nacho burritos

Overview

Time: 45 minutes
Dishes: rice cooker, medium pot, blender, measuring cup

Heads Up! canned tomatoes with chiles and jarred roasted red pepper

Hello, hello Dear Readers!

Quite shockingly, this is a very easy meatless, vegetarian, and vegan meal to prepare, but that rice takes a long time to cook! You can even cook the rice the night before and heat in the microwave to make this meal take about 20 minutes to prepare the day of. 

This meal is like having a nacho tucked inside a burrito, to save yourself the mess and the time it takes to prepare nachos, which can take forever even though they are considered appertizer food. 

A note about the jarred roasted red pepper: they can mold fast and this recipe only uses a few tablespoons. I portion the remainder of the peppers, drained, into ice cube trays. About 2 or 3 tablespoons per slot. Freeze it and once frozen add the cubes to a container to stash in the freezer. To thaw, soak in a 1/2 cup of water for a few minutes. 

Long story short, these are delicious! The cheese sauce was the hardest part of this recipe to devise because I wanted to make it fast and easy to prepare, without a lot of added fat. I did add some vegan cheese to the sauce, but if you are a great fan of the flavor of nutritional yeast, you can get away with adding 1/2 teaspoon of mild vinegar in lieu of the vegan cheese. I liked it with the cheese, truth be told, so I do recommend it that way. It doesn't take a lot, but the flavor goes a long way.

Enjoy!

Speedy Cooking Tips:

• The rice will absolutely take the longest. Start there.
• Prepare the sauce in the blender and add to the pot. Add the rest of the sauce ingredients, but wait to cook.
• Chop the toppings.
• Cook the sauce when the rice is done (to allow rice to steam) or (if you're in a hurry), cook the sauce when the rice is 5 minutes out from being ready.

 

Nacho Burritos

Makes 4 servings 

moderate 

1. Rice: Cook the rice in a rice cooker, or as desired, with the spices.

1 cup brown rice

1 1/4 cup water

1/2 teaspoon Mrs. Dash or adobo, or etc.

1/2 teaspoon salt (if using salt-free seasoning)

2. Cheese Sauce: Combine the ingredients in a blender. Blend until very smooth.

1 cup mashed tofu, regular or silken

3/4 cups unsweetened dairy-free milk

2 tablespoons jarred roasted red pepper

2 tablespoons nutritional yeast

4 teaspoons cornstarch

1 teaspoon salt

3. Add the Cheese Sauce to a medium pot. Stir in the beans, tomatoes and cheese. Cook over medium heat, stirring continuously, until the cheese melts and sauce thickens. Keep warm.

1 (15-ounce) can black beans, rinsed and drained

1/2 cup canned diced tomatoes with chiles (like Rotel), drained

2 slices or 1/2 cup shredded yellow vegan cheese

4. Assemble: Warm a tortilla over a burner. Add Rice, top with layer of tortilla chips, add lots of Cheese Sauce, add toppings as desired and roll:

4 burrito-sized tortillas

tortilla chips

lettuce, shredded

green onions, minced

fresh or pickled jalapenos

tomatoes, diced

olives, sliced

avocado, chopped

© 2020 Copyright Zsu Dever. All rights reserved.

"the china study family cookbook" + giveaway

Ever since I earned my certificate in Whole Foods Plant Based nutrition, I've been excited about about WFPB cookbooks, and so when BenBella books approached me to review the new China Study Family cookbook, I couldn't resist. 

Del Sroufe has written his fair share of WFPB cookbooks, but I think this one is by far the best of the bunch. To make sure this book had recipes that were indeed family-friendly, I cooked up a few things:

First, I dug into the healthy portion of the book: salad. I made the Cobb Salad, and since it is so easy to customize it, this definitely falls into the family category. On top of being kid-friendly, it is cook-friendly, too. It was an easy recipe to put together. 

However, it is a Cobb Salad - meaning that it has multiple components - so I had to make the Mushroom "Bacon," which was actually easy,  and the "Buttermilk" Dressing, which had a reasonable amount of ingredients that are simply blended together. 

I added extra work for myself by seasoning and roasting the chickpeas alongside the mushrooms and roasting the corn in a dry pan (no oil needed) to bring out some of its sweet flavor. Extra work, yes, but I was in the kitchen anyway.

Then I decided to make one of the two frittatas in the book: Chilaquiles Frittata. 

