The sky is that light kind of blue you only see if you're up at 6am. There are wispy patches of cloud lazing across it like they too know it's gonna be that kind of day. It's really too early to be awake right now, but there is something sweet about the quiet of the house and the almost bright morning air. I'm drinking my new favourite tea, Acai Mango Zinger with a big spoonful of creamed, raw honey. Even though waking up this early isn't in my top 10 list of favourite activities, I love getting that head start to the day. I am most productive in those early hours before the bustle of the city catches up with me.
I promised last week that I would write some words and post some photos from the bike trip Sebastian and I took. It turns out that, however beautiful the lake and the trees and the awesome fields of produce and flowers may be, by the last 5km of the ride I hated every damn inch of that road that wasn't our destination. Okay, a bit dramatic, but in all seriousness I really just couldn't fit my camera into my backpack filled with clothes, bike lock, etc. for the 4 days we spent in Niagara Falls. It was completely beautiful and probably the most exercise I have ever done at one time. I am already planning our next adventure! NOTE TO SELF: Next time, bring panniers.
Already, in the few moments it has taken me to write these words, the sky had fogged over and that iridescent blue is dulled with grey. I think it is going to rain.
I have always loved anything and everything that is pickled, brined, and/or fermented. These nachos are a great combination of that classic cheesy taste spiced up with some of my favourite fermented foods. The miso paste in the cheese sauce adds the perfect deep, salty undertone (causing me to eat it by the spoonful until I realized I needed to save some for the nachos!). The sour crunch of the Kim Chi alongside the freshness of the kale and yellow pepper is just totally awesome. I promise you that, if it were not 6am and I was not trying to leave the house I would be whipping up a batch of these right now to devour before anyone else was awake! All this to say, please make these. You want them in your belly right now!
Miso Kimchi Nachos w/ Cashew Cheese Sauce
Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat)
Cashew Cheese Sauce
- 1/2 cup raw cashews, soaked for at least 2 hours
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice (about 1/2 a lemon)
- 2 cloves of garlic
- 1/2 cup water
- 1 tsp salt
- 1 tbsp miso paste
- a TON of tortilla chips
- 4 stalks of kale, washed and roughly chopped
- 1 yellow bell pepper, diced
- approximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company’s Bok Choy Kim Chi)
To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender. Add the nutritional yeast, lemon juice, garlic, water, salt, and miso to the blender and blend on high speed until smooth. Set aside.
Set your oven to broil. Layer tortilla chips along the bottom of a large, heatproof baking dish. Sprinkle some of the diced yellow pepper and kale over the chips and drizzle on a generous amount of cashew cheese sauce. Repeat layering until your dish is filled to the top. Pile the rest of the kale and yellow pepper in the middle and drizzle even more cheese sauce over the whole dish. Bake in the oven for 5-7 minutes, watching carefully. Remove from oven and add Kim Chi to the top of the nachos. Serve immediately, It is best hot! You should have extra cheese sauce left for dipping into, and extra Kim Chi for when you get to the bottom layer.
P.S. This can easily be cooked in the BBQ if you do not want to turn on the oven!