| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lg |
Handfulls FF corn Nacho chips, no salt added |
| 1/2 |
c |
Heaping Cheese NOT powder (Dixie) or Nutritional yeast flakes |
| 1 |
|
Chopped tomato |
|
|
Various hot peppers to taste |
| 1/2 |
|
Box frozen spinach |
| 1/2 |
c |
FF sour cream or (vegan style–1/2 package medium Mori Nu low fat tofu) |
|
|
Sprinkle of Mexican Nacho flavor spices to taste |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Low sodium Tamari |
| 1 |
c |
Water |
INSTRUCTIONS
Fake Avocado dip:
Process 1/2 cup FF sour cream or 1/2 box of tofu in food processor. Add
spinach, very well pressed and dry. Add garlic powder, nutmeg, tamari.
Should be refrigerated for at least 3 hours to let flavors set. Process
very thoroughly. You can add more or less tofu depending on your preference
for green color.
"Cheese NOT sauce"
Bring 1 cup water to boil and add Cheese NOT or nutritional yeast flakes
and stir well. You can add more water to make the sauce runnier to taste.
SERVING:
Put chopped tomato into a cheese cloth and ring almost dry. You can add the
tomato juice to the cheese sauce if you are not using Dixie Diner's Cheese
NOT. If you like soggy Nachos you can just put the tomatoes, cheese sauce
and various peppers on the Nachos and heat them in a 400 degree oven for
about 10 minutes, uncovered. Adding the fake avacado dip on the side makes
it look like a Mexican restaurant style.
If you like the Nachos crunchy, just serve everything separately and let
people just pour their own or dip them. You can sprinkle the Mexican spice
flavor on yourself at serving.
Posted to fatfree digest V97 #215 by "Michael M. Rosenblatt"
<podtrst@isomedia.com> on Sep 14, 1997
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