January 30, 2013

That Vegan Thing: Imagine a super bowl of healthy nachos

By JEFF PETERSON

The Patriots won't be in the Super Bowl, but I'm sure most of you will still watch some of the game or go to a party on Sunday. When you talk Super Bowl, you need to talk food.

Yes, no doubt most of you will be noshing heavily while watching the Ravens take on the 49ers. Just because you're vegan or looking to eat healthy doesn't mean you need to go hungry on Super Bowl Sunday. There are plenty of delicious snacks you can devour while most other fans are eating chicken wings and chili.

How about nachos, but with no dairy or meat? It can be done and they can be yummy.

So you're probably wondering how nachos can taste good with no cheese. You still use cheese, but cheese made with ingredients like soy protein, solidified vegetable oil, nutritional yeast, thickening agar flakes, nuts, tapioca flour, natural enzymes, vegetable glycerin, arrowroot and pea protein.

Sounds strange, but all mixed together it gives you a non-dairy product that is a pretty decent replacement, completely free of antibiotics and hormones. We have tried several brands of vegan cheese -- and I recommend you do the same -- but we ended up with a brand called Daiya.

Make the nachos and don't tell your friends and family they're vegan. Just like most of the recipes I feature, they won't know the difference. I guarantee, this recipe will be a winner on Super Bowl Sunday.

Eating healthy during a football game? It could be a first.

'CHEESELESS' NACHOS

1 bag of your favorite tortilla chips (read the ingredients to make sure there are no animal products like milk)

1 can of black beans drained and rinsed

1 cup of cooked brown rice

1 medium sized pepper diced

2 chopped jalapeno peppers

1 cup of diced olives

1/2 cup of chopped cilantro

1/2 cup of diced green onions

1 cup of vegan cheddar cheese sprinkled on top or even more depending on your taste (we use the brand Daiya)

Layer ingredients with chips on the bottom. Broil until the cheese melts on top. Let cool for a couple of minutes and then sprinkle the chopped cilantro and green onions on top.

Serve with salsa and guacamole.

 

Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.

 

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