You know what I like on the ol' nachos?
Just for fun, let's make 'em "Greek" (yes I know, not really!)
do chopped Kalamata olives, peperoncini, diced tomatoes, red onions, roasted seasoned chickpeas and some wilted baby spinach, diced red and yellow tomatoes
salt, pepper and "kebab spice"
minced dill and oregano
drizzle with a fabulous creamy sauce (such as the one down below)
and place globs of vegan "cream cheez" (your favorite) mixed with sea salt, lemon juice, pressed garlic and a little powdered mustard here and there
Bake briefly or broil until browned on top.
Sprinkle with herbs, sumac, more minced olives and maybe some salted roasted shelled pistachios or walnuts!
serve with lemon, tzatziki and a salsa marinara
and a lentil chili with eggplant, mushrooms and tons of garlic and onions! on the side
* A Lentil Chili....Start cooking a cup of dry lentils in your favorite veggie broth and water to cover, cook for 10 min. and as the water cooks into it, add more, along with chopped eggplant, mushrooms, garlic, minced chilies, chopped onion, a tsp. of cumin, a tsp. of chili powder, 1/4 C. tomato paste, some black pepper, cinnamon, coriander, curry or other spices you like. Salt to taste, a bit of soy sauce and a small amount of sweetener such as carob or date molasses. Make sure there is enough liquid and cook for a bit, then add diced green and red bell peppers and carrots. Allow to cook, making sure the liquid doesn't completely dry out, until the lentils are cooked. Add more of anything you want to add. When serving, pile on sliced leeks, chopped tomatoes, cilantro and/or other herbs, chilies and lime or lemon juice
Beer can be periodically added to the cooking liquid and of course seasoned tempeh or chopped five spice or other tofu is not a bad addition, or any strange soy product you enjoy. Also cooked ground fava beans are good in there.
* A Vegan Tzatziki... To one half cup coconut cream add 2 Tbsp. lemon juice, sea salt to taste, a drizzle of olive oil, a pinch of white pepper and a garlic clove or two and blend. Crush and toast a few fennel, cumin and coriander seeds and add to this. Add also 1 Tbsp. minced onion, 2 Tbsp. grated carrot and 1/4 C. diced or shredded cucumber. Season to taste. I like to also add lemon zest and minced dill.
* A Gnarly Uncheesy Sauce... 1/4 C. sauerkraut, 1/3 C. cashews, 2 Tbsp. miso, 1 Tbsp. prepared mustard, salt and white pepper to taste, 1/4 C. diced onion, 2 Tbsp. lemon juice (or more), a splash of white balsamic or red wine vinegar, 1/2 to 1 C. mushroom broth (more or less depending on thickness you want), 1/4 C. tahini, 2 or 3 garlic cloves, 2 Tbsp. tapioca or potato starch (use more if needed). Blend it together, season to taste. Cook over low heat, stirring until it thickens up a bit. Finish seasoning to taste and pour over "whatever" and then bake that!
* Salsa Marinara... to 1/2 C. of your favorite marinara sauce add 1 or 2 tsp. balsamic vinegar, a dash of extra virgin olive oil, 2 Tbsp. minced olives, a pinch each of cumin, ground cloves, paprika and allspice, 1 minced jalapeno or other spicy pepper, 1 or 2 minced garlic cloves, a little minced cilantro, dill and oregano, 1 diced tomato, lemon juice and salt and pepper to taste
* Roasted Chickpeas... 1 C. cooked chickpeas, slather them in oil and sprinkle with salt, pepper, garlic powder, chili blend and curry powder. Bake at 400 degrees or so for 20-30 minutes, turning once, until they are beginning to brown. Season with lemon juice and more spices.