Tostadas

 There's going to be a slight change here at Greenbeane (formally known as WarmSocks).  I am now 100% gluten free and 60-80% raw.  As a result, my recipes will reflect my new diet.  But don't be scared! They just keep getting better and better!  I maintain my promise not to post anything less than scrumptious.

Starting with these Cabbage Shell Tostadas!!!  Michael and I went to a cooking class at our favorite restaurant in Silverlake called Cru.  This place ROCKS.  If you're in the LA area, I HIGHLY recommend a trip there.  If you're not, I still HIGHLY recommend a trip there.  Here's what they have to say:


Inspired vegan and raw cuisine in the heart of silverlake, renowned for it’s creative use of the freshest organic produce and entirely gluten-free menu.
Chef Rachel Carr crafts exquisite vegan offerings from a huge variety of seasonal fruits, vegetables, seeds, nuts, and whole grains. Artfully weaving Italian, Japanese, Tunisian, Thai and Indian flavors into a fresh interpretation of life enhancing gourmet food, including desserts that even the most health conscious individual can indulge in guiltlessly.

We went to the class yesterday morning, and made this recipe last night - we shoulda doubled it.  It's the perfect mix of savory and slightly sweet and will blow your mind away with how much it tastes like tacos! It's 100% raw (no cooking = super easy and fast!) and fits right in with the 21-day cleanse...did ya start yet??

 

Serves 4
You will need a food processor for this recipe.


Taco Meete
1 cup raw pecans, soaked or dry
1 cup raw pumpkin seeds, soaked or dry
1⁄4 cup sun-dried tomatoes, soaked for an hour to soften
4 dates, without pits, soaked to soften
1 Tbsp cumin
1 Tbsp coriander
1⁄2 tsp salt
1⁄2 tsp chipotle chili powder

Pulse in food processor until well combined.  Add some of the sun-dried tomato water if it's too try.


Pico de Gallo
2 large tomatoes, seeded and chopped
1⁄4 red onion, finely chopped
1⁄2 jalapeno, seeded and finely minced
1 1⁄2 Tbsp. lemon or lime juice
1⁄2 Tbsp fresh cilantro, chopped
pinch of salt

Chop ingredients by hand or pulse in food processor and mix in a bowl allowing to marinade for and least 1⁄2 hour.

Guacamole
2 soft avocados, roughly chopped
2 Tbsp finely chopped red onion
2 Tbsp lemon or lime juice
1 Tbsp fresh cilantro, chopped

Mash avocado until desired consistency.  Add the rest of the ingredients and mix well.  Serve immediately or save a pit from the avocado and place under guacamole in the bowl.  This will slow the browning.

Cabbage
Cut a head of purple cabbage in half, and remove the stalk.  Peel leaves and set on your plate to build your tostadas!