On Mondays Chef Tony cooks plant-based. And today he taught us how to make the most delicious vegan nachos. The “meat” was a blend of finely chopped walnuts and soyrizo, and some of Chef Tony’s secret spices. The cheese was made with poached cauliflower, butternut squash, carrots, and potato, then puréed with some more secret seasonings to make it taste cheesy. All this was layered with freshly made salsa, pickled onions, and a whole lot more layers of flavor. Enjoyed by all, especially the posse of proudly Venezuelan young sous chefs !
