Dinner Bowl #53

 

I don't eat out. I don't get meals delivered. I don't go through drive throughs. Steadily, somehow, the pandemic taught me new skills and reinforced new habits, but that doesn't mean that I don't still occasionally crave nachos. So this is that, kind of. (And frankly, better, though it is more effort.)

So we have here some corn chips in "scoop" form (the better to hold more dip), baked Spanish rice, refried black beans, Tofutti sour cream, guacamole, a cup of homemade nacho cheese sauce (from cashews and sweet potatoes and such, because veganism is wizardry), and salsa.

I made my favorite cheese sauce from Veganosity and mixed some salsa in it to make nacho cheese; it was perfect. While I was baking the sweet potato, I also baked my Spanish rice, veganized from the recipe in the Joy of Cooking (1996). I just used a tablespoon of canola oil instead of bacon, though I think it needed something. It wasn't anything seasoned salt couldn't fix, though.

This was delicious and comforting. It was kind of a huge meal; I probably didn't need quite so much of anything here. But sometimes, I do that, and just have a lighter dinner after suffering a bit through the afternoon. Life is painfully short. Sometimes it needs nachos.