Nachos

By Corina

Red Hot Blues blue corn chips
Refried beans spicy (Bearitos are the best)
Mexican rice (by Margaret, see below)
Black olives
Pepperoncinis
Daiya Mozzarella

Layer on a baking tray in the above order and cook until the beans are hot and the cheese is melted (yes, this vegan cheese melts).

Spread Santa Barbara guacamole (pictured above) over the top of the cooked nachos. Done.

(Thanks Margaret for the pear/grape guacamole inspiration!)

Burrito option:
Instead of chips, put all of these toppings inside a tortilla.

Mexican Rice by Margaret

2 T oil
1/4 medium onion, diced
1 1/2 C rice
3 cloves finely chopped garlic
2 1/2 C broth (hot water poured over a vegan vegetable stock cube)
1 C diced tomatoes (including the juice)
Cilantro

• In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. 

• Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

• Add in broth and diced tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the cilantro if you're using it. 
• Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.