Cook Vegan — September 2017

(ff) #1
Summersides

For the chilli beans:
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• ½ jalapeño chilli, sliced
• ½ red capsicum (pepper), finely diced
• 400 g (14 oz) tin chopped tomatoes
• 2 x 425 g (15 oz) tins red kidney beans,
rinsed and drained
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp Himalayan salt, or to taste
• ⅛ tsp freshly ground black pepper


For the jalapeño salsa:
• 1 Lebanese (short) cucumber, diced
• 1 tomato, diced
• ½ jalapeño chilli, sliced
• 1 green capsicum (pepper), diced
• ½ red onion, finely diced
• 1 tbsp sliced pitted black olives
• 2 tbsp coriander leaves
• Juice ½ lemon
• ⅛ tsp Himalayan salt


For the secret cheezy sauce:
• 500 g (4 cups) cauliflower florets,


lightly steamed or boiled
• 125–250 ml (1 cup) non-dairy milk
• Juice ½ lemon
• 2 garlic cloves, peeled
• 3 tsp nutritional yeast
• ½ tsp onion powder
• ½ tsp ground turmeric
• ¼ tsp hot paprika
• ¼ tsp Himalayan salt
• 75 g (½ cup) cashews, soaked for 3–4
hours
• 1 tbsp ground yellow maize flour, or 1
tbsp gluten-free cornflour (cornstarch)

For the Chunky avo:
• 2 ripe avocados
• Juice of 1–2 limes
• 1 garlic clove, crushed
• ¼ tsp Himalayan salt, or to taste

To serve:
• 75 g (2 cups) organic non-GMO corn
chips
• Lime cheeks or wedges

1 Heat the olive oil in a saucepan over
medium heat. Add the onion and sauté for

3–4 minutes, or until the onion is tender.
Stir in the garlic and cook for 30 seconds.

2 Add the jalapeño chilli and capsicum
and sauté for a further 1–2 minutes, or until
fragrant. Stir in the tomatoes and bring to
the boil.

3 Add the remaining ingredients and stir to
combine. Bring back to the boil, and then
reduce the heat and simmer, uncovered,
for 15-20 minutes, to bring all the flavours
together. You may need to add 1–2
tablespoons water if your mixture is looking
thick.

4 The chilli beans could be made a day or
two ahead; keep in the fridge in an airtight
container and gently reheat just before
serving.

For the jalapeño salsa:
1 Near serving time, combine all the
ingredients in a bowl. Cover and set aside.

For the secret cheesy sauce:
1 When you’re nearly ready to serve, place
the cauliflower in a food processor or
blender with the milk and lemon juice and
blend until smooth.

2 Add the garlic, nutritional yeast, onion
powder, turmeric, paprika and salt and
blend until you have a thick and creamy
sauce.

3 Add the cashews and maize flour and
blend until completely smooth.

For the chunky avo:
1 Just before serving, remove the stones
from the avocados. Scoop the flesh of one
avocado into a bowl and roughly mash with
a fork.

2 Add the lime juice, garlic and salt and
mash until well combined.

3 Dice the other avocado into chunky
pieces and gently mix through the mashed
avocado. You should have some smooth
and chunky pieces.

Assembling the nachos:
1 Arrange the corn chips, chilli beans,
cheezy sauce, chunky avo and jalapeño
salsa in a bowl. Add some lime cheeks or
wedges.


  • Hippie Lane by Taline Gabrielian (Murdoch Books,
    £17.99). Photography by Taline Gabrielian.
    This cookbook is not entirely vegan.

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