Tostada is Spanish and means “toasted”so tostada can refer to various Mexican / Latinamerican dishes which are toasted or use a toasted ingredient. Admittedly, they are messy to eat! So not the best thing to serve for a first date – but every bite is a heavenly combination of crunchy – toasty and savory- cheesy that will make you fall in love with these double-decker vegan tostadas! What are tostadas? You can call them whatever you want as long as you try them because these are delish. Some might know these under Mexican Pizzas. But I’ll explain the difference in a second and just call these tostadillas for now. They are like a quesadilla but baked instead of pan-fried – so more like a tostada. If a Mexican version of a veggie and cheese sandwich sounds like your thing you will love these vegan mushroom tostadillas! 8 WW POINTS.Tostada meets quesadilla in these Mexican vegan mushroom pepper tostadillas ! Tortillas baked in the oven until crunchy then filled with a spicy mushroom & bell pepper mix and cheese and baked again to reach crispy melty cheesy vegan tostada perfection. Per serving: 533 calories, 18g fat, 0chol, 80g carb, 21g fiber, 19g protein, 842mg sodium. Its even quicker than a side salad, and theres no need for potentially high-fat dressings. Toss some thinly sliced greens, diced tomatoes and/or green onions on a variety of your favorite hot meals. Crisp salad ingredients can add a contrast of texture and flavor to a variety of bean dishes. Let each person fill a tostada with some of the lentil mixture on a tostada and top with choice of vegetables. Transfer lentil mixture to a serving bowl and place tomato, cucumber, onions and sprouts in small dishes. To serve, bring tostadas to the table in a basket, wrapped in a cloth napkin. Warm tostada shells according to package directions. Reduce heat and simmer, uncovered, until lentils are tender and liquid is absorbed, about 10 to 12 minutes. Add lentils, juice and broth and bring mixture to a boil. Add garlic, chili powder, cumin, coriander and salt and cook, stirring, 1 minute. Add onion and carrot and cook, stirring frequently, until onion begins to turn golden, about 5 to 7 minutes. Heat oil in a large, nonstick saucepan over medium heat. Place the lentils in a medium bowl and cover with boiling water. Topped with diced tomatoes, cucumbers, green onions and sprouts, this is a main-dish-and -salad -in-one. Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 125 NOTES
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