Paige is featured in an article about sustainable living!

Tune in to today’s #LunchBreakLIVE with JaneUnChained News’ LunchBreakLIVE Booker Paige Parsons Roache, a three year vegan environmentalist committed to bringing eco-minded solutions to activists on a daily basis. Join as she makes spicy homemade nachos with a sweet twist. Featuring All Vegan Organic’s Plant Chëse, Natural Value’s black beans, salsa by Late July Organic Snacks and Westlake Village Farmers Market‘s red peppers. Addons include the plant-based Tofutti Brands‘ sour cream, Trader Joe’s/ Trader Joe’s Vegan shredded mozzarella cheese and fresh made guacamole, when in season. Starting with Miyoko’s melted butter in a pan, the triangle shaped tortillas crisp up to perfection. Placing the topped “chips” into the Cuisinart oven for 8 minutes, the nachos are ready to devour.

The yummy ingredients that make these nachos irresistible!

Paige Parsons Roache, also known as VeganRamaMama (Vegan for the food, Rama for spirituality, Mama for the planet), is committed to bringing the term ECO-Veganism to the minds of the eco-minded and to vegans, encouraging all to take part in sustainable green solutions for the planet in what we eat, how we consume, what we use, what we wear how we spend our dollar daily! At VegFestLA 2018, she performed an original piece called “Go Green Riding Hood Meets the Big Bad Trashy Wolf” along with Eco-Vegan partner, singer/songwriter Sierra Madre, to an audience of children and adults walking them through a journey of a trash-filled forest of plastic straws and coffee cup lids to sharing easy eco solutions for everyone to clean up and sustain our planet. In February 2019, Paige will speak to thousands about Eco-Veganism, spreading the message of being ecologically minded by reducing consumption, especially single-use plastics, while living a vegan lifestyle with plant-based food, clothing and design choices, at the Central Coast VegFest in San Luis Obispo.

Paige’s sustainability basket that earned her the endearing nickname basket case.

Paige’s helper today Laura Sanchez, has written a book for young adults called “Princess Maria and the Adventures of Elena.” In the book, Elena unites her family in Los Angeles trying to find a cure for her sick grandmother. She goes through many perils as she travels through Mexico on her mission to save her grandmother. Hopefully she will find the cure, but you will have to read the book to find out!

The nachos are ready! Please share!

Paige starts off by chopping up her tortillas into triangles and cooking them in the oil veggie broth. After the chips are done, Paige tops the crispy chips with chopped peppers, the AVO cheese sauce, Tofutti sour cream, and black beans.. She puts it all in the toaster oven and after a few minutes you have wonderful nachos to share with a friend or indulge by yourself. Try the recipe below and make your quick plant-based nachos at home today! Paige wishes you a wonderful and sustainable New Year!

Paige poses with her nachos, ready to share!

Photos courtesy of Paige Parsons Roache.

Report Edited by Ellen Dent.

 

Paige’s Vegan Nachos Libre!
Recipe:
10 Organic Tortillas
3 Tablespoons of Veggie Broth
1 Can of Organic Black Beans
1 Cup of Shredded Cheese or AVO Cheese Sauce
1/2 of a Red Pepper
1 Avocado
1/2 Cup of Salsa
*AVO Cheese sauce is from All Vegan Organics (purchase online or direct)
Start by cutting up the tortillas into triangle chip shapes. Heat the veggie broth in a skillet, adding tortillas. Brown on both sides for 6 minutes or until golden. Lay on a paper towel to dry. Place tortilla chips onto a cookie sheet lined with parchment paper. Chop red pepper to small cubes, drain the beans from the can. Add beans, cheese and peppers then bake for 6-8 mins. at 325 degrees. Let cool and serve with avocado slices on top. Enjoy!