An Apology with Tostadas

30 Jul

Hi there,

Well, this is awkward.  Apparently I haven’t posted anything in well over 2 weeks. #BloggerFail.

I hope you’ll forgive me? I mean, to make it up to you I did make these delicious vegan tostadas piled high with veggies and topped with everyone’s favorite: guacamole.

So, why don’t we bury the hatchet and kiss and make up over these olé-inducing Tostadas.  You grab the salt and the lime, I’ll bring the tequila.

In all seriousness, this was a pretty awesome dish that capitalizes on all the fresh produce tumbling into the grocery stores this time of year.  If you’re not making the most of those tomatoes, you’re not enjoying summer.   You’ll notice, however that I did miss out on one key ingredient for the salsa that would have taken it to the next level: cilantro.  Don’t follow suit.

I also realize that yes, you could just go and buy salsa, but then you’d be selling yourself and your Tostadas short.  Make the salsa. Do it.

I also made excellent use of the fresh peaches n’ cream corn featured at the grocery store, tossed together with bell pepper and zucchini.  I don’t think this dish could scream “summer” any louder than if I served it with some sunscreen.

Bottom line, I hope we can be friends again.  Once you taste these Tostadas, you’ll realize just how sorry I really am.

Roasted Veggie Tostadas with Fresh Salsa and Guac

Serves 2-4

Fresh Salsa

3 medium ripe tomatoes, diced

¼ c. diced sweet onion

1 jalapeno pepper, seeds removed, minced

Juice from 1 lime

1 clove of garlic, minced

¼ c. cilantro, roughly chopped

Sea salt and fresh ground pepper to taste


Combine all the ingredients into a bowl, mix well and let sit for at least 30 minutes or cover and refrigerate overnight.


1 ripe avocado

1 clove of garlic, minced

Juice of 1 lime

1/8 tsp red pepper flakes

Salt and pepper to taste


Slice avocado in half, toss the pit and remove the flesh into a bowl.  Add in the remaining ingredients and mix well.  Taste and adjust seasonings to your preference.


2 ears of corn

1 zucchini

1 bell pepper

Juice of 1 lime

2 tbsp olive oil

Salt and pepper to taste

4 tostada shells


Preheat oven to 450 F

Using a sharp knife, remove the kernels from the ears of corn.  Slice the zucchini in half length-wise then thinly slice cross-wise.  Cut the bell pepper in half, remove the seeds and pith and slice into quarters.  Toss pepper, corn and zucchini in a large boil with lime juice, olive oil, salt and pepper.  Spread the mixture evenly onto a parchment lined baking sheet bake for 20 minutes or until browned.

To assemble Tostadas, place tostada shells onto a plate and divide vegetable mixture among the shells.  Top each with fresh salsa and guacamole.  Serve with some jalapeno peppers and salsa verde if you’d like.




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