Cook Vegan — September 2017

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.