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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, October 04, 2012

Scraps and Snippets ~ Dessert Nachos ~ Vegan MoFo #4



Back story. Years ago I went to Cheeseburgers in Paradise with friends. Dessert options included Dessert Nachos. Great idea. The cinnamon sugar tortilla chips were topped with ice cream and there was sauce and some fruit. I don't remember exactly what was on it, but I do remember it was good, and I was annoyed at the quick melting ice cream. 

Here is my vegan re-creation and it's way better than the original. These sauces/drizzles may end up on your go-to list for things like topping non-dairy ice cream, pancakes, waffles and even finger licking sessions. I tried this recipe out on total omnivores who invited us for dinner. After they consumed steak and salmon while I ate salads, we brought out the dessert buffet. They couldn't leave them alone and three of the bowls were literally finger-licked cleaned. 

This will serve 6 to 8 with some leftovers.


Dessert Nachos


8 tortilla shells.  


Melt 1/2 TBSP coconut oil and dribble it on two shells at a time, smear them onto two others, front and back. If you have a spray coconut oil that would work as well. 

Mix approx 2 TBSP sugar and 1/2 teaspoon of cinnamon together.Sprinkle on front and back of each tortilla. Cut them into wedges or strips and line a pan. Use parchment paper, silpat or a greased pan if it's not a baking stone. Bake at 350 for approximately 12-15 minutes. This depends on your pan. I had a non-stick and a baking stone. The stone crisped quicker. Watch them as they can overbake. Cool, then place in a covered container for your get together. By the way, these are amazing eaten all by themselves or dipped in almond or peanut butter.

Then you will make the base for your dips.



1 can (or 1 2/3 cup home cooked) white beans. Rinse, place beans in sauce pan with 1 cup water and simmer for 20 minutes until they break down and the water is absorbed.

Cool. Dump beans into a food processor. Add 1 TBSP vanilla and 1/2 Cup of sugar. Whir until fully incorporated and smooth.

You can make three dips. If there is only one you want to make, then triple the ingredients for that dip and use all of the bean mixture for that one. However, you will probably want to make all three. They are pretty stinking tasty.


If you are going to follow my strong suggestion to make all three divide bean mix into three segments, scrape two out and place into bowls. The third leave in food processor. Each dip is approximately 1/2 cup.


Into bowl one add the following:



Cinnarollvanilla nacho dip


1 TBSP brown sugar

1/2 teaspoon cinnamon
1/2 teaspoon vanilla.
 

Stir well and refrigerate at least 20 minutes.

Strawbalicious Nacho Dip

This is the batch already in the food processor.
Add 3/4 can of sweetened frozen strawberries and 1/2 half of a banana and whir until mixed. (make your own sweetened strawberries by chopping a dozen strawberries and sprinkling them with 2 TBSP sugar and stir til the sugar melts, use only 3/4 of this and save the rest for make a drizzle for the nacho plate.) Scrape into the third bowl and refrigerate at least 20 minutes.

Strawberry Banana Sauce



In the food processor go ahead and make the strawberry banana drizzle. Add the other half of the banana and the remaining strawberries and whir. Place this into a small Ziploc bag (you can snip a corner off to squirt when the you prep the nachos) or container and place in the fridge.


Mexican Mocha Nacho Dip


The last bowl of bean mixture gets:

2 TBSP cocoa powder

2 TBSP of cold brewed coffee or cold press coffee
1/4 teaspoon cinnamon


Stir well and refrigerate at least 20 minutes.



Fudgy Mocha Sauce


1/4 Cup non-dairy milk heated

2 TBSP cold coffee rewarmed
1/4 Cup chocolate chips
2 shakes of cinnamon
2 shakes of salt


Heat milk and coffee in a saucepan. Shake cinnamon in. When warm pour in chocolate chips and stir until melted. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)




Vanilla Caramel sauce


1/4 Cup brown sugar

3 TBSP coconut oil
2 TBSP non-dairy milk
1/4 Cup maple syrup

1 teaspoon vanilla

1/4 teaspoon cinnamon
2 shakes of salt



Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)


Fruit Salsa


Place the following in a bowl:


1/2 a banana sliced 

1 lime (juice one half of lime over banana slices) (slice the remaining half into wedges or slices for garnish) 
6 strawberries, sliced 
two handfuls of fresh raspberries cut in half 
Two kiwis peeled and diced 
1 mango diced

Mix and garnish with the lime slices/wedges.