Vegan Nachos

Vegan chef Ayinde Howell debuted these addicting chips at his New York City pop-up restaurant, Wildflower, to rave reviews. He shares his recipe (and more) with VN readers for the perfect vegan Superbowl party.
Serves 8
What You Need:

For the quinoa mixture:
1/4 cup safflower or vegetable oil
1/2 cup onion, diced
3 garlic cloves, minced
2 tablespoons dry sage
1 tablespoon dry thyme
1 teaspoon oregano leaves
1 teaspoon dry red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups cooked quinoa
2 tablespoons soy sauce
2 tablespoons vegan Worcestershire
Salt, to taste

For the cheese sauce:
2 tablespoons vegan margarine
2 tablespoons flour
2 cups soymilk
2-1/2 cups Daiya cheddar cheese shreds
1/2 cup nutritional yeast

For the nachos:
1 bag tortilla chips
Quiona mixture
Cheese sauce
2 to 3 scallions, chopped
1 4-ounce can black olives, sliced
1 jar chunky salsa
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What You Do:

1. For the quinoa mixture, in a large skillet over medium-high heat, heat oil until hot. Add onion, garlic, sage, thyme, oregano, pepper flakes, chili powder, and cumin and mix well. Sauté for 3 to 5 minutes.

2. Add quinoa, soy sauce, and Worcestershire and mix well. Reduce heat to medium-low and cook for 5 to 7 minutes. Add salt to taste.

3. For the cheese sauce, in a medium saucepan over medium-high heat, melt margarine. Add flour and whisk together. Reduce heat to medium and brown mixture for 1 to 2 minutes. Whisk in soymilk. Once soymilk comes to a boil, stir in cheese and nutritional yeast and stir constantly. Once cheese is melted, remove from heat and set aside.

4. To assemble the nachos, make a bed of torilla chips, cover with warm quinoa filling, and top with cheese sauce, scallions, olives, and salsa. Serve hot.

Unpolished rice and veggies

Lunch February 2 2012

My lunch in WInter - 23F

Unpolished rice and veggies

Make rice in rice steamer
Cut up: fresh ginger, garlic, onions, veggies(brocoli, peas, beans)
wok oil in wok
add fresh ginger, garlic, onions,
add veggies
add Tamari
add Sambal Badjak
Put rice in bowl
Top with veggies
Add fresh sprouts (chickpeas, adukibeans, leek)



Zilvervliesrijst met bonen

Kook rijst in de rijstkoker

Snijd ondertussen verse gember, knoflook en uien.

Zet de wok op het vuur, giet er wokolie in, zet laag en gooi de gember, knoflook en uien erbij.

Snij brocoli fijn.

Haal sperziebonen en doperwten uit de vriezer.

Gooi in de pan, schep om, zet vuur hoog, zet vuur laag, wissel dit af.

Voeg tamari toe

Schep om tot alles heet is.


Doe rijst in kom, doe er de groenten doorheen, voeg kiemgroenten toe.

Breng op smaak met sambal. Ik heb badjak gebruikt.

Neem mee de kamer in, dek de tafel.

Eet smakelijk.

Chimichurri Sauce

Chimichurri Sauce

1 cup fresh basil leaves
3/4 cup fresh Italian parsley
Juice of 1 lemon
2 cloves garlic
1/3 cup red onion
2 tbsp. white wine vinegar
1/2 cup extra virgin olive oil
Big pinch of salt & pepper

Place all the above ingredients in a food processor or blender and process until smooth. Store leftovers in an air-right container refrigerator for 1-2 days.