This was another successful dish, one that the family really loved. The filling was easy, there is no crust (another easy) and the Queso Sauce and Corn Chips needed for the recipe were easy, too. I served it with salsa and extra garnishes.

A comment on the chips: they are great but I didn't use an entire recipe (of 12 tortillas made into chips) for this one dish, as the recipe indicates. I just filled up the pie pan with the crushed chips before mixing it with the filling. 

Then I made the Johnny Marzetti casserole, an Ohio favorite.

  

The Marzetti needed Cheese Sauce and Spicy Breakfast Patties. I really love the cheese sauce in this book and, in fact, have made both versions a few times now. 

The Spicy Breakfast Patties are made with millet and they worked beautifully and tasted great, too.

My verdict is that this book is one of the better WFPB books on the market; it is easy, relatively quick (it always take some time to cook from scratch) and everything I tried worked as it promised and tasted great. 

Because I loved the Cheese Sauce, I asked the publisher to be able to share that recipe with you and let you decide what you think. The recipe is below!

In addition, I am hosting a giveaway for the book! This one is open to US and Canada residents. Thank you BenBella! 

To enter for your chance to win just leave a comment and make sure I have a way to contact you. Contest ends July 31 and I will announce the winner in the post after the the 31st. Good luck!! 

Cheese Sauce

This healthy cheese sauce is perfect for both kids and grown-ups, alike. This is perfect for Nachos, Grilled Cheese or Mac and Cheese. (From The China Study Family Cookbook copyright © 2017 by Del Sroufe. Used by permission from BenBella Books, Inc.)

Makes about 2 1/2 cups

1 1/2 cups finely diced russet potatoes (about 1 medium potato)
1/4 cup finely diced red bell pepper
1/2 small yellow onion, diced
2 tablespoons raw cashews
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast
2 tablespoons arrowroot powder
1 teaspoon sea salt, or to taste

1.      Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving 3/4 cup of the cooking water.
2.      Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and sea salt in a blender. Process on high until everything is smooth and creamy, about 3 minutes. Store the sauce in an airtight container in the refrigerator for up to 5 days.

french twist pressed sandwich

Another insanely busy week this week. My girls are planning their new semesters in college and my son is moving back home until the spring. He leaves his the apartment he and his boyfriend shared for almost a year, so the time is bitter-sweet: Berkeley done, but USC beginning.

This, of course, means that the garage needs cleaning to accommodate the things he's picked up in Berkeley. I'm not sure I know of anyone who relishes cleaning the garage. 

So, I prepared a quick pressed sandwich, reminiscent of the French Twist from Roly Poly sandwich place. 

If you have a large tortilla, use that, but to make things easy, these are the regular sized tortillas. I prepared a French-style cheese sauce, which is made from yogurt and not oil or cashews. I really liked it and will be modifying it with other flavors. It's easy and fast and tastes good. My favorite things.

Inside the wrap is Swiss chard, mushrooms, scallions and tomatoes. The sauce is an easy Dijon mustard-maple sauce without mayo. If you like, you can add a few tablespoons of mayo to make it creamy, but I liked it without the added fat.

That's it for the sandwich. Serve it with chips, steamed broccoli or edamame. Enjoy!

French Twist Hot Pressed Sandwich
Makes 4 regular pressed sandwiches

Cheese Sauce:
1 (5.3-ounce) container nondairy yogurt
1 tablespoon plus 2 teaspoons tapioca starch
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/8 teaspoon lactic acid (optional)
2 teaspoons white miso
1 teaspoon dry vermouth
1/2 teaspoon apple cider vinegar

Mustard Sauce:
3 tablespoons dijon mustard
1 to 2 tablespoons maple syrup
Pinch cayenne

Vegetables:
2 leaves Swiss chard, shredded
1/2 pound shiitake mushrooms, stemmed and sliced
1 tomato, sliced 
4 scallions, sliced

Rolls:
4 (6-inch) flour tortillas, warmed

1. Cheese Sauce: Combine the yogurt, starch, yeast, salt, lactic acid (if using), miso, vermouth and vinegar in a small blender. Blend until very smooth. Transfer to a small saucepan and cook until thickened over medium heat, about 4 minutes. Remove and set aside to cool.
2. Mustard Sauce: Combine the mustard, syrup and cayenne in a small bowl. Mix well and set aside. 
3. Chop the vegetables. Heat a medium skillet over medium heat. Warm the tortilla before rolling to prevent splitting. Spread 1/4  of the cheese sauce on a tortilla. Add chard, mushrooms, tomato and scallions. Fold over and place in skillet, seam side down. Use another pan to press on the sandwich. Cook until golden. Flip and repeat. Cook 2 tortillas at one time. Repeat with the other 2 tortillas. Serve with the mustard sauce. 



