* I used my food processor to chop the mushrooms. It blends it real nice and save on time.
Take the mushrooms once coarsely chopped and in a fine strainer. You are wanting to get the moisture out and I found the strainer was the easiest way to do that. Squeeze out the moisture. Place in lg bowl.
Take the saute blend and add to the bowl with mushrooms. Add the toasted walnuts, basil, panko and salt and pepper. Mix well. Take the ketchup, mustard, and Parmesan. Mix well. Take the two lightly blended eggs and mix well. The mixture should become ,moist and keep shape.
Spray loaf pan with cooking spray. Press loaf into pan and it should fill out to the loaf pan size.
Preheat oven to 350. Cook loaf for 45 minutes.
Mix topping items together. After loaf is done cooking the 45 minutes, take out and brush topping loaf and cook an additional 10 minutes.
You can check your loaf with a knife in center to see if done, should be relatively clean. When you take loaf out let sit for 20 minutes.
Slice and serve.
If you do not like peppers you can substitute with two carrots.
Preheat oven to broil
Take the diced potatoes and place in small saucepan, cover with water and a dash of salt. Bring to boil. Keep an eye out until they are tender. I use a fork to do this. Drain and set aside.
While the potatoes are cooking do the rest of prep.
Take the can of chipoltes and chop 3 peppers. When the potatoes are done add sauce and the peppers to the potatoes and mix well. Take the 1/2 onion and mix with potatoes. You can adjust your heat level to what your preference is.
Use parchment and place on a baking sheet. Lay the tortillas out. Place the potato mixture on the tortillas. Add the green onions. Add the cheese. I mixed all these together with my hands because I like my nachos to be well covered.
Put nachos in oven and cook 5-10 minutes until cheese melted.
Top nachos with the tomato, green onions, cilantro. Dollop with sour cream and salsa.
One of the great things about nachos is you can make it to your preference. I didn't have an avocado but this would have been wonderful with some that or guacamole.
We recently decided to try The Sweet Hereafter which is a vegetarian with vegan options bar. They have an extensive menu with full bar. The decor is welcoming and warm with the nostalgia and wood decor.
We ordered the Antipasto platter which had baguettes, miso chive cheese, pickled onions, rosemary almonds, and hummus. The miso chive cheese was delicious, I could have just had that and been in heaven.
Great prices, wonderful choice of cocktails. Definitely a place to check out if out and about. Located on 3326 SE Belmont in Portland.
Heat broiler on oven.
Take the tomatillos and poblanos and mix with the olive oil. Place on baking sheet and broil 5 to 10 minutes, untll browned and soft. Set aside.
In a skillet take the vegetarian chicken and onion and cook in 1 tsp olive oil. When the onion, 2 of the garlic cloves, and chicken are cooked through mix in the cumin.
Once the poblano is cool, deseed and toss the stem. Put poblano and tomatillos in a blender. Add sugar, salt and pepper, remaining garlic clove, Pulse and blend should become chunky. You can add a little bit of water if it needs to be runnier.
Pour a little bit of the sauce into a 13x9 inch baking pan. Place tortillas to cover space. I use two full ones and then slice a third in half to cover the full length of pan. Add some of the chicken mixture then top with cheese then follow with tomatillo sauce. Do another layer then follow with another layer of tortillas. Pour remaining sauce then top with cheese.
Reduce oven to 350 and cook for 20 minutes until cheese is browned. Let sit for 5 minutes then top with the cilantro, avocado, tomato, radish. Dollop a tsp of sour cream.
You can substitute the vegi chicken for regular chicken diced or ground beef or turkey.