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.