I don’t claim that these are better than all the nachos in the Americas, but I’m going to put it out there that these are some seriously spectacular nachos.
I’ve had enough nachos in my life to tell the good, from the bad (I’m looking at you soccer stadium in Utah – bleurk!) and these were really freakin’ good. I knew they’d be good, because it was an awesome combination of ingredients, but I wasn’t expecting this from vegetarian nachos. Often vegetarian nachos are too bland, or too cheesy, or too sloppy, or too salty (salt does not make up for meat people!).
But there was great substance to these nachos: the beans were flavourful and hearty, vibrant guacamole, solid tortilla chips, but it was really the combination of the beans with such a kick-ass salsa that pulled it all together.
K and I agreed that these were the best nachos we’d had, not just best vegetarian ones (and vegan sans cheese and yoghurt/sour cream), but best nachos. period.
I dare you to try not to fall in love with these nachos
Mexican ingredients can be hard to find in Australia, which is a shame because their food is amazing and it quite suits our climate, plus I love Mexican food and wish I could eat it every day.
Over the years I have found a number of good foreign food shops around Brisbane and I’m often found stocking up on herbs and spices, nuts and beans, or condiments and unusual ingredients. I don’t feel out of place in my favourite Indian store in McWhirters in the valley turning to K and asking “do we need more upma and idli mix?” or “how many bags of edamami and cans of kickapoo?” at Yuen’s around the corner.
For more European ingredients I head to Woolloongabba (that’s a place in Brisbane if you’re not Australian, and yes, we know it’s may sound funny to you). On a recent trip I picked up a can of tomatillos because I didn’t like my chances of getting fresh ones here. I really enjoyed them in a couple of Mexican themed salads I made, but then I had most of a 30oz can left. So K and I set about making the most superb nachos we’ve ever eaten including this toasted corn and tomatillo salsa.
This was fantastically light and zingy against the rich, hearty chipotle beans; likewise it made an excellent dip that was also good for the waistline.
These nachos will knock your socks off thanks to corn and tomatillo salsa
This is a super dooper simple recipe that you can keep up your sleeve for a quick dinner, or to add flavour to everyday dishes. This is good pesto by itself but you can also use it as ready to go basil for other dishes, or a spread for pizza or sandwiches.
The base is vegan, you can always add parmesan to the top of the dish later if you really want to but you can get the right flavour balance between the lime, nuts and salt so you won’t even notice it doesn’t have cheese.
I wait until I see nice big bunches of basil at the markets for a good price and then I make a big batch all at once, that way I can eat some and freeze some for later. The frozen pesto can be softened in the microwave for about 30 seconds and then you can just chisel of the amount you want.
Vegan pesto on zucchini pasta, yum!
I’m really fussy about seafood. The long and the short of it is I don’t like it. But somewhere in the middle I like calamari and sashimi. Seriously, I love raw salmon, but as soon as you cook it, you’ve lost me.
I’m hoping that living in Portugal will change my mind about fish because it is a good source of protein and omega 3, but for now I’ll stick to sashimi and calamari.
So I don’t eat a lot of seafood and I know it is also a really good source of B12, so here is my version of calamari. This is a party on your taste buds! Taking some citrusy spices from the East and the Middle East brings a new twist on the classic lemon pepper calamari.
We tried the sumac and Szechuan pepper combo and the spices by themselves. We both liked the combo best, my second favourite was sumac by itself and K’s was Szechuan.
I reckon this would be the best calamari you’ve every had
Oh I’ve missed you all! I’m sorry for my hiatus from theLAB, I had a surprise assessment at university and then a very busy week. But I’m back and hopefully I’ll be able to post again more frequently.
I have so many delicious ideas I want to share. I’ve made tasty calamari, fruit buns and surprise ingredient chocolate cake! I can’t wait to post these for you.
Today is a little quick recipe to get back into the swing of posting.
If you’ve never had sweet potato chips, I implore you to rush out and buy sweet potato now to make them! They are so much tastier than normal potato and super tasty with sweet chilli sauce and sour cream.
Best chips ever? Quite possibly
I went to the markets the other day and found an amazing bunch of beetroot with the most spectacular leaves on top. I eagerly purchased the bunch as I love beetroot leaves and I was horrified when the stall holder offered to remove the leaves to help me fit the beetroot into my bag. I gave her a shocked look and loudly proclaimed, “they’re the best bit!”
I was planning on cooking them in my usual favourite way, fried in a bit of butter with onion and breadcrumbs, but while I was out on a run my brain started to combine some things in the fridge in my head which created this dish and I was stoked with how well it turned out.
This dish is high in protein, low in fat, full of vegies, low in carbs and best of all it was super tasty! I think that this is a great dinner for people watching what they eat, and also for families with kids. Wouldn’t the kids love a slice of pink polka-dotted baked cheese? Just don’t tell them how healthy it is, or your husband for that matter. K and I really enjoyed it over 4 days, it keeps well and it still tasted just as good on the last day.
Healthy and delicious, what more could you want? Oh, I know, full of pretty pink polka-dots!
Because the doctor has me on a mission to eat more vitamin B12 and iron I am on a mission to disguise meat with other flavours. As you may already be aware, I really love paprika and onion to make things tasty (see Egg White Omelette that wasn’t gross) and lemon goes great with everything so that is the basic idea behind the Paprika and Lemon Myrtle Rub.
For those who have never heard of lemon myrtle is a plant native to Queensland, Australia that is used as a herb in cooking. It has a delicate, but strong lemon flavour a little like lemongrass. It is absolutely scrumptious in shortbread and cookies but here I have used it in a savoury dish in which it was great. If you can’t get lemon myrtle (don’t be surprised if you can’t), just add some lemon juice to the mix.
I used this rub on both steak and kangaroo (yes, something of an Aussie theme today) and it would also be good on tempeh, chicken or tofu. Although the flavour combination is quite Portuguese (my soon to be home?) with paprika, lemon and garlic, it has a distinctly Australian flare
I think spices are so pretty