#EATMOREPLANTS
Feb 17, 2020
5 minutes
RECIPES AND STYLING BY DASHANIA MURUGAS PHOTOGRAPHS BY HEMA PATEL
CHARCOAL AND HEMP SEED NACHOS WITH SEAWEED CREAM CHEESE, TOASTED PUMPKIN SEEDS AND ROASTED TOMATOES
Serves 4 – 6 EASY 40 mins
WHAT YOU NEED NACHOS
460g white bread wheat flour + extra, to dust
1 tbsp activated charcoal powder
1 tsp salt
1 tsp baking powder
handful hemp seeds, toasted and crushed using a pestle and mortar
80ml (⅓ cup) canola oil + extra, to deep-fry
250ml (1 cup) warm water
CREAM CHEESE
1 x 250g tub plain cream cheese, at room temperature
1 tsp vanilla paste
2 sheets sushi nori
TO SERVE
500g vine tomatoes, drizzled with olive oil and roasted until soft
handful fresh red chillies, cut into rounds
1 avocado, sliced
50g pumpkin seeds, toasted
HOW TO DO IT
1 For the nachos, preheat the oven to 200°C. Combine the flour, activated
You’re reading a preview, subscribe to read more.
Start your free 30 days