26.05.2010 Mucho Macho Nacho

It’s getting hot out there, so keep this so-easy-a-caveman-can-do-it* recipe in mind for those days when the last thing you want to do is slave over the stove for a meal that will be gobbled up in ten seconds flat anyway.

You remember when I said I like Daiya, but that there’s just a little something missing when it comes to flavor? Well, the cheesy sauce took care of that. And now I use this sauce pretty much everywhere: baked potatoes, pizza, chili, quesadilla, baked beans, my SO’s face – you name it. It’s a good thing that my lazy butt has to travel to get the Daiya stuff, otherwise blood would soon stop running through my veins to be replaced with this sauce. Gulp, gulp…aaah.

*What, this one’s in use already? And played out, to boot? You don’t say.

For the pico de gallo:

4 ounces (113 g) fire roasted diced green chilies or 1 small seeded and chopped jalapeno chili
1 pound (454 g) Roma tomatoes or sugar plum tomatoes, diced small
1 can (15 ounces, or 425 g) black beans, drained and rinsed, optional
1 large clove garlic, peeled and minced
1/2 teaspoon ground cumin
Juice 1/2 lime
Salt and pepper, to taste
4 scallions, chopped
1/3 cup (5 g) chopped fresh cilantro

Combine all ingredients in a large bowl. Let stand for at least one hour in the fridge, for the flavors to meld.

Yield: 4 cups (960 g)

For the baked or fried tortilla chips:

Purchase or make 8 large flour tortillas; cut them into eighths, in triangular shapes. Choose between baking and frying:

To bake: Preheat oven to 375°F (190°C, or gas mark 5). Lightly brush tortilla triangles with oil (you will need about 2 tablespoons [30 ml] peanut or other oil) or non-stick cooking spray. Sprinkle with sea salt. Place evenly in single layers on several large baking sheet. Bake for 8 minutes, or until lightly golden and crisp. Keep a close eye so that they don’t burn! Let cool on wire rack.

To fry: Use a deep fryer, or fill a heavy, deep saucepan with 3 inches (7.5 cm) oil. Heat to 350°F (180°C). Do not overcrowd! Fry chips in batches until golden brown, flipping them once, 1 to 2 minutes. Remove from oil with a heat-proof slotted spoon. Drain on paper towels. Immediately sprinkle with sea salt. Repeat with remaining tortillas. Let cool on wire rack.

For the cheesy sauce:

1 cup (112 g) shredded mozzarella- or cheddar-type (flavor depending on use) vegan cheese, such as Daiya™
1 cup (235 ml) unsweetened soymilk
1 to 2 tablespoons (8 to 16 g) cornstarch, quantity depends on how thick you want the sauce to be depending on use
1 tablespoon (15 g) maca powder
1/4 teaspoon ground pepper, to taste
1 clove garlic, peeled and minced
1/4 cup (56 g) nondairy butter, melted
Salt, optional, to taste

Combine cheese, soymilk, arrowroot powder, maca powder, pepper, garlic and butter in a microwave-safe dish. Using an immersion blender, blend until smooth and combined.
Heat 2 minutes in the microwave in a 4-cup (940-ml) glass measuring cup, stir with a fork when done. Adjust salt seasoning to taste.
Alternatively, combine blended ingredients in a medium saucepan and cook on medium-high heat on the stove about 3 minutes, or until thickened, whisking constantly.

Yield: 1 1/2 cups (355 ml)

Assemble the nachos:

Place a generous handful chips at the bottom of a plate. Top with lots of pico de gallo so that you get them veggies in your belly. Cover with as much cheesy sauce as wanted, you glutton you. Makes enough for 4 to 6 servings, depending on appetite.