Easy Raw Tostadas {Recipe}

For a twist on Taco Tuesday, we’re thinking crisp, crunchy tostadas topped with a mountain of fresh vegetables and produce of your choosing. Sound like a plan? Then this recipe from Summer Sanders’ Raw and Radiant will do just the trick.

Serves 6 

More Healthy & Deliceous Recipes



What You Need
For the tortilla:
2½ cups fresh corn kernels
1¼ cups chopped red bell pepper
½ cup water
2 tablespoons fresh lime juice
1½ teaspoons chili powder
1½ teaspoons cumin
1 teaspoon sea salt
¾ cup ground flax seeds

For the toppings:
½ cup vegan sour cream
1 cup shredded red cabbage
1 cup shredded romaine lettuce
½ cup pico de gallo salsa
¼ cup diced Hass avocado

What You Do:

1. Into a food processor, combine corn, bell pepper, water, lime juice, chili powder, cumin, and salt and process to blend. Pour the mixture into a bowl and stir in ground flax seeds. Let mixture set for 10 minutes to thicken.

2. Spread mixture onto dehydrator sheets in 3-inch circles to make 12 to 14 shells. Dehydrate for 8 to 15 hours at 115 degrees until crunchy. Top dehydrated tortillas with toppings and serve.

Photo courtesy of Alexa Gray

Article source: http://vegnews.com/web/articles/page.do?pageId=10901&catId=2

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer