Inspired by Redditors, I have created this website.  For my first post, I’ll post my favorite and most demanded.. Haystacks. I will try to pretty up my formatting and get used to writing for a blog as I get better at this. I also have around 70 or 80 recipes total (so far) so I will be adding recipes frequently. Don’t forget to bookmark me so you can keep updated.

For this recipe I make my own guacamole, sour cream, salsa, bean mixture, and cheese. I am awesome enough to have included all of that stuff, so you can enjoy this just as much as we do.

The basic ingredients :

  • 1 bag of organic blue and yellow corn chips
  • 1 small can of black olives
  • 3 scallions, chopped
  • any other toppings you would want, such as jalapeños



Let’s start with the salsa. I sometimes make this up to 3 or 4 days ahead of time, and try not to eat all of it. It gives it time to refrigerate and the flavors start to mend, which really makes this haystack whole.


For the Salsa:


  • 1 (28 ounce) can whole tomatoes with juice
  • 3 (10 ounce) cans diced tomatoes and green chiles (I use original Rotel)
  • 1/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 5 pickled jalapeno slices, chopped
  • 2 teaspoons pickled jalapeno juice, optional
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3/4 cup cilantro
  • 1/2 lime, juiced

There are different ways to make this. To get a chunky salsa, pulse everything in a food processor except the diced tomatoes, until smooth. Mix in the diced tomatoes afterwards. I like mine thin, so I put mine in the processor to get it finely chopped. Whatever makes you smile. Keeps for up to 1 week in the fridge, just be sure to stir it before dipping in each time.



For the Sour Cream:

  • 1 (10 1/2 ounce) package lite silken firm tofu, crumbled and drained
  • 1 tablespoon canola or olive oil
  • 4 to 5 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sweetener
  • 1/2 teaspoon salt

Mix all of the ingredients together in a food processor and mix until smooth. You’ll have to scrape the sides every few seconds to make sure it comes out thick and creamy. Refrigerate.


For the Guacamole :

I usually make my own powder packet, but recently I threw away my recipe for it, so last time I made it I just got 2 avocados and a guacamole mix from the grocery store. Refrigerate.


For the “Meat” Bean Mixture:


  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 teaspoon salt
  • 1 TB of olive oil
  • 2 tablespoons chili powder, or more if you like it spicy
  • 1 teaspoon ground black pepper
  • 1 green bell pepper, chopped
  • 1/2 cup water, possibly more

Heat a large pot over medium heat, add olive oil, add bell pepper, sometimes I throw in a little onion while I’m cooking the bell pepper. Cook until it gets soft, stirring occasionally. Add beans, salt, spices, and water. Stir until evenly mixed. Cook on medium- high until it becomes thick and sticks together, possibly adding more water if it gets too dry. Set aside when finished.


For the Cheese Sauce :


  • 1/3 Cup Nutritional Yeast Flakes
  • 1/4 Cup Flour
  • 1/4 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cumin
  • Dash Garlic Powder
  • Dash Chili Powder
  • 1 Cup Water
  • 2 Tablespoons Vegan Margarine
  • 1 10-ounce Can RoTel (or any other Diced Tomatoes & Green Chilies, DRAINED)


Mix all of the dry ingredients together in a small sauce pan. Add water and whisk until smooth. Turn on medium heat. Stir constantly, once thickened, remove from heat.
Add margarine, rotel and mustard. Stir until margarine has melted. Put the pan back on the heat and stir until thickened as much as you desire. Set aside.


Layer all of this stuff together however you like and eat it all up, but most of all enjoy ~


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