Summer Nachos

White corn tortilla chips topped with fresh mango, avocado, and creamy vegan cheddar.

–  Ready in 15 minutes

–  Serves two

–  Vegan & Vegetarian

–  Gluten-free

–  No added salt or sugar

 

Ingredients
*  8 oz. El Milagro tortilla chips (half a bag)
*  1 ripe avocado, diced
*  1 mango, diced
*  8 oz. shredded vegan cheddar (daiya, almond, go veggie!, vegan gourmet)
*  Handful cherry tomatoes, halved
*  3-4 tbsp salsa
*  2 tbsp cilantro or parsley

Directions
1.  Preheat oven to 350 degrees.
2.  Layer chips, cheese and tomatoes in casserole dish.
3.  Bake for 10 minutes or until cheese is melted.
4.  Let cool for 5 minutes.
5.  Top with mango, avocado, cilantro and salsa.

Tropical Spring Roll

Rice paper stuffed with refreshing pineapple and mint served with teriyaki dipping sauce.

–  Ready in 20 minutes

–  Serves two (six rolls)

–  Vegan & Vegetarian

–  Gluten-free

 

Ingredients
For the spring rolls
*  6 spring roll papers
*  2 cups fresh spinach
*  1 carrot, cut into thin sticks
*  12 chunks fresh pineapple
*  2 tbsp fresh mint

For the dipping sauce
*  1/4 cup tamari or soy sauce
*  1 tbsp orange muscat champagne vinegar or orange juice
*  1 tbsp olive oil
*  1 tbsp honey
*  1 tsp ginger powder
*  1 garlic clove, minced
*  seasoning to taste (I use a few sprinkles of chili oil and lemon pepper)

Directions
1.  Whisk sauce ingredients together and chill in fridge.
2.  Soak rice wrapper in warm water for 10 seconds until slightly softened.
3.  Shake rice paper dry and lay flat on a paper towel.
4.  Layer spinach, pineapple, carrots, and mint in center of wrapper.
5.  Gently fold ends inward and then roll lengthwise.
6.  Serve immediately with teriyaki dipping sauce.