Vegan nachos anyone? Who said vegans can’t enjoy the classics? This Veganized version of nachos is thanks to Blue Zone Loma Linda, where they call them “haystacks” or ‘taco salad’. You can call it what you like, but it’s a delicious and perfect no-cook summer recipe.

This was our wellness Wednesday with #childrenshospitalofphiladelphia . Thank you for hosting me!

This is a freeform recipe like building a taco bar. Want to keep it simple? Stick with chips, beans, salsa and lettuce. Here’s my version.

Vegan Nachos

Serves 3

* 2 cups chips

* 2 c romaine lettuce, thinly sliced

* 1 avocado, sliced

* 1 tomato, chopped

* 1 cob of corn (grilled over stovetop)

* 1 c black beans, cooked

* 1 c salsa

Directions:

Layer chips first, then beans and some salsa. Cut corn off the cob. Top with romaine lettuce, remaining ingredients and the rest of the salsa. You can also add pepitas, roasted red peppers, or pickled jalapeños. Eat immediately.

More Blue Zones recipes:

Summertime Soufiko | Blue Zones Greece

Minestrone by World’s longest living family

Sardinian Walnut Pesto

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Summertime Soufiko with Orzo Salad inspired by Blue Zones Ikaria, Greece. 🇬🇷If you think living a long,healthy life means you have to give up flavourful food, let me blow your mind with this recipe!🤤 . For the Wellness Wednesday with the staff at children’s hospital, I demo-ed this summer vegetable stir fry. When I finished the class, I realized I forgot to add the olive oil mid way. It turned out it didn’t need the olive oil at all- so this is a no fat recipe! Don’t worry, I put some feta on it and it was just right. I paired it with with my mom’s orzo salad. It was excellent. Also would be great with hummus in a pita wrap. The best part is that it tastes great cold. So make some extra for those hot summer nights you don’t feel like cooking. . SUMMERTIME SOUFIKO . 4 servings 30 minutes . * 2 medium zucchini, cubed * 2 Italian eggplant, cubes * 2-3 yellow squash, cubes * 1 green pepper, chopped * 1 red onion, thinly sliced * 1 brunch green onion, 1-inch strips * 1 large tomato, chopped * 4 garlic cloves, minced * ½ cup red wine * 1 tsp. Salt * Feta (optional) Directions: 1. Start in a cold large sauté pan and add all ingredients except garlic, wine, salt and feta. 2. Cook for 5-10 minutes or until some golden browning happens and eggplants start to soften. Then add garlic, wine and salt. 3. Turn heat on high to evaporate wine (about 3-5 minutes). Stir and cook a couple more minutes or until eggplant and peppered are very soft. 4. Top with feta crumbles if desired. Serve with Mom’s orzo salad I’ll be posting. Music: Secret Sauce Musician: Jef #bluezones #childrenshospitalofphiladelphia #childrenshospitallosangeles #plantbased #greece #mediterraneandiet #feta #vegetarian #vegan #eatclean

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Jul 29, 2020 at 4:05pm PDT