Vegan Tostada

Today, I decided to go vegan, yes, I know, shocking. I have just had too much pork over the past few days an need to change direction briefly. Tonight, a tostada was just the thing.

I used some hand made corn tortillas available in this area, these are Sonoran style, so they are a little thicker than most corn tortillas people are used to. I like them as they are a little more moist and instead of turning into a chip, they retain some chewy tooth in the center of the tortilla.

The base of the tostada was a saute of mushrooms, in this case, crimini and shiitake, sauteed with onions, garlic a little olive oil and some Lucky Dog hot sauce and tamari. Naturally, some salt and Phu Quoc black pepper freshly ground in.

The salsa was a simple tomato and onion salsa, some cilantro then to add a little upgrade, some roasted Hatch chiles and fresh roasted corn were added. The corn was just colored up a bit over a flame, the center was still cold and fresh.

The avocado is more of an avocado salsa, less of a guacamole. I use some cider vinegar and olive oil, along with some almond milk to make it more liquid and smoother than a guacamole. I like the edge of sour bite that the vinegar gives and a little Lucky Dog hot sauce. I add a little sugar, Phu Quoc black pepper and salt to balance it all out.

The slaw is a very simple cabbage and carrot slaw, a little shredded green onion and cilantro for the herbal touch. Again, vinegar, a little sugar, Phu Quoc black pepper and salt, and a little Lucky Dog hot sauce.