Better with Cheddar: Cheese Nachos
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Nachos are the ultimate snack food, but who knew they could be healthy too? In this episode, Chef Ann prepares her dairy-free nachos that taste and look just as good as the real thing.
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Comments (1)
Connie:
How can I find the recipe to the tofu sour cream and the pico de gallo? Also, What if my store doesn't carry the vinegar you used in your recipe (tofu sour cream), can I use another vinegar? Thank you, Connie
Reply:
Pico De Gallo: 1 3/4 cups diced ripe tomatoes (approximately 2 large tomatoes) 1/2 cup finely chopped white onion 1/4 cup chopped fresh cilantro 1 small jalape±o chili, finely chopped 1 tablespoon fresh lime juice 1/2 teaspoon sea salt Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours. Stir the pico de gallo before serving. Tofu Sour Cream: 1 (12.3-ounce) container vacuum-packed firm silken tofu (such as Mori-Nu) 2 tablespoons umeboshi vinegar 1 tablespoon olive oil 1 teaspoon dry mustard 1/4 teaspoon minced garlic 1 teaspoon dried dill Umeboshi vinegar gives this non-dairy sour cream a nice tang. Stir in the dill at the end so that the sour cream remains white. A wide variety of other fresh herbs and seasonings can be added to this basic recipe depending on your preferences.
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