Recipe - Nacho Chips

2 One half lg Handfulls FF corn Nacho
chips, no salt added
One half cup Heaping Cheese NOT powder
(Dixie) or Nutritional
yeast flakes
1 Chopped tomato
Various hot peppers to taste
One half Box frozen spinach
One half cup FF sour cream or (vegan
styleOne half package medium
Mori Nu low fat tofu)
Sprinkle of Mexican Nacho
flavor spices to taste
One half teaspoon Garlic powder
One half teaspoon Nutmeg
1 teaspoon Low sodium Tamari
1 cup Water

Fake Avocado dip:

Process One half cup FF sour cream or One half 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.

SERVING:

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.

Posted to fatfree digest V97 #215 by "Michael M. Rosenblatt"
podtrst@isomedia.com on Sep 14, 1997