© 2017 Copyright Zsu Dever. All rights reserved.

Pin it!

bbq nachos

If you follow this blog at all, you know that I don't like to repeat recipes a lot. In fact, it is only the family that makes me cook the same recipes over and over again.

With that in mind, when I was asked to make nachos again, I had to put a spin on it. Here is BBQ Nachos for the win.

This is my southern spin on a typically Mexican-inspired dish. It has homemade Chile con Queso, pulled BBQ seitan, BBQ sauce, collard greens, scallions and pickles. Trust me on this - it sounds odd, but is surprisingly tasty!

The cheese is a simple combination of ingredients and is easy to whip up. It is thick and rich and tangy. This recipe is based on my cheese sauce from Everyday Vegan Eats [AMAZON], which is a book we cook from at least a few times a week. Still a fave.

The pulled barbecue seitan is my recipe from Aquafaba [AMAZON]. It is Memphis-style Pulled Seitan recipe that pulls apart perfectly, complete with a tangy and sweet crust. I love this seitan, but you can use any barbecued tempeh, tofu, legumes or jackfruit. That part is really up to you.

Cook one bunch of collards in plenty of water and drain really well. I mean, squeeze out the excess water to avoid sogging down your chips. If you cook greens in plenty of water then most of the bitterness will leach into the water. Of course, so does a lot of the water soluble vitamins, so keep that in mind. It is a trade-off.

Then assemble:

Warm chips.

BBQ seitan, beans or jackfruit.

Choice of warm BBQ sauce.

Cheese sauce.

Collard greens, scallions and pickles.

Now get to work!

BBQ Nachos
Makes 4 servings

Cheese Sauce:
1 cup mashed soft or silken tofu
3/4 cup unsweetened plain nondairy milk
1/2 cup unsweetened plain nondairy yogurt
3 tablespoons chopped roasted red peppers (jarred is fine)
3 tablespoons tapioca starch
2 tablespoons nutritional yeast
3/4 teaspoon sea salt
1/4 teaspoon onion granules
1 (10-ounce) can diced tomatoes with chiles, lightly drained

Warm tortilla chips, as needed
2 cups barbecued beans or other barbecued plant-based protein
1 cup barbecue sauce
1 cup cooked, chopped and well-drained collard greens
1/2 cup chopped pickles
3 scallions, chopped

1. Combine the tofu, milk, yogurt, red pepper, tapioca, yeast, salt and onion in a blender. Blend very well. Add the mixture to a medium pot. Bring to boil over medium heat. Add the diced tomatoes and return to a light simmer. Cook, stirring often, until thick and the tapioca cooks well, about 4 minutes. Keep warm.
2. Warm the chips in a toaster oven, warm the protein, warm the barbecue sauce and cook the collards. Once the collards are cooked (either steamed or boiled) drain very well, squeezing out excess water. Chop the pickles and scallions.
3. To assemble, layer tortilla chips, add the protein, add some barbecue sauce, add the cheese sauce, add collards, pickles and scallions. Serve immediately. 



© 2016 Copyright Zsu Dever. All rights reserved.

classic philly roast sandwich

By now we are all familiar with the Philly Cheesesteak Sandwich, the popular sandwich made with cow parts, cheese-whiz and, sometimes, onion and pepper. I made that sandwich cruelty-free back in 2012 and it is one heck of a great eat. That one comes complete with SteaK Seitan and cheese sauce; I encourage you to go make it as soon as possible.

But, less know is its cousin, Philly's Roast Pork Sandwich. Quite curiously, it turns out that locally this is the more popular of the two, and it is this week's Great Sandwich Remake.

Taking a closer look, traditionally, it is roast pig, topped with provolone cheese and garlicky broccoli rabe (rapini) and roasted or pickled long hots or peppers. Rapini is in the brasssica family and is delightfully bitter. Not to mention, difficult to locate at time. Fear not, I offer you a sub in the recipe.

My kinder version of this sandwich, Philly Roast Sandwich with Provolone and Rapini, is made using seasoned portobello mushrooms. The mushrooms are roasted tightly covered, to retain moisture and flavor, which gives it a tender, yet toothsome-ness texture that this savory sandwich requires.

