Tuesday, April 17, 2012

Decked Out Tostadas

Raw Tostadas

This is a true gourmet raw meal that is sure to satisfy anyone who likes food! This dish has layers of big flavor and great texture from bottom up. To start we prepared and dehydrated our corn tortillas. Once they were done we added our sour cream, nut taco meat, guacamole, salsa, spinach and tomatoes. There are many different ways to create your mexican fiesta, if your short on time here are a few quick and easy solutions. Replace guacamole with slices of avocado. Nut meat can be replaced with marinated mushrooms. The corn tortilla can be replaced with a collard green wrap to make a burrito or the corn tortilla can be cut or shaped differently to make a taco shell. The possibilities are endless!

18 tostadas
Prep Time: 1hr
Dehydration Time: 
2-4 hours
Tools Needed: 
Food Processor and/or Blender, Dehydrator

Corn Tortilla
2 cups fresh corn
1/2 yellow or red bell pepper- save the other 1/2 for taco nut meat
1/2 cup tomato
1 cup flax seed ground
1/4 cup chopped cilantro
1 tbsp lime
1 tbsp lemon
1 tsp cayenne
a pinch himalayan salt and ground peppercorn

Directions: Blend all the ingredients together and spread out on either Non Stick Dehydrator Sheets or parchment paper. 
Spreading Dough: If you have a circular dehydrator I recommend using an offset spatula to spread you dough mixture even at about 1/16in thick. 
Now that I have an excalibur with square dehydrator trays, I've learned a new trick that is very useful for spreading dough. Put a piece of plastic wrap over the dough in the center of the tray. Using a rolling pin spread the dough the edges of the plastic. It's much easier and the plastic wrap come right off very clean. If you really want to be a dough rolling expert use these rolling hills rolling pin bands!
Dehydrate: at 105 degrees for 1-2 hours then flip over by placing another Non Stick Dehydrator Sheets or parchment paper on top of tortillas then flip and peel the paper off slowly and dehydrate for another 1-2 hours.

Sour Cream
1/2 cup soaked and drained cashews and/or sunflower seeds
1/2 cup thai coconut meat
1/2 cup thai coconut water
1/4 cup lemon
1 tbsp apple cider vinegar
1 tbsp miso
a pinch of Himalayan salt

Directions: Blend the cashews/sunflower seeds first with coconut water. Next blend the date until smooth. Lastly add in the rest of the ingredients and add more water if you desire it to be thinner.

Taco Nut Meat
1 cup mixed nuts- pecans, walnuts
1 cup mixed seeds- sunflower, pumpkin
1 cup chopped carrots
1 cup greens- chives, onions, kale, cilantro
1/2 yellow or red bell pepper
1/2 cup tomato
1/2 cup soaked sun-dried tomatoes
1 tbsp bragg's liquid amino
1 tbsp miso
1 tbsp apple cider vinegar
1 tbsp lemon
1 tbsp lime
1/2 tbsp cumin
1/2 tbsp turmeric
1/2 tbsp paprika
1 tsp cayenne
a pinch of Himalayen salt and ground peppercorn

Directions: Put all the ingredients in food processor in the order above and pulse a few times so it is still chunky but mixed well.

2 avocados
1 cup corn
1/2 cup chives, onions and 
1 clove garlic
1 tbsp lemon
1 tbsp lime
A pinch of Himalayan salt and ground peppercorn

Directions: In a bowl mash all of the ingredients together

2 cups cherry tomatoes
1/2 cup cilantro and kale (kale is spicy and gives you added nutrition while adding extra bite)
1 tbsp lime
1 tbsp lemon
1 garlic clove
finely cut jalapeƱo
A pinch of Himalayan salt and ground peppercorn

Directions: Either cut ingredients very small or pulse a few times in a blender.

Garnish and top with your favorite ingredients and ENJOY!

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