Hay Stacks

I started thinking about what to make for lunch today at 11 am.  That gave me one hour to come up with a plan, and complete it.  Thankfully there's a couple of Go-to's for such an occasion.  This one is a mexican styled meal that is an Adventist favorite.  It's great because you really only have to "make" one thing, and you don't have to make that, if you keep it on hand, like I do.  You can also change this up anyway you like.  This is the basic recipe.

(GF) To make this dish gluten free, use gluten free corn-chips!

The Basic ingredients

The finished product!

Ingredients:

Tortilla Chips

1 can of pinto beans (drained)

1 can of black beans (drained)

1 can of kernel corn (drained)(optional)

2 handfuls of fresh baby spinach or salad mix chopped

1/2 onion diced

1 Cup of salsa (I use Herdez, because it doesn't have vinegar, a stomach irritant)

1 Cup of Cashew cheese (recipe listed below)

Additional Options:

Vegan Sour Cream

diced tomatoes

diced avocado ♥

olives

veggie burger crumbles

1 Tbs. cumin

1 Tbs. mexican chili powder

1 Tbs. chives

1 Tbs. shredded Vegan cheddar 

Cashew Cheese Recipe:  (This stuff Rocks!)

2 C. cashews (raw or roasted)

1.5 C. water

6 Tbs. nutritional yeast flakes

1 jar pimientos (4 oz/half cup)

1 Tbs. flaxseeds (optional)

3 tsp. salt

2 tsp. dill weed

4 tsp. onion powder

0.5 tsp. garlic powder

4 Tbs. lemon juice

*Blend on high until smooth and creamy (takes a few minutes)

~In a medium sized pot, heat your beans, corn, and salsa (plus any additional seasonings or veggie burger)

Don't boil it, you just want to get your beans hot

~While that's heating, chop your vegetables up

~Put a handful of tortilla chips on your plate, and top them with your veggies, bean mixture, and then a nice big 

dollop of cashew cheese right on top.