Vegan Mini Pepper Nachos with Corn, Beans and Avocado

Yesterday -  sunday - I was invited to a friends house for grilling. I made a lot of things, such as the Mango-Dip, a spicy Vegan BBQ Sauce, a vegan Aioli, a Gazpacho Salad AND those Mini Pepper Nachos. I made them the first time and they where very good - just tricki to fill as they where so small. Luckely they widend in the oven during grilling. 

It was the first time I saw mini peppers at the market and I brought them before nowing I was invited. And first I thought about letting them just topped and deseeded and then filled, but when the Invitation came I changed my mind. 

Everybody really liked them - a kind of different and much more healthy snack. 

Luckely the weather staid good - cause we had a week passed with rain nearly every day and the temperature lowered pretty much. 

But on Sunday the temperature rised just right up to be comfortable being outside with just one time a little rain. 

We had a really great evening - though my friend can't eat spicy and some of my prepared food was a little to spicy for her and she didn't tried. I was so sorry, I haven't really knowed it..........

Anyway the Nachos she really loved ;)

Note: Some recipe from my other prepared food - I will post some not as I haven't made pictures. Sorry

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Mini Pepper Nachos with Corn, Beans and Avocado

20 min
4 Servings

Sweet mini peppers nachos filled with lots goods such as pico de gallo, avocado, beans and vegan shredded cheese.

Ingredients: Pico de Gallo
2 cups tomatoes (seeded and chopped)      
1/4 cup onion (chopped) 
1 jalapenos (seeded and chopped) 
1 clove garlic (chopped) 
1 lime (juice) 
1 heaped handful cilantro (chopped) 
salt and pepper to taste 



Preparation:
Mix everything. 

Ingredients filled peppers:
1 small (200g) can of corns
1 small can (200g) of black beans, drained (or just a can of peas)
about 200-230 g Pico de gallo 
1 medium avocado, diced
salt and pepper 
500 g mini peppers, halved and de-seeded
1 cup vegan shredded cheese (or use a nacho sauce)
1 springonion chopped or cilantro for garnish. 

Preparation:
Preheat the oven up to 180 °C. 

Mix the drained beans, corn and pico de gallo and the diced avocado and springonion, season with salt and pepper (to get it spicier use some Cayennepepper or chilipowder). 

Arrange the prepared peppers on a baking sheet, fill them with the filling and then sprinkle over the vegan shredded cheese (or your nacho-sauce) and grill for about 20 min. The peppers should be soft and the cheese melted. 

Serve with a sauce such as a vegan sour cream or eat them plain as they are. 

Tofu Popcorn Chick'n and some Herb Patties

I really love different made and cooked Tofu. The taste is everytime a different and it's varities of making as well.

I mostly buy a bunch of Tofu not sure what I will do with it, sometimes I'm just trying things out, some are good some not that much, but that's the challenge.
And this recipe is pretty easy. You can taste with whatever spices you like. I made mine like the chicken wings or at least I tried so and I'm pretty proud of the result. You can eather serve them as a appetizer with some ketchup or any other dip and a Lettuce leaf (all rolled up or just with a wood stick picking up) or as a main dish with rice and vegetables.

If you don't have chickpeaflower at your home you can take pancho breadcrumbs as well. Just have a look at the packing instruction on how to use.

Tofu Popcorn Chick’n

 

Ingredients:

350g / 13oz block firm or extra firm tofu

⅓ cup chickpea/garbanzo flour

¼ cup nutritional yeast

1 Tbsp wet mustard

1 tsp salt

1 tsp all season salt (try cajun or lemon pepper for different flavors)

½ tsp pepper

⅓ – ½ cup water

2-3 Tbsp olive oil

Method:

Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use a heavy chopping board with some weights on top.

Meanwhile, prepare the coating.

Combine all dry ingredients in a bowl.

Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.

Add mustard and mix.

Break the tofu into big crumbles into the coating. You can also chop into ‘sticks’ or into nugget sized pieces. I prefer to do crumbles as its less fussy to cook and comes out just as good.

Combine tofu and coating.

Heat oil in a non stick pan.

Pour the tofu mix into the pan and spread so the tofu is on a single layer.

Cook on both sides until golden brown, adding oil as needed.

After cooking take they out of the pan and put them on a paper towel for soaking up the leftover oil. Serve them as you desire.

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HERB PATTIES

Ingredients (for 4 people):

2 tbsp. Mustard,

1 handful of fresh fine chopped herbs

1 onion,

100 g light bread 

250 g Veggie mince,

salt, pepper

 

Preparation:

Soak bread in water for 5 minutes, press out and mix with the veggi minced, finely cut onion, the mustard and the fresh spring herbs. Season as desired with salt and pepper. Knead the mass well and shape with moistened hand in mini patties. FRY in good olive oil in a frying pan golden-brown on both sides.

 

Serving suggestions:

• Cold with a delicious dipping sauce • as hot a delicious, colourful salad • hot with a dark side dish sauce to vegetables and rice or potatoes