![]() ![]() (Store-bought pico works here too.) Assemble the nachos with the corn tortillas, cashew cheese, taco meat, quick guacamole, pico, scallions, and black beans. In a small bowl, combine the chopped tomato, onion, cilantro, and jalapeño with a squeeze of lime to make a pico de gallo.Add just enough water to achieve a creamy, pourable queso. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Make a quick guacamole by mashing the avocado with a squeeze of lime juice and a pinch of salt. Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth.Turn off the heat and let sit for 10 minutes. Make the taco "meat": Combine the TVP, ½ cup water, soy sauce, olive oil, cumin, coriander, garlic powder, and onion powder in a small saucepan and bring to a boil.Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. Salt to taste, and refrigerate the “cheese” while you assemble the rest of the nachos, allowing it to thicken while it rests. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Add the agar mixture and blend for 3-5 minutes until the mixture starts to thicken. Put the cashews and soaking water, tahini, garlic powder, onion powder, and lemon juice in a blender and puree.Reduce the heat and simmer for 5 minutes, stirring continuously, until the mixture thickens. Combine the agar and the remaining ¼ cup water in a saucepan and bring to a boil. Turn off the food processor and scrape the mixture from the sides a couple of times while processing. ![]() Add water and process until completely smooth, about 24 minutes. Pulse for about 1 minute to combine ingredients. Make the cashew cheese: Soak the cashews in 1 cup water and set aside. Place in a food processor, along with lemon juice, salt and black pepper.Sprinkle with salt, drizzle with olive oil, and toast them in the oven until crispy. recipe by Michele Humlan, The Good Eats Company makes a little over two cups. Slice the corn tortillas into quarters and spread them on a parchment-lined baking tray.
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