Plant-Based
Authentic corn totopos chips topped with Mexican quinoa “mince”, pickled cabbage and fresh salsa toppings. Finished with a dollop of “cheesy” cashew sauce.
1. Soak cashew mix in 1/3 cup water, 1 1/2 tbsp vinegar and 1/4 tsp turmeric. Set aside.
2. Heat frypan over medium heat with 1 tbsp oil. Dice onion. Add to pan with quinoa, tomato paste, 1 tbsp cumin, 1 tbsp paprika and 2 cups water. Simmer, covered, for 15-20 minutes until water is absorbed. Take off heat, stir through 1 cup water, season with salt and pepper.
3. Place cabbage in a non metallic bowl. Toss with 1/2 tbsp sugar, 2 tbsp vinegar and salt. Set aside. Dice tomatoes. Remove corn from cob. Chop coriander and slice jalapeño. Set aside.
4. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
5. Divide totopos chips among plates. Top with quinoa, pickled cabbage and fresh
toppings. Finish with a dollop of cashew sauce. Alternatively, bring all ingredients to the table for a share style meal.
NOTES
The cashew sauce should have the same consistency as sour cream. If you prefer it thinner you can blend in more water.
2. Heat frypan over medium heat with 1 tbsp oil. Dice onion. Add to pan with quinoa, tomato paste, 1 tbsp cumin, 1 tbsp paprika and 2 cups water. Simmer, covered, for 15-20 minutes until water is absorbed. Take off heat, stir through 1 cup water, season with salt and pepper.
3. Place cabbage in a non metallic bowl. Toss with 1/2 tbsp sugar, 2 tbsp vinegar and salt. Set aside. Dice tomatoes. Remove corn from cob. Chop coriander and slice jalapeño. Set aside.
4. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
5. Divide totopos chips among plates. Top with quinoa, pickled cabbage and fresh
toppings. Finish with a dollop of cashew sauce. Alternatively, bring all ingredients to the table for a share style meal.
NOTES
The cashew sauce should have the same consistency as sour cream. If you prefer it thinner you can blend in more water.
CASHEWS/NUTRITIONAL YEAST, 1 packet (110g)
RED ONION, 1/4 *
WHITE QUINOA, 1 packet (200g)
TOMATO PASTE, 2 sachets
SHREDDED RED CABBAGE, 1/2 bag (200g) *
TOMATOES, 2
CORN COB, 1
CORIANDER, 1/2 packet (30g) *
JALAPEÑO CHILLI, 1
TOTOPOS CHIPS, 1 bag (200g)
FROM YOUR PANTRY
oil (for cooking), salt, pepper, white wine vinegar, ground cumin, smoked paprika, ground turmeric, sugar (of choice)
RED ONION, 1/4 *
WHITE QUINOA, 1 packet (200g)
TOMATO PASTE, 2 sachets
SHREDDED RED CABBAGE, 1/2 bag (200g) *
TOMATOES, 2
CORN COB, 1
CORIANDER, 1/2 packet (30g) *
JALAPEÑO CHILLI, 1
TOTOPOS CHIPS, 1 bag (200g)
FROM YOUR PANTRY
oil (for cooking), salt, pepper, white wine vinegar, ground cumin, smoked paprika, ground turmeric, sugar (of choice)
