6 tbsp - olive oil
1 1/2 tbsp - garlic powder
1 1/2 tbsp - onion powder
1 tbsp - paprika
2 tsp - cayenne pepper
2 tsp - salt
1 tsp - black pepper
1 1/2 lb - russet potatoes
7 oz - cherry tomatoes
3 1/2 oz - dairy-free pizza cheese
1/2 cup - pickled jalapeños
1 (14 oz) can - vegan refried beans- watch for animal fat (or see below)FOR THE TOPPINGS
Sour Cream (store-bought or see below) Salsa (store-bought or see below) Guacamole (store-bought or see below) 1/2 cup - cilantro leaves- optional
- Preheat oven to 350°F
- First cover the potatoes in a spicy coating | Put the olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper into a bowl and mix with a fork | Cut the potatoes into slices a 1/8 inch thick and add them to the bowl |Toss to coat evenly in the flavored oil
- Spread the potato slices over the baking sheets | Put the sheets in the oven and bake for 20 minutes, until golden brown, swapping the sheets between the racks halfway through to ensure even cooking | Remove from the oven and set aside to cool to room temperature
- While the potatoes are cooking and cooling, get your fillings and toppings ready | Finely chop the cherry tomatoes | Grate the dairy-free cheese | Finely chop the jalapeños | Make the sour cream, salsa, and guacamole (see below)
- Now layer up the nachos | Cover the bottom of the lasagna pan with potato slices | Spread over some refried beans, cherry tomatoes, jalapeños, and dairy-free cheese | Repeat to layer up the dish, finishing with a layer of potatoes and light sprinkling of cheese | Cover with foil, then pierce it a few times with a fork | Put the dish in the oven and bake for 20 minutes, removing the foil halfway through, until the nachos around the edges of the dish are crisping up
- When the nachos are cooked, drizzle with the sour cream | Spoon on the salsa | Dollop with the guacamole | Sprinkle on the cilantro leaves, If using, and serve immediately
4 - large tomatoes
4 - scallions
1/2oz - cilantro
1 tbsp - pickled jalapeños
1 - lime
1 - small garlic clove
3/4 tsp - salt
- Finely chop the tomatoes | Thinly slice the scallions | Pick the leaves from the cilantro and chop roughly | Chop the pickled jalapeños | Cut lime in half | Peel and grate the garlic
- Squeeze the lime juice into a bowl | Add all the rest of the salsa ingredients and mix together | Pour into a sieve and leave to drain for 2-3 minutes | Tip the salsa back into the bowl and serve, or cover and refrigerate until needed
1 pound (454g) - pinto beans , rinsed and drained
1 (323g) - large onion , roughly diced
4 cloves (13.7g) - garlic , minced
4 cups (1L) - vegetable stock
2 tablespoons (30ml) - olive oil
1 teaspoon (2.7g) - chilli powder
1 teaspoon (2.7g) - ground cumin
1 teaspoon (1.1g) - dried oregano
salt
- Saute Onion, Spices, and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Add in 2 tbsp olive oil. Add roughly diced onion and cook until softened. Then add 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant.
- Deglaze: Pour roughly ½ cup veggie stock in Instant Pot and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Beans: Add well-drained pinto beans in Instant Pot and pour in remaining 3 ½ cups unsalted veggie stock. Pressure Cook at High Pressure for 40 mins (tender with a bite) or 50 mins (silky smooth & tender), then 25 mins Natural Release.
- Drain Beans Liquid: Strain the beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
- Mash Beans: Create Instant Pot Refried Beans by mashing the beans with a potato masher or immersion blender until desired consistency. Taste and season with salt (FYI: we used 4 pinches of salt). Add drained beans liquid back to the mashed beans until desired consistency.
- Garnish Refried Beans: Give it a final taste and garnish. You can spice it up with some jalapeno. Serve & enjoy~
1/2 - lemon
7oz - raw cashews
2 tsp - nutritional yeast
1/2 tsp - salt
1/2 cup - water
- Squeeze the lemon juice into the blender, catching any seeds in your other hand | Add all the rest of the ingredients | Blend to a very smooth cream | Taste, season with more salt, and loosen with a little water if necessary to reach your desired consistency and serve, or refrigerate until needed
1 - fresh red chili
1/4 - red onion
12 - cherry tomatoes
2 - ripe avocados
15 sprigs - fresh cilantro
1 1/2 - limes
1 tsp - salt
1 tsp - garlic powder
1 1/2 tbsp - olive oil
- Rip the stem from the chili, cut it in half lengthwise, and remove the seeds, if you prefer a milder flavor, then finely chop | Peel and finely chop the onion and cherry tomatoes | Put the chopped vegetables into a bowl | Halve and carefully pit the avocados by tapping the pits firmly with the heel of a knife so that it lodges in the pits, then twist and remove the pits | Scoop out the flesh into the bowl | Use a back of a fork or a potato masher to roughly mash the avocados, making sure you keep some lumps for texture
- Discard any large stems from the cilantro and finely chop the leaves | Add to the bowl | Cut the limes in half and squeeze over the juice, catching any seeds in your other hand | Add the salt, garlic powder, and olive oil and stir everything together with a wooden spoon | Taste and adjust the seasoning as desired