Friday, July 13, 2012
Tostadas with Walnut Crumbles & Chili Verde Sauce
Walnut Meat Crumbles
1 cup raw walnuts, soaked overnight
1 tsp cumin
1 tsp paprika
1 tsp tamari or soy sauce
1 tbl canola oil
Drain the walnuts and add to a food processor along with the cumin, paprika and tamari. Pulse gently until the walnut pieces have crumbled up into small pieces. Be sure to keep an eye on this, if you pulse too much you will end up with walnut butter.
Eat raw or saute the walnut crumbles in oil until golden brown and crispy.
Chili Verde Sauce
1 lb fresh tomatillos, quartered
1 sweet onion, quartered
4 garlic cloves, smashed
2 green Anaheim chili's, seeded or not depending on your heat tolerance
2 tbl extra virgin olive oil
salt and pepper
1/2 tsp organic cane sugar
Preheat the oven to 450.
Toss the tomatillos, onions, garlic and chilis with olive oil, salt and pepper. Roast on a baking sheet for 15-20 minutes until soft and lightly charred.
Transfer to a blender and add the sugar. Blend until smooth. Taste and add salt and pepper to season.
2 tbl extra virgin olive oil, plus more for frying
1 sweet onion, small dice
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup corn kernels
2 garlic cloves, minced
4 oz fire roasted green chilis
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
1 avocado, thinly sliced
1/2 cup salsa
6-8 corn tortillas
1-15 oz can refried beans
Saute the onions and bell peppers in olive oil over medium-high heat for 5-7 minutes. Add the corn, garlic, chilis, cumin, paprika, salt and pepper and cook 7 minutes more until the vegetables are tender.
Transfer the vegetables to a plate and add a little bit of oil into the pan. Fry the tortillas until crisp.
Layer the tostadas with refried beans, walnut crumbles, vegetables, avocado, salsa and chili verde sauce.