This recipe is a blast to serve to dinner guests with discriminating palates. There is no way anyone is going to miss the meat with these ultra-flavorful tostadas. It may seem like a lot of steps, but besides the mole everything is super easy. If you want to skip making homemade mole there are some great natural brands out there, just make sure to see if they are gluten free if this is something you are going for. The best store-bought moles are going to be ones featuring nuts or seeds and dried fruit, instead of just chili powder and flour based thickeners.
One other great thing about this recipe is that any component can be used on its own as a side dish for other meals!
The Cheesy Chili Brazil Nut Sprinkle is a great addition to any repitoire any can be made in bulk and stored for up to a month in a glass jar in the fridge. It can then be added to any dish needing a little spicy, nutritional yeast flair. It is extra dense in nutrients from all the goodness offered by nutritional yeast like b-12 and other b complex vitamins and from the addition of brazil nuts you can recieve a large boost in your daily selenium intake, an antioxidant which assists in tons of cellular processes and is an essential micronutrient for all animals, like you!
The recipes yeild enough to make approx. 6 tostadas. In addition to the recipes/ingredients below you will need 12 small corn tortillas for the tostadas.
For The Sweet Potatoes
4 cups sweet potato, peeled and diced
1 TB olive oil
1 1/2 cups red bell pepper, small dice
1/2 cup onion, small dice
1 TB jalapeno, minced
1 TB garlic, minced
2 teaspoons cumin powder
a sprinkle of salt of choice
Preheat oven to 375 degrees. Toss everything in a large bowl to coat evenly. Spread onto a non-stick roasting pan in a even layer, or a lightly oiled regular pan. Roast until lightly browned and crispy, about 25 minutes, depending on how large you diced the potato. Remove from oven
Adzuki Bean Mole
For beans: 4 cups cooked adzuki beans, can be canned (Eden makes a good one) or soak 2 cups dried beans for 4-8 hours, drain and cook with 5 cups water for one hour or until beans are tender, but not falling apart. You can also use whatever small red or black bean you like, I just really love Adzukis!
1/4 cup olive oil
1/2 cup almond butter
1/2 cup sesame tahini (raw or toasted)
1/2 onion, minced
3/4 cup vegetable broth/stock
1/2 cup raisin paste (optional, make by soaking 1/3 cup raisin in water to cover, then blending with soak water to make a paste. Can use 1/3 cup brown sugar to substitute)
2 cloves garlic, minced
1/2 teaspoon pepper
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon cinnamon
1/2 teaspoon salt
3 or more TBS chili powder, from a mix of chilis like ancho and pasilla, look for dark varities or make your own!
2 TB cocoa powder, unsweetened
2 teaspoons lemon juice
Whisk everything till smooth in a saucepan. Heat gently, do not boil, continuing to whisk till smooth. Adjust spice with more chili or more cocoa. Add additional stock if needed. Stir into drained cooked adzuki beans and keep warm.
Roasted Tomatillo and Zucchini Salsa with Avocado
1 lb tomatillos, husk removed and rinsed to remove sticky outside
2 medium avocados, halved, pitted, peeled and diced
2 cups zucchini, diced
1 TB olive oil
1 TB lime juice
1/4 cup cilantro, minced
1/4 cup scallion, small chop
Put oven on broil setting. Toss tomatillos in half the oil. Spread evenly on a pan and put on bottom rack of the oven to broil slowly. You want them about 1 foot away from the top of the oven. Broil till brown on top, but not burnt. Do the same with the zucchini in a seperate pan. Set both aside to cool. When cooled, toss with remaining ingredients and set aside.
Cheezy Chili Brazil Nut Sprinkle
1 cup brazil nuts
1 TB chili powder of choice (spiciness will depend on what chili powder you use)
1/2 cup nutritional yeast
1 clove garlic
In a food processor, pulse all ingredients until brazil nuts are well chopped into a parmasaen like texture. Do not over-process into butter. Store additional sprinkle in a glass jar in the fridge for up to 1 month.
To assemble. Set your oven on the broil setting. Toast corn tortillas till crisp, but not burnt. Alternatively use pre toasted tostada shells, available at some markets. Look for ones that are 100% corn if you are gluten free. I really like Ezekial's Sprouted Corn Tortillas.
For each tostada, Put 3/4 cup sweet potato mixture on the first tortilla. Then add 3/4 cup beans. Place second tortilla on top. Add 3/4 cup salsa on top of this and sprinkle to taste with brazil nut sprinkle.
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