We celebrated St. Patty’s Day with…Nachos! Maybe not the most fitting of dishes for an Irish holiday, but in all fairness they were green. More importantly, they were delicious and relatively healthy for nachos.
The base was sweet potato multigrain tortilla chips (just a few :), roasted Brussels Sprouts and Sweet Potato Cheeeeze Sauce. All this goodness was topped off with chickpeas, peas, kale, Cashew Cilantro Sour Cream, green onions, avocado, and more. Lots of greens and loads of flavor! Please note, nachos are not a “superfood” or an everyday food. But, rather a little treat for a special occasion. Enjoy and happy Friday!
ALL THE GREENS NACHOS
Vegan, dairy free, gluten free
Recipe by Jentry Lee Hull adapted from Hot For Food’s Mean Green Vegan Nachos
ROASTED BRUSSELS INGREDIENTS
- 1 lb. Brussels sprouts, trimmed and cut in half
- ½ red onion, chopped
- 1 tsp. pink salt
- 1 tsp. garlic granules
- 1 tsp. red pepper flakes
- Juice from 1 lemon
- 1 Tbsp. olive oil, optional
CASHEW CILANTRO SOUR CREAM INGREDIENTS
- ½ cup plant milk
- 1 cup raw cashews (soaked for at least 1 hr. and drained)
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. lime juice
- pinch of pink salt
- pinch of cayenne
SWEET POTATO CHEEEEZE SAUCE INGREDIENTS
- Flesh from ½ large cooked sweet potato or yam (use one with orange flesh, such as a red garnet or jewel)
- 1 cup raw unsalted cashews (soaked for at least 1 hr. and drained)
- 1 ½ cup plant milk (almond, soy, etc.)
- juice from 1 lemon
- 1 Tbsp. miso paste (I used red miso paste)
- ¼ cup tomato paste
- ¼ cup nutritional yeast
- 2 tsp. garlic granules
- 1 tsp. onion granules
- 1 tsp. white pepper
- 1 tsp. pink Himalayan salt
- ½ tsp. cayenne pepper, or other pepper for heat
- ¼ tsp. turmeric
CHIPS + TOPPINGS INGREDIENTS
- corn chips (I used Late July Organic Multigrain Sweet Potato Chips)
- 1 cup cooked chickpeas
- 1 cup frozen peas, thawed
- ½ cup green onion, sliced
- Massaged Kale
- sliced avocado, pitted and peeled LIKE SO
- lime juice
- tomatillo salsa
ROASTED BRUSSELS DIRECTIONS
- Preheat oven to 375 degrees F.
- Line 2 baking sheets with parchment paper.
- In a large bowl, combine Brussels sprouts, seasonings, lemon juice and olive oil (optional).
- Stir to coat, divide onto lined baking sheets and bake for 10-15 minutes.
- Turn and bake for another 10-15 minutes, or until edges are crisp and golden brown.
- Remove from heat and set aside until ready to assemble nachos.
CASHEW CILANTRO SOUR CREAM DIRECTIONS
- In a high-powered blender, combine all ingredients and blend for 1-2 minutes, or until creamy and smooth.
- Keep in fridge until ready to serve.
- Store leftovers in an airtight container in the fridge for 5 to 7 days.
SWEET POTATO CHEEEEZE SAUCE DIRECTIONS
- In a high-powered blender, combine all ingredients and blend for 1-2 minutes, or until creamy and smooth.
- Keep warm, on low, in a saucepan until ready to serve. Stir frequently.
- Store leftovers in an airtight container in the fridge for 5 to 7 days.
ASSEMBLE THE NACHOS!
- On a large plate, place tortilla chips, chickpeas, and peas. Warm in the oven for a couple minutes (the oven should still be warm from roasting the Brussels sprouts).
- Remove from the oven, top with roasted Brussels sprouts, Sweet Potato Cheeeeze Sauce, green onion, massaged kale, sliced avocado, lime juice, salsa and Cashew Cilantro Sour Cream.
- Serve immediately and enjoy!
Cheers,
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 3/19/16
8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Sweat Fest
9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – Move Out