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Vegetarian Tostada with avocados from Mexico cream
2021-04-20
https://www.metro.ca/userfiles/image/recipes/tostadas-vegetarienne-creme-avocats-mexique-11580.jpg
PT30M
PT30M
PT1H00M
Preheat oven to 200°C (400°F). Place the tomatoes, onion and jalapeño on a baking sheet. Add olive oil and bake in the oven for 25 minutes or until golden brown.Using a food processor or blender, mix the roasted vegetables with the cooking juice to make a purée. Season. Place in a bowl and add corn, cilantro and zest and juice of the lime.In a bowl add the tempeh and mix all the ingredients. In a large pan, heat oil and cook the mixture until golden brown.For the avocado cream, using a food processor or blender, smooth all the ingredients into a purée and season with salt and pepper.In a pan, heat oil and fry the tortillas. Transfer to a tray lined with paper towel to remove excess oil.Spread a generous portion of avocado cream over the tortillas, add the tempeh and salsa.Source: Avocats du Mexique
4-6
Metro
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tomato salsa:
3 tablespoons (45 ml) olive oil
4 tomato, diced
1 red onion, sliced finely
1 jalapeño, seeded and diced
1/4 cup (60 ml) corn kernels, fresh or frozen
cilantro leaves, sliced finely
juice and zest of 1 lime
To taste salt
tempeh:
1 pkg (240 g) tempeh, crumbled
2 teaspoons (10 ml) ground coriander
2 teaspoons (10 ml) paprika
2 teaspoons (10 ml) ground cumin
1 teaspoon (5 ml) smoked paprika
1/2 teaspoon (2,5 ml) cayenne pepper
juice and zest of 1 lime
1/2 cup (125 ml) vegetable oil
Avocado cream :
3 avocado, peeled and pitted
juice and zest of 1 lime
1 garlic clove, finely chopped
1/3 cup (80 ml) sour cream
To taste coriander
To taste salt and pepper
tostadas:
4-6 small tortillas
vegetable oil
Vegetarian Tostada with avocados from Mexico cream
4-6
Main course
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
tomato salsa:
-
3 tablespoons
(45 ml)olive oil
-
4
tomato, diced
-
1
red onion, sliced finely
-
1
jalapeño, seeded and diced
-
1/4 cup
(60 ml)corn kernels, fresh or frozen
-
cilantro leaves, sliced finely
-
juice and zest of 1 lime
-
To taste
salt
-
tempeh:
-
1 pkg
(240 g)tempeh, crumbled
-
2 teaspoons
(10 ml)ground coriander
-
2 teaspoons
(10 ml)paprika
-
2 teaspoons
(10 ml)ground cumin
-
1 teaspoon
(5 ml)smoked paprika
-
1/2 teaspoon
(2,5 ml)cayenne pepper
-
juice and zest of 1 lime
-
1/2 cup
(125 ml)vegetable oil
-
Avocado cream :
-
3
avocado, peeled and pitted
-
juice and zest of 1 lime
-
1
garlic clove, finely chopped
-
1/3 cup
(80 ml)sour cream
-
To taste
coriander
-
To taste
salt and pepper
-
tostadas:
-
4-6
small tortillas
-
vegetable oil
Preparation
Preheat oven to 200°C (400°F). Place the tomatoes, onion and jalapeño on a baking sheet. Add olive oil and bake in the oven for 25 minutes or until golden brown.
Using a food processor or blender, mix the roasted vegetables with the cooking juice to make a purée. Season. Place in a bowl and add corn, cilantro and zest and juice of the lime.
In a bowl add the tempeh and mix all the ingredients. In a large pan, heat oil and cook the mixture until golden brown.
For the avocado cream, using a food processor or blender, smooth all the ingredients into a purée and season with salt and pepper.
In a pan, heat oil and fry the tortillas. Transfer to a tray lined with paper towel to remove excess oil.
Spread a generous portion of avocado cream over the tortillas, add the tempeh and salsa.
Source: Avocats du Mexique
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
