Ann Gentry & Real Food Daily’s Vegan Cheddar Nachos
13It is DAY 4 of "Gluten Free Vegan Recipes with Breville" and I am honoured to feature one the biggest stars in the vegan community, the incredible Ann Gentry, founder of one of my favourite L.A restaurants, Real Food Daily. I honestly cannot rave enough about Ann, her delicious recipes, and her restaurants. I eat at RFD at least once a week, and always sit surrounded by other happy patrons all singing the praises of the fresh organic, local, vegan food. I swear I have contemplated selling my soul for the vegan crab cakes. I have been known to order four plates in one sitting! Oh My....
So who is the lovely lady that is nourishing so many people?
Ann Gentry was born in Tennessee, and grew up in a home filled with great food and a love of entertaining. Ann became interested in vegetarian cuisine whilst living in New York City during the 1980’s. She became fascinated with the relationship between food and health. So, she fused Eastern Macrobiotic cooking principles and a Western culinary style in spectacular fashion to create her own unique “gourmet whole food cuisine."
In 1986, after years of working off-Broadway as an actress and waiting tables in NYC, Ann relocated to Los Angeles and became the personal chef to Danny DeVito. Word quickly spread about Ann's incredible food, and for five years she ran a thriving gourmet home food delivery service with many loyal clients. With demand growing, Ann opened the first Real Food Daily in 1993. This original, successful Santa Monica location sill exists, and since then, Ann has opened RFD locations in West Hollywood and Pasadena, and hopefully more to come! Please please :)
For the last few decades, Ann has been instrumental in raising the profile, standard, expectations, and perception of vegetarian food in America. She is widely considered in the culinary world as a pioneer of organic vegan cuisine. Her recipes have been published in countless publications such as The Los Angeles Times, Vegetarian Times, Cooking Light, Fit, Fit Yoga, Veg News; and articles and reviews of Real Food Daily have appeared in Esquire, Self, Allure, Longevity, Los Angeles Magazine, US Weekly, InStyle, Daily Variety, and many others.
In addition to this, Ann is the executive chef to Vegetarian Times magazine, where she contributes recipes and articles about healthy living. Ann has also written columns for other publications, and been a spokesperson for various whole foods companies. She is in huge demand as as a guest chef, having appeared prestigioues places such as Canyon Ranch in Arizona, Pritikin Longevity Center, Robert Mondavi Wine Center, Natural Foods Expo and the Environmental Media Awards in California. Ann is also a highly respected teacher, having taught at the annual conference of the North American Vegetarian Society; at Central Market in Texas; the World Arts & Cultures program at UCLA; and many other places.
Ann enjoys a wonderful on-camera career, having filmed 52 episodes of a half-hour cooking show called Naturally Delicious with Ann Gentry, which airs on the Veria channel on The Dish Network, Verizon FIOS and in Canada on The Brand New One. Ann has also appeared the Today Show; TV Guide show; the Discovery Channel as a celebrity chef host on Planet Green/Supper Club; and on several Food Network shows such as Bobby Flay’s Food Nation. Check out her many videos.
I had the pleasure of meeting Ann at IFBC in Santa Monica last year after being connected on Twitter, and it was an epoch in my life as a vegan food blogger. She is SO knowledgable, kind, down-to-earth, relaxed, fun, and inviting. I just ADORE her.
We are so fortunate to have Ann and RFD in Los Angeles. But fear not, the rest of you don't have to miss out! Ann has authored two cookbooks, VEGAN FAMILY MEALS, REAL FOOD FOR EVERYONE (2011) and THE REAL FOOD DAILY COOKBOOK (2005). Ten Speed Press has graciously granted permission to publish Real Food Daily's famous Vegan "Better With Cheddar" Nachos that are TO DIE FOR! Cream Dreamers, you are in for a treat! This vegan take on a classic Mexican favourite is decadent and delicious. You would never know this was vegan. The best thing about this wonderful recipe? You can make any of the components (the guacamole, sour cream, black beans, and pico de gallo) and enjoy them in a variety of other dishes.
