Amber Stott & Awake At The Whisk’s Raw Vegan Spicy Tostada with Guacamole

By Chef: Tess Masters
Posted: January 13, 2013

 Difficulty/Easy

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Amber says of this recipe, “Between my garden and the farmers’ market, I rarely have to go to the supermarket in summer. Vegetables can be turned into crisp crackers, pizza crusts, and tostadas. Topped with plump, freshly picked tomatoes, buttery avocados, spicy jalapeños, and a burst of corn from the cob, you’ve got a gourmet meal fit for serving company. I use my Excalibur dehydrator frequently in summer to save extra produce from spoiling. This way, I can enjoy the harvest well into fall and winter. These easy tostadas will keep several months when stored in an airtight container. Choose the highest quality produce for this recipe, which is ideally made in summer when the best tomatoes and corn are in season. You can also make this more or less spicy by adjusting the amount of jalapeño.”

Yield: 4 tostada salads, plus 2-4 leftover tostadas for another use.

Ingredients

Raw Spicy Tostadas:

  • 2 cups raw corn
  • 1/2 cup white onion, roughly chopped
  • 2 tsp garlic powder
  • 2 tsp chile pasilla powder or other chile powder
  • 1/4 tsp Celtic sea salt

Guacamole Recipe:

  • 1 avocado, seed removed
  • 2 tsp chopped cilantro
  • 2 tsp diced red onion
  • 1 jalapeño, seeded and diced (*optional)
  • Juice from a lime

Other ingredients:

  • 1-2 large ripe tomatoes, sliced in 2-inch thick slices
  • 1/2 cup corn

Instructions


First, make the raw spicy tostadas:
Combine all ingredients in a food processor and puree until smooth.
Scoop 1/4 cup at a time onto a Paraflexx sheet and spread with a rubber spatula to 1/4-inch thick round about 5 inches in diameter.
Dehydrate in your Excalibur dehydrator at 155 degrees F/68 degrees C for 10 hours or until crispy.
When you’re tostadas are done, make the guacamole:
Using a spoon, scoop the flesh out of the avocado and place in a bowl.
Using a fork, mash the avocado until it’s creamy, but still has small chunks.
Add the cilantro, onion, jalapeño and lime juice. Stir to combine.
Or you can place all of these ingredients in your Vitamix, and process on a low variable speed.
To assemble:
Place one tostada on a serving plate.
Top with 1 or 2 tomato slices, 1/2 cup guacamole, and garnish with 1 tablespoon fresh corn.
Repeat with 3 more tostadas and remaining guacamole, tomatoes and corn.
Serve immediately and enjoy!
Yield: 4 tostada salads, plus 2-4 leftover tostadas for another use.