We've come up with the perfect game day snack! For me "game day" is just a thing you say to sound like you know what you're talking about. I actually couldn't care less about the superbowl, but food? Well, I'll play along just to get down with some snacks.
**makes 6 servings
nacho cheese ingredients:
1 C peeled, cubed & cooked potato
1/2 C peeled, cubed & cooked carrot
1/4 C sunflower oil or grapeseed oil (or other light vegetable oil)
1/4 C non-dairy milk (can sub water)
2 tsp lemon juice
6 pickled jalapeño slices
3 tbsp jalapeño pickling liquid
1 tbsp tomato paste
1 1/2 tsp arrowroot flour/starch
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1/2 tsp sea salt
In a high-speed blender like a vitamix or blendtec combine all the ingredients until smooth. If you've added the potato and carrot fresh out of the boiling water then the sauce should be warm enough to serve immediately. Otherwise heat it up in a small pot before pouring over nachos. The arrowroot flour/starch will thicken the sauce slightly when heated.
NOTE: we have not tested this recipe in a conventional blender. We imagine it will still work but you will likely need to add more liquid either in the form of non-dairy milk or water. In this case you may also need to add more arrowroot flour/starch to thicken it on the stove before serving.
lentil chili ingredients:
1 C cooked green or brown lentils (from a can is easiest)
1/4 C white onion, finely chopped
1/4 C red pepper, finely chopped
1/4 C celery, finely chopped
1 tbsp sunflower oil or grapeseed oil (or other light vegetable oil)
2 cloves garlic, minced
3/4 C (approx. 1/2 can) fire roasted diced tomatoes (or sub crushed tomatoes)
2 tsp chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp cumin
1 1/2 tsp brown sugar (can sub coconut sugar)
1/4 C vegetable stock
1/4 tsp sea salt
1/4 tsp ground pepper
In a large pan or wide pot sauté onion, red pepper, and celery in oil over medium heat for 2-3 mins until softened and fragrant. Then add minced garlic, chili powder, paprika, onion powder, and cumin and combine with the vegetables stirring frequently for about 3 mins. Then add the cooked lentils, crushed tomatoes, sugar, vegetable stock, sea salt, and ground pepper and stir to combine. Bring the mixture to a simmer for a couple of minutes, then reduce heat to medium-low and cook for another 10-12 mins, stirring frequently. Keep the chili warm until you're ready to serve your nacho platter.
tip: you could easily make these elements ahead of time and just reheat the chili and cheese when you're ready to serve.
1 bag organic corn chips
1/2 C tomato, chopped
1/4 C green onion, finely chopped
1/4 C pickled jalapeños, chopped
Assemble your nachos however you like 'em. And feel free to use other toppings to your liking. Arrange the corn chips on a large platter, top with lentil chili, and nacho toppings, then drizzle with lots of nacho cheese. You can pile that chili as high you want or even think about making single serving chili cheese nacho bowls for Superbowl Sunday!