Recipe for Sweet & Savory Lentil Tostadas
2/3 C Red Lentils (cooked in boiling water for 5-7 minutes)
1/2 C finely chopped onion
2 garlic cloves
1 tsp paprika
1 tsp mustard powder
1 tsp sea salt
pepper to taste
1/3 c packed brown sugar
1 tbl apple cider vinegar
2 tbl tomato sauce
1 tbl vegan Worcestershire sauce
1/2 c water
one Tablespoon of lemon juice
Garlicky Sauteed Kale
Cashew Sour Cream & green or red onion for garnish
Atop crispy corn tortillas
Over a medium heated sauce pan, with a tablespoon of oil or water, sauté onion and garlic until translucent (about 7 minutes). Add paprika, mustard powder, sea salt, pepper. Cook for one minute. Add cooked Lentils, mix to combine. Add all other ingredients for the lentils and simmer over a low flame for at least 20 minutes.
Cook 5 cups of Kale with however much garlic you like (I use about 3 minced cloves), a few dashes of oil (or water) and salt (not too much you can always add more later!) – sauté over a medium flame until wilted & bright green (this happens fast, approx 3 minutes)
Bake the tortillas – coat with a touch of oil or cooking spray. The fun part – drape each tortilla over two bars of your oven rack. Bake the tortillas at 375°F for about 7-10 minutes, or until crispy and golden-brown… top with cashew sour cream, guac, red/green onion and voila!
Jenny Goldfarb is a vegan mom, founder of the recipe video blog, CountYourColors.com. Jenny’s background is in business, having studied at George Washington University, lived in the UK and Jerusalem, and worked for many years in the tech world. After becoming a mother of 2, feeling fatigued, overweight and a lover of animals, she started integrating a vegan diet. For the past 5 years Jenny has been wowing meat-lovers, foodie friends and picky kids with her delicious meals. Her Emmy-winning TV Editor husband helps to shoot and produce her recipe videos into adorable vignettes which are posted every Tuesday on her Youtube Channel and Facebook group, Count Your Colors.