Tuesday, February 1, 2011
~Corn Tortillas - however many you plan to make or eat.
~ I can black beans
~ Store bought Salsa- Newmans makes a great vegan all Natural one
~1 bag boca meat crumbles
~1 tablespoon olive oil and 1 tablespoon minced garlic.
For Garnishing on Tostada:
~ Mustard greens
~2 small roma tomatoes
~3 scallions chopped
~ 2 avocados mixed with 1 tsp of salt, pepper
and hot sauce for guacamole topping.
1.) In a large skillet pan- heat olive oil ,
garlic and boca crumbles over medium heat until
Boca crumbles are completly cooked and browned.
2.) In a large mixing bowl, combine cooke crumbles
and 1 can of drained and rinsed black beans.
3.) In large skillet pan - heat corn torlillas
just enough so they get slightly crispy -
only about a minute on each side over medium heat.
4.) Combine diced avocado, salt, pepper and a few dashes
of hot sauce in a small side bowl.
5.) Spread about a 1/4 cup of salsa on top of heated tortilla.
6.) Put a scoop of bean and crumble mixture on top
of salsa- about 1.5 cups.
7.) On top of the bean and crumble mixture- spread a few tablespoons
of guac mixture, and then garnish with a few mustard greens,
scallions and sliced tomatoes.
This is a healthy and lowfat take on a very traditional mexian dish.
Hope you enjoy and share with your friends.
I enjoyed making this - and my husband swears it is one of the
best dishes I have ever made :)
Thursday, January 20, 2011
Mix flours, guar gum, sugar, and salt in a large bowl; add the EarthBalance in tablespoon chunks, and use a pastry blender to blend until the mixture resembles coarse meal.
Add ice water slowly, while gently stirring with a spatula just until dough holds together without being wet or sticky. Be careful not to over-work the dough. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Form dough into a ball. Flatten into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
Bake at whatever temp and time your recipe calls for.