my favorite taco filling: chickpeas.

Since I changed this recipe around a little bit, I figured I would share it!

Chickpea Taco Calzones

makes 4 calzones

1 lb. prepared pizza dough (I bought Wegmans whole wheat pizza dough, which is surprisingly delicious for a pre-made dough!)

2 tsp olive oil

1/4 cup chopped onion

2 garlic cloves, pressed

1 can drained and rinsed or 1 1/2 cups cooked chickpeas

1/2 of a green bell pepper, chopped

taco seasoning to taste (I used Trader Joe’s)

1/4 cup salsa (I used Trader Joe’s Garlic Chipotle Salsa)

2oz. reduced fat cheddar or monterey jack, shredded (I used Organic Valley Reduced Fat Monterey Jack)

1) Preheat oven to 450F, place a pizza stone on the middle rack.

2) Divide your dough into four equal portions, and roll them out into circles about 1/4″ thick.  Set them aside while you prepare the filling.

3) Heat the olive oil in a medium frying pan, add the  onion and cook until translucent.  Add the chickpeas and cook until heated through.  Mash the chickpea and onion mixture coarsely, leaving some big chunks of chickpea.  Add in the green pepper, garlic, and taco seasoning.  Continue to cook and stir until mixed thoroughly.  If the mixture is sticking to your frying pan, deglaze with a little bit of water.

4) Stir in the salsa, remove from heat.

5) Divide the chickpea mixture among each dough circle, placing it on one half of the dough and leaving a 1/2″ border to close the calzone.  Top the mixture with some shredded cheese.

6)  Fold the other half of the dough over to close the calzone, and pinch them shut.  Pierce the tops of the calzones with a fork to allow steam to escape.

7) Place the calzones onto the preheated pizza stone with a spatula or peel.  Cook for about 15 minutes, or until the calzones are browned on top and puffy.

Thanks so much to Healthy Food For Living for the great recipe and inspiration!  Please do check out the original post, it contains directions for freezing and reheating (which I didn’t try as it didn’t take us long to feast through these babies).

We ate it with the avocado cream (also included in the original post linked above!) and additional Trader Joe’s salsa.

I’ll be back soon with the results of my first recipe from The Vegetarian Epicure, Book 2 adventure.  Also, I’ll introduce you to the boy that’s been eating all this food with me!

– Ellen