Recipe of the Week - Vegan & Gluten-Free Potato Tostadas for Cinco de Mayo!


Gluten-Free, Grain-Free, Vegetarian, Vegan, No Fat or Oils

I went to the grocery store this afternoon for bananas.  15 minutes later - I apparently had decided to make myself tacos or tostadas for Cinco de Mayo!  All those yummy veggies were staring me down!  As I strolled through the produce department, I remembered that while we were in California we discovered potato tacos.  I had never heard of such a thing, but they were delicious!  My only issue was that the potatoes were reheated with oil - lots of oil.  I put my own little spin on these yummy guys and added some tasty seasoning to the potatoes.  ENJOY!

Vegan & Gluten-Free Potato Tostadas

Potato Filling
3-4 medium Russet Potatoes, peeled and diced
1/8-1/4 teaspoon Cumin Seed Powder
1/8-1/4 teaspoon Chipotle Ground
Smoked Apple Wood Salt to taste
Himalayan Salt to taste

Fresh Cilantro
Onion/Shallot/Scallion Tops (Greens)

Tortillas - Quinoa or Corn

In a medium pan, bring slightly salted water and potatoes to a boil. Reduce to a simmer until well cooked.   If desired, add a few dashes of cumin seed powder for additional flavor.  Once cooked, drain potatoes and add to a heat tolerant bowl.  Mash potatoes and add cumin, chipotle and salt.  Slowly add water (If you are not vegan, you can add cheese, milk, cream, butter, etc.) by the tablespoonful until the potatoes are no longer dry in texture(about 3-4 tablespoons). 

To create the tostadas, layer them as follows: tortilla, potato, lettuce, tomato, onion, corn, onion tops, cilantro.  If desired top with salsa, or use to dip.  Y.U.M.M.Y.!!

Happy Eating!
Natalie & Leilah

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