For a twist on Taco Tuesday, we’re thinking crisp, crunchy tostadas topped with a mountain of fresh vegetables and produce of your choosing. Sound like a plan? Then this recipe from Summer Sanders’ Raw and Radiant will do just the trick.
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What You Need
For the tortilla:
2½ cups fresh corn kernels
1¼ cups chopped red bell pepper
½ cup water
2 tablespoons fresh lime juice
1½ teaspoons chili powder
1½ teaspoons cumin
1 teaspoon sea salt
¾ cup ground flax seeds
For the toppings:
½ cup vegan sour cream
1 cup shredded red cabbage
1 cup shredded romaine lettuce
½ cup pico de gallo salsa
¼ cup diced Hass avocado
What You Do:
1. Into a food processor, combine corn, bell pepper, water, lime juice, chili powder, cumin, and salt and process to blend. Pour the mixture into a bowl and stir in ground flax seeds. Let mixture set for 10 minutes to thicken.
2. Spread mixture onto dehydrator sheets in 3-inch circles to make 12 to 14 shells. Dehydrate for 8 to 15 hours at 115 degrees until crunchy. Top dehydrated tortillas with toppings and serve.
Photo courtesy of Alexa Gray
Article source: http://vegnews.com/web/articles/page.do?pageId=10901&catId=2
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