Tuesday, June 10, 2008

Haystacks with Cheese Sauce and Raw Salsa

I never had haystacks till I was grown, and boy, was I missing out! =)

This is like a taco salad, but not quite. Instead of everything being mixed together, ingredients are put out for everyone to make their own “hay” stack. There are some items that do not normally go into a taco salad that you see here…like warm cheese sauce (don’t worry, its dairy free), instead of shredded cheese.

This dish appeals to most everyone, since they can top with what they choose from all the fixings. No need for side dishes with this meal.

Haystacks

crushed tortilla chips or crackers (or both)
brown rice, cooked and still warm
seasoned cooked beans* (cold or room temperature)
cheese sauce (recipe below)

Following raw toppings:
any non-iceberg lettuce (lay leaves flat and stack, then roll and slice thinly)
tomatoes, chopped or raw salsa (guide below)
bell peppers, chopped
onions, diced

Optional:
black olives (sliced)
mushrooms (chopped)
carrots (shredded)

*Beans: add seasonings such as cumin, chili powder, basil, oregano, cilantro as desired.

Put out all items for everyone to make their own “haystacks.”
Assembly order:
chips/crackers
rice
beans
vegetable toppings
cheese sauce

Cheese Sauce (dairy free):



Blend smooth in blender:
1 c. water
½ c. cashews
½ c. sunflower seeds
¼ c. nutritional yeast flakes
¼ c. fresh squeezed lemon juice
1/3 c. pimento or 2 Tbsp. each of tomato paste & water, optional for color
1 tsp. salt (or Liquid Aminos)
1 tsp. onion powder
¼ tsp. garlic powder

Heat through on very low heat til warm, stirring frequently. Do not boil. Spoon over haystacks.

Variations:
1. Substitute other nuts and seeds for the cashews and sunflower seeds.
2. Economy sauce: substitute ½ c. hot, cooked millet or rice for the cashews or sunflower seeds.
3. Nightshade free: for color, use 2/3 c. cooked carrots to substitute for the pimento or tomato paste w/ water mix.


Raw Salsa(in amounts as desired)

tomatoes, chopped
onion, diced
cilantro, fresh or dried
salt or seasoned salt

Optional for salsa:
avocado (mashed or chopped)
cucumber (chopped)
garlic (minced)
sweet corn (cut off cob)
chili peppers (minced)
dash of cayenne pepper (for hot salsa)
fresh squeezed lime juice

Mix together in bowl and serve. Tip: For best flavor, never refrigerate whole raw tomatoes.

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4 comments:

Erin said...

I generally like to make an actual 'taco salad' in a big bowl but this sounds really interesting and tasty. I usually just add garlic and onion powder to my refried beans (try it, its really good) but cant wait to try your ideas. Thanks!

Kelly said...

YUM- this looks like something that even my picky kids would eat. I'm gonna try this one for sure. Thanks for posting it. Blessings, Kelly

Joelle said...

My family eats haystacks often (and we're vegan too). Yum. We usually do chips, beans, assorted veggies, fresh salsa, vegan guacamole, vegan cheese sauce, Tofutti sour cream (or other non-dairy sour cream), and a cilantro pesto sauce that really tops the whole thing off well. Recently, one of my friends has made a yummy corn salad with red peppers, onions and cilantro that goes well with haystacks. We also do rice with cilantro and lime as a side to the haystack.

Loretta said...

Joelle,
That sounds good too. You might have to send me your cilantro pesto sauce recipe. That's sounds so yummy.
Thanks for your ideas too.
Loretta @ Vegan Footprints