CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO PESTO

As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian.  Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.   

I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?).  I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.  

These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything.   It's favorite weeknight meal to date that's quick & perfect for busy days.

CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan

Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff.  I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!).  Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.

  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 spring or red onion, roughly chopped
  • 1 jalapeno, minced
  • 2 ears of corn, sliced off the cob
  • 2 cups cooked chickpeas 
  • 1 lime, juiced
  • 1 teaspoon tamari 
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • Shredded red cabbage, to top (opt.)
  • Hot sauce, to serve
  • Limes, to serve

Avocado Cilantro Pesto:

  • 1/2 avocado
  • 1 large bunch of cilantro, stems and leaves
  • 2 limes, juiced
  • 1/4 cup walnuts
  • 2 garlic cloves, roughly chopped
  • 2 jalapeños, roughly chopped
  • 1 teaspoon sea salt
  • 1-2 tablespoons honey, to taste
  • 2 tablespoons olive oil
  • Splash of water

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes.  Then, add corn, chickpeas, tamari, lime, spices and seasoning.  Stir well to combine and cook over medium heat for 5-7 minutes.  Remove from heat.  Stir in cherry tomatoes.

Add tortillas in a single layer, straight on to the baking sheet.  Bake for 10-12 minutes or until crisp (hard) and browned.  Set aside to cool.

In the meantime, make avocado cilantro sauce:  Add all items to a blender and blend until smooth, adding extra water as needed to blend.

To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime.  Continue with remaining tortillas. Serve immediately!

THIS POST HAS BEEN SPONSORED BY USA PULSES & PULSE CANADA, TWO ORGANIZATIONS DEDICATED TO INSPIRING US ALL TO EAT MORE PLANT-BASED MEALS.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

RAW KALE CAESAR WITH BEET MICROGREENS, AVOCADO & POACHED EGG

Raw kale caesars are the one thing I never tire of.   I pretty much order them whenever they're offered.   At home, I like mine with a few hippie add-ons and poached egg for breakfast (or really, anytime of day). This almond caesar dressing is naturally dairy-free, but has the bold, zingy flavor that every caesar needs. You'll want to put it on everything - and I won't stop you.

RAW KALE CAESAR WITH BEET MICROGREENS, AVOCADO & POACHED EGG (Gluten & grain-free, Vegan) SERVES 2

  • 1 large bunch of kale, washed, stemmed & torn
  • A pinch of flaky sea salt
  • 1 lemon
  • 4-5 radishes, thinly sliced
  • 1/2 avocado, cubed
  • 1/4 cup tablespoons hempseeds
  • A good handful of microgreens

RAW ALMOND CAESAR DRESSING (Vegan, dairy-free) Makes about 2/3 cup

  • 1/2-2/3 cup almonds, soaked for 4-6 hours
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons dijon mustard
  • 3 small lemons, juice + zest
  • 2 tablespoons capers
  • 1 tablespoon caper brine (or olive juice brine)
  • 1/4-1/3 cup olive oil
  • Sea salt to taste
  • Freshly cracked pepper
  • In a large mixing bowl, massage the juice of one lemon into kale.  Sprinkle with sea salt and set aside.

Then, make almond dressing: After soaking almond, rinse and drain well.  Add to high-speed blender or food processor with the following five ingredients.  Blend ingredients well, then stream in olive oil until desired texture.  Season with sea salt and pepper.

Mix kale together with sliced radish, avocado and microgreens and hempseeds.  Toss in desired amount of dressing (it's on the thicker side, so use your hands to massage it in).  

To poach eggs: Fill a large saucepan with water and a good splash of white vinegar.  Over high heat, let the temperature come until you begin to see tiny bubbles around the rim.  Plop in your eggs (one at a time, if you’re nervous).  Let the eggs sit for about 30 seconds, then slowly stir making sure the egg white wraps around the yolk.  If your egg gets stuck on the bottom of the pan, don’t fret, use a silicon spatula to carefully remove it.  Let cook until egg whites just begin to firm (or set), 

For more MORNING MEALS head over to CAMILLE STYLES!