To get started, we need a good seasoning mixture and a few classic recipes I found use Montreal Steak Seasoning. Since I already have the ingredients to make the seasoning, I see no need to run out and buy some especially labeled that. It only requires paprika, peppercorns, garlic, onion, red chili flakes, salt and coriander. If you want to get fancy and toast the coriander and peppercorns, go for it; I just added everything to my Magic Bullet and buzzed it.

Use a spoon to scrape the gills from the mushrooms, coat with the mustard mixture (we need to add flavor wherever possible) and sprinkle with the seasoning mix. Add a few sprigs of fresh herbs (required are Rosemary and thyme), cover very, very well, and roast for 45 minutes.

Because the moisture is trapped in the pan, the mushrooms braise and roast, leaving a very flavorful and moist sandwich filling. Traditionally the roast sandwich is garnished with au jus because the meat is dry, but the way we cooked the mushrooms that is not an issue, so no au jus is needed.

Slice the mushrooms very thin (about 1/4-inch) and make your cheese sauce (or buy Follow Your Heart Provolone Slices.) Since the classic sandwich has aged, sharp provolone, I decided to make it instead.

My new cookbook, Aquafaba, has 2 cheese recipes in it, so I have become very familiar with cheese flavors and I decided to go for it and make it myslef. For the base I used                   
Somer McCowan's Moxarella recipe and added a few "sharp" ingredients. Somer is also the author of The Abundance Diet, which is a pretty terrific book.

The cheese recipe is really very easy and quick to make, so head over there to get the directions (the recipe is toward the bottom of the post) and then use these adjusted ingredients:

Sharp Provolone-style Moxarella Cheese:

1 cup soymilk or almond milk (unsweetened and plain)
1/4 cup drained (for 24 hours) homemade yogurt or store-bought unsweetened, plain yogurt
2 teaspoons white or chickpea miso
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 garlic clove
1/4 cup raw cashews
3 tablespoons tapioca starch
1 teaspoon sea salt
1/2 teaspoon vegan lactic acid (if you have it)

Directions: are HERE on Somer's blog. Add everything to a blender and blend until smooth.


As for the garlicky greens, they are a must! If you can't find rapini, use 1/2 spinach and 1/2 arugula or kale. Don't skimp on the garlic! The mushroom has limited garlic flavor, so the added garlic in the greens adds more flavor. Toast your bun, add the mushroom and cheese and broil until golden. Then top with the greens and peppers and you have this gorgeous delicious sandwich::

Classic Philly Roast Sandwich with Provolone and Rapini
Makes 4 sandwiches

4 tablespoons olive oil, divided
1 tablespoon Dijon mustard
2 teaspoons nutritional yeast
6 medium portobello mushrooms (or 4 portobellos and 8 ounces creminis)
2 tablespoons Montreal Seasoning Mix (homemade or store-bought)
1 sprig fresh rosemary
5 sprigs fresh thyme
1 large red bell pepper or 2 to 3 long hots
4 garlic cloves, chopped
1 large bunch rapini or 1 bunch spinach and 1 bunch arugula
Salt and black pepper
4 kaiser or hoagie rolls
4 Vegan Provolone slices or Moxarella, provolone-style (see above)

1. Preheat the oven to 375-degrees F. Combine 2 tablespoons of oil, the mustard and nutritional yeast in a small bowl. Mix well and set aside. Remove the stems and scrape the gills from the mushrooms. Place the mushrooms on a baking sheet, gill-side down, and spread all over with the mustard mixture. If using creminis, spread the mixture on the caps. Sprinkle the mushrooms with the spice mixture. Remove the leaves from the rosemary and thyme and add to the mushrooms. Cover the pan with parchment paper and then tightly cover with aluminum foil. Bake for 45 minutes.   
2. Chop the peppers into 1/2-inch thick slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and add the peppers. Cook, stirring only after the peppers have begun charring. Season with salt and pepper and cook until crisp-tender. Set aside. 
3. Heat the remaining tablespoon of oil over medium heat in the skillet and add the garlic. Cook until golden, stirring often. Add the greens and stir well using tongs. Season with salt and pepper. Cook until tender, but still bright green. If cooking rapini, add 1/4 cup water or vegetable broth, cover the pan and cook until tender. Remove and set aside.
4. When the mushrooms are ready, remove them from the pan and cut into thin slices. Split and toast the rolls. Divide the mushrooms among the rolls, add cheese and broil until the cheese is melted and browning. Top with the rapini and peppers and serve. 


