CLEAN EATING

veganize your meals How to recreate comfort-food classics with a meatless twist

Chef Robin Robertson became a vegan in the late 1980s—a time when fi nding vegan alternatives to meat and dairy was all but impossible. “If I wanted something meaty or creamy made from plant foods back in those days, I had to come up with a way to make it myself—I had to fi gure out how to veganize it,” says Robertson, who relied on her culinary chops to reimagine the classics.

More than 20 cookbooks later, Robertson is considered a pioneer in made-fromscratch, plant-based cooking, with titles such as One-Dish Vegan, Vegan Without Borders, Veganize It!, and Vegan Mac & Cheese (yes, an entire cookbook devoted to everyone’s favorite comfort food) to her credit. Here’s her innovative take on nachos— for breakfast!

Smoky Queso Sauce

Makes about 2 cups In addition to using this as a nacho sauce, try it folded into cooked pasta for a zesty mac-and-cheese.

1 (2-oz.) jar chopped pimientos, drained 1 tsp. canned chipotle chiles in adobo sauce ⅓ cup nutritional yeast 3 Tbs. cornstarch ½ tsp. smoked paprika ½ tsp. mustard powder ½ tsp. onion powder ½ tsp. garlic powder 1 tsp. salt 1 Tbs. olive oil 2 tsp. fresh lemon juice 2 tsp. rice vinegar 1½ `cups plain unsweetened almond milk

1. Combine all ingredients in blender, and blend until smooth.

2. Transfer to saucepan, and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust seasonings, if needed

Per serving: 60 cal; 2g prot; 3g total fat (0g sat fat); 7g carb; 0mg chol; 460mg sod; 1g fiber; 0g sugars

Breakfast Nachos Serves 6 Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly.

1 Tbs. olive oil 1 small yellow onion, minced 2 garlic cloves, minced 3 green onions, chopped 12 oz. extra-firm tofu, drained and diced ½ tsp. salt 2 Tbs. nutritional yeast ½ tsp. ground cumin ¼ tsp. turmeric 1 ½ cups cooked or 1 (15-oz.) can black beans, drained and rinsed 1 large tomato, diced 1 jalapeño, seeded and minced ¼ cup chopped cilantro, plus more for garnish (optional) 1 Tbs. fresh lime juice 1 ripe avocado, peeled, pitted, and diced 1 recipe Smoky Queso Sauce, kept warm 1 (13-oz.) bag organic tortilla chips

1. Heat oil in large nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, then add garlic and green onions, and cook 2 minutes more. Add tofu and salt, and cook, stirring, 5 minutes. Stir in nutritional yeast, cumin, and turmeric. Taste and adjust seasonings, if needed. Stir in beans, cover, and keep warm.

2. In a medium bowl, combine tomato, jalapeño, cilantro, and lime juice. Season with salt to taste, and mix well. Gently stir in avocado.

3. To assemble: spoon thin layer of sauce on bottom of large plate. Place half of chips on top of sauce. Spoon half of sauce on top of chips, followed by half of tofu and beans, then half of salsa. Top with remaining chips, and repeat with remaining ingredients. Serve immediately, garnished with additional cilantro, if using.