Fully Loaded Plant-based Nachos
Hola, que tal
Hope you’re having a beautiful Saturday morning.
I’m super excited to share with you today, the pics and video from our very first ever “Plant-Based Supper Club” last Saturday night.
My good friend and nutritionist, Danijela Unkovich (from Healthy Always), and I have wanted to host a Supper Club style event for aeons.
So after a serendipitous convo a few months back, we decided to just do it.
We’d seen a few Supper Clubs being pulled off overseas, but nothing like it here in NZ.
And certainly nothing of the plant-based variety.
So what is this Supper Club you say? A seated 4-course meal for 16 very special guests, intertwined with discussions and musings on the benefits of including more plants in your diet.
Here’s what we feasted on on the night…
- ENTREE: Mushroom Mince Cos Lettuce Tacos (with avocado and lemon cashew sour cream)
- MAIN: Fully Loaded Plant-based Nachos (with pineapple guacamole, brown rice, organic corn chips, lemon cashew sour cream, dairy-free cheese, and fresh tomato salsa)
- DESSERT: Zingy Key Lime Tart (topped with fresh berries, freeze-dried berry crush, and organic coconut yoghurt)
- PETIT FOURS: Lime & Chilli, and Cinnamon & Cacao Nib Dark Chocolate Buttons (similar to this recipe here)
- TO DRINK: Sparkling orange and rosemary infused water, chilled filtered still water, organic local wine, and a selection of organic fair trade herbal teas.
Today I’m sharing with your our Fully Loaded Plant-Based Nachos main, inspired by Dani’s original recipe. We had so much leftover I’ve been reincarnating it every since, into numerous even tastier versions! Taco Salads, Chilli Beans on Rice, Mexican Stuffed Potatoes, and Homemade Baked Beans on Toast.
Using just a few humble ingredients from your local shop to create a new family favorite. I bought everything needed from my local Countdown, and used their amazing Macro range which is ALL organic.
One beans recipe. Hundreds of combinations…
Give this multi-talented number a go, along with the others too if you’re so inclined. We also created a beautiful Recipe Book of the night for our guests, which you can also purchase on its own here.
And now you can recreate our menu at home! Plus, watch the beautiful trailer video we’ve put together of the night. Our next event is Saturday May 9th (and is already half booked), so we’d love you to join us.
A big thank you to our sponsors for the evening – Countdown, our exclusive food and drinks sponsor. We had some great ingredients to work with in order to create a delicious 4-course meal; Shona Shanks, who helped us with our table design; and Coconut Bowls, who contributed one of their beautiful bowls and spoons to each our goodie bags.
Fully Loaded Plant-Based Nachos
- 1 tbsp olive oil
- 1 brown onion (chopped)
- 4 garlic cloves (crushed)
- 1 ½ tbsp chili seasoning (not chilli powder!)
- ½ tbsp ground cumin
- ½ tbsp dried oregano
- 1 red capsicum (diced)
- 1 carrot (grated)
- 2 400g tin diced tomatoes
- 1 400g tin kidney beans
- 1 400g black beans
- 1 400g corn kernels
- 1 tsp salt
- chili flakes / powder (to taste)
- Guacamole, fresh salsa, brown rice, corn chips & vegan cheese
- Heat oil over a medium-low heat in a large fry-pan, saute onions and garlic for 10 minutes until onions are soft.
- Add chili seasoning, cumin and dried oregano, saute for 1 minute until fragrant.
- Add capsicum and carrot, and saute for a few more minutes.
- Add tomatoes, drained tins of beans and corn, and salt.
- Now let the magic happen! Cover and simmer for 30 minutes, mixing occasionally throughout. Once finished, taste test and adjust seasoning – add salt until it has reached your desired preference, and chilli flakes if you'd like.
- Serve with fresh salsa, corn chips, brown rice, a generous helping of guacamole and a sprinkle of vegan cheese. Otherwise try it in a burrito, in a taco, or topped on toast. HOLA!
- Chilli seasoning is a blend of several spices including paprika, cayenne pepper, garlic powder, onion powder and more. If you can’t find chilli seasoning, replace with the same quantity of paprika, and add then chilli powder to taste.