© 2016 Copyright Zsu Dever. All rights reserved.

Pin it!

chorizo-spiced potato enchiladas

I was torn between calling this dish Autumn Enchiladas or, what it wound up being named (I'm too much into calling recipes what they actually contain, I guess), Chorizo-spiced Potato Enchiladas with Black Beans and Swiss Chard. Regardless, note that these enchiladas contain fall produce: Swiss chard and potatoes.

Firstly, let me sum it up: family said this is one of the best enchiladas I've ever made, and that includes many versions of the Mexican casserole. Secondly, this is the easiest enchiladas you will ever make (except for the Enchilada Bowl with Pumpkin Cream Sauce from Vegan Bowls (Amazon, B&N)).

This recipe starts with these chorizo-spiced potatoes:

If you look at the ingredients list, you might want to skip the recipe, but there is really no reason to! Most of the ingredients are for the spiced potatoes -- spices that are actually used in making Mexican chorizo. Just grab all the ingredients you need for the potatoes before you mix it, and things go at a much quicker speed.

Although the recipe calls for ancho chili powder (which is dried poblano peppers), use any chili powder you have, but the ancho is well worth seeking out.

While the potatoes bake:

Quickly wilt the Swiss chard. If you use the stems of the chard, cook those for about 3 to 5 minutes before you add the leaves and the beans and that way there is no waste. If you aren't a chard fan, you'll be pleasantly surprised how wonderful they are in this recipe.

I strongly feel that all ingredients need to play well together and chard is well paired with black beans and the assertive spices of the potatoes. At first taste the potatoes might seem too spicy, but, like many of my recipes, it's all about balancing everything, and the spice of the potatoes is well tempered with the rest of the components.

Huge, HUGE tip coming up:

Until I started making my own corn tortillas (for Vegan Bowls  (Amazon, B&N) ), my corn tortillas always cracked when I rolled them for enchiladas, even if I warmed them over a flame or in a microwave or whatever! So frustrating!

While testing the corn tortilla recipe for Vegan Bowls, I discovered that warming the tortillas is not sufficient: the extra step is steaming the tortillas in a kitchen towel or tortilla warmer.

Warm the tortillas in a skillet or directly over a burner and then place the warmed tortilla between the folds of a kitchen towel. Keep adding the tortillas as you warm them and set the folded package aside for up to 10 minutes.

Warm all the tortillas first, set them aside and when you are ready to fill the tortillas, take one out, place it on top of a work surface (I used the towel that they were steaming in since I was washing it afterward, anyway), fill it, roll and place seam-side down in the dish. In addition to the un-cracked tortillas, the process goes super fast this way!

This is really so delicious! If you'd rather use vegan cheese instead of the cheese sauce, go for it! The red sauce is simple and easy, the potatoes are mix-and-bake and the beans and greens are minimally processed as the flavor is all provided by the chorizo spices. Simple to make - although not completely fuss-free - this is well worth the minimal effort.

Chorizo-spiced Potato Enchiladas
Prep time: 30 minutes Cook time: 50 minutes
Serves 4 

Potato:
2 tablespoons minced garlic
2 tablespoons neutral oil
2 tablespoons vegetable broth
1 tablespoon chipotle puree**
1 tablespoon red wine vinegar
1 teaspoon ground ancho chili powder (or regular chili powder)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon sea salt
1 pound fingerling or new potatoes, chopped into about 1/2-inch sliced or squares

Red Sauce:
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
1/4 cup tomato paste (not concentrate)
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups vegetable broth
1/2 teaspoon sea salt

Enchiladas:
8 (5-inch) corn tortillas
8 ounces Swiss chard
1 (15-ounce) can black beans, rinsed and drained
Cilantro, garnish
Vegan sour cream (optional)

Cheese Sauce:
1 tablespoon neutral oil
2 tablespoons whole wheat pastry or all-purpose flour
2/3 cups unsweetened plain nondairy milk
1/4 cup grated waxy potato
1 tablespoon nutritional yeast
1 tablespoon rinsed roasted red bell pepper
1 teaspoon apple cider vinegar
1 teaspoon white miso
1 teaspoon paprika
1/4 teaspoon sea salt


