Still Building Perfect Tostados

Step 1: Make outrageously delicious Sunflower Sausage from recipe in But I Could Never Go Vegan by Kristy Turner.

Step 2: Toast corn tortillas in oven to create tostado shells. Top each with stir-fried green and red bell peppers seasoned with chipotle peppers and cumin. To learn how to bake, and not fry, tostados check our our 2014 post HERE.

Step 3: Place the crumbled sunflower sausage over the seasoned peppers. Toss some salad greens with a simple vinaigrette and arrange on plate.

Step 4: Drizzle crema lightly over tostados. You can thin yogurt with a few drops of water if you prefer or if crema isn't readily available. At Cafe Drake HRV we thin vegan sour cream with water or vegetable stock for the same consistency and flavor as crema. Decorate each tostado with papalo leaves (or cilantro), chopped cherry tomatoes and slices of fresh jalapeno or serrano chilies.

Step 5: Eat with your hands and embrace the sloppiness. You'll still need a fork though for the salad. Or maybe not.

Bonus: Leftover sunflower sausage keeps well in the fridge for a few days. We often reheat it for lunch. Above, with long bean salad, leftover fried peppers and brown rice.


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