It’s August, 2014 and this Very Vegetarian Nachos recipe post is dedicated to my new friends Vickie and Larissa over at Vegetarian Zen website. They broadcast a free, weekly podcast “for vegetarians, vegans, and veg-curious”. I love that tagline because I maintain a diet low in animal products and high in plant-based foods…and I make vegetarian meals often.
Very Vegetarian Nachos
As fangirl of the podcast, I know Vickie and Larissa care about the health, wellness, and intellect of their listening community. They’re honest, they do their homework…and it shows! Do your body a favor and go check them out. Oh, and if you’re a pinner, be sure to follow them on Pinterest.
So, why the nacho dedication?
Well, I know these gals really like Mexican food and they LOVE nachos. When I created this recipe last week [bomb!], I told my beau that my vegetarian skills have ninja’d up since I’ve been listening to Vickie and Larissa’s show. He agreed…and we’re dedicating this Mexican meatless creation to them!
Q: Who uses a recipe to make nachos, you might ask?
A: The recipe in this post is actually for the Mexican Brown Rice topping. It works so great because it’s:
- Not a processed meat substitute
- Full of fiber and nutrients
- Light on sodium
- Easy to make
- Great for nachos, burritos and enchiladas
- The perfect vehicle for my LowFat Avocado Ranch Dressing
I bet you have your own favorite way of assembling nachos, but…
Here is my nacho-flow, step-by-step:
- Cook the Mexican Brown Rice filling [according to recipe below] and allow to cool slightly
- Turn your oven broiler to HIGH and place a bunch of tortilla chips on a baking sheet
- Shred a modest amount of your favorite cheese over the chips [we like White Cheddar]
- Broil the chips and cheese on the middle rack for 1-3 minutes; careful not to burn, you just want it melted enough
- Remove baking sheet [with oven mitts] and spoon a healthy amount of Brown Rice filling over the chips
- Add toppings such as my LowFat Avocado-Ranch Dressing, Sour Cream, Tomatoes, Onions, Cilantro and fresh Lime juice squeezed all over the nachos
- Seriously, don’t forget the fresh Cilantro and Lime [unless your allergic to either]
- Eat the heavenly nachos…but, remember to breathe and chew your food slowly
If brown rice isn’t your thing, just try this recipe once…the rice is cooked with multiple ingredients so it absorbs ALL those flavors. My white-rice-lovin man LOVED it! You can always substitute other grains like white rice or quinoa, just be sure to adjust the water:grain ratio and the cooking time accordingly.
So, to the ladies of Vegetarian Zen…and to you, my reader, I appreciate you. You’re awesome…and this one’s for you!
I hope you enjoy every moment today! Cheers to meatless meals and to your health!
About my recipes: MORE plant, LESS animal...that's my jam.
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