Vegan Nacho Chips

You know those annoying kids in high-school who takes million photos of themselves posing with each shot varying by a 5 degree angle? Well I'm being one of those now except with my food. So forgive me for my indecisiveness. I know (in terms of design) that it is better to be extremely selective and only choose what is necessary instead of putting every single possible angle and idea but call this blog an experiment, an unfinished draft.

Back in my younger days when my family friend used to come over to play, her dad would always buy us some form of fast food over whether it be maccas or hungry jacks, mostly maccas, but one time he brought over some Taco Bell - probably the first and last time I ever had it in my life. For me it was something different to what I was usually used to and perhaps that experience left an imprint in my memory. I don't think I liked it very much during the time but now that my tastebuds have matured and 'exoticised' my memories re-reads it as being quite delicious. We basically had these fries that was topped with tomatoes, mince, sour cream and probably some coriander (memory gets hazy here). It's probably the tomatoes and coriander that put off my younger self. I never really knew what was on the Tacobell menu to confirm what it was called. Nevertheless it has inspired me to make this. While I originally intended it to be fries as opposed to chips - I accidentally bought the wrong bag so I decided to make-do as my craving for tex-mex couldn't wait for the next shopping trip.

Pretty basic idea. Fry yo chips and add the usual nachos toppings. I made a vegan mince thing using textured soy protein, some fresh salsa (diced tomatoes, onions, coriander, salt, lemon juice) and fresh guacamole (avocado, garlic, lemon juice, green onion). I also had some vegan sour cream (Tofutti brand). Garnished with more sliced green onions and coriander. If I had some vegan cheese I'd probably have added it to get truly get that American tex-mex hit.