I'm not a sports kinda girl by any stretch of the imagination. I managed to make it through 2 years of cheerleading in highschool without ever actually learning how the game of football is played. But what I can do is cook up a big vegan feast for damn near any occasion and Super Bowl Sunday is no exception. Here's my recipe for Game Day Nachos from the Game Day Spread chapter of Quick & Easy Vegan Celebrations. Other Super Bowl Sunday favorites from this chapter: Spicy Seitan Burgers, French Onion Burgers, Sun-Dried Tomato Pinwheels, Loaded Potato Skins, French Onion Dip, Spinach Artichoke Dip, Seven-Layer Dip, Roasted Five-Spice Nuts and Brownies.
1 medium Yukon Gold potato, peeled and diced
1 medium carrot, peeled and diced
½ cup diced white onion
1 garlic clove, chopped
1 cup water
½ cup cooked navy beans
¼ cup canola oil
¾ teaspoon fine sea salt
1 tablespoon lemon juice
½ cup cashews
One 10-ounce can diced tomatoes with green chiles, drained
One 13-ounce bag tortilla chips
1½ cup cooked black beans
2 green onions or 1 bunch chives, chopped
1 cup sliced green or black olives
½ cup jalapeño slices
2 cups shredded romaine lettuce
Combine the potato, carrot, onion, garlic, and water in a small saucepan and set over medium heat. Bring to a boil, lower heat, and simmer, covered, for 10 minutes or until vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.
Put the navy beans, oil, salt, lemon juice, cashews, and cooked vegetable with the cooking water into a blender and process until completely smooth.
Transfer the sauce to fondue pot or large mixing bowl and stir in the diced tomato with green chiles. Ladle the sauce over tortilla chips and top with the black beans, green onions, olives, jalapeños, and lettuce, as desired