Stacked Vegan Nachos with Roasted Lentils

Before I start talking about this wonderful vegan nachos with roasted lentils, let me start with my super exciting yesterday.  Back in October of this year I entered a monthly contest by Hour Detroit magazine called Hour Shared Plates.  Basically the gist of the contest is each month they have a featured food category from which they pick a winner who is a homecook, showcase their recipe and a picture of their dish.  For this particular contest it was centered around breakfast, so I entered with my Sweet Potato Pie Waffles and Pecan Crusted Buttermilk Fried Chicken.  Needless to say I won LOL.  In return I received a gift card to a restaurant, Savor Detroit Cookbook, feature in the December edition of Hour Detroit Magazine and website.

So yesterday I went live on their Facebook Feed to cook my winning dish–you can watch the video here.  As you will see I was very nervous at first, but all in all it was a really great experience and opportunity.  The drive there was most nerve-racking as I was running late and my husband — nicknamed “Pilot Mike” by his friends — was obnoxiously at the wheel SMH.  However once I got there the hostess of the show, Lexi, and her team were wonderful.  They made for a comfortable environment, as everyone we very nice and genuine.  It was also a a relief to they were very excited to try my dish and had everything set up when I got there.  Honestly I thought it would be more complicated to do considering how I would be expected to talk, give instructions and cook all at the same time, but it was pretty easy.  I really enjoyed doing the show and received a lot of support from friends and family.  If I haven’t mentioned it already,  I really appreciate the encouragement from all of you.  Now lets discuss these nachos…

Alright, so I received roasted lentils from a company called Simple Supple Foods, a smaller food business located nearby to me in Birmingham, MI.  They sent me these lentils to try out and share with my followers.  Upon receiving the lentils I was very excited to try them because 1) I love lentils and 2) I have never had them roasted (but rather usually cooked).  That said, they sent me three flavors: standard, Mediterranean, and spicy.   My intial thoughts are they are flavored well and have a nice crispy texture to them.  But let’s be honest, you can’t go wrong when you eat lentils.  Lentils are packed full with protein, folate, fiber, iron, phosphorus, b6, manganese, and copper.  All things good for our body.  These lentils are healthy, and best of locally based for me.  I love supporting local businesses because we should always strive to actively boost our local economies when ever possible.  I created these nachos with the lentils to replace the meat/protein typically found.  I took this further by making this a fully vegan dish by doing an extra step.  That step being the vegan nacho cheese sauce, which happens to not be my own, but rather a great recipe by a chef at Serious Eats link here.  These lentils can be used as a topping for salads, soups, baked potato, pasta, or add them to your vegan or veggie burger.  If you’re on the run and need a quick fix you can also snack on them on the go.  Simple Supple Foods has already completely figured it out for you, by placing them in small resealable bags feel from throw them in your lunch box, your car, your desk, wherever.  Just a few simple ingredients you can feel good about.

Don’t wait any longer, go ahead and order the lentils here http://www.rostedsnacks.com/buy-now/ .  And dont’ forget to comment (hehe).

Thank you,

This African

Print Recipe

Stacked Vegan Nachos with Roasted lentils

Course

Appetizer, Main Dish, Snack

Cuisine

Vegan

Prep Time

20 min

Cook Time

20 min

Servings

servings

Ingredients

Vegan Nacho Cheese Sauce

• 6 tbsp vegtable shorning I used nutriva vegetable shortening
• 1/2 cup almond milk
• 1/2 cup Water
• 1/2 cup sliced raw potato
• 1 tsp minced garlic
• 1 small sliced onion
• 1/2 whole jalapeno dice and seeds removed
• 1 whole chipotle pepper out of adobo sauce
• 1 tsp adobo sauce
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika I used smoked paprika
• 1/2 cup roasted cashews
• 1 tsp franks red hot sauce
• 2 tsp pickle juice

Guacamole

• 2.5 medium avocados
• 4 small tomatillos
• 1 small roasted tomato
• 2 tsp finely chopped cilantro
• 1/4 cup chopped red onions
• 1/4 can green chilies
• 1 whole small lime
• 1 tsp minced garlic
• 1/2 tsp smoked paprika
• 1/4 tsp old bay seasoning

other ingredients

• 1 bag nacho chips per preference, I used The Ann Arbor Tortilla Factory
• 1 bag roasted lentils by Simple Supple Foods
• 1 can cooked black beans
• 1 bag frozen corn
• 1/2 tsp old bay seasoning
• 1 tsp olive oil

Course Appetizer, Main Dish, Snack Cuisine Vegan Prep Time 20 min Cook Time 20 min Servings servings Ingredients Vegan Nacho Cheese Sauce 6 tbsp vegtable shorning I used nutriva vegetable shortening 1/2 cup almond milk 1/2 cup Water 1/2 cup sliced raw potato 1 tsp minced garlic 1 small sliced onion 1/2 whole jalapeno dice and seeds removed 1 whole chipotle pepper out of adobo sauce 1 tsp adobo sauce 1/2 tsp garlic powder 1/2 tsp cumin 1 tsp paprika I used smoked paprika 1/2 cup roasted cashews 1 tsp franks red hot sauce 2 tsp pickle juice Guacamole 2.5 medium avocados 4 small tomatillos 1 small roasted tomato 2 tsp finely chopped cilantro 1/4 cup chopped red onions 1/4 can green chilies 1 whole small lime 1 tsp minced garlic 1/2 tsp smoked paprika 1/4 tsp old bay seasoning other ingredients 1 bag nacho chips per preference, I used The Ann Arbor Tortilla Factory 1 bag roasted lentils by Simple Supple Foods 1 can cooked black beans 1 bag frozen corn 1/2 tsp old bay seasoning 1 tsp olive oil

Instructions

1. In a small sauce pan heat shortening on medium heat. Then add onion and jalapenos and cook until soften.

   
2. Add garlic, cumin, paprika, garlic powder, diced chipotle peppers and sauce. Cook until fragrant.

   
3. Next add sliced potatoes and cashews, cook for about 2 minutes. Then add water and almond milk and cook for 10 minutes, but do not burn.

   
4. Remove from heat and place in a food processor or blender. Add pickle juice and hot sauce. Season with salt. Add one tbsp of water at a time until it reaches the right consistency for you. In the original recipe they use a chinois to strain the sauce for a smoother sauce. I didn't have one and the sauce was still delish.

   
5. To make the guacamole start by washing and placing tomatoes and tomatillos on an open flame until blistered and juice seeps out. Peel skin off tomatoes and dice along with tomatillos. Mash avocados using a fork in a small bowl, then add all of the other ingredients. Squeeze lime juice in mixture, and use fork to mix well.
6. To heat corn, heat olive oil on medium heat in a small skillet, add frozen corn and seasoning. Cook for about 3 minutes.

   
7. Remove black beans from can and rinse under warm water. heat for 45 seconds in the microwave.
8. To serve , place some nacho chips in the middle of the plate, top with black beans, corn, simple supple foods roasted lentils, cheese, repeat with second layer, then third layer, top with quacamole and sprinkle with more lentils.

   
9. Here you go, nice and stacked. Enjoy.

   

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