Ten Speed Press kindly sent me a fresh copy of the book for the purposes of this post, However, I have owned a copy of this book since it was released in 2005. My well loved, dog-eared copy takes pride of place in my kitchen. This book is GORGEOUS, and full of accessible, easy, incredible vegan recipes. There are SO many good ones (I have made them ALL - Yes, my name is Tess, and I am an Ann Gentry groupie) but some of my favourites include: the Lentil Walnut Pate, Mushroom Gravy, Asparagus and Cilantro Soup, Ying Yang Salad with Peanut Sesame Dressing, Indian Quinoa Salad, Red Bean Chili with Butternut Squash and Okra, Tempeh Meat Loaf, and Tofu Cheesecake with Raspberry Puree. The STUNNING food photography by Jessica Boone entices the reader to try every single recipe, as does Ann's simple instructions.
This book is a fantastic guide to vegan cooking. Ann shares her personal journey with food, as well as handy tips on eating locally, organically, and seasonally. She also inspires confidence in the kitchen by sharing some practical cooking hints about shopping, preparing, and serving food; and provides an easy ingredient and kitchen tool glossary. I especially like her "Top Twenty Real Foods to Always Have in Your Kitchen."
I honestly can't rave enough about this book or Ann. She really is a ROCKSTAR of the vegan world. The best thing is, there is no ego with this lovely lady, She acts just like the happy mother that she is. Watching her cook, you can't help but wish she was cooking at home for you. Lucky family she has. For the rest of us, we will keep reading her books and her blog.
Ann, thankyou for all that you have done, and continue to do to grace and inspire the world of plant based nutrition. You amaze me.
Special thanks to Kelly Snowden of Ten Speed Press for making this post possible. You ROCK!
Recipe reprinted with permission from The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian, by Ann Gentry with Anthony Head, copyright © 2005. Published by Ten Speed Press, a division of Random House, Inc.
Photo taken by Jessica Boone © 2012
Learn more about Ann Gentry at Real Food Daily
Follow on Facebook, Twitter, and Pinterest
Ann Gentry & Real Food Daily’s Vegan Cheddar Nachos
- To make Nachos:
- 1 cup canola oil
- 12 (6-inch) corn tortillas, cut into wedges
- sea salt
- 1/3 cup melted Cashew Cheddar Cheese (recipe below)
- ½ cup Black Beans warmed (recipe below)
- ¼ cup Pico de Gallo (recipe below)
- ¼ cup Guacamole (recipe below)
- 2 Tbsp Tofu Sour Cream (recipe below)
- 1 green onion (white and green parts), thinly sliced
- Heat the oil in a large, heavy frying pan over medium-high heat.
- Working in batches, add the tortilla wedges and fry, stirring occasionally, for 2 minutes, or until golden.
- Using a slotted spoon, transfer the chips to a paper towel–lined plate to drain. Sprinkle with salt.
- Arrange the warm chips over a large platter. Spoon the warm melted cheese over the chips, then spoon the beans over the cheese.
- Spoon the pico de gallo over the beans and top with the guacamole.
- Drizzle on the sour cream, sprinkle with the green onion, and serve immediately.
- Serves 6.
- To make Cashew Cheddar Cheese:
- 1 ¼ cups raw cashews
- ½ cup nutritional yeast
- 2 tsp onion powder
- 2 tsp sea salt
- 1 tsp garlic powder
- 1/8 tsp ground white pepper
- 3 ½ cups unsweetened plain soymilk
- 1 cup agar flakes (about 2 ounces)
- ½ cup canola oil
- ¼ cup yellow miso
- 2 Tbsp freshly squeezed lemon juice (about 1 lemon)
- Using the pulse button, finely grind the cashews in the Sous Chef® food processor; don’t allow the cashews to turn into a paste.
- Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.
- Combine the soy milk, agar, and oil in a heavy saucepan.
- Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved.
- With the food processor running, gradually pour the soymilk mixture through the feed tube and into the cashew mixture.
- Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.
- For grated or sliced cheese, transfer the cheese to a container, cover, and refrigerate about 4 hours, until very firm. Once it’s firm, grate or slice the cheese as desired.
- For melted cheese in this nachos recipe use the cheese immediately. Alternatively, make the cheese in advance, cover, and refrigerate. When you’re ready to use the cheese, melt it in a saucepan over medium heat until smooth and creamy, stirring frequently. If needed, add more soymilk for a thinner consistency.
- For Jalapeño Cashew Cheddar Cheese: Stir 2 tablespoons of minced jalapeño chiles into 2 cups of melted cheese.
- The cheese will keep for 4 days, covered and refrigerated.
