Blissful Bites (19 page)

Whisk together all the ingredients or blend in a blender until well combined.

• Makes 2 to 3 servings

Nachos are one of my all-time favorite comfort foods or junk foods, but this version is far healthier. If you want to make it super healthy, use the
oil-free nacho cheeze sauce
(recipe follows) rather than Daiya cheese. If you do this, skip the first step of melting the cheese in the oven.

And speaking of the sauce... you will be pleasantly surprised at how cheesy and delicious this sauce is without the guilt of regular cheese. My recipe tester warns to be careful not to eat the whole thing in one sitting, or you'll get a tummy-ache. You've been warned!

2 handfuls tortilla chips (I like unsalted blue corn chips)

1 package Daiya cheese shreds or
oil-free nacho cheeze sauce
(recipe follows)

1 can (15 ounces) of your favorite vegan chili

1 cup cherry tomatoes, halved

Soy sour cream (optional)

Fire-roasted salsa (optional)

Green onions, chopped, for garnish

Preheat oven to 300 degrees F. Place tortilla chips in an ovenproof dish or baking sheet and sprinkle Daiya cheese all over. Bake for 12 minutes, or until cheese melts. While that is baking, make
easy guacamole
, on page 65.

Warm up vegan chili on the stovetop until hot. When the chips are done, spread them out on a plate and top with chili and fresh tomatoes. Serve with generous piles of
easy guacamole
, soy sour cream, and a side of fire-roasted salsa. Garnish with green onions.

oil-free nacho cheeze sauce

Makes about 1 cup

¹
⁄
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cup cashews, soaked 3 hours

¹
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cup slivered almonds, soaked 3 hours

5 tablespoons nutritional yeast

1 to 2 tablespoons lemon juice

1 tablespoon tamari

1 tablespoon arrowroot

¹
⁄
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cup unsweetened rice milk

Dash black pepper

Dash coriander

Dash paprika

Dash turmeric

Dash cayenne (optional for a spicy cheeze)

Drain nuts. In a food processor, combine all ingredients and blend until smooth. Be sure to scrape down the edges of the bowl a few times to incorporate all the ingredients. Season to taste if you want it saltier. Cook in a small saucepan over a low flame until it thickens and heats through, stirring continuously.
 

• Makes 4 to 5 servings

This is the most healing and traditional way of making miso soup. I like to include a root vegetable or two and a leafy green vegetable for added flavor and nutrients.

5 cups filtered water

1 to 2 tablespoons wakame, cut into small pieces

1 to 2 dried shiitake mushrooms

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cup daikon, small dice

¹
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cup carrot, diced

1 cup leafy green of your choice: kale, Napa cabbage, collard greens, etc.

1 to 2 tablespoons barley miso

In a saucepan, bring water, wakame, mushrooms, and veggies to a boil. Reduce heat and simmer for about five to ten minutes. Remove mushrooms and allow to cool to the touch. Cut off woody stem and discard. Slice the caps into thin strips and put back into soup. Turn off flame. In a small bowl or tea cup, mix miso together with about
¹
⁄
₄
cup of the soup broth until well dissolved. Stir back into the pot and let sit for a few minutes. Stir well and serve.
 

• Makes 4 to 6 servings

Broccoli and cheese just go so well together. But since I don't eat cheese anymore I use nutritional yeast for this great anytime soup.

1 tablespoon oil or
¹
⁄
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cup water

1 cup onion, diced

2 cups Yukon gold potato, cubed

Pinch sea salt

1 tablespoon dried basil

¹
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cup nutritional yeast

3 cups broccoli, chopped

5 cups filtered water

2 bay leaves

6 ounce carton unsweetened plain soy yogurt

Sea salt, to taste

Fresh basil, chiffonade for garnish

Heat oil or water in a stockpot over medium high flame. Sauté onion and potato with pinch of salt for two minutes covered. Add basil and nutritional yeast and sauté two more minutes. Add water if potatoes begin to stick. Stir in broccoli, water, and bay leaves and bring to a boil. Cover and simmer over low flame until potatoes are tender, about ten minutes. Remove bay leaves and cool slightly.

Puree soup in batches in a blender and return to pot. Stir in yogurt and heat over medium flame. Season to taste. Garnish with fresh basil and serve hot (for how to chiffonade your basil, see cutting tips on page 27). You also can serve this soup with a dollop of
cashew-garlic aioli
, on page 156.

“If we make our goal to live a life of compassion and unconditional love, then the world will indeed become a garden where all kinds of flowers can bloom and grow.”

— Elisabeth Kubler-Ross