Vegan "Beef" and Black Bean Tostada!

Amazing Vegan comfort food is so easy and so yummy. It is important to me to always use the freshest ingredients and of course by local and organic as best you can.

INGREDIENTS:

~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.

Directions:
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.
Place aside

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 :)

Gluten Free Vegan Pie Crust

Vegan Gluten-Free Pie Crust

¾ c Bob’s Red Mill all purpose gluten-free flour
¼ c brown rice flour
¼ c besan (chickpea flour)
¾ tsp guar gum
½ tsp salt
½ tsp raw sugar
½ c Earth Balance
¼- ½ c ice

~this recipe yields one crust–to make a double crust for an apple pie or something like that, double the recipe.

Instructions:
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.