- Makes 4 cups
- To make guacamole:
- 1 tomato, diced
- ½ small white onion, finely diced
- ½ cup chopped fresh cilantro
- 3 Tbsp freshly squeezed lemon juice (about 1 lemon)
- 1 ¼ tsp sea salt
- 4 ripe avocados, peeled, pitted, and coarsely chopped
- Toss the tomato, onion, cilantro, lemon juice, and salt in a bowl.
- Let stand for 20 minutes.
- Mash the avocados in a large bowl.
- Stir in the tomato mixture and season to taste with more salt, if desired.
- Transfer to a serving bowl and serve.
- The guacamole will keep for 4 hours, covered tightly and refrigerated. Stir before serving.
- Makes 3 cups
- To make pico de gallo:
- 1 ¾ cups diced ripe tomatoes (about 2 large tomatoes)
- ½ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 1 small jalapeño chile, finely chopped
- 1 Tbsp freshly squeezed lime juice
- ½ tsp sea salt
- Stir all the ingredients in a bowl to blend. Use immediately or cover and refrigerate up to 8 hours.
- Stir before serving.
- Makes 2 ½ cups
- To make tofu sour cream:
- 12 ounces vacuum-packed firm silken tofu
- 2 Tbsp umeboshi vinegar
- 1 Tbsp olive oil
- 1 tsp dry mustard
- ¼ tsp minced garlic
- 1 tsp dried dill
- Blend the tofu, vinegar, olive oil, mustard, and garlic in the food processor until smooth.
- Transfer the sour cream to a container and stir in the dill.
- Cover and refrigerate at least 2 hours and up to 2 days.
- Makes 1 ¼ cups
- To make black beans:
- 2 cups dried black beans, picked through and rinsed
- 1 (2- to 3-inch) piece kombu
- 7 cups filtered water
- 2 tsp canola oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp finely chopped fresh basil
- 1 Tbsp sea salt
- Place the beans and the kombu in a large, heavy pot. Add enough cold water to cover the beans by 3 inches. Let stand overnight.
- Drain and rinse the beans, reserving the kombu.
- Return the soaked beans and kombu to the same pot and add the 7 cups water. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low, cover, and simmer gently, stirring occasionally, for 1 hour and 30 minutes, or until tender. The beans should hold their shape but be tender and creamy when mashed.
- Meanwhile, heat the oil in a heavy skillet over medium heat.
- Add the onion and garlic, and sauté for 5 minutes, or until the onion is tender.
- Add the basil and sauté 1 minute longer, or until it wilts.
- Add the onion mixture to the beans and stir in the salt.
- The beans will keep for 2 days. Cool, then cover and refrigerate.
- Serves 6
Recipe reprinted with permission from The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian, by Ann Gentry with Anthony Head, copyright © 2005. Published by Ten Speed Press, a division of Random House, Inc.
Photo taken by Jessica Boone © 2012
Learn more about Ann Gentry at Real Food Daily
Follow on Facebook, Twitter, and Pinterest
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.
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Piggy Grunts!
Add Your GruntOh, my…this just looks amazing! I’m putting it on the menu for a party next week. Can’t wait to give it a try!
Oh Wendy - you will LOVE these! They are SOOO good! I can’t wait to hear what you think :)
wow amazing!! thanks for giving us the opportunity and oh yeah please pick me !!!
Yes! This IS an AMAZING machine and fantastic giveaway. The winner is picked randomly with a computer code. But I will keep my fingers crossed for you :)
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I live in L.A too and live at Real Food Daily. You are right. The food is phenomenal. I have the Real Food Daily Cookbook and I agree with everything you said. The recipes are amazing.
*oops
I’m very much wanting to make your vegan cheese. The only issue I have is the cost. I’m in Australia, and to buy the 2 ounces of agar is going to cost me around $23. Is this how much it usually costs? And do you know any online stores that may stock it for less?
Thanks kindly, and once again, LOVE the blog!
Thanks Apple. I am sorry it has taken me so long to respond to this comment. I know that agar can be so expensive in Australia. I have had that same problem myself. You CAN find it online, but finding a place that will ship to OZ can be problematic too. I would just google it and keep trying. I wish I could be more help. You could also try thickening this cheese with arrowroot or tapioca starch too. Or just use another vegan cheese in the recipe. Do NOT miss making these nachos. They are AMAZING!
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