Tuesday, April 17, 2012

Spring Squash Tostadas with Creamy Salsa Verde

These tostadas are quick and more importantly cheap to buy. There are no rules, fill these with whatever looks best that day at the store, or whatever you like the most.
Tostadas filled with zucchini, summer squash, tomatoes and spicy peppers and topped with creamy salsa verde made with roasted tomatillos.

Spring Squash Tostadas
serves 2-3
2 tbl extra virgin olive oil
1 jalapeno, seeded, minced
1 anaheim pepper, seeded, minced
1/2 yellow onion, small dice
1 zucchini, small dice
1 summer squash, small dice
1 roma tomato, seeded, small dice
2 garlic cloves, minced
1 tbl cumin
1 tsp dried oregano
1 tsp salt
1 cup garbanzo beans
3 tbl chopped, fresh cilantro
1 tbl canola oil
6-5" chile tortillas, or any flavor
1/4 cup shredded vegan monterey jack cheese

Saute the jalapeno, anaheim pepper and onion in olive oil with a pinch of salt until the onion starts to soften, 5 minutes. Add the zucchini, summer squash, tomato and garlic. Toss to combine. Add the cumin, oregano and season with more salt. Cook for 10 minutes. Add the garbanzo beans and cook to heat the beans through.
Remove from heat and toss in the cilantro.
Crisp up the tortillas in canola oil on both sides until firm.
Assemble tostadas with veg mix, cheese and salsa verde.

Creamy Salsa Verde
2 medium or 3 small tomatillos, whole
1 jalapeno, whole
1 anaheim pepper, whole
2 garlic cloves
1 tbl extra virgin olive oil
1/2 avocado
2 tbl chopped, fresh cilantro
2 tbl lime juice

Preheat the oven to broil.
Toss the tomatillos, jalapeno, anaheim pepper and garlic with olive oil and a pinch of salt. Lay on a baking sheet and broil for 10 minutes until charred.
Once cool enough to handle, remove the skin from the tomatillos and seeds from the peppers.
Combine all of the vegetables in a blender with avocado, cilantro and lime juice. Blend until smooth. If too thick, add a little water to thin it out. Season with salt to taste.

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