This recipe is also totally impromptu. I got the hunger, I acted fast, I pureed some carrots and radishes together, built a salad tower on top of some crispy tortillas and beans, took some photos… And now I’m here eating lunch and writing this post.
Luckily, this improvised lunch break is totally blog-worthy, and here’s why:
- Carrot radish dressing
- Tiny bit of Vegenaise
- Olive Oil
It’s tangy, a little creamy, slightly spicy, raw, filling, rustic. Just put all the ingredients in the food processor and process until it’s a thick puree, scraping down the sides of the processor bowl as needed.
For the tostada part, I sprayed a non-stick skillet with coconut oil spray, got the pan nice and hot, and I “fried” corn tortillas until crisp. Prepared this way, they will get soft in places after sitting under the salad – I like it that way, but if you’re looking for full crisp-ness, pop them in the oven for about 10 minutes after pan frying to get them fully crispy.
As for the beans, I have pinto beans on hand this week. As you know from my bean post, I always keep a big container of cooked beans in the fridge, and I mash smaller portions for refried beans as I need them. Today, I heated one cup of whole cooked pinto beans in the same non-stick skillet I used for the tortillas, and then mashed them with a potato masher to make refried beans. You can add oil or liquid if you want, but it isn’t always necessary.
For the salad, I prepared roughly two cups of chopped greens, including kale, lettuce, spinach and some red cabbage. To top the whole thing off, I added a few thin slices of organic onion, some chopped tomato, and a sprinkling of pepitas (pumpkin seeds).
Make one tostada for a light lunch or snack, or have two for a satisfying and filling lunch or dinner.