We are thrilled to have the one and only Aine Carlin feature on the journal this week with a recipe especially for National Vegetarian Week. Don't miss her genius new book, Cook Share Eat Vegan: Delicious plant-based recipes for Everyone. Available to purchase here. Enjoy this delicious take on a Falcon favourite and don't forget to use your Falcon serving tray.
It’s National Vegetarian Week and that can only mean one thing … nachos! These are hands down my favourite finger food and whilst I love to play about with toppings this is my go-to combo at present … perfect for sharing although I’d happily consume the lot on my own. Pair with a cool, crisp beer livened up with a decent spritz of lime and maybe a dash of tequila or for a less alcoholic option, try a virgin mojito with heaps of ice. In my opinion, nothing spells summer like al fresco dining, Mexican style. Let’s load ‘em up and get eating!
150g corn tortilla chips
380g carton organic black beans
1 heaped tsp. taco seasoning (or simply use a combination of cumin, smoked paprika, cayenne & garlic)
100g dairy-free cheddar, grated
1 large tomato
1 large ripe avocado
100g sweetcorn kernels
5 tbsp. dairy free mayo or coconut yoghurt
1 lemon or lime
1 spring onion, sliced
1 heaped tbsp. sliced Jalapenos
Hot sauce (Cholula is my preferred brand)
Handful of roughly chopped coriander
Coarse sea salt
-Pre-heat the oven to 200c.
-Place the black beans (incl. the liquid) into a saucepan, add the taco seasoning and a tsp. of salt and bring to a simmer. Let the beans reduce gently on the stove for about 20mins or until the sauce is silky. Cover and set aside until needed.
-Arrange the nachos on an ovenproof tray, sprinkle over the dairy-free cheddar and pop them in the oven for 7-10 minutes or until the cheese has melted. N.b. vegan cheese will never completely ‘melt’ so be sure to keep an eye on it.
-Dice the tomato and avocado, sprinkle with a generous pinch of sea salt and spritz over a little lemon or lime juice.
-Remove the chips from the oven, spoon over the black bean mixture and top with the sweetcorn, tomato and avocado. Dollop on the mayo or coconut yoghurt (vegan sour cream or crème fraiche is also wonderful) and finish with the sliced spring onion and jalapenos. Liberally douse in hot sauce and garnish with roughly chopped coriander before serving.