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Veggie Kale Nachos with Cilantro "Queso"


I LOVE savory, salty, spicy foods like nachos! I also LOVE enjoying them while knowing I am nourishing my body and soul with powerful, protein packed foods that LOVE me back!

Here I use homemade (and homegrown) kale chips to create the base for these nachos. The cheesy cilantro queso is actually a vegan cashew cream that will satisfy you and all of your friends vegan or not!

I also topped my nachos with traditional toppings: Tomatoes, Avocado, Red Onion, Black Beans and Black Olives. Annnnnd some non-traditional ones: Roasted Sweet Potato, Sauteed Mushrooms, Roasted Bell Pepper

When crisping your kale chips, be sure to rotate the pan halfway through cooking time. Yes that pan is hot...I think have bionic fingers due largely to a long term connection to curling irons and straightening Irons as well as a Polish grandmother that did'nt believe in potholders (thanks Mimi) ;)

I Technically begin these nachos the day before enjoying because the cashews need to soak overnight for the queso sauce, that said you can make the queso in a big batch and have it on hand for tacos, sandwiches, wraps, salads etc.

Vegan cilantro queso sauce:

2 cups raw cashews, soaked overnight

1/4 cup brewers or nutritional yeast

1 T dijon mustard

2 cloves of garlic

1 tsp onion powder

Dash of sea salt

1 T apple cider vinegar

1/2 tsp chili pepper flakes

2 T freshly chopped cilantro

Directions:

Blend all ingredients on high speed. Add water by the Tablespoon as needed until queso reaches a creamy drizzle-able consistency .

Meanwhile...

Kale chips:

preheat oven to 350 degrees.

In a large bowl combine 3 bunches of dry kale (stems removed and torn into pieces) 1 Tablespoon olive oil and a dash of sea salt. Toss to coat.

Spread kale evenly on two large baking sheets. Bake for 10-15 mins or until crispy, rotate the pan once for even crisping. I love them hot out of the oven!

Then...

Assemble your nachos!

I topped ours with:

~chopped Tomato

~bite sized cubes of roasted sweet potato (roast at 420 degrees for 25 minutes with S&P and coco oil)

~black beans (always have these on hand! I make a big batch in the pressure cooker)

~mushrooms (sautè with a drip of coco oil and a dash of sea salt)

~Avocado, diced

~red onion, thinly sliced

~fresh cilantro

~roasted red bell pepper (place in oven whole with sweet potatoes, when the potatoes are cooked remove them from oven and turn heat up to "broil" when the pepper looks burnt remove and place in a brown paper bag for a few minutes. then remove from the bag and peel black skin off. Cut into strips.)

~the QUESO!!!!

I hope you enjoy these nachos as much as we do!


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