If you have time and patience you can have a go at making your own tortilla chips but a packet of plain chips from most regular supermarkets should'nt cost more than 50 pence. Also regular supermarkets are great for reduced avocados, it seems a universal law that they reduce them in price when they are at their best and fully ripe. Either that or supermarkets are of the opinion that avocados should be eaten hard and green. Anyway I have no complaints if they want to sell them at there best at ridiculous reduced prices.
However whilst picking up reduced non-native veg at the supermarkets can have its pleasures for your budget, I couldn't help feeling guilty over the fact that it seemed wrong both for the producer and for the environment. So with this in mind here is what I did to re-address the balance but still look after the budget.
Free from ....Nachos
1. Gather your tortilla chips (either home made or bought) on to a baking tray.
2. Drizzle over some spicy apple chutney (see previous posts) or a finely minced tomato, a finely chopped onion and thin slices of fresh chilli.
3. Now for the guilt free, guacamolesque vegan cheesy topping:
Take a can of cheap peas (marrowfat or garden) and mash with a fork. Add a drizzle of oil, salt and minced garlic. Add a splash of soya milk and mix well until its the consistency of cream cheese. Spread loosely over the tortilla chips.
4. Place the baking tray with your prepared tortilla chips under a low grill for about 5 minutes and serve immediately with friends and a lager.
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