Thursday, April 8, 2010

Tostadas!--: No One Can Tell They're Vegetarian


I love a quick tostada dinner! i can eat like three of these and be happy! You got everything you need, veggies, greens, dairy, whole grains, protein... and i use healthy olive oil to refry the beans and to "fry" the tostada shells... using my fast and simple baking technique.
Traditionally, you fry the tortillas in vegetable oil till they are crunchy. The method i use here is a lower fat no fry method, and it is also much faster because you can bake many at a time. Simply spread on a thin layer of olive oil to both sides of the tortillas, then bake! So easy! This technique also makes great and simple tortilla chips, simply coat the tortillas in olive oil, stack them up, and cut into wedges or strips, then bake. Try it out sometime!

Also i have included a demo on how to re-fry beans, in case you needed to know. Here i made a super healthy and vegetarian olive oil re-fried beans, but if you wanna be more traditional, they taste great with bacon fat! I quit buying cans of pre-refried beans, they tend to be pasty in texture, and pretty bland. Just don't have any character. It is not too hard to re-fry beans. I like to use pinto beans, here i used canned beans, but it is pretty easy to make them yourself. It is certainly cheaper. I will post a from scratch beans how-to in the not too distant future.

The cheese i used today is called Landaff, From New Hampshire, aged at The cellars At Jasper Hill.

Well, top your tostadas with whatever you fancy, i like this fast and simple meatless version. Surely you could grill some chicken, reheat leftover roast, shredded cabbage, tofu crumbles avocados, onions, tomatoes, get creative!


For 2

6 corn tortillas
2 tbs olive oil, divided
1 can of pinto beans, do not drain!
dash of salt

your favorite toppings, mine were:

Fresh Spicy salsa
grated cheese
Baby arugula and baby romaine

brush or rub a thin layer of olive oil evenly to both sides of the tortillas. Place on a single layer on a large baking sheet. Bake in a 425* oven for 10 minutes or till crispy. remove from oven. Heat a fry pan over medium high heat. Add olive oil, and the whole can of pinto beans, (liquid too!) . Bring to a simmer. Lower heat, and smash the beans till smooth. Season with a bit of salt, simmer till thickened. Assemble tostadas as shown.


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From alfredo

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