Piled High Nacho Fries (an easy plant based supper)

We particularly love Thrive magazine, which can be found at places like Vitamin Cottage or Whole Foods. It is a thick, colorful, book-like magazine filled with beautiful synopses of bloggers, Instagrammers, and vegans who share tidbits of recipes. The food photography and the visual inspiration is astounding. Since I rarely follow a recipe word for word, this type of “recipe” book is perfect for me. We look for it when we get to the health food store. We have missed several issues along the way, but when we see it, it is like we have won a great scavenger hunt.

Years ago, we came across a recipe in Volume 9 for fabulous looking Carno-Asada Fries by Chris Petrellese @consciouschris if you are on Instagram. I am not sure why this is, but when we go vegan, we have so much more fun cooking at home. We typically cook more often together and have a good time ad libbing recipes and enjoying the plates of vibrant, delicious food that result. We save all our Thrive magazines, and this recipe is one we come back to time and again. This is our variation of it (which changes each time we make it!):

Nacho Fries

At least 2 hours before you make dinner, put 1 cup of raw cashews into a bowl of water to soak!

  • 4 large russet potatoes- peeled and sliced into 1/4 inch fries. Place potatoes in a bowl and drizzle well with olive oil and mix.
  • Spread out onto a cookie sheet and bake at 400 degrees for 30 minutes, or until crisp, flipping fries over half way through.
  • Heat up some veggie ground meat. You can purchase already seasoned chipotle or taco meat-style, or buy plain and season it yourself with cumin, chipotle, taco seasoning, salt, pepper, etc. (Another fun idea that we used to do in the past for veggie meat was to soak walnuts in a bowl of water for a few hours, strain, run through the food processor with taco seasoning and wallah! Taco meat!)
  • Make the queso- (Let me just real quick tell you how much I love queso. Real queso is made from some pretty sketchy ingredients and it usually makes me feel pretty gross, so I LOVE cashew queso. Same addictive taste but ever so much better for me!)
  • Strain the cashews and add them to a Vitamix or other powerful blender.
  • Add in:
  • 1 Tablespoon or more Sriracha
  • 4 Tablespoons of nutritional yeast
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1 cup of hot water
  • Blend completely. Taste and adjust seasoning.

Serve crispy fries with loads of veggie taco meat, queso, shredded ice berg or romaine lettuce, diced tomatoes, cilantro, and guacamole for a delicious, healthy, fun supper!