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Nacho Chips

Nacho chips are usually off line due to their 
decadent nature. Here's a recipe for a VLF
version that is "close" to restaurant horror:

Nacho chips:


2.5 large handfulls FF corn Nacho chips, no salt added
1/2 cup heaping Cheese NOT powder (Dixie) or Nutritional yeast flakes
1 chopped tomato
various hot peppers to taste
1/2 box frozen spinach
1/2 Cup FF sour cream or (vegan style--1/2 package medium Mori Nu low 
fat tofu)
Sprinkle of Mexican Nacho flavor spices to taste
1/2 teaspoon garlic powder
1/2 teaspoon nutmeg
1 teaspoon low sodium Tamari 
1 cup water

Fake Avocado dip:

Process 1/2 cup FF sour cream or 1/2 box of tofu in 
food processor. Add spinach, very well pressed and 
dry. Add garlic powder, nutmeg, tamari. Should be
refrigerated for at least 3 hours to let flavors
set. Process very thoroughly. You can add more
or less tofu depending on your preference for
green color. 

"Cheese NOT sauce"

Bring 1 cup water to boil and add Cheese NOT or 
nutritional yeast flakes and stir well. You
can add more water to make the sauce runnier
to taste. 


Put chopped tomato into a cheese cloth and ring
almost dry. You can add the tomato juice to the
cheese sauce if you are not using Dixie Diner's
Cheese NOT. If you like soggy Nachos you can
just put the tomatoes, cheese sauce and various
peppers on the Nachos and heat them in a 400
degree oven for about 10 minutes, uncovered.
Adding the fake avacado dip on the side makes
it look like a Mexican restaurant style. 

If you like the Nachos crunchy, just serve
everything separately and let people just
pour their own or dip them. You can sprinkle
the Mexican spice flavor on yourself at serving.

Mike Rosenblatt