Nachos are the ultimate chopping-board meal. This healthy version comes from my new cookbook, Supercharged Food: Eat Clean, Green and Vegetarian, (Murdoch Books; $35) which features over 100 vegetable recipes to heal and nourish. Scatter chips in a basket, then decorate your board with small bowls of diced tomatoes and cucumber, cashew sour cream and avocado dressing, ready for a free-for-all.
To veganise: Substitute the egg with 3 tablespoons ground or whole chia or flaxseeds soaked in 125 ml (4 fl oz/1/2 cup) of water for 15 minutes.
2 tomatoes, diced
1 cucumber, diced
Cashew Sour Cream, see below
Creamy Avocado Dressing, see below
Coriander (cilantro) sprigs, to serve
For the nachos chips
100 g (31/2 oz/1 cup) almond meal
1 large organic egg
1 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon grated orange zest
1 teaspoon Celtic sea salt
- To make the chips, preheat the oven to 180°C (350°F/Gas 4).
- Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough.
- Place the dough on a clean work surface between two pieces of baking paper. Roll the dough out until it is 2 mm (1/16 inch) thick.
- Remove the top piece of baking paper and transfer the dough and bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score the dough every 3 cm (11/4 inch), then do the same in the opposite direction so you form squares.
- Bake in the oven for 12 minutes. Allow to cool before breaking them apart.
- To assemble the nachos, place the Nachos chips on a chopping board, and top with the remaining ingredients.
- Any leftover chips will keep in an airtight container for up to three days
Cashew Sour Cream
Makes 1 cup
155 g (51/2 oz/1 cup) raw, unsalted cashews
2 teaspoons apple cider vinegar
2 tablespoons freshly squeezed lemon juice, plus 1 teaspoon extra
11/2 teaspoons nutritional yeast flakes
1/4 teaspoon Celtic sea salt
- Soak the cashews for two hours in filtered water. Rinse and drain.
- Place all the ingredients in a food processor with 125 ml (4 fl oz/1/2 cup) of filtered water and blend until smooth. You may need to add a little more filtered water to reach your desired consistency.
- This will keep for two to three days in an airtight container in the fridge.
Creamy Avocado Dressing
Makes 125 ml (4 fl oz/ ½ cup)
1 avocado, peeled and stone removed
1 heaped teaspoon cumin powder
Juice of 1 large lime
1 teaspoon lime zest
big pinch of Celtic sea salt
1 tablespoon cold-pressed extra virgin
- Blend all the ingredients except the olive oil with two tablespoons of filtered water in a food processor until smooth. With the motor still running, add the olive oil very slowly in a thin stream until the desired creaminess is reached.
- This will keep for three to four days in an airtight container in the fridge.