Fruity Nacho

 

Fruity Nachos

By Namit Kathoria

 

Soaking time: Overnight

Preparation time: 20 -25 minutes

Cooking time: 1 to 1 ½ hours

 

Serves 4 portions

Ingredients:

Main Ingredients

1-2 tablespoons if any combination of olive oil and avocado oil

3-4 garlic cloves grated

1 large white onion diced

⅛ teaspoon cayenne pepper

1-2 chillies (preferably jalapeños) chopped

½ teaspoon sea salt

¼ teaspoon ground black pepper

2-3 tablespoons tomato purée

1 teaspoon coriander powder

2 teaspoons cumin powder

1 cup dried black beans left to soak overnight, rinsed and drained/ 1 jar (400g) cooked black beans rinsed and drained

2 ½ cups vegetable stock if using dried beans/ 1 cup vegetable stock for precooked beans

 

1 jar (200-250g) sweetcorn rinsed and drained

 

Fruit Ingredients

Olive oil for cooking

6 nectarines cut into wedges

2 handfuls red and white grapes halved

 

 

 

Vegan Cheesy Sauce

1 cup cashew nuts (soaked in boiling water for 10 minutes)

2 teaspoons garlic powder

1 cup oat milk

¾ inch fresh turmeric roughly chopped or ½ teaspoon turmeric powder

½ teaspoon Himalayan rock salt

6 tablespoons nutritional yeast

 

Serve with 1 avocado sliced, 1-2 bags wholegrain nachos, fresh coriander chopped,lime wedges and the vegan cheesy sauce

 

Preparation:

1. Soak the dry beans overnight. Drain and rinse them the next day. If you are using precooked beans from a jar, simply drain and them. Soak the cashew nuts for 10 minutes in boiling water.
2. Chop the onion, the chilli, grate the garlic, cut the nectarines into wedges and halve the grapes.

 

Note for steps 3 to 5 deglaze with some water if needed to prevent burning.

 

3. Heat up some of the oil (if you are using an Instant Pot use the sauté function) on a medium to high heat adding one piece of the onion to the pan. Once it starts to sizzle, add in the rest of the onion. Cook for 4-5 minutes until the onion becomes translucent.
4. Add in the chilli and the garlic and stir constantly so that nothing burns.
5. Now add in the sea salt, the black pepper, the coriander powder, the cumin powder and the cayenne pepper with a little bit more of the oil. Cook for again 30 seconds and again stir constantly.
6. Add in the tomato purée, the vegetable stock and the black beans. If you are using an Instant Pot close the lid and move the valve to the seal position. Cook on high pressure for 30 minutes and then wait for the natural release to happen. If you are using a normal pan, cook for about 10 minutes for cooked beans or for 1-1 ½ hours if you are using dried beans.
7. Whilst the beans are cooking in the Instant Pot or the pan you can be shallow frying the grapes and the nectarines in a pan using olive oil for about 6-7 minutes on a medium heat.
8. Drain and rinse the cashew nuts. Place all the ingredients for the vegan cheesy sauce together in a blender and blend for one minute on a fast setting.
9. Once the beans are cooked check to make sure they are nice and soft. Cook for a bit longer if you need to. Add in the drained sweetcorn and mix well. Taste to see if you want to add in any more cayenne pepper, salt, black pepper, coriander powder or cumin powder.
10. Serve the beans with the wholegrain nachos, the vegan cheesy sauce, the lime wedges, the sliced avocado, the fresh coriander and spoon the fruit pieces on top.

 

Where does your protein come from?

It comes from the combination of the black beans and the wholegrain nachos. The combination of these two gives you all the essential amino acids that your body needs to form a complete protein. There is additional protein in the the cashew nuts which are in the cheesy sauce.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.