Spicy Tostadas With Chipotle Cream Sauce


The perfect blend of spices makes this tostada "meat" so delicious. Combine this with the crunchy shell and just the right amount of chipotle cream and you have the most delicious meal.
Tostada "Meat"
11⁄2 cups almonds, soaked for 6–12 hours and drained
1 cup sun-dried tomatoes, soaked
1 carrot, chopped
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon chili powder
1 teaspoon paprika
1⁄2 teaspoon garlic powder
11⁄2 tablespoons nutritional yeast
1⁄4 teaspoon pink Himalayan sea salt
Chipotle Cream Sauce
1⁄2 cup cashew butter
1 tablespoon freshly squeezed lemon juice
1⁄2 teaspoon Himalayan sea salt
1 chipotle, canned in sauce (not a raw food)
Tostada Shell
Red cabbage leaves
Cilantro, chopped tomatoes, avocado chunks, olives, red onions
Place all Meat ingredients in food processor fitted with an s-blade and pulse a few times to mix. Then blend for about 5 seconds. Mixture should be slightly chunky.
Place all Cream Sauce ingredients in a blender and blend on high until creamy and smooth.
Cut red cabbage into 1⁄2 or 1⁄4 wedges and peel away the outside crunchy leaves to provide the perfect shells.
Place desired amount of Tostada "Meat" in one red cabbage leaf and cover with your favorite toppings. Drizzle with Chipotle Cream. Repeat for remaining tostadas.


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