Mira’s Loaded Vegan Nachos

Mira Weiner is an entrepreneur, food consultant and plant based advocate.  Mira is passionate about conscious living, plant based nourishment and holistic healing.  She’s a networker, creative cook and country pumpkin who hopes to inspire people to eat more plants which is better for the planet, animals and our bodies.  She’s used a combo of plant based nourishment and holistic therapies to kick start her healing journey with adrenal fatigue, burn out and anxiety.  Mira is an original creative and loves recreating beautiful replacements for some of her favourite dishes that heal instead of hurt. You can connect with Mira on her website at www.miraweiner.com or on her Instagram @miraweiner.

VEGAN LOADED NACHOS

Prep time: 40 minutes Cooking time: 40 minutes Serves: 4-6   Ingredients for the refried beans 2 cups black beans, cooked 1 onion, finely chopped 4 small garlic cloves, grated 2 tbsp olive oil 2 tsp ground cumin 1 tsp tamari (can sub soy sauce) ½ tsp adobo or chipotle paste (can sub with chilli paste) ¼ tsp smoked paprika  Pinch of pink Himalayan salt and pepper   Ingredients for mushroom and walnut ground ‘meat’ 1 punnet brown portobello mushrooms (250g), finely chopped ½ cup walnuts, finely chopped ¼ cup olive oil 2 tbsp lemon juice 2 tsp ground cumin 2 tsp paprika 2 tsp garlic powder 2 tsp mixed dried herbs ½ tsp black pepper ½ tsp Pink Himalayan salt Pinch of chilli flakes (optional)   Ingredients for cashew sour cream 1 cup raw cashews, soaked overnight or for minimum 4 hours ½ cup water 4 tbsp lemon juice 1 tsp onion powder 1 tsp pure maple syrup ½ tsp garlic powder ½ tsp apple cider vinegar with ‘the Mother’ ¼ tsp white miso ¼ tsp jalapeno relish Pink Himalayan salt to taste   Ingredients for creamy guacamole  1 avocado ¼ cup fresh coriander leaves 3 tbsp lemon juice 2 tbsp olive oil Pink Himalayan salt to taste Pinch chilli flakes (optional) Splash of water if needed    Ingredients for pico de gallo  ½ red onion, finely chopped 2 tomatoes, finely chopped Handful coriander, finely chopped Generous squeeze of lime juice Salt and pepper to taste   Serve with: Organic corn chips Shredded iceberg lettuce Salsa verde Pickled jalapenos  Fresh coriander Lime wedges   Method for the refried beans Heat the oil in a pan, add the onions and cook for a few minutes.  Add garlic, ground cumin, smoked paprika, salt and pepper.  Cook until the onions start to brown then add the black beans, tamari and adobo/chipotle paste. Continue stirring and while everything cooks mash the beans with the back of a wooden spoon.  You want the mixture to be creamy.  Season with salt and pepper.  Set aside.   Method for mushroom and walnut ground ‘meat’ Preheat the oven to 175C and line a baking tray with parchment paper.  In a bowl mix together the olive oil, lemon juice, ground cumin, paprika, garlic powder, mixed herbs, chilli flakes, salt and pepper.  In a separate bowl, combine the mushrooms and walnuts.  Pour the marinade over the mushroom and walnut mix, toss to combine.  Spread the mix onto the parchment paper and bake for 20-25 minutes until crispy. At the 10 minute mark, mix the crumbles so they cook evenly on all sides. Remove from oven and set aside.   Method for cashew sour cream Combine all the ingredients together in a blender or Nutribullet and blend until smooth.  Can be stored in a glass jar and refrigerated for 2-3 days.   Method for creamy guacamole  Peel the avo and remove the pip.  Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.   Method for pico de gallo  In a bowl, combine all the ingredients together and mix through.   I hope these recipes inspire you to eat more plants and to spread love, compassion and kindness  ☺