Sunday, October 30, 2011

Day 2. Sunday Football and Authentic New Mexican Nachos

My parents have come to visit us, all the way from the 505. To greet them, the Northeast gave them a snow storm.  Now there is snow outside, and there's sure to be ice out tonight as well. Halloween is actually the holiday we'll be celebrating tomorrow, not thanksgiving! The wind has been intense, and extra cold, but they managed to take the subway all the way out to our house today. Not only that, but they brought with them about 5 pounds of frozen, authentic, NM green chile. No, not the neon green stuff that comes in cans. The dark green stuff that smalls like autumn and that takes you about twenty minutes to remove the seeds.

It was a day of watching football (me, not so much) and drinking beer, and eating nachos. See, vegans still manage to have fun.

My Dad actually appeared to really like these. Woot!
FYI, when I make things up, there's usually no quantities, so while I'm including the recipe, add however much makes you happy.

In these nachos we have:
  • Chips
  • Daiya chedder cheese (right next to the cheese and butter at Whole Foods, vegan, tasty, no nutritional value whatsoever)
  • Canned pinto beans
  • Diced tomatoes
  • Diced Fakin' Bacon (made from tempeh, comes in little strips, sold next to the tofu and other vegan/vegetarian foods at Whole Foods)
  • Diced New Mexico green chile (sorry New Englanders, just sub pickled jalapenos)
  • Diced green onion
Put everything besides green onions on a plate. Microwave or broil until cheese is melted and everything is heated through. Top with onions. Things that could make it even better would be: vegan sour cream (by Tofutti, next to the regular cream cheese) and guacamole (make it yourself). 

Now, after such a lazy day, its time to curl up and go to sleep with the heater on and the wind howling outside. Goodnight!

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