Vegan Veggie Cooking Recipes: Mediterranean Tostada

Sample Recipes

1) BBQ Pumpkin Sandwich

2) Medi Tostada

3) Pumpkin Pie

4) Beet Cakes

5) Spinach Pasta Salad

6) Tomato Brazil Nut Soup

7) Pie Crust

8) Avo Maggie

9) Yam Coconut Curry Soup

10) Tahini Hummus

11) Garlic Mushrooms

12) Steamed Artichokes

Mediterranean Tostada (serves 4)

This Mediterranean combination creates an attractive tostada, although I usually make a burrito or sandwich from the ingredients below.

Food you'll need
4 tostada shells
2 cups Hummus, your favorite brand or homemade (see Chapter 9)
1 cup white or brown rice
2 cups water, distilled preferred
Dash of salt
Juice of 1-2 lemons
1 eggplant, diced
1 bulb of garlic, all cloves peeled and chopped
Cooking oil, extra virgin olive oil preferred
1 bunch fresh spinach or 12 leaves romaine lettuce, torn into pieces
1 cup black olives

Preparation (45-60 minutes)
Rinse rice and pour into medium-sized sauce pan; add salt and water. Bring to a boil on high heat, stir, and reduce heat to low. Cook until all water is absorbed, stirring occasionally, roughly 20-30 minutes.

While rice is cooking, sautè eggplant and garlic in cooking oil until tender.

Make each tostada: Lay tostada shell flat on serving plate. Cover center with generous portion of hummus. Add a layer of rice, then some eggplant and garlic mixture. Cover with spinach or romaine leaves, sprinkle with lemon juice, and top with a few black olives. Serve immediately, while rice and eggplant are still warm.

from Chapter 4: Main Dishes

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