I think the nickname for this month’s theme should be Carbs on Carbs on Carbs, but that doesn’t sound nearly as fun as Return of the Mac MoFo; plus I can’t imagine that the theme song would be as fabulous. Either way, I feel like some of the creations this month with be carb-tastic! Also, I don’t think you’d expect it, but this carb-pile is gluten-free. So, those of you that don’t eat it will be stoked to make this crazy dish.
Before we dig in to this macho nacho recipe, I have to share something with you guys. I hired my dear friend and AWESOME illustrator, Nick Sawyers, to draw up a couple of ideas of mine for stickers (and maybe shirts?) for Vegan Yack Attack. Below is how the first design came out and I am absolutely in love with it! And, in case you were wondering, you can buy them under my “VYA Shop!” tab or here; and yes, that is a three-eyed piece of tofu.
I’m strongly considering running a shirt in this design, so if you think you’d be interested in it, please let me know! I also can’t wait to show you the next design, which is pretty hilarious.
Now, back to the MACHO MAC NACHOS! Blue corn chips contrast perfectly with the creamy cheese sauce that is flecked with black beans and corn, then is topped with fresh red peppers, green onions, buttery avocado, spicy salsa and smooth sour cream. I won’t lie, I cheated a little by using some store-bought products, but you could easily make everything yourself.
I’m going to try to get you another recipe post tomorrow or Friday, but it may be a little rough because tomorrow is.. dun nuh nuh nuuuuuh… My Birthday! Yay!? The plan is to bake a cake and ice skate in the morning, lunch, maybe get a fun tattoo then dinner with my dad and Corey. Sounds good to me!
For those of you that take on this monster, enjoy the hell out of it, because I know that you will!