Vegetarian

Nachos with Chilli and Lime Root Veg Crisps and Dips takes several minutes to prepare.

Nachos with Chilli and Lime Root Veg Crisps and Dips takes several minutes to cook.

Nachos with Chilli and Lime Root Veg Crisps and Dips makes 2 servings.

The ingredients for Nachos with Chilli and Lime Root Veg Crisps and Dips are:

1 cup Flaxseed
340 gram(s) Sweetcorn tinned (by CRACKERS08)
2 clove Garlic
0.75 medium (2-1/2" dia) Onions, raw
170 gram Nut Harvest - Whole Cashews
15 gram Chilli paste (by KILORANB)
1 tbsp Kal Nutritional Yeast Flakes
0.75 serving Natural Spring Water 500ml (bottled, Ice River Springs)
5 tbsp coriander fresh (by MJSPHOTO6)
7 tomato Red Ripe Tomatoes
3 piece Sun Dried Tomatoes
1 tsp coconut sugar, Madhava? Organic (1 t)
160 gram(s) Avocados, raw, all commercial varieties
2 fl oz Lemon Juice
1 tbsp Hemp Hearts- raw shelled hemp seeds
1 tsp Cumin (ground) (by IVORYGRL1)
0.25 tsp Pepper, red or cayenne
4 fl oz Lime Juice
4 1tsp Olive Oil
0.75 tsp Salt
4 tsp chilli powder (by CYMRUGIRL1)
1 serving Beetroot, raw, 2in beet, 82g
1 medium Carrots, raw
1 parsnip (9" long) Parsnips 0.5 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh

Here is how you make Nachos with Chilli and Lime Root Veg Crisps and Dips:

For the nachos, blend the sweetcorn, 1 cup of spring water, 1 tbsp chilli powder, 1 clove garlic and half the onion. Once combined, place the mixture in a bowl and stir in the flaxseeds to thicken. If you have a dehydrator, spread the mixture onto silicone or teflex sheets. Dehydrate at 118 degrees F for 6 hours, flip them, then score them into nacho shapes. Dehydrate until crispy. If using an oven, turn your oven to the lowest temperature with the door ajar and spread the mixture on oven trays. Follow the same method as for the dehydrator though time may vary. To make the crisps, finely chop the beetroot, carrot and parsnip. Mix 1 tbsp olive oil, juice of 1 lime, 1 tsp salt, and 1tsp chilli powder and cover the veg in the dressing. Dehydrate until crispy.To make the guacamole, mash and mix the avocados, 1 diced tomato, juice of 2 lemons, 1/2 clove garlic, 3 tbsp chopped fresh coriander, 1/4 tsp salt, the hemp seeds, ground cumin and the cayenne pepper together with a fork and serve immediately. For the chipotle cheese, soak the cashew nuts. Once soaked, discard the water and put the cashews, 1/2 clove garlic, chilli paste, yeast flakes and 1/4 cup of spring water in to a blender and blend until smooth. Then, for the sensational salsa, mix 2 tbsp coriander, 1/4 onion, 1/2 pepper, juice of 1 lime, 1tsp olive oil, 6 tomatoes, the sun-dried tomatoes and the coconut sugar in a food processer and serve. Serving Size:?serves 2

The nutritional information for Nachos with Chilli and Lime Root Veg Crisps and Dips is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 1,540.2

• Total Fat: 94.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,520.7 mg
• Total Carbs: 151.4 g
• Dietary Fiber: 49.4 g
• Protein: 45.4 g