1. Potato: Preheat oven to 400-degrees F. Combine the garlic, oil, broth, chipotle puree, vinegar, chili powder, oregano, cumin, paprika and salt in a medium bowl. Add the potatoes and mix well. Transfer to a baking sheet and cook until tender, about 30 minutes. 
2. Red Sauce: Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil and reduce to simmer. Cook for 5 minutes and remove from heat.
3. Enchiladas. Heat a large skillet over medium heat. Heat the tortillas, one at a time, for 15 seconds per side and transfer to a kitchen towel to keep warm and steam the tortillas. When all the tortillas are cooked, add the chard and beans, cover and cook until the greens wilt. Drain the greens, if needed. Combine the cooked potatoes with the cooked greens and beans. Mix well. Taste and adjust seasoning. 
4. Transfer 1/4 cup of the red sauce to a 9x9 baking dish. Fill the tortillas with the potato mixture and lay each filled tortilla, seam side down, in the dish. Add the rest of the sauce, cover with foil and bake in the 400-degree oven for 20 minutes.
5. Cheese Sauce: Heat the oil in a small pot over medium heat. Add the flour and cook for 2 minutes. Whisk in the milk, add the potato and cover the pot. Bring to boil, reduce to simmer and cook until the potatoes are very tender, about 8 minutes. Transfer the mixture to a small blender, add the yeast, bell pepper, vinegar, miso, paprika and salt. Blend well until smooth.
6. Add the cheese sauce over the baked enchiladas and garnish with cilantro. Serve with vegan sour cream, if desired.

**chipotle puree: Blend the entire can of chipotle en adobo peppers in a small blender. Store in an air-tight container in the refrigerator for up to 3 months or more. 


 © 2015 Copyright Zsu Dever. All rights reserved.

Pin it!

frito chili pie with authentic vegetarian texas chili

Authentic Vegetarian Texas Chili Recipe

FRITO CHILI PIE PRINTER-FRIENDLY RECIPE

Have you become tired of hearing that "authentic" chili has no beans in it, only beef? I certainly have had it! It might be true that back in the "good ol' days," while our forefathers were rustling cattle, there were no beans to be found on the range, only the animals who were being herded to be in the stockpot in the first place. But does that really mean that we should stop the progression and evolution of the chili? I think not. As times, tastes and even the human species evolves, it is time to redefine what "authentic chili" means. After all, we don't have live birds flying out of pies in the civilized world anymore either. Authentic, maybe; desirable, not.

Not only are legumes a welcome culinary and nutritional addition to chili, they are darn tasty to boot. 

So what makes my chili "authentic?"  In a thought, it isn't the animal products that make an authentic chili "authentic," but the spices, the chilies and, heck, I'll even agree to excluding tomatoes that have come to muddy down the chili flavors. But beef? Doesn't make the chili.

This chili has 7 different dried chilies, black beans, coffee and Tex-Mex spices such as cinnamon, allspice and cumin. Not a single muted chili powder in sight. That is what makes a Texan Chili authentic - not the cruelty.

And all this to make Frito Chili Pie, as requested by hubby. Frito chips are vegan and interestingly only contain around three ingredients. Healthy, maybe not, but really good. You can melt vegan cheese over the casserole or use my Cheese Sauce, which is the option we went with. Toss some jalapenos, lettuce, tomatoes and other taco ingredients on top and have a Tex-Mex feast.

cheese fries

It's time to get your junk food on. Above is loaded cheese fries. It uses the same cheese sauce (minus the chilies and tomatoes) that I use for Nachos, except poured over fries. And these fries are not fried, but baked.  

According to research, however, if you want really good fries from your oven, you are still needing to use about a quarter cup (4 tablespoons) of oil per two pounds of wedges. Not all of the oil winds up on your fries, though, since you drain the wedges on paper towels before serving them. 

Here is the procedure:

(1) Soak your 2 pounds of wedges (sliced into about one-inch thickness) in HOT water for 10 minutes. 

This removes excess starch that impedes crispy fries.

Drain and dry them VERY well. Toss with one tablespoon of oil.

(2) Pour 4 tablespoons of oil on a heavy-duty pan (otherwise your pan will warp and your potatoes won't brown evenly). Add salt and pepper to the pan. Add your potatoes in a single layer. This elevates your potatoes just a wee bit to prevent sticking even more.

(3) Cover your potatoes with foil and bake them in a preheated 475 degree F oven for 10 minutes.

(4) Remove the foil and continue to bake for another 15 minutes.

(5) Flip the fries and continue to bake until they are crispy.

(6) Drain on paper towels.

You can always use commercial fries instead.

Top your fries with cheese sauce, chili, olives, lettuce, vegan sour cream, guacamole, barbecue sauce, beans --- the possibilities are as endless as your imagination!