We had three amazing cooks demonstrating their mouthwatering recipes at the NZ Home & Lifestyle Show earlier this month! We are so pleased to be able to share them on our website for anyone who wants to try them out at home.
Sarah Tanner is one of New Zealand's leading vegan foodie influencers, working with some of the country's top health and wellness brands to help others embrace more plants in their kitchens. Sarah shows how easy it is to create fast, affordable and delicious vegan meals and snacks at home, with everyday ingredients.
Sarah cooked two amazing dishes with influence from Mexico and India in the Kitchen Mania Cooking Theatre. You can find Sarah Tanner on instagram @sarahtannernz
Nachos 1 packet corn chips
For the beans
1 tin Ceres Organics black beans 1 red onion 2 cloves garlic 1 tsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp bittersweet smoked paprika Salt and pepper to taste ½ a tin Ceres Organics chopped tomatoes
For the vegan cheese
1 cup boiled carrot and potato 1 TBS nutritional yeast 1 tsp garlic powder 1 tsp onion powder ½ cup water or ¼ oil and ¼ cup water ½ tsp salt
For the pea guacamole
½ cup defrosted peas ½ cup coconut yogurt ½ tsp onion powder ½ tsp garlic powder Salt and pepper to taste
For the tomato salsa
1 cup chopped fresh tomatoes 1 TBS chopped jalapenos ¼ cup chopped red onion A handful chopped fresh coriander Salt and pepper to taste Juice of ½ a lime
To cook the beans, dry off the onion first, followed by the garlic. Stir through the cumin, coriander and oregano to coat. Add the tinned tomatoes, stir through and then add the beans. Lastly season and stir through the paprika. Leave to simmer.
To make the cheese, add all the ingredients to a blender and whiz until smooth. Set aside.
To make the pea guac, add the ingredients to a blender or food processor and whiz until smooth. Place in the fridge to set a little.
Make the salsa by combining everything in a bowl.
Either place all the components in separate dishes and let everybody build their own nachos or layer onto a big plate to enjoy.
1 tin Ceres Organics brown lentils, drained ½ tin Ceres Organics chopped tomatoes ¼ tin Ceres Organics coconut milk 2-3 tsp curry powder, depending on your taste. I like to use the Planet Ayurveda mix. 1 red onion, finely chopped 2 garlic cloves, chopped Salt and pepper to taste
For the tomato dish
1 cup chopped cherry tomatoes 10-12 fresh curry leaves 2 TBS oil, such as avocado oil 2 tsp yellow mustard seeds Salt to taste
For the herbed yoghurt dip
½ cup coconut yoghurt Around 1 TBS chopped fresh coriander Around 6-8 fresh mint leaves chopped Salt to taste Juice of ½ a lime 2 TBS finely chopped cucumber
To make the lentil dish, first fry off the onion, followed by adding the garlic. Stir through the curry powder to coat the onion mix. Add the tinned tomatoes and coconut milk. Stir through. Add the lentils and leave to simmer.
To make the yoghurt dip, combine all the ingredients in a bowl or jar and place in the fridge until serving.
To make the tomato dish, heat the oil in a pan, add the curry leaves and leave until they start to go crispy in the pan. Add the mustard seeds and salt. When the seeds start to pop, pour over the fresh chopped tomatoes and set aside.
Serve with some hot basmati or garlic naan. Place all the components in different dishes so people can help themselves, or arrange in a bowl to enjoy.