VEGAN VEGGIE NACHOS
Ingredients:
1 small onion diced
1 clove garlic minced (or 1 tsp crushed garlic)
1 diced red chilli (if you want it spicy!)
Spice mix (mix together):
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon smoked paprika (add more if you like it quite smokey)
1 teaspoon oregano
1 tablespoon of tomato paste
1 small zucchini (courgette) grated
1 small carrot grated
4 small-medium mushrooms (I use Swiss brown, but portobello or white button would work too)
1/2 a capsicum (any colour) sliced thinly
1 400g tin chopped tomatoes
1 420g tin of black beans rinsed (or kidney beans, or half a tin of both!)
1 tablespoon nutritional yeast/yeast flakes
Salt & pepper to taste
Method:
On a high heat, brown onion, garlic and chilli (if using) in a small amount of oil (or a small amount of water if you are oil free).
Add the spice mix and fry whilst stirring for about a minute to release their flavour.
Add tomato paste and fry whilst stirring for 30 seconds.
Add the zucchini, carrot, capsicum and mushroom and fry till soft (approximately 10 mins).
Add the diced tomatoes and beans, turn to low and simmer for 10 minutes, stirring occasionally.
Add some chilli powder or chilli flakes if it’s not spicy enough.
Add salt and pepper to taste, and mix in the nutritional yeast.
Serve on a bed of vegan nacho chips, and top with avocado mash (1 mashed avocado mixed with a dash of lime or lemon juice), sliced jalapeños and coriander.
Vegan and Gluten free!
Walnut and chocolate chip cookies!
Ingredients:
110g Coconut oil
146g Brown sugar
90ml Soy milk
46ml Maple syrup
16ml Vanilla essence
1 tsp Baking powder
¾ tsp Baking soda
½ tsp Salt
280g Gluten-free flour
74g Dark chocolate
74g Walnuts
Method:
Oven to 180°.
Line a baking tray with baking paper.
Using a fork, combine the coconut oil and brown sugar.
Then add the milk, maple syrup, vanilla essence, b powder, b soda and salt.
Finely chop the dark chocolate and walnuts. Add to the mixture and gently combine.
Lastly, add the GF flour and combine to make cookie dough. Roll and shape into equal amounts (50g).
Bake the cookies for around 18-20mins until golden brown. Enjoy.
Walnut and chocolate chip cookies!
Ingredients:
110g Coconut oil
146g Brown sugar
90ml Soy milk
46ml Maple syrup
16ml Vanilla essence
1 tsp Baking powder
¾ tsp Baking soda
½ tsp Salt
280g Gluten-free flour
74g Dark chocolate
74g Walnuts
Method:
Oven to 180°.
Line a baking tray with baking paper.
Using a fork, combine the coconut oil and brown sugar.
Then add the milk, maple syrup, vanilla essence, b powder, b soda and salt.
Finely chop the dark chocolate and walnuts. Add to the mixture and gently combine.
Lastly, add the GF flour and combine to make cookie dough. Roll and shape into equal amounts (50g).
Bake the cookies for around 18-20mins until golden brown. Enjoy.
