There is a restaurant in Seattle that may have a stalker. That restaurant is Plum and that stalker is me. They are a vegan restaurant about a mile from my house in the heart of Capitol Hill. I went there with a few friends a month or so ago and cannot stop thinking their food. I had a Buffalo Portabella burger. It was a deep-fried panko coated Portobello, dipped in buffalo sauce, with vegan ranch, grilled onions, fresh cucumber and mixed greens. YUM!
A friend of mine ordered the quinoa nachos. When the server put them on the table I thought the nachos were made from quinoa and topped with textured vegetable protein. I was wrong. That delicious dish was covered in this:
Then after adding a concoction ofwalnut pieces, granulated garlic, pimento fort, cayenne pepper, and some salt, boiling it on the stove for about 20 minutes I spread it evenly on a large cookie sheet. Like this:
and like this up close:
It’s actually quite pale at first, like the lighter color in this picture, it’s just that I forgot to take a picture at that stage. Sorry!
Keep it in the oven at 200 degrees for 7 hours give or take a few minutes depending on your oven. It should eventually look like this:
Then, leave it in your oven overnight on the tray. The next morning bag it up and put it in the freezer. I decided to make nachos today and so I had to reconstitute them.
For that I put some oil in my awesome skillet added some shallots, put in a hand full of my quinoa crumbles, and let that get nice and happy for a bit. After about 20 minutes of added water and letting the quinoa suck it up I got this:
Because I have a problem and I love nachos too much I chose to use them as a topping for that. I’m curious about the uses others have found. I may try to make a sloppy joe, or Shepard’s pie someday. If I do, I’ll post another entry. I was too tired to type up the recipe I used. BUT, if you’re interested in making this recipe check out this blog: Vegan Without