Vegan Cassachos

Hot For Food is a big inspiration to us here at Two Market Girls. We love their videos because there is no secret formula to them or cheesy gimmick. They just work because they are fun and have entertaining videos. Hot For Food is a huge part of why Two Market Girls is even a thing. Thank you Hot For Food for being a constant inspiration and entertaining us every Wednesday.

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One of our favourite videos and recipes they’ve made are their delicious Yacho Fries. We loved them so much we decided to twist it up and make it into our own version, called Cassachos.

Honestly it’s time to throw away your boring old nachos and turn it up with our Cassacho recipe. It’s the perfect snack or game time food. They’re easy to make and way delicious to eat.

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Vegan Cassacho

Prep: 25 min  /  Cook: 30 min  /  Total: 55 min  /  Serves: 2

Ingredients:

  • 1 cassava (yuca)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp hot chili powder
  • pinch of salt and pepper
  • 1 tsp garlic powder
  • 1 cup vegan queso (get our recipe here)
  • 2 cups kale, chopped
  • 1/2 lime, juiced
  • pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1/2 cup vegan mayo
  • 1 avocado
  • 1/4 cup cilantro, thinly chopped

Instructions:

  1. Preheat oven to 400F.
  2. Peal the cassava and thinly slice with a sharp knife. We are aiming to get these crispy like chips, so the thinner the better.
  3. Put all slices in a large bowl and add smoked paprika, hot chili powder, salt, pepper and the olive oil. Toss to coat. Make sure that the olive oil is on all slices and that you have enough spices for your desired taste.
  4. Lay our coated slices on two baking sheets. Make sure that they are not overlapping much. Put both pans in the oven for about 20-25 min. Flip half way through. We want them crispy, but we are re-baking later so a bit under-cooked is okay for the first back.
  5. While the chips bake we are going to get our toppings ready. Chop the kale into small pieces and add to a mixing bowl. Dress with the lime juice and massage into the kale. Place to the side for future use.
  6. Add the mayo, avocado, cilantro and garlic powder to a small bowl. With a fork or spoon mash the avocado and mix until a delicious avocado mayo is made. Set aside.
  7. Take the cassava chips out of the oven when done, keep oven on as we are going to still be using it.
  8. Lay out the cassava chips on a baking sheet overlapping like the way you would lay out for nachos. We are aiming for three layers here. First cassava chips, then kale and then queso. Do this until you run out. Top with the last bit of kale and put in the oven for another 5-10 minutes to crisp up the kale a little bit.
  9. While baking chop the cherry tomatoes for the topping.
  10. When removed from oven at cherry tomatoes to top, drizzle with avocado mayo and more queso.
  11. Eat and enjoy.

 

 

 

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One thought on “Vegan Cassachos

  1. Pingback: Our Vegan Top 9

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