From as far back as I can remember, the first day of Chinese New Year has always been a vegetarian day for us. The whole idea of going vegetarian is to start the new year by abstaining from killing/harming any living beings in accordance with the 5 Precepts of the Buddha’s teachings.
My grandmother would be up at the crack of dawn to prepare a big (and I mean, huge) bowl of a mixed vegetable and mushroom stirfry. This is the staple dish eaten over rice every single year, even now, and also a regular dish on other vegetarian days of the year.
My kids never really liked this dish. But they’ve been very good about it and have been eating it year in, year out without complaints. Until this year, that is.
Recently, I replicated Chili’s classic nachos at home and it was such a hit that my girls have been calling for an encore. So this year in lieu of that veggie stirfry my girls so dread, we had homemade nachos which are as colorful and glam.
The good thing about making these nachos at home is that we can have, like Hip2bDaughter2 happily announces, unlimited lettuce, salsa and sour cream unlike at the restaurant where we have to split hairs over the small portions of toppings. Their nacho slices are considerably larger than ours so we have to make a little go a long way.
For my nachos, I use cheddar and mozzarella but you can pretty much use any cheese you like. Bake till lightly golden, and top with sour cream, shredded lettuce and homemade salsa.
So so delicious and so so glamorous you barely even notice it’s vegetarian. I mean, look at this, there’s just no way!