Hey, kids. It’s been a little while since the last Friday Fat Kid Fiesta, but now is as good a time as ever. Yesterday’s post was about what to do when you don’t feel like cooking. In it JCB mentions how nachos are a staple in Mama Cornell’s house. JCB and I spent many, many hours devouring nachos as dinner when we were in college. Actually, we did it last weekend.
Nachos are a staple in any college kid’s diet because, to hear them tell it, it’s got everything you need: protein, fat, carbohydrates, and cheese. (These are things college kids tell themselves to justify eating massive plates of nachos at 3AM. This is also known as a Fat Kid Tendency.) I am fortunate to know and have been in the presence of nacho connoisseurs. Nachos are serious business. Make no mistake.
This dish is a great one for those who don’t have the energy to cook. All you need to do it make the cheese sauce because you’ve already got massive amounts of Rudy’s Freakin’ Bean Dip stashed in the fridge. (The cheese sauce takes all of 5 minutes. Stop whining.) Now go forth, my friends, and eat nachos in celebration of this Friday Fat Kid Fiesta.
2 cups of Rudy’s Freaking Vegan Bean dip
Vegan Cheese Sauce
I introduced you to the Vegan “cheese” sauce recipe earlier this week with the Mung Bean Casserole. For this recipe, you want to cut everything down:
¼ cup of nutritional yeast
¼ cup flour
1 tsp of salt
1 cup of water
¼ cup of margarine
1/8 teaspoon of garlic powder
ADD 1/8 teaspoon of turmeric to give it the cheesy color
Just like the other recipe, combine the flour, nutritional yeast, salt, garlic powder, and water in a pan. Bring to a boil and whisk. When it is combined and starts to boil, remove from heat and add margarine and STIR. Add turmeric last and watch it turn that lovely cheesy golden yellow. Pour this mixture over top of the nachos and the reheated bean dip and nom nom nom.