On a recent trip to L.A. I had this delicious dish at a very hip vegan restaurant, you probably know it... Café Gratitude. I thought it was so innovative and delicious and I had to make it at home and as a bonus show you how to make it too!
** makes 8-10 tostadas
1 1/2 C young thai coconut meat (thinly sliced)
OR substitute with 1 1/2 C canned hearts of palm (thinly sliced into rounds)
1 yellow summer squash (spiraled or thinly sliced)
2 limes, zest & juice
1/2 tsp sea salt
1/2 C cilantro, finely chopped
1 tbsp coconut oil
1 can black beans
1/2 onion, thinly sliced
2 garlic cloves, crushed
1/2 tsp chipotle chili powder
1/4 tsp sea salt
1 avocado, cubed
1/4 C red onion, finely chopped
drizzle with cashew sour cream
Toss the squash and coconut meat with lime zest, lime juice, cilantro, and sea salt. Refrigerate the ceviche for at least 1 hour or you can leave as long as overnight.
NOTE: if you're using hearts of palm instead of coconut meat, you might not need added salt as the brine from the canned hearts of palm is already pretty salty.
Prepare the black beans by first sautéing onions in coconut oil. After 2-3 minutes add in crushed garlic and sauté for another minute. Then add in black beans chipotle chili powder, and sea salt and continue to cook for another 4-5 minutes.
If you're mashing the beans by hand be sure to mince and the onion and garlic before sautéing. Once the bean and onion mixture is cooked, add to a food processor and process until mostly smooth. You could also use pre-made refried beans!
To make the tortillas crispy heat them with a little bit of oil in a large pan heated over low-medium heat for 2-3 minutes each side.
Prepare the tostadas by layering 2 tortillas, add some black bean mash on top, then a helping of ceviche, and top with avocado, red onion, more chopped cilantro, and a drizzle of cashew sour cream.
We used The Inspiralizer in the video demo!