Homemade Tostada with a Twist

This is a quick and healthy dinner that everyone will love in the family – all ages! Homemade tostadas are a yummy comfort food - great for Friday nights. Sometimes you need comfort foods with a healthy twist! The sprouted tortilla shell is light enough for those watching their weight and not heavy.

The only prep work to do ahead of time is to soak the quinoa 4-6 for hours water. You know me, any raw nut or grain that I use, I always soak first. To read more on soaking and sprouting: www.justgoodenergy.com/2007/06/20/the-importance-of-soaking-sprouting/. Just remember that any nut, seed, grain, or legume that has been soaked/sprouted first is much richer in nutrients, increased protein, decreased fat and calories, less starchy for grains and overall easier to digest.

A star ingredient tonight is the cold-pressed Coconut Oil. You can totally use Olive Oil, but the richness and buttery flavor that Coconut oil adds is amazing. Coconut Oil is what gives the quinoa a flavor that makes everyone ask what I added to it and keeps them wanting more. Plus, Coconut oil is great for digestion, can be heated without changing molecularly, does not store as fat and is alkaline.

Here is what to do…

Grilled Veggies

1. Preheat oven to 425 degrees.

2. Chop up an assortment of fresh veggies. For this dish I love to use mushrooms (about 8oz), ½ head of cauliflower or broccoli, chopped green beans, thinly sliced brown onion, 4 cloves minced garlic and ½ of a red bell pepper.

3. Lay all of the veggies on a baking sheet and season with coconut oil, Nama Shoyu/Coconut Aminos or Tamari, Balsamic Vinegar, pepper, garlic powder and a couple squirts of raw honey or yacon syrup. Toss.

5. Place the tray in the oven and bake for about 35-40 minutes, stirring every 10 minutes.

Coconut Quinoa

1. While the veggies are baking, place about 2 cups of soaked and rinsed quinoa in a deep pot and fill with just enough water to cover the quinoa 1/2 inch above. Quinoa cooks quicker and with less water when it has been soaked first.

2. Bring to a boil, reduce to low-medium heat and cook for about 15 minutes, stirring occasionally.

3. Remove the cooked quinoa from the heat and add about 2 or more Tbsp of coconut oil which will melt quickly while stirring.

4. Stir in about 1/3 cup or more of nutritional yeast 1/2 tsp or more of Celtic or Himalayan sea salt to taste. The yeast add an amazing cheesy flavor (rich in B12, folic acid, and aminos). You can add some, pepper, garlic and onion powder to taste. I love to add raw corn cut off the cob and fresh cilantro.

Tostada Shell

1. I like to use the large Ezekiel Sprouted Tortillas (use can also try large spelt or other whole grain tortillas such as the Rudi’s brand).

2. Take a bowl that is about 2-3 inches deep and ideally has a flat bottom. Lay the tortilla on the bowl and press the center down, pressing the tortilla flat to the bottom while the side of the tortilla flare up against the sides of the bowl (should look like the shape of a tostada shell).

3. Place in a toaster oven and toast for about 7 minutes – comes out crispy. If you don’t have a toaster oven you can place it in the oven, turn to broil and check the tortilla every couple of minutes.

Put it all Together…

Take the tostada shell and layer with salad, coconut quinoa, grilled veggie medley, crumbled raw tempeh or beans, shredded goat cheese, guacamole, salsa, raw corn, tomatoes and olives. Yum! We love to top it with my Thousand Island dressing