I miss Mexico all the time, but some days a lot more than others. Days like those I soothe with food that reminds me of Mexico. These tostadas are vegetarian which is not typical Mexican food, but I think they are equally as tasty. These tostadas were actually inspired by some I used to eat quite frequently in a Mexican Vegetarian restaurant in San Diego, CA called Ranchos Cocina. They are topped with tempeh, soyrizo and black bean mixture (recipe below). Y-U-M-M-Y! and ... VIVA MEXICO!
After my tostada y had a steamed beet and fresh coconut salad.Grandma Willa mailed the kids a coconut, I'm not sure why ... I didn't ask. Must have been an grandma and grandkids inside joke or something. Papa cracked it open and I drank the water and ate the coconut meat ... turned out to be more than the gringos could handle. LOL. For this salad I steamed some beets and cut the coconut meat into similar sized pieces. Dressed simply with lime juice, salt and chili powder. So tasty and so healthy ....
Tempeh Soyrizo and Black Bean Tostadas
1 pkg. of vaccum sealed tempeh (you can find it in natural food stores)
2 cups of cooked black beans
1 pkg soyrizo (Trader Joe's and Whole Foods carry it)
1/2 medium yellow onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
2 TB olive oil
Tostada shells ( in Mexican food aisle of most supermarkets)
Tofutti sour cream (in dairy aisle or with soy products in your supermarket)
1 roma tomato, diced for garnish
1. Heat olive oil and brown tempeh cubes. Once browned add green pepper, onion and garlic sautee until onion is translucent. Mix in soyrizo and let cook for 2 -3 min., then add black beans. Cook on medium low until heated through.
2. Spread about one tablespoon of sour cream on tostada. Spoon about 1/4 cup of tempeh mixture on top of sour cream and top with diced tomato. Sprinkle some salt and enjoy!