I recently adopted a plant-based diet (more about that here) and so far, I haven’t looked back. I’ve been standing tall and confident in my choice, but I have some gatherings coming up that might put my commitment to eating healthier in a shaky place. I already know that if I am going to survive any party with my resolve in tact, I’m going to have to not only bring my own snacks, but epic snacks that will inspire eager participation, and NOT jokes or pity.
One of the things I’m enjoying most about this new way of eating, is experimenting with new recipes and finding ways to veganize others. Here, I’ve rounded up some of the best recipes I’ve found around the web and my own twist on Loaded Vegan Nachos.
Connoisseurus Veg Cheesy Vegan Poblano and Pinto Bean Quesadillas
I followed this recipe from one of my favorite food blogs to the letter and made these in less than 30 minutes. This recipe uses cashews as a base for the “cheese” and you would not believe that there is no cheese in these quesadillas. It has the rich, gooey texture of cheese and the hot sauce adds the right amount of kick. So good!
America’s Test Kitchen Vegan Nacho Dip
Who knew a potato, a carrot and a little nutritional yeast could create something so gooey and rich? Sautéed onions, garlic, poblano and chipotle pepper add flavor. It looks and tastes sinful, but there is nothing in this dip, but natural ingredients that come directly from plants. The recipe for this dip from America’s Test Kitchens is free online, but it’s from their cookbook that I highly recommend for others who are new to the plant-based food game.
Loaded Nachos with ATK Vegan Nacho Dip
I used the above dip for these quick and easy nachos. To make you’ll need:
1 bag of Tortilla chips
1 Tbsp Vegetable Oil
1 small red onion finely chopped
1 poblano chile minced
1 15 oz can of Pinto Bins drained & rinsed
1 8 oz jar of salsa ( I used Trader Joes Corn, Black Bean & Pepper Salsa)
Vegan Nacho Cheese Dip (see above)
- Preheat oven to 450 degrees. Heat oil in a nonstick skillet over medium heat, add onion and poblano cook until softened and slightly browned.
- Spread half of the tortilla chips evenly onto a baking dish, drizzle with half of nacho cheese dip, salsa, beans, sautéed onions and peppers, and jalepeños (optional). Repeat with remaining ingredients.
- Bake for 5-8 minutes or until warmed through and top layer of chips begin to brown on the edges.
- Let stand for 2 minutes and serve with lime wedges and avocado slices if you like.
Eve Townsend is freelance writer based in NYC. This story was originally published on Eve of a New Era.