It may be pretty obvious to some of you, but I can’t continue on with this post without mentioning that this incredible nacho dish is directly influenced by my favorite dish from Vegan MoFo, the Buffalo Chickpea Mac ‘n’ Cheese. Now, I have some devoted followers that make this mac for their families and friends all of the time, which is super rad! Then there’s also the Buffalo Tempeh Grilled Cheese sandwich, and that sandwich has quite a few fans as well.
One of them being Brianne, of the Kitschy Kitchen instagram, who makes it all of the damn time. BUT, one time, she ran out of bread so she made nachos with it. Brilliant!! That is what sparked the merging of recipes in my mind and why we are all here today. Well, and the fact that this makes an awesome Super Bowl snack doesn’t hurt either.
Time-wise, this recipe is great because you can make the ranch-style sauce and the cheese sauce while you roast the chickpeas. Because really, who has time to wait around when we’re talking about nachos here? Not me! Oh, and before I forget, I have another nacho recipe that’s up on Vegan Cuts blog for Chipotle Chili Nachos!
Straight up, Richa from Vegan Richa is one of my favorite vegan bloggers. She is insanely talented as you can see by her beautiful photos and her creative recipes, and I’m pretty sure that she enjoys spicy food as much as I do (Hello Sriracha!). In short, I am super thankful for her being able to guest blog for you all to see; and if you don’t go over to her site you are seriously missing out!
Thank you for having me over for the guest post today, Jackie!
Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.
Any which way, I digress. When people ask me or hubbs about what we eat, most times they auto-complete the answer to Salads. This is quite odd, because I eat hearty salad meals probably less than once in a month and hubbs probably once a week at work. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower (croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha almond coconut sauce (Spice!).
I only have a few more guest bloggers left to feature, but I’ve definitely been excited to share this one with you. Cadry of Cadry’s Kitchen is an easy-going, fun, creative, and honorable blogger. I was very pleased to meet her in person at VVC last year, and like she says below, we hung out for dinner recently in LA! Her and her husband are freakin’ adorable and make the best videos, so make sure to take a look at her beautiful (and funny) videos as well as her homemade ceramic pieces!
Thank you to Jackie for having me here today on Vegan Yack Attack! I have been following Jackie’s gorgeous blog for a long time now, salivating over every variation of mac and cheese just like everyone else. (Deep dish mac and cheese pizza? Oh, yes!) I also had the pleasure of meeting the hilarious Jackie in person last year at Vida Vegan Con in Portland. Then last week while I was in Los Angeles on vacation, we caught up again over vegan sausages and buffalo fries at Tony’s Darts Away.
Man, you’ve got to love travel. Seeing friends, thawing from the Polar Vortex, and scoping out vegan options at restaurants… It’s the best! Plus, it seems like wherever I go, I get ideas for new things I want to make at home. Once I’m back in the kitchen, I like to put my own spin on something delicious that I ate while I was away.
Today’s dish was inspired by a trip I took last year to Florida, where I visited Dandelion Communitea Cafe. Dandelion is a vegetarian restaurant with loads of vegan options. While I was there I had a chili cheese burrito called the Giddyup that was filling and flavorful without being overly heavy.
This time of year while it’s still crazy cold in much of the world, people want entrees that will keep them warm and fill them up, but also fit the guidelines of all those newly formed resolutions.
This chili cheese burrito is made with that super food quinoa, spicy Southwestern Bean Chili, and one of my all-time favorite recipes, my Creamy Cauliflower Queso. Instead of being a vat of heavy, weigh-you-down dip, this light, whippy queso gets its creaminess from Great Northern beans and cauliflower. Then you add in cheesiness from nutritional yeast flakes and miso, smother it over spicy chili and good-for-you quinoa, and wrap it up in a whole wheat tortilla. (You can find the Cauliflower Queso recipe and a brand spanking new video demonstration today on my blog!)
Not feeling like something handheld? The chili is also great on its own with crackers, tortilla chips, or a crumbly loaf of cornbread.
Today, I am so pleased to share with you, Megan from The Vegan Cookbook Aficionado! Megan’s blog posts are super inventive, always colorful and definitely hilarious. She is so relatable in that she is honest, fun and easy to “listen” to, or read in this case. I feel like if we had a chance to hang out, things would get really awesome. Without further ado, here’s her beautiful recipe!
When Jackie asked me if I wanted to do a guest post on her blog, I was most definitely stoked! I mean come on! Who could turn down a super rad lady like Jackie, the girls got talent, charisma and some serious photography skills. Not to mention she’s pretty darn funny to boot, but you all knew that already now didn’t ya When she asked if I could whip up something healthy for the post, I immediately said “sure! Not a problem!” which was immediately followed by a long “Ahhhhh….hmmmm….nope, I’ve got nothing.” You see, I’m all over the sweets and breakfast department, but when it comes to healthy meals, I have more of a cling to my cookbooks mentality. I’ll either throw together the most random salad you can imagine (what’s this random vegetable in my fridge? Who cares, put it in!), or I’ll pluck a book off my shelf and pick out a tasty sounding recipe. I’ll be the first to admit, I’m not the most creative in the healthy weekday meal department.
It’s funny, I usually have so many recipe ideas bouncing around my head at any given time, but the second I have to actually pick one, they all pull a Houdini and all that remains is a big puff of smoke in an empty room. I was starting to think my cooking mojo had all but left me, until I was out with Mr. Muggins and he asked the magical words “you wanna get a falafel?”*. Just like that, it came to me, falafel bowl! Which, due to laziness immediately turned into a deconstructed falafel bowl! Who has time to make falafel anyway, amiright?
The first and most important step to making a deconstructed falafel bowl is the deconstructed falafel. I decided to get all fancy on ya and cook some chickpeas from scratch, I know most of you are probably reading this and going, since when is cooking chickpeas fancy? And the answer to that is, since a girl who only ever buys canned chickpeas decided to make them! I can’t believe I never do this, cooked chickpeas obviously take more time, but they’re so easy and way tastier, consider me a convert. If you’re feeling less fancy, you can of course use the canned ones. Once my chickpeas were ready to go, I coated them in all those delicious falafel spices and roasted them in the oven until they were nice and crispy. Oh my, oh my my my, these things were hard to stop snacking on, but try to restrain yourself unless you want a falafel-less bowl.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!