It is funny, because I read the other day something about Tofutti cream cheese and Tofutti sour cream having partially hydrogenated oils. Apparently Tofutti cream cheese and sour cream comes in two versions, with or without hydrogenated oils. There was a whole discussion about how the non-hydrogenated version tastes chalky. I thought, Oh my God! I have been consuming partially hydrogenated oil, and I didn’t even know it. Because the Tofutti I eat tastes great, and the comments about how it isn’t very good were many, I just assumed I had been eating the hydrogenated version, based on the discussion. So the next time I went to the store I read the labels, and it turns out that the stores I shop at don’t even carry the hydrogenated version. That being said, I still love the products and don’t think they taste chalky at all, so there is no reason for the hydrogenated version.

I suck at remembering to take pictures of the food I make and last night was no exception. It sucks to, because my nachos were so pretty and tasted so absolutely fabulous. Anyway, here is the recipe and I will post pictures the next time I make them.

Vegan Nachos

1 can vegetarian refried beans
4 green onions chopped
1 cup Tofutti Sour Cream (non-hydrogenated version)
1 cup guacamole
1 cup salsa
1/2 can chopped black olives
4 cups tortilla chips

Heat refried beans on the stove until warm. Line a medium sized baking dish with chips. Cover the chips with refried beans. Top beans with salsa. Top salsa with guacamole. Top guacamole with sour cream. Then top sour cream with onions and olives. That’s eat, quick and easy dinner and oh-so-delicious.

Guacamole

1 ripe avocado
1/2 cup vegannaise
1/2 cup salsa (add more if you like your guacamole spicy).

Mash avocado and mix in vegannaise and salsa. Serve with chips or place on top of your favorite burrito, taco, or nachos.