Directions: As usual I like to meditate with my food. Sometimes I invite myself to match my emotions with the dish I am preparing.When embarking upon this dish I like to feel spicy and exhuberant! I like to feel cheery and bright with colors! Chop your onion, tomato, avacado, cilantro and set aside Saute the vegan crumbles in your spice mixture with a bit of fire oil if you please for an extra kick - or you can go with evoo....your choice. A nice twist is to use some sesame oil. After your crumbles are quite warm and browned mix in some beans - I like a nice handful of red beans soaked and cooked from scratch, but the easy solution is some from a can. I am rather unfond of canned food... so I highly encourage you to set aside some time and some bulk beans when making nachos. Spread your red hot chips on a baking sheet and top with your bean and crumble mixture, chopped onion, cilantro, raw vegan kale krips and daiya (if you're adding it - but these nachitos don't quite needito it)
Bake in the oven at 350 for ten minutes or until everything looks crispy and heated evenly. While your chips bake - it is time to make - the
SUPER SECRET SPECIAL SAUCE
In a bowl combine - veganaise, hickory cheddar dip, braggs, sriracha and chipotle powder. Whip it about until combined. Place mixture in a plastic baggy. Cut one corner off of the baggy so that you can drizzle your sauce neatly over the nachos.... or you can put it in a squeezy bottle with a nozzle so you can drozzle...... but I think that food should be art - so when those steamin nachos come out - you make them real perdy you hear?