These vegan scalloped potatoes are a perfect example of a classic comfort food. What’s not to love about potatoes in a casserole dish, covered with a creamy cheesy sauce? Comfort foods can leave you feeling nostalgic and remind you of happy times with family and …
What kind of cheese isn’t yours?
Nacho Cheese! (Not yo cheese) I’ve always loved that joke, regardless of how cheesy it is… LOL!
When I was in nursing school, I used to go out for nachos A LOT. I’d take nursing classes during the day and then I worked as a nursing assistant, at an assisted living facility, in the evening.
School. Work. School. Work. School. Work.
That was my routine for years.
When I got done working, I’d often go out for late night happy hour with some girl friends and get nachos. Seriously, I did this a couple times each week. I was a broke college student and late night happy hour nachos were cheap.
What I didn’t know at the time was that a serving of nachos is about 6 chips and those 6 chips, on average, have 350 calories, 19 grams of fat, and 800mg of sodium. GULP! I can guarantee you that I ate more than 6 chips of nachos in a sitting. Way more.
While I’m no longer in the school and work routine and going out for late night happy hour nachos, I still enjoy nachos.
So, I’ve put together a healthier version of plant based nachos. These nachos are oil free and loaded with goodness.
You can substitute the Yukon gold potatoes for a baked sweet potato and this meal will be just as good.
This is a great meal to make when you have no idea what to make. And, it’s also a great meal to make when all’s you want to do is devour a whole plate of nachos for dinner, or lunch, or breakfast, and not feel bad about it.
I dare you not to eat all of this in one sitting…
Smashed Potato Nachos
- 4 Medium Yukon Gold Potatoes or 2 baked sweet potatoes
- 1 Can Black Beans Undrained
- 1 Tbsp Chili Powder
- 2 Tsp Cumin
- 2 Tsp Garlic Powder Divided
- 1/2 Tsp Cayenne Pepper
- 1 Juice of 1 Lime
- 2 Tomatoes Chopped
- 4 Green Onion Chopped
- 1/2 Cup Jalapenos (jarred or canned and drained)
- 6 Sweet Mini Peppers Chopped
- 4 Tbsp Cheese Sauce
Add potatoes into a large pot and cover with water. (Do not peel the potatoes). Over high heat, bring water to a boil. Once water is boiling, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
When there are 10 minutes left of boiling the potatoes, preheat the oven to 450 degrees.
When the potatoes are fork tender, turn off the heat, drain the potatoes, and allow to cool for 5 minutes.
Place potatoes on a parchment lined or foil lined baking sheet. With the base of a coffee mug or with a potato masher, "smash" (press down on) each potato until each one is almost flattened. Some of the potatoes might break apart and that is fine.
Sprinkle 1 tsp of garlic powder over the potatoes.
Roast the potatoes in the oven for 25-30 minutes, until they are crispy, golden and browned on the bottom. Watch while they cook as the cook time will vary, depending on the size of the potato.
While potatoes are roasting, begin making your cheese sauce, if you haven't already made it, and set aside.
This is also the time when you will start making the refried beans. Empty the can of black beans into a small sauce pan over medium heat. Add the chili powder, cumin, remaining tsp of garlic powder, cayenne pepper, and lime juice to the pot. Stir to combine. This might look soupy but don't worry. Mash the beans with a potato masher or a fork. Crank the heat up and bring to boil. Once boiling, reduce to a simmer and stir frequently, scrapping the sides and lifting the beans from the bottom. After about 10 minutes, the liquid should have reduced. The beans will thicken as they cool. If they get too thick, just add 1 tbsp of water at a time to thin.
When the potatoes are done, remove from oven and put 2 potatoes on each plate. Top potatoes with beans, tomatoes, green onions, jalapenos, mini sweet peppers, and cheese sauce. Enjoy!
Let’s face it, most of us deal with food cravings from time to time. Whether we crave potato chips, pizza, chocolate or cheese, there is something out there that the majority of us crave and want on occasion. But guess what? There’s good news. There …
When I was in my early 20’s, I used to have “Girls Night” all the time with my girlfriends and there was one girl in the group who was vegan. One week, we decided to have a potluck and guess what everyone brought…
Veggies and Hummus! LOL!
We all wanted to make sure that the one vegan had something to eat at the potluck, and we didn’t know any other vegan foods to eat, so we all ended up bringing the same thing
I learned a couple of things that night:
- When planning a potluck, sometimes it helps to let the host know what you are planning to bring.
- There are way more vegan foods to eat than veggies and hummus.
- There needs to be way more flavors of hummus than just original and garlic.
Fast forward 10 years later… there are WAY more flavors of hummus to buy. Oh, and now I’m vegan too!
But, one thing I’ve learned is that making hummus is really simple, it’s super good, and, you can avoid overly oily hummus if you make your own.
I’ve been messing around with making various hummus dips at home and this is one of my favorites.
For starters, I absolutely LOVE the color! It’s so inviting and really brightens up a dish. And, I love that I can use it as a dip, as a spread for avocado toast, or, I often put a dollop of it in my salad to use as a dressing.
This dish of fuchsia joy is just so versatile. I love it!
And, as with most of my recipes… This oil free roasted beet hummus has minimal ingredients, takes minimal time (once the beets are roasted), and it’s delicious.
Oil Free Roasted Beet Hummus
- 2 Small Roasted Beets
- 1 Can Garbanzo Beans (rinsed and drained well)
- 1/3 Cup Water
- 1/4 Cup Tahini
- 1 Juice of 1 Lemon
- 1 Tbsp Balsamic Vinegar
- 1/2 Tsp Garlic Powder
Preheat oven to 375 degrees. Trim the beet greens and wash the beets. Wrap each beet in foil, place on baking sheet and bake until tender. This will range from 30-60 minutes depending on the size. Small beets will bake quicker.
Once tender, remove beets from over and allow to cool for a few minutes. Peel beets and dice them into small chunks.
Combine all ingredients into a high speed blender and blend for 1-2 minutes. Until hummus is smooth and creamy.
Hummus will keep up to 10 days in a refrigerator.
When I ask people what food they miss most now that they are a whole food plant based eater, a surprising number of people say that they miss ranch dressing.
It can be hard to find a vegan ranch dressing recipe that doesn’t call for vegan mayonnaise, oil or coconut milk.
I’ve tested many different versions of a vegan ranch dressing and I think this might just be my all time favorite.
As with the majority of my recipes, there are few ingredients, this takes minimal time, and it taste delicious.
I use this as a dip for veggies, I drizzle it on salads, or I use it as a spread. There’s a lot of possibilities here.
The recipe calls for unsweetened non-dairy milk. I would try to use either soy or almond as some other plant based milks have a natural sweet flavor. But, if all you have is oat, rice, pea or cashew milk, those should work just fine.
The Best Vegan Ranch Dressing
- 1 Cup Raw Cashews
- 1 Cup Unsweetened Dairy Free Milk
- 1 Juice of 1 Small Lemon
- 1 Tbsp Apple Cider Vinegar
- 1 Tsp White Miso Paste
- 1-2 Cloves Garlic
- 1 Tsp Onion Powder
- 1 Tsp Dried Dill
- 1 Tsp Dried Parsley
- 1/2 Tsp Salt
Add all ingredients to high powered blender and blend until smooth and creamy.
If you do not have a high powered blender, soak cashews for 1 hour before blending.