Plant-based Vegan Nachos
These are so delicious! and super filling, you really don't need much, a little goes a long way. This recipe is also OMS friendly, vegan, plant-based, gluten, dairy and refined sugar free.
to get started - recipe serves 2
- 1 cup dried black beans
The night before put 2 cups of dried black beans in a ceramic or glass bowl and cover well with filtered water. In another bowl place 3 heaped tablespoons of raw cashews and cover with filtered water. Leave both bowls on the bench in the shade with a tea towl over top. The next day, a few hours before your ready to eat, drain the beans with a siv then rinse well in clean water and place in a pot of boiling water on the stove. Boil beans till soft, this can take an hour or more, I usually take a spoonful out and blow on them, you'll know their done when they burst open when you blow on them and their soft enough to eat. Drain water off and let the beans steam dry in the strainer on the bench. Start preparing the cashew cheese sauce.
Red Pepper Cashew Cheese Suace (Forks over Knives Recipe)
- 1 large yellow onion diced
- 1 roasted red pepper, core removed, de-seeded
- 3 tablespoons soaked cashews
- 1 tablespoon tahini
- 1 cup nutritional yeast
- Big pinch sea salt
Put all ingredients in a blender and blend til smooth adding up to half a cup of water to make smooth, then set aside.
- Big handful chopped coriander, about half a bunch
- 1 heaped cup diced cherry or sweet vine tomatoes
- Big pinch sea salt
- Black cracked pepper
- Half an avocado cut into cubes
- 1-2 tablespoons lemon juice
Toss together in a bowl till everything is mixed well and set aside.
In the photo above I've used Organic, gluten free blue corn chips but I've since found a healthier alternative - baked mountain bread.
- 1 packet of Mountain Breads gluten free rice flour wraps (photo right, I get mine at Woolworths)
Take about 3 to 4 wraps out of the packet and leave them stacked on your chopping board. Chop into large squares about 6cm by 6cm roughly as they will shrink and curl in the oven. Get two oven trays ready. Lay out mountain bread squares evenly and bake on 180 degrees celsius for about 10 minutes. I stand by the oven to check as they can easily burn. Once golden on the edges take out and get things ready to assemble.
Pour cashew cheese sauce in to a medium sized pot leaving about 1 cup aside to drizzle. Add the cooked black beans and mix through. Heat on a low heat till warmed enough to eat but don’t over heat the sauce as it will likely separate.
If using blue gf corn chips lay chips down in a circle on each plate. Spoon about a cup of the cheesy bean mixture over the chips then a messy sprinkle of the salsa. Add another layer of chips, more bean mixture and top with salsa and a drizzle of the cheesy sauce over the top.
If using toasted mountain bread these go soft quickly under the sauce so I lay these in a circle on the outer edge of the plate then sprinkle with a good pinch of sea salt. Then I put the cheesy been mixture in the centre with the salsa on top!