5. Chicken (preferably chicken breast) it’s easier to shred.
6. Shredded cheese. Your choice.
Cook the chicken until really tender. You should be able to shred easily.
Put it aside.
Save some of the broth in case you need it.
In a pot mix all the cans content. ( you prepare as much as you want) be sure you double or triple the number of cans. Always keeping the ratio. Over low heat, Add cans content one at a time, mixing all the time. Start with Ro Tel. It allows you to have a little more liquid. When that is done, add shredded chicken. Mix constantly while the mix cooks.
At this point if it’s a little too thick add some of the chicken broth.
Arrange tortilla chips on a baking tray, covering the bottom and around the tray. Ideally you don’t want to leave any holes with no chips.
With a ladle or spoon put the chicken mix on the chips covering evenly.
Then cover everything with a layer of cheese of your choice. Bake in the oven to melt the cheese.
150g (2 cup) high protein vegan yogurt (swap for soaked cashews + coconut yogurt or tahini + lemon juice)
1 Tbsp miso
2 tbsp nutritional yeast
Method
heat a glug of oil on a non stick pan over ow-medium heat. add onion, garlic ginger and let cook until the onions are translucent. add leeks and spinach and cook until the leeks are completely soft and the spinach wilted (add a splash of water if too dry)
while they cook make the cheesy sauce. blend yogurt, miso and nutritional yeast and set aside.
transfer 2/3 of the cooked veggies in a blender and blend with silken tofu, nooch and miso until creamy.
add the sauce back to the pan along with the butter beans, stir to warm through.
serve topped with the cheesy sauce, Lemon juice, drizzle of oil, crack of black pepper and basil.
to complete the meal make sure to add a source of carbs you like (e.g brown rice, white rice, seeded sourdough bread or quinoa)
2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)
1 1/2 pounds mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced
1 pound short pasta, such as ziti or cavatappi
2 tablespoons white miso
3/4 cup grated Parmesan, plus more for garnishing
1 tablespoon sherry or red wine vinegar, plus more to taste
1 tablespoon chopped parsley leaves and tender stems
Directions:
Bring a large pot of salted water to a boil.
Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.
Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)
When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.
When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.
Garnish with the parsley and more cheese; serve with a final drizzle of oil.
4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
2 tablespoons vegetable oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons butter, softened
5garlic cloves
1/2 cup heavy cream
1stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper
Directions
Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
On a sheet pan add the broccoli florets, whole peppers and drained beans in separate sections. Spray with olive oil and season with salt. Bake for 20 minutes until broccoli is tender, peppers are roasted and beans are slightly crisp. Let cool.
Cook the pasta according to the box adding 1 more minute to cook the pasta well. Drain, rinse with cold water and drain well. Reserve until assembly.
Make the dressing by adding cashews, water, salt, pepper, garlic, lemon juice, hemp seeds and miso to a high speed blender. Blend until smooth and creamy.
In a large bowl add the cooked pasta, the roasted broccoli, the crisped black beans, the peppers (remove the stems and chop first), red cabbage, and kale. Add the dressing and toss until mixed and well coated.
2-3 carrots, unpeeled if organic, sliced into slanted coins
1/2 a red onion, diced 3-4 cloves garlic, grated 2cm piece of fresh ginger, grated Spices: 1 tsp coriander, 1 tsp ras el hanout (omit if not available), 1 tsp cumin, 1/2 tsp turmeric, 1.5 tsp smoked paprika, 1/3 tsp cinnamon, 1/4 tsp nutmeg 700g cooked chickpeas, (about 2 15 oz cans), drained and rinsed if not organic & BPA free.
Creamy sauce: 290g silken tofu 30g cashew nuts, soaked in boiling water 3 tbsp nutritional yeast Juice of one lemon Spoonful of the chickpea mix 1/2 tsp salt
Method:
Preheat your oven to 180c fan - 350 or 375 F.
Cut and roast your carrots in olive oil and sea salt. It should take 15-20 mins, check after 10.
Toss
the drained chickpeas with the olive oil, cumin, coriander, garlic
powder and salt. Place them on a sheet pan in a single layer, along with
the bell pepper cut in quarters. Bake for 30 minutes. Set aside to
cool.
For Salad
Chop
the escarole, cabbage, onion and parsley uniformly for the salad and
put them into a large bowl. Once the roasted bell peppers are cool, seed
and chop and add to the salad bowl.
For Dressing
Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy
Assembly
Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.
