Wednesday, February 4, 2015

Loaded Raw Nachos with Sprouted Quinoa Corn Chips

This is the part of the blog where I tell you I had a magical fairytale experience with sprouting quinoa. Little birdies came and perched on my shoulder as I sang the little grains into growth. Well, this was my second experience sprouting quinoa. My first batch didn't sprout at all and then started to smell so I chucked them. I watched this batch like a hawk, rinsing and draining obsessively. They sprouted a bit, but not nearly as much as I am used to with lentils and mung beans. I used white quinoa to be more visually pleasing for the chips, but honestly I don't think I will use it again. Next time I will try sprouting red quinoa, which seems to be a bit sturdier. If you want to make this recipe without the quinoa, just double up on your corn! Though it looks like this recipe is a pain and too long, you make the chips in the morning, so getting the toppings together in the evening is a snap! And after my last salad post, we needed a little raw vegan faux junk food, right?


2 cups corn (fresh or thawed, non-GMO)
2 cups sprouted quinoa (sprouted roughly 48 hours)
3/4 cup golden flax seeds, ground to powder in spice grinder
1/4 cup red onion
2 teaspoons apple cider vinegar
2 tablespoons coconut aminos
1 teaspoon olive oil
1 tablespoon nutritional yeast
1 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika
dash of black pepper
1/4 cup water
pink Himalayan salt to taste
1 tablespoon black sesame seeds


1 cup hemp seeds
1/2 cup hemp or almond milk
1/4 cup nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon truffle oil
1 lemon, juiced
pink Himalayan salt


2 medium-sized tomatoes
1/4 cup onion
1/3 a jalapeno (more if you are brave!)
1 handful cilantro
1 teaspoon apple cider vinegar
1 teaspoon chili pepper
Dash of cayenne pepper
Celtic sea salt to taste


2 avocados
1 lime, juiced
1/4 cup red onion
1 teaspoon coconut aminos
Pink Himalayan salt to taste


Jalapeno slices
Red baby bell pepper slices

Put all of the chip ingredients except the black sesame seeds into the food processor and blend into a thick, doughy paste. If mixture is too thick, add a bit more water. Add in the black sesame seeds and give a quick pulse. Take your mixture and spread it thinly and evenly over dehydrator sheets. The thinner the better, as long as it is thick enough to hold a bit of weight as a chip. Place in dehydrator set at 107 degrees for roughly 10 hours or until completely dry. Break into chip sized pieces.

Put all cheese ingredients in a small food processor or blender and mix until smooth.

Put all salsa ingredients in a small food processor or blender and pulse until chunky.

In a bowl, smash avocado along with all other guacamole ingredients.

Lay down your chips on a plate (warm the plate slightly in the oven beforehand, if you like) and top with all of your toppings! Enjoy!

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