Like many American families, we are a multicultural family. He’s from France, born and raised. I am a first generation American of Indian immigrants (often referred to an ABCD – an American born confused Desi with Desi being a term referring to people of the Indian subcontinent). We solidified our relationship in California, which in some respects seems like its own country (much like NYC, where I am from). This has introduced a blend of cultures that has found its way into my food. Just this past week, my husband was sworn in as an American citizen – well a dual American French citizen (yes he is dual AF) and I wanted to celebrate with a feast. I chose to center this feast around the Cali Mex cuisine with a twist. Lettuce taco bout plant based cuisine: lettuce wrap tacos with plant based taco meat. The meat was re-purposed into a collard wrap burrito. And there was was also a cashew based queso because chips and dip please.
Nacho your typical nacho: Baked sweet potato chips with gooey vegan cashew cheez
I blame everyone else’s talk of football – I don’t pay attention to the sport nor does anyone in my household, but I can’t help but pay attention to what people are making for game day snacks (they are talking about food, how can I not pay attention?) As a result, I end up with cravings for food like nachos. But I try to avoid corn chips, tortilla or cheese in my diet, which pretty much eliminates the main components of nachos. Anyone who knows me knows that I refuse to be limited. Each limitation is an open door to creating something new – something, as my daughter says is “same same but different.” So I made baked sweet potato chips topped with a vegan gooey cashew based cheez, salsa, guacamole, purple cabbage, purple kale, tomato, avocado, cilantro, jalepeno and scallion.