Potato nachos with smokey beans and cashew mozzarella (GF)

Hands up who used to (or still does ☺) love a giant serve of nachos- the dense and heavy type loaded with salty crunchy corn chips, jarred salsa, greasy melted dairy cheese and then topped with sour cream…. me! But I wouldn’t touch that stuff with a ten foot pole if I had the chance now that I know the true values of the food and what they do to my body when I consume it. Fast forward a few wise years and here is a much more nourishing version that does not require a food coma afterwards!

As most of you know, I predominately eating organically and when it comes to root vegetables, in particular potatoes I definitely ensure that they are. The reason being the fact that conventional potatoes are heavily sprayed to prevent them from sprouting. When I received two kilos of Desiree potatoes in my organic delivery last week, I was a tad bit excited to use them as “chips” in this recipe.

To up the protein factor in this recipe, I whipped up a batch of smokey borlotti beans and mushrooms to give a tomato component. I also made another batch of my cashew “mozzarella” to give a creamy and cheesy element. The whole dish was topped off with lime-infused guacamole, pickled onions and fresh rocket and boy was it delicious especially sitting in front of the fireplace with a classic rom-com on Netflix.

RECIPE:

Serves two hungry adults…

Five medium organic potatoes, sliced evenly lengthwise

1/2 avocado

Juice of half a lime

Fresh rocket (optional)

Pickled onions- see notes

Tabasco sauce to serve (optional)

Smokey borlotti beans *makes plenty more for leftovers

3 cups of organic borlotti beans, cooked

1 punnet sliced brown mushrooms

1 cup tomato passata

1 cup vegetable stock

1 TBSP tomato paste

1 TBSP olive oil

4 olives, pitted (optional)

1/2 brown onion, sliced

1-2 TSPN crushed garlic

1-2 TSPN smoked paprika

Cashew “mozzarella”

3/4 cup organic cashews, soaked for at least 4 hours

1 cup filtered water

1 TBSP tapioca flour

1/3 cup nutritional yeast

Pinch of salt

1.Preheat the oven to 190C.

2.Place the sliced potatoes evenly on a large baking tray. Bake for 30-35 minutes, turning them halfway.

3. For the beans: In a medium saucepan, fry off the onion, garlic, smoked paprika, olives and tomato paste until the onion softens. Add the beans, tomato passata, vegetable stock and mushrooms and cook for 20 minutes with the lid on, stirring often.

4. For the cashew mozzarella: Rinse and drain the cashews before adding to a blender with the water, nutritional yeast, salt and tapioca flour and blending until smooth. Add to a clean pan and cook of low heat until the mixture thickens ( see photo below). Ensure you whisk often to prevent the bottom sticking to the pan!

5. In a small bowl, cut the avocado into cubes and drizzle generously with lime juice. Set aside.

6. To assemble, layer the potato chips evenly into an ovenproof dish. Top with the smokey beans and cashew mozzarella before baking for 10 minutes. Top with the avocado, pickled onions and fresh rocket. Optionally, drizzle with some tabasco sauce for an extra little hit of spice!

NOTES:

ꕤ The easiest pickled onion recipe: Slice organic red or brown onion evenly and place in a glass jar before topping with apple cider vinegar. SO simple and it is ready the next day. I keep the jar in the fridge.

ꕤ You could substitute the potato with other varieties including sweet potato. You could also simply use corn chips if preferred.

ꕤ The smokey beans can be added to future meals. Store for a maximum of three days in the fridge or freeze for later.

ꕤ The borlotti beans can be substituted with pinto beans, broad beans, cannellini beans or chickpeas.

ꕤ Leftover cashew mozzarella can be stored in an airtight container for up to three days.

Enjoy this delicious meal and remember b a l a n c e is key to a healthy mindset and physical wellbeing when it comes to food and nutrition, my friends.

Love and light,

Di ♡

“We won’t have a society if we destroy the environment.”- Margaret Mead.

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