These walnut “meat” tostadas are the perfect dish to add a little zest to your Meatless Monday. The spices combine for a flavorful base when added to the walnuts and cauliflower. The mango salsa makes and sweet and spicy topping.
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons minced red onion
2 teaspoons fresh lime zest (optional)
1 firm but ripe fresh mango, peeled, pitted and finely diced (about 1 1/4 cups)
1/2 small jalapeno pepper, stemmed, seeded and minced
Pinch salt
2 cups California Walnuts
1 cup chopped cauliflower
1 1/2 teaspoons chili powder
1 to 1 1/2 teaspoons chipotle chili powder
1 teaspoon cumin
1/2 teaspoon onion or garlic powder
1/2 teaspoon salt, or to taste
Juice of 1 lime
1/2 cup refried beans
3 tablespoons olive oil, divided
6 corn tortillas
Cooking spray
Salt
1 1/2 cups chopped romaine lettuce
Sour cream or plain Greek yogurt and lime wedges, for serving
Preheat oven to 400°F.
Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and salt and set aside.
Place walnuts, cauliflower, chipotle powder, chili powder, cumin, salt, garlic powder, lime juice and ¼ cup olive oil in a food processor. Pulse until texture resembles ground meat. Heat a large skillet over medium heat and add remaining 2 tablespoons olive oil. Transfer walnut mixture to a large skillet and cook over medium heat for 10 minutes, stirring frequently, until vegetables are cooked and mixture is lightly browned.
Spray two large baking sheets with cooking spray. Lightly spray both sides tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt. Bake in the preheated oven for 5 minutes, flip and bake for another 5-10 minutes, until the tortillas are crispy (like a chip).
To assemble the tostadas, spread a thin layer of refried beans across warm tostada shells. Next, spoon on walnut ‘meat’. Top with romaine lettuce and mango salsa. Serve with sour cream or Greek yogurt and lime wedges.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
