Thursday, April 28, 2011

Healthy Vegan Nachos V. Not As Healthy Vegan Nachos.

As I am coming off night shifts and have what we in the business refer to as 'night shift hangover', I really couldn't be bothered cooking something difficult. My body is screaming out for both unhealthy and healthy food at the same time.
How about nachos? Funnily enough, I had been imagining a recipe for healthy nachos this week. We also just happened to have Cheezly Nacho Vegan Cheese  in the fridge so I decided, as there are two of us, I'd make a healthy serve and a serve that isn't so healthy.

First thing is first though:

Guacamole. An important and key ingredient.
  • One avacado.
  • One quarter of a lemon.
  • One tomato, chopped into small pieces.
  • One sprig of spring onion.
  • Pepper, to taste.
In a bowl, add the avacado. Mash up said avacado with a fork. Add the juice from the lemon, the tomato and the pepper and stir. Add the spring onion and stir gently. Now we are ready to rock and roll.

But wait! Hommous:

  • Two cups of cooked chickpeas or gabanzo beans.
  • One tablespoon of olive oil.
  • Two tablespoons of tahini.
  • Two tablespoons of lemon juice.
  • Pepper, to taste.
  • One teaspoon of smoked paprika.
  • One clove of garlic.
  • One tablespoon of soy sauce (instead of salt).
  • Half a cup of water.
 Pop all the ingredients and blend until smooth. Add more water if it's still thick and blend to get it to a consistency you like.

For the healthy Nachos you will need:
  • Two tortillas or two sheets of mountain bread or one sheet of pita bread.
  • Two tablespoons of salsa.
  • Two tablespoons of kidney beans.
  • Two tablespoons of corn.
  • A sprinkle of capsicum.
  • Two tablespoons of guacamole.
  • Two tablespoons of hommous.
Slice the tortillas/ mountain bread/ pita bread into thin triangles. Put these on a tray and put under the grill or in the oven until both sides are lightly brown and they are crisp.
Put these into a bowl and top with the kidney beans and corn. Add the salsa, guacamole and the hommous. There you go. Delicious and healthy.

Now, for the not so healthy Nachos:
  • About two cups of original corn chips.
  • Two tablespoons of salsa.
  • Three tablespoons of vegan cheese.
  • Two tablespoons of kidney beans.
  • Two tablespoons of corn.
  • A sprinkle of capsicum.
  • Two tablespoons of guacamole.
Put the corn chips in a bowl. Top with the kidney beans. Smother in salsa and the vegan cheese. Put them all in the oven at 180C or 355F. Wait until the cheese has melted and take it out of the oven. Top with the corn, capsicum and guacamole. Eat.

Now, we have nachos, two ways.


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